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Ingredients
Corn Starch
Corn Starch Waxy Native

Corn Starch Waxy Native

Supplier of Corn Starch Waxy Native to Food & Drink and Pharmaceutical Manufacturers

Stabiliser
Texturiser
Viscosity Modulator

Available in conventional or organic quality.

Category

Starch - Native

Sectors

Food And Drink

Pharmaceutical

Animal Nutrition

Personal Care

Availability

UK Stock

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.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Packaging

Bag: 25 kg

MOQ

750 kg (1 Pallet)

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Related Corn Starch Ingredients (16)

What is it?

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.

Corn kernels and husk lose up.

Characteristics

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

Image from within a corn field.

Applications & Benefits

Baked Goods

Structure Control • Dough Viscosity • Flavour Enhancement • Crispy Crust

Dairy Products

Smoothness • Creaminess • Texturiser • Spreadable

Confectionary

Viscosity • Creaminess • Texturiser

Prepared Mixes

Structure Control • Paste Stability • Flavour Enhancement • Clear Structure

Sauces & Dressings

Fat Reduction • Smoothness • Creaminess • Clear Structure

Snacks

Structure Control • Fat Reduction • Crispiness • Flavour Enhancement

What’s are the differences between Native and Waxy Native Corn Starch?

Native Corn Starch Waxy Native Corn Starch
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

Corn Starch Native

UK Stock

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.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Binding Agent
Stabiliser
Viscosity Modulator

Available in conventional or organic quality.

More Info Request A Sample