Starch from potato

CAS : 9005-25-8

Ref. 3D-YS164195

Informations sur le produit

• Nom: Starch from potato
• Synonymes: 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

Description

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.

• Marque: Biosynth

Propriétés chimiques

• Couleur/Forme: White Powder