Grain Processing Corporation (GPC) also showcased a new product at the show: FYBRIN RS, a chemically modified resistant starch (RS4 – which is more stable than RS2) from corn that’s classified by the FDA as dietary fiber that works particularly well in pasta, tortilla, and baked goods as a partial flour replacement.
With a bland flavor, low water holding capacity, and smooth mouthfeel, FYBRIN RS does not add viscosity and mixes readily with other ingredients, said business development manager Kelly Belknap.
“Primarily, people are using it to increase fiber levels, because you can incorporate a large amount into a formula, so 20% in a cracker, 30% in pasta, and when you're adding that much fiber, you're taking away some of the calories from flour, so we're seeing fiber fortification and calorie reduction.”
As for prebiotic claims, she said, “We don't have our own clinical studies, but because it is a resistant starch it passes through the small intestine to the large intestine where it's fermented but it's also easily tolerated.
"But our customers are most interested in talking about fiber. In consumer research where we’re asked, 'Why are you choosing fiber? people will say for a healthy weight, digestive health, cholesterol management and blood sugar control.”