2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center

The presence of naturally occurring resistant starch in cereals, grains, fruits and vegetables was first recognized by the pioneering work of Englyst, Trowell, Southgate and Cummings in 1987. Subsequent research has demonstrated the nutritional benefits of resistant starch in the diet. However, natural forms of resistant starch are normally present at relatively low levels in foods. This has resulted in the development of various methods to produce commercially available forms of starch enriched in the resistant fraction. Resistant starch is currently manufactured in two forms: granular (RS2-type) and non-granular (RS3-type). Nearly all patented processes are based on the propensity of high-amylose starch to retrograde, or form highly crystalline regions, which are resistant to enzymatic hydrolysis. Various processes for the manufacture of commercially available forms of granular and non-granular resistant starch will be presented. Comparisons will be made between the physical properties of the various commercial products to illustrate how processing can effect functionality.