Amylopectin is a complex carbohydrate and one of the two main components of starch, the other being amylose.
It consists of many glucose molecules connected in a branched structure, so it is called a branched polysaccharide ("many sugars").
Amylopectin is a crucial food molecule because its branched structure affects the gelatinization, thickening, and textural properties of starches during cooking. Starches high in amylopectin, such as those found in corn rice, and potatoes, tend to produce a smooth, viscous consistency when cooked, making them ideal for thickening sauces, soups, and gravies. These starches also remain more stable when cooled, as they are less prone to retrogradation, which is the recrystallization of starch molecules that can cause products to become gritty or stale. This characteristic of amylopectin is particularly valuable in dishes that require a consistent, gel-like texture, such as puddings, pie fillings, and certain types of bread.