Native Waxy Waize Starch
Supplied in the Following Sizes:
25kg/paper bag
Waxy Maize Starch is a natural, non-GMO starch derived from a specific variety of corn (Waxy Maize). Its core characteristic is an extremely high Amylopectin content (close to 100%), with virtually no Amylose.
Core Characteristics and Advantages
Due to its unique branched structure (Amylopectin), Waxy Maize Starch offers the following functional benefits:
Stable Gelatinization Performance: Upon cooking, it forms a smooth, highly viscous, and cohesive paste that avoids the firm gel structure typically seen when high-amylose starches cool.
Excellent Clarity: The starch paste generally exhibits high transparency, making it suitable for products requiring visual clarity.
Good Resistance to Aging: Due to the extremely low Amylose content, this product highly resists retrogradation and syneresis (water separation) during refrigeration or freeze-thaw cycles, helping to maintain product stability.
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- The gelatinization temperature is low and the speed is fast: compared with ordinary maize starch, glutinous maize starch can gelatinize quickly at a lower temperature.
- High viscosity after gelatinization: a transparent and extremely viscous paste is formed.
- Low regeneration: Starch aging and regeneration are not easy to occur after cooling, and the texture is relatively stable.
- Good freeze-thaw stability: It is not easy to cause structural damage or water separation due to the freezing and thawing process.
- Soft and chewy texture: gives food a unique soft, chewy and elastic texture.
Due to its unique properties, waxy maize starch is widely used in foods that require viscosity, chewy texture and stability:
- Thickeners: Used to thicken sauces, soups, and stews.
- Adhesive: Used as an adhesive in processed products such as meatballs and fish balls to improve the tissue structure.
- Provide a chewy texture: Applied to traditional rice products such as mochi, glutinous rice balls, rice cakes, and rice cakes, providing a soft, chewy texture.
- Improve the texture of frozen food: Add it to frozen food to improve its freezing and thawing stability, reduce water loss, and maintain a good taste, such as frozen prepared food packages, frozen desserts, etc.
- Candy Making: Used in the making of certain candies to provide a special sticky and chewy feeling.
- Baked products: Added to some baked products to improve their moistness and softness.