创新

National Starch Food Innovation offered the first commercial line of resistant starches. Hi-maize® resistant starch delivers Type 2 RS. Hi-maize whole grain corn flour delivers Type RS1 and RS2. And NOVELOSE® 330 delivers Type 3 RS.

Hi-maize® resistant starch is isolated from a proprietary (traditionally bred) hybrid of high-amylose corn. It is a natural, insoluble dietary fiber that offers superior texture and performance versus other types of dietary fiber 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 fibers. Hi-maize also contributes valuable textural and processing attributes, including:

• Improved yield in breads and dough
• Higher crumb moisture content in cookies
• Crispiness in sheeted goods
• Al dente texture in pasta

Food manufacturers can offer healthy, fiber-fortified products, which look and taste appealing and similar to their non-fiber-fortified versions. Hi-maize strikes the right balance between:

• Exceptional sensory performance
• Meaningful label claims
• Dietary fiber content
  

Not all dietary fiber is the same. Hi-maize® resistant starch from high-amylose corn is supported by more than 300 published nutritional studies and nearly 100 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:

• weight management, including calorie reduction and enhanced satiety to help people eat less both short term (post meal) and long term (24 hours)
• glycemic management, including glycemic reduction and improved insulin sensitivity
• digestive health, including prebiotic activities

NUTRIOSE™ soluble fiber provides great taste, fiber foritification and prebiotic benefits. NUTRIOSE delivers 85% of the dietary fiber as resistant dextrin from either wheat or corn. With high process tolerance, clarity, moisture retention and fast dispersion, it is ideal for use in:

• Clear beverages
• Acidic beverages
• Extruded snacks and cereal
• Baked goods and other low-moisture foods
• Soups, sauces, gravies and other high-moisture foods
• Pasteurized foods
• Powdered and dry mixes

Best of all, it has a very high tolerance and does not cause digestive distress. Nutritionally, NUTRIOSE™ is an excellent fiber to:

• Reduce sugar content
• Reduce fat content
• Reduce calorie content
• Smooth out the flavor profile of foods with artificial sweeteners

Consumers expect whole grain foods to be an excellent source of dietary fiber. Hi-maize® whole grain corn flour offers the highest level of dietary fiber content of commercially available whole grain flours - 30% dietary fiber as natural resistant starch.

• Higher expansion, crunch and longer bowl life in extruded cereals
• Lower caloric content
• Extra crunch for battered foods
• Soft texture inside with crusty texture outside for rolls
• Unusually long shelf life (nine months)

One published clinical study demonstrated that Hi-maize whole grain corn flour helped people eat less food after two hours. It also delivers higher levels of naturally occurring antioxidants and folic acid than other whole grain flours.

Not everyone has the same nutritional needs. Very young infants and toddlers as well as individuals with many health conditions have specialized nutritional needs. National Starch produces specialty starches and provides formulation assistance for your infant and toddler foods and specialized medical nutrition foods, such as those for dysphagia patients.

In these unique nutrition fields, requirements are different and 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.