Because not all fiber is the same….

Hi-maize resistant starch offers the food formulator one of the best forms of dietary fiber in a product that won’t affect the taste, texture and appearance of processed foods. But it does more than deliver fiber.

Benefits

·         Hi-maize promotes digestive health.* It helps to maintain healthy colon cells by increasing short-chain fatty acid levels (particularly butyrate, which is important for colon health). It has a mild bulking effect and promotes regularity.  Animal trials have also demonstrated that it helps heal intestinal ulcerations and prevents damage from toxins and high protein diets.

·         Hi-maize is a prebiotic fiber.* It increases the levels of beneficial bacteria, which reduce pH while suppressing harmful compounds such as phenols, ammonia and secondary bile acids.  Animal studies demonstrate synergistic effects when delivered simultaneously with beneficial probiotic bacteria.  

·         Glycemic management:  Hi-maize helps to maintain healthy blood sugar levels within the normal range by improving insulin sensitivity in healthy people.* Hi-maize also reduces the glycemic and insulin response of foods when substituted for flour or other rapidly digested carbohydrates.*  

·         Energy management:  Hi-maize helps to balance energy following a meal.* It provides a balance of short-term and longer-term energy to the body following meals.  In the small intestine, a portion of Hi-maize is digested as glucose that is available as short-term energy.  In the large intestine, the remaining portion of Hi-maize is fermented to produce longer-term energy sources, including acetate and other short-chain fatty acids. 

·         Weight management:  Hi-maize delivers fewer calories than flour and is a valuable part of diets designed for maintaining healthy weight.* Physiologically, the energy value of Hi-maize has been estimated to be between 2 and 3 kilocalories/gram.  By comparison, digestible starch delivers 4 kcal/gram. 

Animal studies suggest that this may result in changes in body composition (i.e. less body fat).  Additional human studies are needed.   

No Compromises!

·         With Hi-maize, consumers can eat the tasty & convenient foods they love.  White in appearance, neutral in taste with a small particle size, Hi-maize has a minimal impact on organoleptic profile.  Consumers benefit from healthy foods that look and taste appealing. 

·         Easy to use.  Food processing tolerant, Hi-maize is simply used by direct partial flour replacement in flour-based products, such as bread, baked goods and pasta, or it is just included in the recipe, for example in nutrition bars.  It is this easy because Hi-maize offers low water-holding capacity and small particle size.  Hi-maize offers excellent stability against acid, yeast and low-medium shear processes, making it the ideal choice for fiber enrichment in food formulations.

Hi-maize is extraordinarily well tolerated.* Several human clinical studies have demonstrated that high levels of dietary fiber from Hi-maize can be consumed without side effects.  This is because it is insoluble and it ferments slowly.

*Each benefit is supported by published peer-reviewed studies in healthy people and/or healthy animals. For more information, see the "Clinical Studies" page and reference list.