Carbohydrate.

Starch is generally composed of two molecule types: amylose and amylopectin. Starch and modified starches are important excipients. They act as fillers/binders.

Appearance (color): white

Appearance (description): fine powder

pH-value (2 %; water): 6.0 - 7.5

Sensitivity: passes test

Reducing matter (as maltose): max 0.7

Sulfated ash: max 0.4

Loss on drying (105 °C, 2 h): max 10

Suitability as enzyme substrate (for amylases): passes test

Iso reagent