Waxy corn

Waxy corn is a type of maize (corn) that is characterised by its high amylopectin starch content, giving it a sticky or waxy texture when cooked. It is grown and harvested like other corn varieties. The starch can be extracted and modified for use as a food ingredient.

Waxy corn starch is primarily used as a thickener and stabiliser in food products due to its smooth, viscous texture and resistance to retrogradation (reverting to a solid state). It is found in a variety of foods, including sauces, gravies, soups, dairy products, and baked goods, where it provides a desirable mouthfeel and texture.

Waxy corn starch is a carbohydrate source. It is not considered a food additive under UK law and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. The starch is digestible and provides energy. There are no widespread controversies regarding its consumption at typical dietary levels. Regulatory bodies like EFSA have evaluated starches, but specific evaluations for 'waxy corn starch' as a distinct entity are not typically highlighted.