Corn for Grain
WHAT IS WAXY CORN?Back to Technical Insights
Waxy corn is a term used to describe a particular type of corn grain. Originally discovered in China, but not grown in large quantities until World War II when processors needed a replacement for tapioca maize, it is a naturally occurring genetic mutation.
Normal field corn contains a combination of 2 types of starch:
- Approximately 70% amylopectin starch, which is a highly branched molecule
- Approximately 30% amylose starch, which is a linear molecule.
In waxy corn, the starch consists of 100% amylopectin starch.
The starch is extracted by the wet milling industry and the particular properties of the starch (including easy to gelatinise) are utilised in a wide range of products including:
- Thickening fruit pies
- Freeze-thaw stability of frozen products
- Smoothness and creaminess of canned food and dairy products
- Production of maltodextrins
- Adhesives for bottle labels
- Gummed tape and envelope adhesives
Waxy corn is usually grown under contract. Being a recessive gene (hence required on both sides of the pedigree) it needs to be grown in isolation from normal corn. Check with the end-user regarding time and/or distance isolation requirements.
Feeding studies have also shown a positive increase in feed conversion efficiency in dairy cattle, beef cattle and lambs, however there has been no widespread adoption by the intensive animal industries.
DuPont Pioneer Australia has a number of waxy hybrids suitable for the Australian market. For more information contact Glenn Tankard from Ingredion ANZ Pty Ltd.
t: +617 46301181 m: +614 09751585
e: firstname.lastname@example.org w: ingredion.com/apac
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Revised: March 2017