Resistant starch for fibre-enriched bakery products

Cargill’s ActiStar resistant starch can be used to produce fibre-rich, low-calorie bakery products.

Traditionally, bakery manufacturers of fibre-rich bakery goods have struggled with off-taste, poor baking ability and a sandy texture, particularly when using high amylose corn-based resistant starch. Cargill claims these problems can be addressed with two ActiStar tapioca-based resistant starch products: clean label C*ActiStar 11700 resistant starch, a non-granular retrograded or crystalline starch and ActiStar RT75330 resistant starch, a modified resistant starch.

ActiStarRT75330 resistant starch features high total dietary fibre (TDF) levels — more than 80%, therefore contributing substantially to TDF daily targets and opening the door to dietary fibre claims. ActiStarRT75330 resistant starch is suitable for the formulation of healthy bakery products, not only for its fibre content but also for its caloric value of 1.9 kcal/g, which also makes it suitable for the production of lower calorie foods.

On top of this, the very fine granulometry, the neutral taste and smooth mouthfeel of ActiStar tapioca-based starches avoid the unpleasant sandiness often experienced with high amylose corn-based resistant starch. The low water binding capacity and the low viscosity permit high inclusion levels while avoiding significant formulation changes.

ActiStar resistant starches give manufacturers the opportunity to improve the production of healthier baked foods.

ActiStar resistant starches have multiple other application areas including instant soups, cereals and noodles.