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August 5, 2011
ATCHISON, Kan.MGP Ingredients, Inc. published a new, more comprehensive booklet detailing recent clinical studies on the physiological benefits as well as functional qualities of Fibersym® RW, the companys resistant wheat starch, in bakery and other flour-based food formulations.
This newly enhanced informational booklet serves as a resource that highlights the value of Fibersym as a superb source of dietary fiber." said Ody Maningat, Ph.D., vice president of applications technology and technical services. It fully encompasses the health and wellness benefits of Fibersym as demonstrated in the results of clinical tests performed by various universities through collaborative projects."
Fibersym RW, a RS4 resistant wheat starch, is a convenient and rich source of invisible dietary fiber that can be formulated with minimal processing adjustments in a wide array of finished products, including white bread and whole grain bread products, high-protein, high-fiber bread products, pasta and noodles and extruded cereals. Fibersym RW delivers a minimum total dietary fiber of 85 percent calculated on a dry basis, versus other resistant starches.
Fibersym RW possesses a clean flavor, smooth texture and white appearance, and in combination with its low water-holding properties, this resistant wheat starch enables formulators to boost the fiber content of in a diverse range of food products. MGPIs Fibersym RW resistant wheat starch also provides a solution for caloric reduction in foods while providing a high source of dietary fiber in finished products, such as bakery products and other flour-based food formulations.
Click here for the digital booklet.
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