Russian scientists from Kabardino-Balkaria have created new variety of waxy corn, which contains 100% of amylopectin starch, thus differing from ordinary corn with only 20-30% of amylopectin starch.
      
      This starch is widely used in food industry for making various sauces, creams, fillings and dairy products viscose, stable and homogenous. Amylopectin starch has fine glueing properties. It can even be used as a stabilizer in baby and clinical nutrition.
      
      Moreover, amylopectin starch from new “Waxy-1” corn variety is a component of the antishock blood substitute “Volekam”, developed in Russia in 1960s. Hydrolized amylopectin starch was a fine plasma substitute, used in treating traumas, burns, operative shock or sepsis.
      
      Nowadays all amylopectin starch, used in our country, is produced from imported raw materials. Russian researchers can change the situation.
      
      New corn variety is not genetically engineered, but comes from a long and successful selection process.
      
      Source: Science & Life