HI-MAIZE

proven health benefts

in one easy-to-use ingredient
HI-MAIZE

resistant starch is a natural, nutritional

ingredient derived from high amylose corn. Rich in
a form of dietary fber known as resistant starch, it
delivers four important benefts consumers demand:
1. Weight management
2. Glycemic management
3. Energy management
4. Digestive health
Classifcation of resistant starches
RS1 Physically trapped starch, as in partially milled
whole grains, and HI-MAIZE whole grain corn four
RS2 Granular starch with no chemical modifcation;
examples include green banana starch, and
HI-MAIZE 260
RS3 Retrograded starch which can be found in foods like
cooked and cooled potatoes, and NOVELOSE

330
RS4 Chemically modifed starches; these cannot be
found in nature
Health benefts and claims
Using HI-MAIZE resistant starch with scientifcally
validated structure-function claims on packaging
maximizes marketability beyond fber claims. Other
meaningful claims that HI-MAIZE can provide include:
Weight management*
HI-MAIZE delivers dietary fber benefts, but also has
unique benefts important in weight management.
Calorie reduction: HI-MAIZE reduces the caloric
content of foods when it replaces four.
Satiety: HI-MAIZE increases not only short-term
satiety, but also long-term satiety (14-24 hours
after eating) in healthy people.
Fat metabolism: HI-MAIZE assists in healthy
storage of fat within adipose tissue. If fat is not
properly stored in adipose tissue, it is improperly
stored in muscles, the liver and the pancreas,
where it interferes with healthy metabolism.
Glycemic management*
HI-MAIZE helps to maintain healthy blood sugar levels
in three ways:
Reduced glycemic response: HI-MAIZE lowers
the short-term glycemic (blood sugar) and insulin
response of foods when it substitutes for four.
Insulin sensitivity: HI-MAIZE increases long-
term insulin sensitivity in healthy people, in
individuals with insulin resistance and Type II
diabetes.
Improved metabolism: HI-MAIZE facilitates
healthy fat storage within the adipose tissue and
pancreatic function, both of which contribute to
long-term glycemic health.
Energy management*
People experience swings in blood sugar levels as
energy changes throughout the day. For example,
immediately following a meal, rapidly rising blood sugar
levels give people more energy. An hour or two later,
when blood sugar levels falls, energy levels decline as
well. This drop in available energy can lead to drowsi-
ness, lack of concentration and increased appetite.
HI-MAIZE reduces the glycemic and insulin impact
of foods and increases insulin sensitivity. Reduced
glycemic foods containing HI-MAIZE can help balance
energy levels in the hours following a meal.
Digestive health*
Maintaining good digestive health is essential to
physical wellbeing. HI-MAIZE resistant starch improves
digestive health by:
Selectively increasing benefcial bacteria, while
suppressing harmful bacteria.
Helping to maintain healthy colon cells by increas-
ing short-chain fatty acid production (particularly
butyrate, which is essential for colon health).
About HI-MAIZE

Resistant Starch
Reducing intestinal pH and the production of
potentially harmful ammonia and phenols.
Promoting regularity with a mild laxative efect.
Technical attributes and superior
functionality
As an ingredient in foods, HI-MAIZE

provides several
processing and aesthetic advantages when compared
to other sources of fber. White in appearance, neutral
in taste with a small particle size and low water-holding
capacity, HI-MAIZE has minimal efect on organoleptic
profle. Consumers can beneft from healthy, fber-for-
tifed products, which look and taste appealing, while
manufacturers proft from diferentiated brands.
HI-MAIZE has a low water holding capacity, which is
especially important when processing doughs and
batters. As a substitute for four, HI-MAIZE does not
change handling characteristics during processing. It
also means reduced cooking times and/or tempera-
tures when compared to foods made with high water
holding fbers or whole grain fours.
Foods made with HI-MAIZE are pleasing to both the
eye and palate. Textures are appealing without being
grainy or gummy, and the taste of the original for-
mulation is not afected by the addition of HI-MAIZE
relative to other fbers.
In addition to the dietary fber and health benefts,
HI-MAIZE contributes valuable functional and process-
ing attributes to many foods.
These include:
Improved yield in breads
Higher crumb moisture content in cookies
Increased crunchiness and bowl life in cereals
Crispiness in sheeted goods
Al dente texture in pastas
Where to use HI-MAIZE
Many successful consumer brands are made with
HI-MAIZE resistant starch. Commercial production and
extensive testing in the Ingredion labs and pilot plants
convincingly demonstrate how easy it is to incorporate
What are resistant starches?
Resistant starches have been defned as starches
that resist digestion within the small intestine. Many
public health authorities and food organizations such
as the Food and Agricultural Organization, the World
Health Organization, and the U.S. National Academy
of Sciences recognize resistant starch as a benef-
cial carbohydrate. In addition, HI-MAIZE

resistant
starches qualify as dietary fber for labeling purposes
by the ofcial AOAC methods 985.29 and 991.43.
Resistant starches are classifed as type 1-4 according
to their physical and chemical characteristics. Only
type 1, 2 and 3 resistant starches are naturally present
in foods. It has been estimated that up to 5% of all
starches consumed may be resistant to digestion.
HI-MAIZE resistant starch is unique because it is the
only natural RS2 currently available in the US market.
There is overwhelming scientifc evidence that
natural resistant starches ofer signifcant nutritional
benefts, and up to 45 grams of fber from HI-MAIZE
can be consumed without signifcant digestive side
efects. For example, more than 120 published peer-
reviewed studies have shown that resistant starches
from high amylose corn contribute specifc metabolic
and digestive health benefts. Ingredion continues to
work with researchers around the world to investi-
gate the health benefts of natural resistant starch.
* The information contained in this document was developed based on review of published clinical studies performed to evaluate the benefts of resistant
starch. More than 120 published nutritional studies confrm the health benefts of HI-MAIZE resistant starch. This wealth of clinical data substantiates
meaningful label claims and provides added value beyond the benefts traditionally associated with dietary fber. For a summary of these studies, go to
www.5-in-1-fber.com. Any claim made on the label of a product is the responsibility of the manufacturer and seller of that product.
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The information described above is ofered solely for your consideration, investigation, and independent verifcation. It is up to you to decide whether and how to use
this information. Ingredion Incorporated and its afliates make no warranty about the accuracy or completeness of the information contained above or the suitability of
any of its products for your specifc intended use. Furthermore, all express or implied warranties of noninfringement, merchantability, or ftness for a particular purpose
are hereby disclaimed. Ingredion Incorporated and its afliates assume no responsibility for any liability or damages arising out of or relating to any of the foregoing.
The INGREDION mark and logo are trademarks of the Ingredion group of companies. All rights reserved. All contents copyright 2012.
Corn Products and National Starch
are now Ingredion.
Developing ideas.
Delivering solutions.

Ingredion Incorporated
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Westchester, IL 60154
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Get started today
Ingredion is a leading global provider of ingredient solutions with
a broad portfolio of specialty ingredients designed to improve the
nutritional content of foods. Our unique ability to solve the nutri-
tional beneft/eating quality/processing equation inspires food
formulators to create innovative, healthy and appealing foods.
Ingredions stafs of one on one account managers, technical staf
and customer service professionals are available to answer your
questions. Contact us today at salessupport@ingredion.com, call
or visit us online.
HI-MAIZE

resistant starch into many types of food for-

mulations. The products can generally replace a portion
of either refned or whole wheat four on a one-for-one
basis without adversely afecting processing.
Ideal applications for HI-MAIZE resistant starch include:
Breads and bakery products
Nutrition bars
Biscuits and cookies
Breakfast cereals
Pasta and noodles
Sheeted baked snacks and crackers
Extruded snacks
Soups and ready mean components
Thickened beverages
Ingredions food formulating and processing technical
team has a large portfolio of successful commercial
and pilot trial formulations on which they can rely to
help manufacturers develop a HI-MAIZE-enriched food
or revise an existing formulation to diferentiate prod-
ucts in the market with meaningful health benefts.
Rely on Ingredion for product success
Ingredion has the experience, the expertise and
resources to develop appealing consumer products.
Our work has taken us into virtually every facet of for-
mulation and production in almost every application.
Whats more, we apply our marketing intelligence and
consumer trend insights to develop innovative solu-
tions that address emerging consumer demands.
Consumers are increasingly interested in better-for-
you alternatives that incorporate scientifcally proven
nutritional ingredients. There is an ever present need
for ingredient innovation to include new technologies
and process improvements to positively afect product
development and ultimately deliver better tasting, bet-
ter-for-you food and beverage products to consumers.
Ingredion is at the top of our feld in anticipating
consumer needs and delivering solutions to our
manufacturing partners. Our global innovation center
in Bridgewater, NJ includes capabilities unmatched by
others suppliers to include sensory analysis, consumer
focus groups, pilot plant, Texture Robotics Experimenter,
a CULINOLOGY

center and more, all stafed by a team

technical specialists and experts with a broad and
deep knowledge, who understand the unique needs of
specifc markets, applications and customers.
Look to us to partner with you to produce products
that deliver on-trend products with the same tastes
and textures consumers have come to expect from
traditional oferings.