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National Starch

As the leading expert in both natural and synthetic polymer chemistry, National Starch is at the forefront of research and development in carbohydrate nutrition.

As the leading expert in both natural and synthetic polymer chemistry, National Starch is at the forefront of research and development in carbohydrate nutrition. Increased interest in the role of carbohydrates in a healthy diet has elevated National Starch to the pinnacle of this evolving market.

Central to its nutrition business is the company's unique range of high amylose resistant starches - Hi-maize™. Enzyme resistant and food processing tolerant, these functional ingredients offer advantages to food manufacturers looking for high levels of fibre in processed foods - plus a number of potential health benefits - without compromising on taste or texture.

With excellent functionality, a number of studies have linked resistant starch with valuable nutritional properties including reduced glycemic response, prebiotic effects, digestive health, weight management and the potential of colorectal cancer risk reduction. In effect, resistant starch makes processed foods physiologically more like the less processed foods that our bodies have been designed for.

By substituting rapidly digestible (refined) carbohydrates, such as flour, with Hi-maize resistant starch (a non-digestible carbohydrate), so-called 'forbidden foods' take on a much more nutritious profile. Breads, cakes, muffins and brownies, for example, become healthier high fibre options, whilst still providing the same eating enjoyment.

Hi-maize resistant starch is neutral in taste and colour, allowing food manufacturers to differentiate products by adding nutritional value, without affecting texture or appearance. So, consumers benefit from fibre-fortified products without changes to the organoleptic profile, while food manufacturers can market their products with a 'high in fibre' label. Product Line:

Hi-maize 260
Hi-maize 958
Hi-maize 1043