Ingredion offered the first commercial range of resistant starches. HI-MAIZE ® delivers type 2 resistant starch (RS). HI-MAIZE ® wholegrain delivers type RS1 and RS2.
HI-MAIZE® resistant starch is isolated from a proprietary (traditionally bred) hybrid of high-amylose maize. It is a natural, insoluble dietary fibre that offers superior texture and performance versus other dietary fibres in baked goods, pasta, snacks, cereals and other foods containing flour.
It is white in appearance, neutral in taste with a small particle size and low water-holding capacity compared with other fibres. HI-MAIZE ® also contributes valuable textural and processing attributes, including:
Food manufacturers can offer healthy, fibre-fortified products, which look and taste appealing and similar to their non-fibre-fortified versions. HI-MAIZE ® strikes the right balance between:
Not all dietary fibre is the same. HI-MAIZE ® resistant starch from high amylose maize is supported by a wealth of published nutritional studies and human clinical studies, and offers proven benefits to the food industry.
Published human clinical studies from around the world support the use of HI-MAIZE ® resistant starch for:
Consumers expect wholegrain foods to be an excellent source of dietary fibre. HI-MAIZE® wholegrain offers the highest level of dietary fibre of commercially available wholegrains derived from maize - 30% dietary fibre as natural resistant starch.
HI-MAIZE® wholegrain delivers compelling functional benefits as well:
One published clinical study demonstrated that HI-MAIZE® wholegrain helped people eat less food after two hours. It also delivers higher levels of naturally-occurring antioxidants and folic acid than other wholegrains.
Not everyone has the same nutritional needs. Very young infants and toddlers as well as adults with varied health conditions have specific nutritional needs.
Ingredion produces speciality starches and provides formulation assistance for your infant and toddler foods and specialised medical nutrition foods, such as those for dysphagia patients.
In these unique nutrition fields, requirements are different and quality standards are more stringent than in traditional food processing. For example, ingredients that go into infant formula must meet higher microbiology/contaminant standards than ingredients for any other food application.
Visit us at an upcoming tradeshow or conference. Read More