Waxy starch essentially does not contain amylose and virtually all amylopectin, while nonwaxy starch consists of two kinds of glucose polymers, i.e. amylopectin and amylose.
Waxy starches are derived from some natural strains of barley, corn, rice and sorghum.
Waxy starch begins to thicken at lower temperature, become less thick, and undergo less retrogradation than nonwaxy varieties.
Waxy maize starch has an amylopectin content of approximately 99%. It is valued for use in products where a gel is not desirable. It is preferred in the manufacture of canned and frozen food products.
The freeze thaw characteristics of waxy rice starch are similar to those of waxy maize and waxy sorghum starches. All three can advantageously be used in frozen pie fillings and other frozen products.
Unmodified waxy starch and blend with normal starch and flours normally is used in salad dressing, sterilized canned and frozen food, soups, broth, puffed cereals and snack food.
Usage of waxy starch in food
The Most Popular Posts
-
Crude fiber is a measure of the quantity of indigestible cellulose, pentosans, lignin, and other components of this type in present foods. ... -
Crude fat is the term used to refer to the crude mixture of fat-soluble material present in a sample. Crude fat also known as the ether ext... -
Ash or mineral content is the portion of the food or any organic material that remains after it is burned at very high temperatures. The a... -
Density is the weight of a substance per unit of volume, while specific gravity is the ratio between the density of the substance and that o...
-
Gelatinization occurs when starch granules are heated in a liquid. It is responsible for the thickening of food systems. The process is an i...