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Waxy Maize, a genetically drifted (mutated) variety of normal dent corn was first identified in China in 1909. The endosperm of waxy maize was found to contain only amylopectin and no amylose in opposition to normal dent maize varieties that contain both. The starch Amylopectin is heavily used in food products, in the textile, adhesive, corrugating and paper industry.
Commercially prepared Waxy Maize products are nothing more than corn starch from a distinct variety of maize that only bears amylopectin as its storage carbohydrate.