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CAS Number: 9005-82-7Picture of molecule3D/inchi
Other(deleted CASRN):37243-82-6
ECHA EINECS - REACH Pre-Reg:232-685-9
XlogP3-AA:-4.20 (est)
Molecular Weight:370.35242000
Formula:C14 H26 O11
NMR Predictor:Predict (works with chrome, Edge or firefox)
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
FDA Mainterm (IAUFC):9005-82-7 ; AMYLOSE
Physical Properties:
Food Chemicals Codex Listed: No
Soluble in:
 water, 2.903e+005 mg/L @ 25 °C (est)
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: humectants
BOC Sciences
For experimental / research use only.
Sigma-Aldrich: Sigma
For experimental / research use only.
Amylose from potato
Safety Information:
Preferred SDS: View
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
Recommendation for amylose usage levels up to:
 not for fragrance use.
Recommendation for amylose flavor usage levels up to:
 not for flavor use.
Safety References:
EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):9005-82-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :53477771
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):53477771
Pubchem (sid):135343445
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Indirect Additives used in Food Contact Substances:View
KEGG (GenomeNet):C00718
HMDB (The Human Metabolome Database):HMDB03403
Export Tariff Code:2940.00.0000
VCF-Online:VCF Volatile Compounds in Food
Potential Blenders and core components note
None Found
Potential Uses:
None Found
Occurrence (nature, food, other):note
 banana fruit
Search Trop Picture
 pea black-eyed pea seed
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 rice seed
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 taro root
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PubMed:Recent patents on amylose-flavor inclusion complex nano particles preparation and their application.
PubMed:Coupling lipophilization and amylose complexation to encapsulate chlorogenic acid.
PubMed:Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch.
PubMed:Starch flavor: apparent discrimination between amylopectin and amylose by rats.
PubMed:Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.
PubMed:Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices.
PubMed:Crystal structure of amylose complexes with small ligands.
PubMed:Breeding an amylolytic yeast strain for alcoholic beverage production.
PubMed:Evidence of starch inclusion complexation with lactones.
PubMed:Staling white pan bread: fundamental causes.
PubMed:Study of interaction phenomena between aroma compounds and carbohydrate matrixes by inverse gas chromatography.
an unbranched glucan in starch. Stored in all parts of plants as insol. granules. Coml. starches come mainly from corn (maize), sorghum grains, tapioca root and potato tuber. Most starch samples contain 20 5% Amylose which can be pptd. from aq. starch soln. with, e.g., Thymol. Various uses in food processing including thickener, stabilizer, flavour modifier, filler for baking powder, flour additive, firming agent and release/antisticking agent. Many modified forms also used Amylose is a linear polymer of glucose linked mainly by ?(1?4) bonds. It can be made of several thousand glucose units. It is one of the two components of starch, the other being amylopectin. Amylose is soluble in water.; Amylose is defined as a linear molecule of (1→4) linked alpha-D-glucopyranosyl units, but it is today well established that some molecules are slightly branched by (1→6)-alpha-linkages. ; The oldest criteria for linearity consisted in the susceptibility of the molecule to complete hydrolysis by beta-amylase. This enzyme splits the (1→4) bonds from the non-reducing end of a chain releasing beta-maltosyl units, but cannot cleave the (1→6) bonds. When degraded by pure beta-amylase, linear macromolecules are completely converted into maltose, whereas branched chains give also one beta-limit dextrin consisting of the remaining inner core polysaccharide structure with its outer chains recessed.; Starches of different botanical origins possess different granular sizes, morphology, polymorphism and enzyme digestibility. These characteristics are related to the chemical structures of the amylopectin and amylose and how they are arranged in the starch granule. (PMID 9730163)
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