We explain in a popular way that resistant starch refers to starch that cannot be digested, that is, starch with strong resistance to digestion. Resistant starch is usually divided into 4 categories. RS1 (embedded starch) mainly refers to coarsely processed grain flour, which is difficult to digest and has many side effects; RS2 (plant raw starch) refers to the resistant starch contained in plant starch. Generally, the content of raw starch is relatively high, but the content is greatly reduced after high-temperature gelatinization, such as raw potato powder and raw banana powder, etc., and the starch with strong digestion resistance after gelatinization or ripening is known to be high-amylose corn starch. RS3 (aged retrograded starch) refers to the resistant starch formed by retrograded crystallization after gelatinization, such as the surface layer of rice porridge after cooling, and the resistant components will be completely lost when heated again. rs4 (chemical resistant starch), resistant starch after chemical treatment. There are no standardized and large-scale products of RS3 and RS4 starches in the market. The high-amylose starch of RS2 has a strong effect of resisting high temperature and high pressure. RS1 is gradually eliminated due to its damage to the gastrointestinal tract and unpalatable taste. The main advantages of high-amylose corn starch are: high content of resistant starch, high content of dietary fiber, high proportion of retained components after high temperature; at the same time, high content of slowly digestible starch, prominent prebiotic effect, delicious. Judging from the digestibility of high amylose starch, it is actually because of its large molecular weight and few enzyme nodes, which form slow digestion characteristics. The resistant component refers to the part of high amylose starch that has not been digested within 120 minutes, essentially referring to the future and digested. There is a certain difference between the composition and the indigestion. Please call us for details.