Milling & Baking News - March 15, 2005 - 42
bakers want to make fiber claims for whole
grain bread. The F.D.A. requires at least
51% whole grain content in food products
that make health claims associated with
whole grains. Water generally takes up
another 25% to 30%, leaving 10% to 15% of
the product for other ingredients such as
fiber, Mr. Trautschold said.
Hi-maize from National Starch and ActiStar from Cargill, Inc., Minneapolis, are
also resistant starch products. ActiStar's
resistant tapioca starch provides total
dietary fiber values of 85%. Hi-maize,
derived from corn, and Fibersym differ
even though both are resistant starches.
Hi-maize fits the RS-2 classification, which
pertains to natural resistant starch. Fibersym is RS-4, or modified resistant starch.
More research has focused on RS-2
since RS-4 only recently hit the market,
said Janine Higgins, Ph.D., instructor in
DANISCO SWEETENERS
Fiber can aid in digestion thanks to it prebiotic properties.
Digestive aid
pediatrics at the University of Colorado's
Health Sciences Center, Denver. Her work
on RS-2 showed that eating 5 grams in a
breakfast cereal could increase fat oxidation 20% over 24 hours, which suggests
that RS-2 may aid in weight loss.
"It burns fat," Dr. Higgins said. "It burns
fat from a meal. Plus, it burns stored fat."
The prebiotic properties of resistant
starches and fiber in general make them a
digestive aid, another benefit worth promoting. Since constipation may affect up to 20%
of people over age 65, the F.D.A. encourages
the elderly to eat foods rich in dietary fiber.
The fiber ingredients available for diges-
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