Resistant Corn Starch 260
Most starches are digested and absorbed into the body through the small intestine, but some resist digestion and pass through to the large intestine where they act like dietary fiber and improve digestive health. This type of starch is called "resistant starch". Typical starches can contain some level of resistant starch, but it is usually lost in food processing. Resistant Corn Starch 260 allows production of food products with the health benefits of resistant starch and the texture benefits of a high quality carbohydrate.
There are different types of resistant starch in the diet. Whole grains deliver resistant starch because the naturally occurring starch is protected by hulls, seeds and other barriers that aren't fully digested in the small intestine.
The second type of resistant starch (RS2) is starch that retain its natural granular shape yet resist digestion due to crystallinity within the granule. Unripe bananas, uncooked potatoes, and Resistant Corn Starch 260 deliver RS2.
If the starch granule has been broken apart, and the starch chains are crystallized, RS3 results. Cooked and cooled baked potatoes, breakfast cereals deliver RS3 resistant starch.
Finally, starch can be chemically modified to artificially inhibit digestion. These types of starches are called RS4.
Resistant Corn Starch 260 provides dietary fiber - it is 60% fiber. In addition, it delivers several important health benefits:
Resistant Corn Starch 260 also improves the eating quality of many baked and low-moisture foods. It has a very low water-holding capacity, so the product does not adversely affect many food formulas as do traditional fiber sources. They are made up of small, crystalline particles which contribute uniform cell size. This avoids the dense texture generally associated with high fiber foods. Products with Resistant Corn Starch 260 shows increased expansion, enhanced crispiness, and improved mouthfeel. In applications ranging from high-fiber cereals to baked foods such as muffins and desserts, Resistant Corn Starch 260 allows you to increase fiber content while maintaining and improving eating quality.
Why is resistant starch used in the baking industry?
Does it taste bad?
Are there any problems substituting resistant starch for flour?
Does resistant starch have any effect on a finished product?
Besides high fiber, does resistant starch help create any other types of better-for-you breads?
How else does resistant starch compare to fiber?
Do Americans consume as much fiber as what is recommended?
What other healthful benefits does resistant starch provide?
What is butyrate?
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