Amylopectin and amylose are components of starch (carbohydrate of vegetable origin). The combination of these two components means that the main chain is highly branched chain, and side chains are attached with α-1,6-glicosidic bindings. Soaked in water to swell (but do not dissolve). Heated to a temperature above 50 ° C swells transforming into sol (named also gruel) and at high concentrations amylopectin achieves properties of gel. In the sports supplementation, drinks that contain amylopectin, faster supplements muscle glycogen (than e.g. Sugars).
Amylopectin is one of the basic ingredients of the carbohydrate formula Vitargo, it is also included in carbohydrate concentrates, often enriched by electrolytes, as well as the supplements of carbohydrate and protein.
Dosage: lack of standards for daily consumption, the daily dose is dependent on the energy needs of the body