Starch (Potato)

The most important carbohydrate in the human diet and is contained in such staple foods as potatoes, wheat, maize (corn), rice, and cassava.It is used in food and industries.
As an additive for food processing, food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, and to make noodles and pastas.
Used as as amylase substrate and iodine indicator
Biological source: potato
Moisture: <200 mg/g

Appearance: White Powder
Density: 1.5 g/cm3
IUPAC_Name: 5-[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxy-6-[[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxymethyl]-2-[4,5-dihydroxy-2-(hydroxymethyl)-6-methyloxan-3-yl]oxyoxane-3,4-diol
Melting Point: 256-258 ºC
PH Value: 6.0-7.5
RTECS Number: GM5090000

Molecular Formula: H(C12H20O10)nOH
Storage: RT
Appearance Form: Powder
Appearance Color: White to off-white
Melting Point: 256 - 258°C
Density: 1.5 g/cm3
HTS Code: 11081100
EC No.: 232-679-6
Brand Name: bioPLUS™