Amylose, with the CAS NO.9005-82-7, is also called STARCH CELLULOSE; AMYLOSE TYPE III; AMYLOSE B; AMYLOSE (POTATO); AMYLOSE; AMYLOSE A; B-AMYLOSE; BETA-AMYLOSE. Amylose is a linear polymer made up of D-glucose units. Amylose is made up of α(1→4) bound glucose molecules. Unlike amylopectin, amylose is insoluble in water. It also reduces the crystallinity of amylopectin and how easily water can infiltrate the starch. Amylose is also an important thickener, water binder, emulsion stabilizer, and gelling agent in both industrial and food-based contexts.

When you are using this chemical, please be cautious about it as the following:
1. In case of contact with eyes, rinse immediately with plenty of water and seek medical advice;
2. Wear suitable protective clothing and eye/face protection;