Waxy corn originate from China and introduced to The United States in early last century and then go to all the world. It has high nutrition with high content of protein, ash, fiber, fat and color. Waxy corn starch cannot be replaced by corn starch, tapioca starch, potato starch and other no sticky rice starch although not everyone like the cooked quality.

Common corn starch content about 73% amylopectin and 27% amylose. The Chinese original waxy corn starch content almost 100% amylopectin. Compare to the common corn starch waxy corn starch have below mentioned advantages:

1. High expansibility than 2.5 times of common corn starch.

2. It has higher transparency.

3. It has higher viscosity and emulsibility.

4. Mushy waxy starch has better stability and not easy aging.

So it has excellent advantage in food process and can replace sticky rice powder in making many kinds of cakes and other food material to meet the special needs on expandability, crisp, glabrous and special shape. So it is taking more and more market share in the world.

Because original waxy corn starch is not stable with temperature, PH value and reserve process so it cannot perform the excellent advantage and limit it's usage. So it had been developed many kinds of modified starch with more advantage via introduce some special chemical group. Such as waxy cross-link starch, because it had been introduced the crosslinking agent of epichlorohydrin , so the quality is far improved. The another example is that waxy pregelatinised starch can resolve in cold water and has very good cold water dispersibility and good mushy transparency.

By right of the excellent special quality of waxy corn starch, the usage is becoming more and more wide. Along with the advance science research more and more new modified starch was produced and effectively push the development of food, viscosity, paper making and other relative industries.