Gluten Free Wheat Starch
- IUPAC Name
- high amylose corn starch
- Molecular Formula
- (C6H10O5)n amylose-rich
- Synonyms & Trade Names
- High amylose maize starch; HAMS; Hylon VII
- Purity / Assay (%)
- 50-70% amylose
- Physical Form
- Solid
- Concentration
- Pure substance
Technical Document
Wheat Starch (Gluten-Free) is a specially processed form of wheat starch that has been treated to remove gluten, making it safe for individuals with gluten intolerance or celiac disease. This type of starch retains many of the functional properties of regular wheat starch, such as its ability to thicken, bind, and stabilize, but without the gluten content. It is often used in gluten-free food formulations to improve texture and consistency.