1). A component of starch that has a high molecular weight, long-branched chain structures, and does not tend to gel in aqueous solutions. 2). A type of starch molecule composed of long-branched chains of glucose units (a polysaccharide). 3). The major and branched fraction of starch, a glucose polymer with 5,000--19,000 glucose units and mean chain length of 18-22 glucose units. This fraction contributes directly to gel consistency and has a long linear chain fraction in high amylose starch.