A natural source of fiber, Hi-maize resistant starch delivers a wide range of health benefits as an ingredient in traditional processed food applications.

Beneficial properties of Hi-maize in foods include:

• White and invisible when incorporated into food
• Very small particle size (<10 microns) allowing it to be intimately incorporated into food matrices
• In most applications, it does not alter the taste, texture or appearance of the food.
• Can provide functional characteristics in foods (crunch, extended shelf life, etc).

In addition to health advantages, dose tolerance and processing benefits, Hi-maize delivers good texture and clean flavor.  The table below details the main processing advantages and a guide to common usage levels. [1]

Applications	Key processing benefits	Recommended usage level
Breads	Process tolerant - including yeast, acid and heat Low water-holding capacity - easy to use Improves yield Excellent crumb characteristics	5-20% of dry mix
Bakery products (including cakes, pastries and dry mixes)	Low water-holding capacity Higher crumb moisture content	5-10% of dry mix
Nutrition bars	Easy to use - no impact on processing or eating quality	5-20%
Biscuits and cookies	Versatile in a wide range of biscuit / cookie formats Very fine particle size allows easy incorporation Low water-holding capacity	5-20%
Breakfast cereals	Improves cell uniformity Increases bowl-life Increases crunchiness	3-15%
Pasta and noodles	More tolerant to overcooking Helps maintain "al dente" texture	3-20%
Sheeted baked snacks and crackers	Improves texture  Increases crispiness Reduces cracking and breakage Low water-holding capacity	3-20%
Extruded snacks	Increases cell uniformity Improves stability Increases crunchiness Low water-holding capacity	3-20%
Soups and ready meal components	Increases crunchiness of croutons Improves bite of pasta / noodles	3-10%
Pizza	Improves texture (crunchier bite).  High process tolerance.	3-20% of pizza dough
Thickened beverages	Good processing tolerance Note: as Hi-maize is an insoluble particle, beverage applications generally need to be thickened or an anti-sedimentation rheology modifier used.	1-3%

 [1] Usage levels can vary from 1 - 40% and will depend on the serving size and required physiological effects.