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Starch CAS 9005-25-8 as Food Additive (jerryzhang001@chembj.com)

9005-25-8

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Description

Starch CAS 9005-25-8 as Food Additive

Product Name: Starch;
Synonyms: alpha-starch;amaizow13;amylomaizevii;aquapel(polysaccharide);argobrandcornstarch;claro5591;clearjel;cpc3005;
CAS: 9005-25-8;
MF: (C6 H10 O5)n;
EINECS: 232-679-6;
Product Categories: CarbohydrateSpecial Applications;Food&Beverage;Kits for Food Analysis;Metabolic Pathways;Carbohydrates;Carbohydrates A to;Carbohydrates P-ZBiochemicals and Reagents;Polysaccharide;Biological BuffersMetabolic Pathways;CarbohydrateResearch Essentials;CarbohydratesCarbohydrates;Cell Culture;

Melting point: 256-258°C;
density: 1.5;
storage temp.: Store at 2-8°C;
HS Code: 11081100;

Chemical Properties: white fine crystalline powder;

General Description:
Fine, white, odorless powder. Note that granules from different vegetable sources vary in shape, size, and general appearance. A mixture of the carbohydrate polymers amylose amylopectin varying according to the vegetable source. Principally used for food.
Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as an energy store. It is the most common carbohydrate in human diets and is contained in large amounts in staple foods such as potatoes, wheat, maize (corn), rice, and cassava.
Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight.Glycogen, the glucose store of animals, is a more branched version of amylopectin.

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