Resistant Starch

Resistant starch is a type of starch that moves completely through the small intestine without being digested. It acts more like fiber and can be classified or labeled as fiber. This topic discuses the four types of resistant starch found naturally in food and/or as manufactured ingredients (RS4:chemically modified resistant starch: RS1, the physically inaccessible form in partially milled grains and seeds; RS2 the resistant granules from raw potatoes, green bananas, legumes and high-amylose corn starch; RS3 from cooked, cooled starchy foods, such as bread, potatoes or retrograded high-amylose corn or by enzymatic treatment and retrogradation. d) and resistant maltodextrins —as well as their applications in food product design (i.e., as a replacement for wheat in gluten-free foods).