Resistant Starch

Ingredient supplier Ingredion Incorporated has acquired the operations of Western Polymer, a company focused on the production of native and modified potato starches for food and industrial applications

There is good news for potato salad lovers just as the season for chilled potatoes officially heats up. New research published in the scientific journal Food Chemistry adds to the growing body of evidence that shows that cooking and cooling potatoes can significantly increase the amount of Resistant Starch (RS).

Researchers of Penn State University discovered that compounds found in purple potatoes may help kill colon cancer stem cells and limit the spread of the cancer.

Scientists have developed a new, simple way to cook rice that could cut the number of calories absorbed by the body by more than half - by transforming part of the soluble amylose in resistant starch.

Penford Food Ingredients launched a potato-resistant starch, PenFibe™ RS, which allows manufacturers to add dietary to a wide variety of food applications. PenFibe RS features a low water-holding capacity for increased solids/bulk without affecting pro...