Which type of corn is used primarily in the food industry as a stabilizer and thickener?

Study for the CCA Ontario Crop Management Exam. Prepare with multiple-choice questions; each provides hints and explanations. Ensure your readiness for the exam!

Waxy corn is primarily used in the food industry as a stabilizer and thickener due to its unique amylopectin content. This type of corn has a high proportion of amylopectin, which gives it different gelatinization properties compared to regular starches. When processed, waxy corn starch exhibits excellent thickening power and a smooth texture, making it ideal for applications in sauces, gravies, and other food products where stability and viscosity are desired.

Conversely, other types of corn serve different purposes. High oil corn is cultivated for its enhanced oil content, primarily used in the production of feed and oil rather than as a food thickener. White corn is often used in the production of foods such as cornmeal or tortillas but does not have the thickening properties of waxy corn. Silage corn, on the other hand, is specifically grown for livestock feed, emphasizing bulk and digestibility over food industry applications.

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