Hi-Maize 260 may be used in applications for fruit smoothies and protein shakes.

Resistant starch research focuses on diabetes, obesity

Science is showing how resistant starch, a source of fiber, may offer cardiovascular benefits, and a health claim related to diabetes may be coming soon, too.

Ingredion, Inc., Westchester, Ill., has filed a health claim petition with the U.S. Food and Drug Administration for its high-amylose corn resistant starch. Eight clinical trials showed Hi-Maize resistant starch from high-amylose corn improved insulin sensitivity or other biomarkers accepted by the F.D.A. as evidence of reduced risk of type 2 diabetes, Ingredion said.

“Resistant starches have the unique functionality, compared to other insoluble fibers, in that they are typically white flours that are similar to flour or other starches, are smooth to the taste and non-gritty, and have lower water holding capacity,” said Lorraine Niba, Ph.D., global director, nutrition innovation for Ingredion, Inc. and based in Bridgewater, N.J. “They can therefore be incorporated into products such as white bread, pastas, muffins and nutritional shakes and mixes.”

Hi-Maize 260, a natural type 2 resistant starch, is an invisible “white fiber” particularly suited to products such as white bread, flat bread and pasta, she said. Other potential applications include fruit smoothies and protein shakes.

Another resistant starch, Fibersym RW from MGP Ingredients, Atchison, Kas., was the subject of a study appearing in the June 2014 issue of Molecular Nutrition & Food Research and involving researchers from South Dakota State University. Consumption of the RS4 resistant starch compared with consumption of control flour resulted in lower mean total cholesterol, lower non-H.D.L. and lower H.D.L. cholesterol. The researchers concluded incorporation of RS4 could offer an effective strategy for cardio-metabolic health promotion.

“Fibersym RW delivers total minimum dietary fiber of 85% (dry basis) and has been used in the management of risk factors like obesity that contribute to cardiovascular disease,” said Ody Maningat, Ph.D., vice-president of research and development and chief science officer for MGP Ingredients. “In a 12-week clinical study involving human subjects and published in Molecular Nutrition & Food Research in 2014, Fibersym RW consumption resulted in a smaller waist circumference and lower per cent body fat among the subjects.”