CAS 9005-25-8

Starch

Description:

Starch, with the CAS number 9005-25-8, is a polysaccharide composed of numerous glucose units linked by glycosidic bonds. It is primarily produced by plants as a means of energy storage and is found abundantly in sources such as potatoes, corn, and wheat. Starch exists in two main forms: amylose, which is typically linear and helical, and amylopectin, which is branched. This structural variation influences its physical properties, such as solubility and gelatinization behavior. Starch is a white, odorless powder that is insoluble in cold water but can form a gel when heated in water, making it useful in cooking and food processing. It serves as a thickening agent, stabilizer, and texturizer in various food products. Additionally, starch is utilized in the production of biofuels, biodegradable plastics, and pharmaceuticals. Its digestibility varies, with some forms being rapidly broken down by enzymes, while others are resistant, contributing to dietary fiber. Overall, starch is a versatile and essential carbohydrate in both food and industrial applications.

Formula: Unspecified

Synonyms:

• 1401B
• 75A
• AccuGel
• Almidon
• Alpha-Starch
• Amaizow13
• Amicoa
• Amidon
• Amidulin
• Amigel
• Amilofaks
• Amylogel
• Amylogum
• Amylomaizevii
• Amylum
• Amyral
• Aquapel(Polysaccharide)
• Argobrandcornstarch
• Asagao
• Atomyl
• C*Gel
• C^*Gel
• Claro5591
• Clearjel
• Collamil
• Cornstarch
• Cpc3005
• Creamgel
• Crystalean
• Dexyace
• Dunamyl
• Eco-Maize
• Emes-Ef
• Envirofil
• Era-Tab
• Eurylon
• Excelsior
• F-Smash
• Filter-Check
• Finesnow
• HaemoCer
• HiMaize
• Hitex
• Hwangmi
• Hylon
• Impermex
• J-Spd
• Jpcs-W
• Kiyou
• Kuroba
• Luremild
• MSPrebiotic
• Maizena
• Maranta
• Matsunorin
• Melogel
• Melojel
• Meluna
• Merigel
• MiraQuick
• Miyabinori
• Mogul
• Momiji
• Mxpp
• Mxppj
• Nabond
• Nkl-L
• Novation
• Novelose
• Octie
• Oilcure
• Optagrade
• PCS
• Permalose
• Pince-Ace
• Pinebrand
• Remyline
• Renatur
• Rheotack
• Roadster
• Ruuamairudo
• SDU
• SF-α
• Sago
• Sakura
• Sepistab
• Soft-Set
• Solonace
• St-C
• Staerken
• Starch
• Starches
• Starke
• Supergell
• TPS
• Tanpopo
• Tapioca
• Tapon
• Trogum
• Ultra-sperse
• W-Gum
• Waxylis
• Yamato-nori
• Yoki
• Zam-X
• α-Starch
• Maize Starch
• Arrowroot starch
• Pregelatine starch

Starch, powder, from potato

CAS: 9005-25-8

Formula: (C₆H₁₀O₅)n

Color and Shape: White or off-white powder

Molecular weight: -

Ref: 7W-GC9642

Starch (Smithies); for electrophoresis

CAS: 9005-25-8

Formula: (C₆H₁₀O₅)n

Color and Shape: White powder

Molecular weight: (162.14)n

Ref: 7W-GE6857

Corn starch

CAS: 9005-25-8

Starch is a two component polysaccharide mixture of amylose and amylopectin. Amylose is a linear polysaccharide of α (1,4)-linked glucose residues and averages 20 to 30% of the total in most native starches. Amylopectin is a highly branced glucan containing both a (1,4) and a (1,6) linkages. The number of glucose residues in a single starch molecule can vary from five hundred to several hundred thousand, depending on the type of starch. Starch is the major storage form of energy in plants, just as glycogen is the storage form of energy for animals. The plant directs the starch molecules to the amyloplasts, where they are deposited to form granules. Thus, both in plants and in the extracted concentrate, starch exists as granules varying in diameter from 2 to 130 μm.

Purity: Min. 95%

Color and Shape: Powder

Ref: 3D-YC35117

Pregelatinized starch

CAS: 9005-25-8

Starch is a two component polysaccharide mixture of amylose and amylopectin. Amylose is a linear polysaccharide of α (1,4)-linked glucose residues and averages 20 to 30% of the total in most native starches. Amylopectin is a highly branced glucan containing both a (1,4) and a (1,6) linkages. The number of glucose residues in a single starch molecule can vary from five hundred to several hundred thousand, depending on the type of starch. Starch is the major storage form of energy in plants, just as glycogen is the storage form of energy for animals. The plant directs the starch molecules to the amyloplasts, where they are deposited to form granules. Thus, both in plants and in the extracted concentrate, starch exists as granules varying in diameter from 2 to 130 μm.

Purity: Min. 95%

Color and Shape: Powder

Ref: 3D-YP35111

Starch from potato

CAS: 9005-25-8

Starch is an energy storing polysaccharide produced by higher plants and some algae. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of polysaccharide: the linear and helical amylose (α-1,4-linked glucose) and the branched amylopectin (α-1,4 and α-1,6-linked glucose). Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight.

Color and Shape: White Powder

Ref: 3D-YS164195

Wheat starch

CAS: 9005-25-8

Starch is an energy storing polysaccharide produced by higher plants and some algae. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of polysaccharide: the linear and helical amylose (α-1,4-linked glucose) and the branched amylopectin (α-1,4 and α-1,6-linked glucose). Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight.

Purity: Min. 95%

Color and Shape: Powder

Ref: 3D-YW32318

Starch Corn pure

CAS: 9005-25-8

Color and Shape: White to off-white, Powder

Ref: SR-58254

Potato Starch pure

CAS: 9005-25-8

Color and Shape: White, Fine amorphous powder

Ref: SR-69285