FAQ
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the difference between resistant starch and modified starch

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Modified starch, on the other hand, is defined by processing techniques, which can be either physical or chemical modification. Chemical modification is the more common method, including processes such as acetylation, hydroxypropylation, oxidation, and high cross-linking.

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Based on high-amylose corn resistant starch (not all types of resistant starch) has become an industry consensus as a prebiotic.

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Based on high-amylose corn resistant starch (not all types of resistant starch) has become an industry consensus as a prebiotic. As a novel and highly differentiated prebiotic, many customers are still not fully aware of its advantages, characteristics, and potential drawbacks in application. For more detailed information, you can request the Special Edition of the Prebiotics Manual.

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The detection results of resistant starch dietary fiber show significant differences.

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The main issue is that the detection method for resistant starch dietary fiber in 5009.88-2023 is a translation of AOAC2017, but to facilitate operation by various agencies, some operational details are not clearly defined, especially the selection of amylase, which is not regulated. In contrast, AOAC2017 strictly defines the parameters of amylase. This leads to significant deviations in detection results.

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What is the principle and mechanism of water retention of high amylose starch?

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High amylose corn starch has strong water absorption and better water holding properties. Using high amylose starch to hold water also has the advantages of cleaning labels, better breaking taste, denser baked products, and whiter products. But there is a contradiction between the water absorption and retention of high amylose starch and traditional starch theory. What is the principle and mechanism of water retention of high amylose starch?

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Key points of the process of screw extrusion high amycea starch

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The difference between resistant starch and dietary fiber

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Resistant starch is simply defined as indigestible starch (carbs), but in essence and the traditional cognition of indigestible crude fiber is still very different, resistant starch is based on the compact molecular structure to reduce the ability of amylase to act, forming a difficult to digest characteristics, but the essence can be understood as digestible. Resistant starch has the characteristics of difficult digestion, when detecting dietary fiber content, because there is more leftover within the specified 120-minute simulated digestion time, which also meets the detection requirements of dietary fiber.

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The main problem with resistant starch?

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Resistant starch is mainly divided into 4 categories, among which RS1 is defined as embedded starch, which is actually rough processing, forming physical entrapment and making it indigestible by the human body, that is, coarse grain. It is easy to cause damage to the gastrointestinal tract and teeth, and is one of the main reasons for the low life expectancy in the past. RS2 is natural grain starch, but the usual problem is that its molecular structure is unstable, and it will be destroyed by heat and high pressure and converted into fast-digesting high-calorie carbohydrates, the most common being potato starch. RS3 refers to aged retrograded starch, such as cold rice formed after cooling rice porridge, or waxy corn hardened after being cooked and cooled, all of which are aged retrograded. The main problem is that the crystals disintegrate after being heated and become new fast-digesting starch high-calorie carbohydrates. RS4 refers to chemical denaturation, which is not only unsafe, but the most important thing is that RS4 that can be supplied in batches has not yet been really developed. High-amylose corn (resistance) starch belongs to grain native starch (rs2), mainly through breeding technology to increase the proportion of straight-chain molecules, forming a stable structure resistant to high temperature and high pressure, and is a high-quality raw material for low-calorie carbohydrates. Quanyin Xiangyu (Beijing) Biotechnology Co., Ltd. has mastered the core breeding technology and managed the entire industrial chain, and has achieved stable domestic supply. On the existing basis, the company has invested heavily in research and development for many years to develop new products such as K130, which belong to the RS3 category. It has achieved the effect of delicious taste, good effect and high degree of process matching.

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Physicochemical properties and application value of high amylose corn starch?

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The main characteristics of high amylose corn starch are: 1. Low viscosity, high gelatinization temperature, and fibrosis; 2. High hardness, high density, and no expansion; 3. Embedding material, which can embed small molecular substances; 4. No water absorption 1. Insoluble in water, food and drug antiseptic material; 5. Anti-digestion, slow digestion, one of the resistant starches, source of soluble (alcohol) dietary fiber; 6. Good film-forming property and high temperature resistance. Based on the above advantages, it can be used for: 1. Stabilizing blood sugar, diet food, low effective calories, slow release; 2. Pharmaceutical auxiliary materials, excipients, slow-release control materials, embedding materials, water-proof materials; 3. Various membranes Edible films such as plant-based capsules, degradable film materials, and ordinary starch can be used to improve the flatness of water-soluble film materials; It is not easy to crack, the embedding volume is large and the cost is low, and the slow release can realize the targeting effect. 5. High temperature resistant materials, such as straws or tableware in high temperature degradation materials. 6. A delicious source of dietary fiber, compared with traditional crude fiber, the palatability is improved. 7. Improve the hardness and brittleness of food, etc., especially for products that have obvious requirements for food hardness. Moderate addition directly enhances product hardness and Q elasticity. Various other scenarios are welcome to communicate at any time.

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