Waxy maize starch

Waxy maize starch is a modified starch derived from maize (corn). The 'waxy' refers to the high proportion of amylopectin, a type of starch molecule, which gives it unique properties. It is produced by physically or enzymatically modifying the starch extracted from waxy maize kernels.

Waxy maize starch is primarily used as a thickener and stabiliser in food products. Its high amylopectin content allows it to create smooth, viscous textures that are stable over a range of temperatures and pH levels. It is commonly found in dairy products like yogurts and desserts, as well as sauces and fillings.

Waxy maize starch is not considered a food additive and does not have an E-number. It is a source of carbohydrates. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not set specific limits for its consumption as it is a common food ingredient. Evidence does not suggest adverse health effects from consuming waxy maize starch in typical dietary amounts.