Clinical Study
Phase 2 Stability and Activity in White Bread
A recent study by Ingredia International was designed to observe the impact of Phase 2 Carb Controller, (known as StarchLite in Europe), a proprietary extract of the white bean, on the appearance, flavor and texture of white bread. Other objectives of the study were to: quantify and validate Phase 2 activity in the finished product, and to measure the influence of the bread making process on its residual efficacy. A white bread control product was compared to white bread with 1% Phase 2 added. Phase 2 did not effect the quality of the bread, while maintaining significant activity.
