NOVELOSE 240 Resistant Starch

National Starch and Chemical Company has introduced a new resistant starch that is suited for use in bakery and intermediate moisture foods. Categorized as an RS2 starch and called NOVELOSE 240 resistant starch, this product provides unique functionality in baked goods. People have consumed resistant starches for many years in the form of trapped starch (RS1 type) in foods such as seeds and grains. Granular starches such as those found in bananas or native potato starches would be examples of RS2 type starch, and the more recently highly retrograded starch (RS3) found in processed breakfast cereals.

If measured by the AOAC test method, NOVELOSE 240 starch will analyze as approximately 40% dietary fiber. This enables bakers to formulate products with an ingredient that analyzes as fiber but without the negative properties associated with many traditional fibers. Working with this starch enables bakers to offer products with acceptable volume and attractive color, according to tests performed in the manufacturer's kitchens. Uniform texture and improved cell structure were two other characteristics noted in the tests. In waffles and toaster pastries, NOVELOSE 240 resistant starch produces a crispy texture with good mouthfeel. NOVELOSE 240 starch is a granular, resistant starch with a small particle size (10-1 5/µm) and low water-holding properties. Thus, this starch will not adversely affect dough formation and development. Another benefit to food product manufacturers who use this product is its simple label: cornstarch.

National Starch & Chemical, 10 Finderne Ave., P.O. Box 6500, Bridgewater, NJ 08807-0500. Tel: 800-797-4992; Fax: 732-417-5696.