Waxytärkkelykset

Waxytärkkelykset, known in English as waxy starches, are a specific type of starch that is characterized by its high amylopectin content and very low or virtually absent amylose content. Starches are polysaccharides found in plants, serving as a primary energy reserve. They are composed of two main glucose polymers: amylose and amylopectin. While normal starches contain both components in varying ratios, waxy starches are genetically modified or naturally occurring varieties where the amylose synthesis pathway is blocked or significantly reduced. This results in a starch granule that is almost entirely made up of branched amylopectin molecules.

The unique composition of waxy starches gives them distinct properties. Unlike regular starches, waxy starches do not form a gel when cooled after gelatinization. They also exhibit a lower gelatinization temperature and a higher viscosity when cooked. These characteristics make them highly soluble in water and resistant to retrogradation, meaning they do not readily precipitate or become firm upon storage. In the food industry, waxy starches are valued for their ability to provide a smooth, creamy texture, excellent freeze-thaw stability, and resistance to syneresis (weeping). They are commonly used as thickeners, stabilizers, and texturizers in products such as sauces, gravies, dairy products, bakery fillings, and processed meats. Their functional properties are derived directly from the high proportion of branched amylopectin, which interferes with the close packing and crystallization that leads to gelling and staling in amylose-containing starches.