One of the major starches in the world, cornstarch has easily controllable viscochemical properties.
Waxy Corn Starch
Waxy corn starch, obtained from waxy corn, is almost 100% amylopectin.
It exhibits strong swelling power, low gelatinization temperature, high viscosity, long shelf life, and high clarity. It is widely used in the manufacture of sauce and gravy, canned foods, dressings, frozen food, and retort food.
White Corn Starch
White corn starch, obtained from white corn, is used to impart white color to foods, such as Japanese-style confectionery.
Dry Corn Starch
Dry corn starch has < 3% water content and therefore finds applications in the manufacture of foods and other industrial products that have low water content.