Beijing Xiangyu is committed to the production and operation of resistant starch and has become a leading domestic supplier of resistant starch in China. A common question from clients is the difference between resistant starch and modified starch. Here’s an explanation:

Resistant starch is classified from a digestive perspective. It refers to carbohydrates that cannot be absorbed and metabolized in the small intestine but instead provide nutrition for gut microbiota in the large intestine, making it a source of dietary fiber. It is categorized based on digestion speed, including rapidly digestible starch, slowly digestible starch, and resistant starch.

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.

Resistant starch can be obtained through modified starch processes, such as ultra-high-pressure physical modification or high cross-linking chemical modification. The basic principle is to increase the gelatinization temperature of starch, preventing gelatinization at room or medium-low temperatures and maintaining a macromolecular polysaccharide structure that cannot be absorbed. Chemically modified starch can more easily achieve resistant starch properties, such as through the process of distarch phosphate. However, chemically modified starch is not widely accepted in the market, primarily because it is classified as a food additive, which raises consumer concerns.

Beijing Xiangyu primarily produces natural resistant starch and resistant starch derived from physical modification. Our products are reliable, with stable indicators and noticeable effects, making them highly popular in the market.