A straight-chain polymer that is one of the two main components of starch, contributing to its crispy and firm texture.
From amylo- (starch) + -ose (a sugar or carbohydrate); named to describe a straight-chain form of starch.
Amylose is why rice crackers are crispy while mashed potatoes are creamy—amylose is linear and tends to crystallize when cooled, while its branched cousin amylopectin is softer and gel-like, and different starches have different ratios of each.
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