Waxy Cornstarch

Waxy cornstarch is a type of cornstarch that is high in amylopectin, a type of carbohydrate. It is derived from a specific variety of corn, known as waxy corn, which naturally contains more amylopectin than regular corn. The starch is extracted from the corn kernels through a process of wet milling.

Manufacturers use waxy cornstarch primarily as a thickener and stabilizer in food products. Its unique properties allow it to create smooth, creamy textures and prevent ingredients from separating. It is commonly found in sauces, gravies, soups, dairy products like yogurt, and baked goods.

Waxy cornstarch is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates and is digested like other starches. International bodies like JECFA have evaluated starches, and while specific evaluations for waxy cornstarch are not always detailed separately, starches are considered safe when consumed in typical amounts as part of a balanced diet. No significant health concerns are associated with its consumption at normal levels.