Utilization
Amylopectin or waxy cornstarch is relatively easy to gelatinise, produces a clear viscous paste with a sticky or tacky surface. The paste rheology resembles pastes of root or tuber starches, such as potato starch or tapioca starch (made from cassave). Amylopectine starch have also a lower tendency to retrogradate and are thus more viscosity stable. These different properties compared to normal dent corn starch, containing also amylose, are utilized mainly in following different applications.
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