Whole grains can demonstrate characteristics that do not permit them to exhibit full functionality in popular food applications. Products formulated with whole grains often have strong flavor connotations and appear darker than their more refined counterparts. However, including resistant starches and wheat proteins in these food formulas can increase the appeal of these foods to consumers.
“Very smooth texture, white color, clean flavor and low water holding capabilities all play a role in deciding which Fibersym[tm] fiber to add into foods,” explains Steve Ham, director of marketing for specialty ingredients at MGP Ingredients (Atchison, Kan.). The company's line of resistant starches, marketed under the Fibersym brand, overcomes hurdles related to enhancing fiber content and reducing calories in foods, without altering the taste or flavor of the finished product. These same physical properties also provide benefits to whole grain foods.