Bringing fibre to mexican snacks.National Starch starch, white, odorless, tasteless, carbohydrate powder. It plays a vital role in the biochemistry of both plants and animals and has important commercial uses. Food Innovation and Sanissimo have developed the first tostadas containing Himaize[TM] resistant starch Resistant starch (RS) is starch that escapes digestion in the small intestine of healthy individuals.1 Resistant starch is considered the third type of dietary fiber, as it can deliver some of the benefits of insoluble fiber and some of the benefits of soluble fiber. . Sanissimo, Mexico's foremost brand of baked tostadas and National Starch Food Innovation, leading ingredient solutions provider, have collaborated to launch the popular snack containing this natural source of fibre. These co-branded tostadas enable Mexican consumers to increase their fibre intake through traditional, everyday foods. Hi-maize is scientifically proven to offer multiple nutritionally important benefits, when eaten as part of a healthy lifestyle. The ingredient helps the body from within by letting it work as nature intended. Offering an easy way to eat more fibre, Hi-maize strengthens the body's digestive Ulcers (Digestive) Definition In general, an ulcer is any eroded area of skin or a mucous membrane, marked by tissue disintegration. In common usage, however, ulcer usually is used to refer to disorders in the upper digestive tract. defences by delivering prebiotic prebiotic nutrients that support growth and activity of bacteria, principally bifidobacteria, and resist absorption in the upper small intestine. Includes indigestible carbohydrates, inulins and lactulose. activities and improving glycaemic response by helping to control blood sugar "highs". Hi-maize's low water-holding capacity offers manufacturers more control over moisture in applications such as tostadas, crispbreads and other baked snacks. Plus, it improves crunchiness Crunchiness is the gustatory sensation of muffled grinding of a foodstuff. Crunchiness differs from crispiness in that a crispy item is quickly atomized, while a crunchy one offers sustained, granular resistance to jaw action. , adding to the end product's textural appeal. Hi-maize resistant starch offers food manufacturers opportunities in a wide range of formulations, including pasta, pizza, cereal cereal or grain Any grass yielding starchy seeds suitable for food. The most commonly cultivated cereals are wheat, rice, rye, oats, barley, corn, and sorghum. As human food, cereals are usually marketed in raw grain form or as ingredients of food products. bars, breads and snacks. Already successfully incorporated into many foods worldwide, Hi-maize is proving to be the ideal solution for manufacturers looking to add value to existing lines, such as Sainsbury's and Pagen bread, Vogel's cereals and Trek bars. Contact National Starch Food Innovation on tel 0161 435 3200 or visit www, foodinnovation.com |
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