Starch is widely used in food processing as a binder, emulsion stabilizer or additive. Here are some examples of waxy corn starch that has been used in the food industry: Japan's extremely popular rice crackers are made from glutinous rice. The waxy corn starch has the same expansion power as the glutinous rice, and can also replace part of the glutinous rice;
Generally, after starch gelatinization, it is easy to aging and harden during storage, and destroys the original quality and taste. The waxy corn starch has the characteristics of not easily aging, has good water retention, and has stable viscosity. Therefore, when it is used in combination with other starches, it has an effect of increasing viscosity, improving surface texture and preventing aging;
After adding some waxy corn starch to wheat starch, the batter is not easy to produce a hard film and has water retention properties to prevent water precipitation. Waxy corn starch can be used like bread, pudding, sauces, and the like. In particular, the use of cross-linked waxy corn starch is more suitable for the application of can contents as a filler, which can increase the viscosity and maintain a high viscosity when exposed to acid or strong agitation.
Keywords: Stuffing, frozen food, children's food, puffed food, baked goods, canned food, etc.