Resistant starch types RS1, RS2, RS3, and RS4 are classified according to processing origin rather than functional efficacy.

Release time:

2026-04-07

Resistant starch types RS1, RS2, RS3, and RS4 are classified according to processing origin rather than functional efficacy. Among them, RS2 (naturally occurring in raw grains) is currently the only type with stable large-scale supply and extensive validation through numerous trials and commercial applications. RS4 offers favorable cost-effectiveness but faces regulatory constraints due to its classification as a chemically modified food additive. RS3 suffers from high production costs, low resistant starch content, and limited commercial viability. RS5 remains at the laboratory research stage. When selecting resistant starch, the primary evaluation criteria should be dietary fiber content and heat resistance performance.

Regarding Beijing Xiangyu’s product portfolio:

Xiangyu 1945–1946: Classified as RS2.
Xiangyu K130–109: Undergoes heating without gelatinization; strictly speaking, it does not meet RS3 criteria, though it is often informally categorized as RS3 (due to the absence of standardized production definitions for RS3, precise classification remains ambiguous).
Y-90: An RS4 type produced via chemical modification.
RS5 development: Conceptually involves crosslinking modification using organic-based functional groups to replace synthetic chemical groups. However, after three years of dedicated R&D by the company—and consistent with global research trends showing no viable commercial products to date—it has been demonstrated that organic-based groups exhibit significantly inferior stability compared to synthetic chemical counterparts. Consequently, RS5 currently fails to fulfill core commercial requirements: it achieves none of the critical targets—higher dietary fiber content, superior heat resistance, or lower production cost。