Resistant Corn Starch 260

LifeSource Resistant Corn Starch 260 can be used to increase a bakery food's total dietary fiber content, allowing bakers to create high-fiber bakery foods without imparting negative tastes or flavors. Resistant Corn Starch also replaces flour, which lowers a product's carbohydrate count. Resistant starch also lowers net carbohydrates by boosting fiber content.

LifeSource Resistant Corn Starch 260 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.

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. 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.

  • Significantly lower glycemic response than rapidly digested starches
  • Helps maintain a healthy digestive system and a healthy bowel
  • Prebiotic fiber benefits
  • Enhances mineral absorption
  • Increased production of butyrate, a biomarker for colon health
  • Contributes to regularity
  • Lower calories than rapidly digested starches

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Why is resistant starch used in the baking industry?
Resistant starch can be used to increase a bakery food's total dietary fiber content, allowing bakers to create high-fiber bakery foods without imparting negative tastes or flavors.

Does it taste bad?
In the past, high-fiber products' tastes were compared to tree bark and saw dust. However, resistant starch allows bakeries to boost fiber content without affecting taste.

Are there any problems substituting resistant starch for flour?
Sometimes. When bakers add resistant starch into their bread formulations, it is necessary to replace gluten if the amount of flour is decreased. Gluten is essential for making bread rise. Bakers can ensure ideal rising by adding gluten or a protein replacement.

Does resistant starch have any effect on a finished product?
The incorporation of resistant starch does not impart any off-flavors and maintains taste and appearance. However, it can act as a texture modifier in some bakery foods. Some studies show that resistant starch gives a favorable tenderness to dough.

Besides high fiber, does resistant starch help create any other types of better-for-you breads?
Incorporating resistant starch into a bakery food formula allows bakers to formulate low-carbohydrate and low-caloric bakery foods.

Because resistant starch is not digested in the small intestine, but rather fermented in the large intestine, its inclusion lowers the calories in bakery foods. The ingredient also replaces flour, which lowers a product's carbohydrate count. Resistant starch also lowers net carbohydrates by boosting fiber content.

Do Americans consume as much fiber as what is recommended?
No. The U.S. Dietary Guidelines Advisory Committee recommends that the average adult consume 28 grams of fiber per 2000 calories daily. Studies say that Americans eat 4 to 6 grams daily. This difference gives bakers an opportunity to include more fiber in their bakery foods, which can be done through the inclusion of resistant starch.

What is butyrate?
Butyrate is a short-chain fatty acid that gives energy to the colon. Butyrate is fermented in the large intestine, and prevents tumor growth in that organ. Resistant starch that contains fiber can deliver butyrate.

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