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Amylose is a water-soluble component of starch with an unbranched, linear, or spiral structure. Typically, the structure consists of 300-3000 glucose units or more.

In the food industry, amylose is a common emulsifier and thickener. In laboratories, It’s used as a marker for the presence and concentration of starch, particularly through the use of an iodine test.

It is a polysaccharide that forms a stiff gel at ordinary temperatures that are readily digested and absorbed by the body compared to amylopectin.

Amylose and amylopectin both contribute to the construction of starch, with amylose accounting for 20-25% of the total structure. Both are in charge of the body’s energy storage.

It has also been found to be an effective prebiotic.

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