AMYLOPECTIN CAS 9037-22-3

Starch, also known as amylopectin, has relatively large molecules and is generally composed of thousands of glucose residues. Branched starch is difficult to dissolve in water, and its molecules have many non reducing ends, but only one reducing end, so it does not exhibit reducing properties. Branched starch reacts brown with iodine In food starch, the content of amylopectin is relatively high, generally ranging from 65% to 81%. Branched starch white powder, also known as gelatinous starch. Branched starch is a pure natural branched starch produced from high-quality glutinous corn as raw material. Compared with ordinary starch, it has higher expansibility, viscosity, and transparency, and its expansibility is 2 7 times. Ordinary starch solution is very unstable and gradually becomes cloudy during storage, with reduced adhesiveness and finally white crystalline precipitation.