This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.
This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.
Available in conventional or organic quality.
Starch - Native
Bag: 25 kg
750 kg (1 Pallet)
Waxy Corn starch stands out due to it’s high amylopectin content of up to 99%. This gives it a better paste stability and enhances its clarity and texture. When applied, waxy corn starch readily cooks into a smooth, dense structure that maintains a creamy consistency upon cooling.
By using this starch, producers can reduce the fat content of their products, without affecting its taste or texture. Despite being labelled as native, waxy corn starch exhibits texture similar to that of modified starches.
Moisture % – no more than… 13%
Protein (on DS) % – no more than… 0.35%
Sulphur Dioxide content mg/kg – no more than… 10%
Sieve Analysis % (> 200 μm) – no more than… 1%
Amylopectin content – no less than… 97%
Barbender Viscosity, BU – approx. 1100-1300
Bulk Density (loose) g/dm³ – 450-550
Structure Control • Dough Viscosity • Flavour Enhancement • Crispy Crust
Smoothness • Creaminess • Texturiser • Spreadable
Viscosity • Creaminess • Texturiser
Structure Control • Paste Stability • Flavour Enhancement • Clear Structure
Fat Reduction • Smoothness • Creaminess • Clear Structure
Structure Control • Fat Reduction • Crispiness • Flavour Enhancement
| Regular | Waxy | |
|---|---|---|
| Viscosity | Retrogradation and Standard Viscosity | More Stable Viscosity and High Viscosity Characteristics |
| Paste Structure | Short and Dense Structure | Long Structure Paste with Water Binding Capacity |
| Temperature Stability | Weak Stability | Elasticity and Stability when Heated |
| Gelatinise Properties | Relatively Slow | Relatively Fast |
| Digestibility | Standard | Fully Digestible |
| % of Retrogradation | Higher % | Lower % |
| Appearance | Cloudy | Clear |
| Amylose Content | Typical Content | Less Content |
