70% High Amylose Corn Resistant Starch RS2 NEW

• Amylose content ≥70%, exceeding the American product content 2%-3%.

• Dietary fiber content 55%-60%.

• Features: Outstanding process characteristics, high temperature resistance, high pressure resistance.

• Application: All kinds of flour products, restructured rice, bread cakes, biscuits and other baked goods, low GI, high fiber, prebiotics, weight management of any product form, target requirements.

Specification of 70% High Amylose Corn Resistant Starch RS2

Application of 70% High Amylose Corn Resistant Starch RS2

---Plant milk drink

High amylose digestion is slow, blood sugar supply is stable, can ensure the body's long-term stable blood sugar concentration, high dietary fiber content, effectively prolong the sense of satiety. No viscosity, good fluidity, white, tasteless, high satiety. High amylose corn starch (resistant starch) can produce a variety of desired liquid foods. In recent years, plant fiber, high satiety, low GI plant milk has become a popular product form, for the company's overseas customers the first major category. We believe that plant-based milk will be the next best-selling product worldwide.

Application of 70% High Amylose Corn Resistant Starch RS2

---Fitness Protein Bar

High-amylose corn starch, widely used in nutritional protein bars.Compared to traditional dietary fiber,better taste,more delicious,easy to process, easy to shape,good product structure,and prevent moisture absorption of food.Reduces viscosity caused by excessive protein content.The taste is delicious and the texture is good.

Application of 70% High Amylose Corn Resistant Starch RS2

---Application of baked goods

Low GI,High fiber food,Crisp,Nonhygroscopic

l High amylose corn starch (resistant starch) gives full play to the advantages of high fiber and delicious taste. Improve the crispness of food, enhance taste and flavor, and prevent moisture absorption of food. The traditional coarse fiber is not good in taste, not easy to chew and hygroscopic.

l High amylose corn starch (resistant starch) can stabilize blood sugar and reduce blood sugar. Making baked goods prevents blood sugar from rising. In addition, the microencapsulation effect of high amylose corn starch is obvious, and water-soluble trace elements can be embedded to ensure effective intake. Therefore, high amylose corn starch (resistant starch) is the best choice for low GI food and health food.