Tag: Starch modification

According to the FDA, modified food starch, including modified corn flour, is generally recognized as safe (GRAS) for human consumption. However, confusion and skepticism persist, often driven by its association with processed foods and a lack of nutritional value in its refined form. This article provides a comprehensive overview of the science, applications, and health implications of modified corn flour to answer the question: Is it healthy?

According to scientific literature, resistant maltodextrin (RMD) is a type of soluble dietary fiber that is produced from starches like corn, wheat, or tapioca. This process of resistant maltodextrin involves a specialized set of chemical and enzymatic modifications that create a non-digestible fiber with unique functional properties.

Adding a simple ingredient like coconut oil to your rice cooking process, followed by refrigeration, can lead to the formation of resistant starch. This raises a fascinating question: does coconut oil make rice healthy, and what is the science behind this culinary method?

Approximately 82% of a corn kernel's weight is composed of the starchy endosperm, from which cornstarch is derived. Understanding the fundamental difference between cornstarch and pregelatinized starch—a processed version of native starch—is crucial for culinary and industrial applications, as their functional properties vary significantly.

According to the European Food Safety Authority (EFSA), a large percentage of consumers ingest modified starches like hydroxypropyl distarch phosphate through common food products. This synthetically modified ingredient is not a single natural substance but rather a chemical derivative, starting with natural starch and then undergoing significant processing to enhance its functionality.

According to a meta-analysis published in the *Journal of Clinical Nutrition*, microwave treatment has been shown to significantly increase resistant starch levels in high-carbohydrate foods like rice. So, rather than reducing it, does microwaving reduce resistant starch, or can it actually be used as a tool to enhance its content under the right conditions?

According to numerous studies, resistant dextrin is a highly-tolerated soluble fiber that offers significant health benefits, unlike some other fibers that can cause intestinal discomfort. This article delves into the core question: what is resistant dextrin made of?, exploring its source materials and the specialized process that makes it resistant to digestion.