Starch (from corn)  (Synonyms: Edible corn starch (from corn))

Starch (from corn) is a carbohydrate extracted from the kernel of the corn plant. It contains two main components, namely amylose and amylopectin. Starches from corn have various applications in the food industry as thickeners, stabilizers and binders. It is commonly used in the production of products such as baked goods, snacks, sauces and soups. In addition, it can be used as a raw material for the production of biofuels and bioplastics.

Starch from corn is a biochemical reagent that can be used as a biological material or organic compound for life science related research.

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

(C₆H₁₀O₅)n

9005-25-8

Solid

White to off-white

OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@H]2[C@@H](CO)O[C@H](O[H])[C@H](O)[C@H]2O)O1.[n]

Room temperature in continental US; may vary elsewhere.

Store at room temperature, keep dry and cool

*In solvent : -80°C, 6 months; -20°C, 1 month (Store at room temperature, keep dry and cool)