Would waxy maize be an adequate thickener for frozen yogurt Why or why not?

Waxy maize is an inadequate thickener for frozen yogurt because it lacks the necessary properties to provide sufficient thickening and stabilization. Waxy maize is a type of starch derived from corn that consists almost entirely of amylopectin, a highly branched polysaccharide. While amylopectin can contribute to thickening, it lacks the gelling properties of amylose, another component found in regular corn starch. Amylose is responsible for forming a network that traps water and creates a gel-like structure, which is essential for achieving the desired thickness in frozen yogurt.

Without amylose, waxy maize is unable to provide the necessary structure and stability to prevent frozen yogurt from becoming icy or runny. Additionally, waxy maize has a higher tendency to retrogradation, which is the process of starch molecules re-associating and crystallizing over time, leading to a grainy texture and reduced smoothness.

Therefore, waxy maize is not a suitable thickener for frozen yogurt and alternative thickeners, such as guar gum, locust bean gum, or xanthan gum, are commonly used to achieve the desired texture and stability.