Modified Waxy Corn Starch (Cook-Up)
What it is
Starch from waxy corn, which is almost all amylopectin, modified so the swollen granules resist breaking down. It is a cook-up starch, so it needs heat in your process to build viscosity.
What it does
Native starch thins out under the heat, shear and acid of a retort cycle, and weeps water after freezing. A modified waxy starch keeps its body through all three. You get a gravy that stays smooth and a gel that stays firm from the plant to the bowl.
Where it’s used
Wet food: gravy and sauce thickening in cans, pouches and trays; chunk-in-gravy and loaf texture.
Treats: body in refrigerated or frozen toppers and broths.
Supplements: thickener in liquid and gel supplements.
Livestock feed: rarely needed.
Forms and packaging: White powder. 50 lb bags.
Country of origin: USA
Documents on request: Spec sheet, safety data sheet, certificate of analysis.
Contact us for a sample or spec sheet.