-
Name
Acid modified starch
- EINECS 232-679-6
- CAS No. 68412-29-3
- Density 1.005 g/mL at 25 °C
- Solubility H2O: 20 mg/mL, colorless, clear to slightly turbid
- Melting Point 256-258 °C (dec.)(lit.)
- Formula (C6H10O5)n
- Boiling Point
- Molecular Weight 0
- Flash Point
- Transport Information
- Appearance clear to slightly hazy
- Safety 26
- Risk Codes 36
-
Molecular Structure
-
Hazard Symbols
Xi
- Synonyms AMYLUM;AMIDON;MAIS STARCH;ARROW ROOT STARCH;DEXTRIN POTATO WHITE;CORN STARCH;RICE STARCH;SMITHIES
- PSA 0.00000
- LogP 0.00000
Starch, hydrolyzed Chemical Properties
Molecular Formula: (C6H10O5)n
EINECS: 232-679-6
Classification Code: TSCA Flag XU [Exempt from reporting under the Inventory Update Rule]; TSCA UVCB
Product Categories: Indicator SolutionsTitration; Redox Indicators; Indicators; Titration
Melting Point: 256-258 °C (dec.)(lit.)
density: 1.005 g/mL at 25 °C
solubility: H2O: 20 mg/mL, colorless, clear to slightly turbid
color of Starch, hydrolyzed(CAS NO.68412-29-3): clear to slightly hazy
Starch, hydrolyzed Uses
Starch, hydrolyzed(CAS NO.68412-29-3) can be used as a thickening, stiffening or gluing agent when dissolved in warm water, giving wheatpaste.Wheat Starch paste was used by Egyptians to stiffen cloth and during weaving linen and possibly to glue papyrus. Romans used it also in cosmetic creams, to powder the hair and to thicken sauces. Persians and Indians used it to make dishes similar to gothumai wheat halva. In China, with the invention of paper, rice starch was used as a surface treatment of the paper.
Starch, hydrolyzed Safety Profile
Hazard Codes: 
Xi
Risk Statements: 36
R36:Irritating to eyes.
Safety Statements: 26
S26: In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
WGK Germany: 1
RTECS: GM5090000
Starch, hydrolyzed Specification
Starch, hydrolyzed (CAS NO.68412-29-3), its Synonyms are Starch, hydrolyzed ; Acid modified starch . It is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin. Glycogen, the glucose store of animals, is a more branched version of amylopectin.
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