Amylopectin

Amylopectin is a type of starch, which is a carbohydrate found in many plants. It is a large, branched molecule made up of glucose units, allowing it to store energy efficiently. Amylopectin is one of two components of starch, the other being amylose, which is linear and less branched. This structure makes amylopectin more soluble in water and gives it a gelatinous quality when cooked. It is commonly found in foods like corn, rice, and potatoes, and plays a significant role in how these foods behave during cooking and digestion.