In the mid-1990s, National Starch and Chemical introduced Novelose® resistant starch, the first commercially available product to provide a concentrated source of resistant starch. Resistant starches are analyzed as total dietary fiber using AOAC methods 985.29 and 991.43. Resistant starches do not digest in the small intestine and are fermented in the large intestine by bacterial microflora. These specialty ingredients provide a source of dietary fiber without some of the formulation issues associated with whole grains.
For example, whole grains are very hydroscopic. Their use can create sticky dough that is hard to manipulate. Resistant starch has a propensity for water similar to flour, making it easier to incorporate into foods. Additionally, resistant starch—with a granular shape and a uniform particle size of 10-15 microns—performs well in baking applications. The consistency produces baked products with a uniform cell size and improved structure as compared to the dense structure in whole grain products. Their bland flavor allows higher usage levels and a wider range of applications.