Consumers want to feel good about the foods they eat, both in knowing they made good choices and in enjoying demonstrated health benefits. HI-MAIZE® resistant starch is rich in nondigestible starch and can replace refined or whole wheat flour on a one-for-one basis in a wide range of recipes.
This nutritional ingredient is derived from a conventionally bred variety of high-amylose corn that contains high levels of non-digestible (resistant) starch. This allows you to enhance your marketing beyond fiber claims with scientifically validated claims on packaging, including:
In addition, the FDA has authorized a qualified health claim that HI-MAIZE® resistant starch may reduce the risk of type 2 diabetes, based on limited scientific evidence.*
HI-MAIZE® resistant starch is white in appearance and neutral in taste with a small particle size, and it has low water-holding capacity. It doesn't affect handling during processing and products have an appealing texture without being grainy or gummy. This means improved yield in breads, higher crumb moisture content in cookies, increased crunchiness and crispiness, and al dente texture in pastas.
You can substitute HI-MAIZE® resistant starch for flour in a wide range of foods and beverages:
* The information contained on this page was developed based on review of published clinical studies performed to evaluate the benefits of resistant starch. More than 120 published nutritional studies confirm the health benefts of HI-MAIZE resistant starch. This wealth of clinical data substantiates meaningful label claims and provides added value beyond the benefits traditionally associated with dietary fiber. Any claim made on the label of a product is the responsibility of the manufacturer and seller of that product. The information presented is not legal or regulatory advice and it is not to be acted on as such.
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Product Type: Modified Food Starch
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