What are the differences between waxy and non-waxy rice flour/starch?

Waxy Rice Starch
Regular (Non-Waxy) Rice Starch
Having low (0-2%) or almost no amylose; high in amylopectin (Chung et al., 2011)
Main Composition
15-20% amylose and 80%-85% amylopectin (Korea Patent No. KR101288505B1, 2011)
Negligible amounts (Wani et al., 2012)
0.9-1.3% lipids comprised of 29-45% fatty acids and 48% phospholipids (Wani et al., 2012)
Whitish and non-transparent (Beneo, 2015; Yang et al., 2016)
Transparent (Korea Patent No. KR101288505B1, 2011)
Higher (Higher Amylopectin)
Starch Swelling Power
Lower (Zavareze et al., 2010)
Gelatinisation Temperature
Higher (Higher Amylose) (Zavareze et al., 2010)
Higher (Lower Amylose)
Crystallinity Values
Higher resistant
Lower resistant
Freeze-Thaw Stability



The higher the amylopectin level, the stickier the rice became (Rini et al., 2019).


Starch Swelling Power

Starch swelling is a property of amylopectin, whereas amylose has been known to retard it (Vamadevan & Bertoft, 2020).



Amylose mainly concentrated at central region of starch granules. Hence, the higher the amylose content, the more compact the starch granule and the starch is more difficult to overflow outside the granules and thus lowers solubility values (Wani et al., 2012); Lin et al. (2011) also reported there is a negative correlation between amylose content and solubility.


Crystallinity Value

Absolute and free amylose contents are reported to be negatively correlated with relative crystallinity (Wani et al., 2012)



The level of syneresis is inversely proportional to the freeze–thaw stability of a starch gel (Wani et al., 2012). Waxy rice starch gel was reported to be more resistant to syneresis after a free-thaw cycle due to the formation of fewer inter-molecular associations. It has been reported that when non-waxy rice starch gel has undergone a freeze-thaw treatment, syneresis occurs due to increased molecular association between starch chains, at reduced temperature, thus excluding water from the gel structure (Bao & Bergman, 2004).



Bao, J. & Bergman, C. J. (2004). The functionality of rice starch. In Eliasson, A.C. (Ed.). Starch in food: Structure, function and applications. CRC Press, New York, USA.

Beneo. (2015). BENEO SNP presentation: BENEO solutions for yield increase in injected/tumbled chicken breast.

Chung, H., Liu, Q., Lee, L., & Wei, D. (2011). Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents. Food Hydrocolloids, 25(5), 968-975.

Lin, Q., Xiao, H., Fu, X., Tian, W., Li, L., & Yu, F. (2011). Physico-Chemical Properties of Flour, Starch, and Modified Starch of Two Rice Varieties. Agricultural Sciences In China, 10(6), 960-968.

Park, H. Y, Han, G. J., Yeo, S. H., Choi, H. S., Baek, S. Y. & Shin, D. S. (2011). Method of producing not-hardened waxy rice cake and waxy rice cake produced by using the same. South Korea Patent No. KR101288505B1.

Rini, Yenrina, R., Anggraini, T., & Chania, N. (2019). The Effects of Various Way of Processing Black Glutinous Rice (Oryza sativa L. Processing Var Glutinosa) on Digestibility and Energy Value of the Products. IOP Conference Series: Earth And Environmental Science, 327, 012013.

Vamadevan, V., & Bertoft, E. (2020). Observations on the impact of amylopectin and amylose structure on the swelling of starch granules. Food Hydrocolloids, 103, 105663.

Wani, A., Singh, P., Shah, M., Schweiggert-Weisz, U., Gul, K., & Wani, I. (2012). Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties-A Review. Comprehensive Reviews In Food Science And Food Safety, 11(5), 417-436.

Yang, L., Zhou, Y., Wu, Y., Meng, X., Jiang, Y., Zhang, H., & Wang, H. (2016). Preparation and physicochemical properties of three types of modified glutinous rice starches. Carbohydrate Polymers, 137, 305-313.

Zavareze, E., Storck, C., de Castro, L., Schirmer, M., & Dias, A. (2010). Effect of heat-moisture treatment on rice starch of varying amylose content. Food Chemistry, 121(2), 358-365.

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