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Waxy Starch. A starch, derived from waxy maize (q.v.), that is made up principally of amylopectin (q.v.). It gelatinizes at 163¦-167¦F (72.8¦-75¦C), a somewhat lower temperature than required for regular corn starch, and yields a clear but stringy paste. In its commercial forms, the starch is usually chemically modified to produce short-textured pastes and certain special properties, such as freeze/thaw stability (q.v.) required in various foods.