What it does
Because there is almost no amylose, it does not set into a firm gel and it retrogrades very slowly. It gives a soft, cohesive, stable viscosity that holds up over time instead of firming and weeping.
Where it works
Chilled and frozen products, where retrogradation is the main enemy. Sauces that have to stay smooth for months. It is also the usual base for modified starches, because the modification has less to fight against.
Where it does not
It will not set. Anywhere a firm gel or a sliceable structure is required, waxy starch is the wrong material, and adding more of it only makes the product thicker rather than firmer. It is also the worst possible choice for a starch noodle, where retrogradation is the whole point.
What it interacts with
Modification, which it takes well. Amylose containing starches, with which it is combined to tune set against stability.
