A highly branched polymer that is one of the two main components of starch, contributing to its soft and gel-forming properties.
From amylo- (starch) + pectin (a gelling substance); named for its gel-like properties and branched structure similar to pectin.
Amylopectin is why mashed potatoes are creamy and starch makes gravy thick—it's the branched form of starch that absorbs water and becomes gelatinous, while its partner amylose is straight-chain and crispier.
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