|Most starches are digested and absorbed as glucose (sugar) through the small intestine. Surprisingly, some types of starch resist digestion and pass through to the large intestine, where they act like dietary fiber. This type of starch is called "resistant starch."
Some foods are naturally rich in resistant starch: unprocessed whole grains, under-ripe bananas, beans and legumes. Other foods naturally contain low levels of resistant starch: cooked and cooled potatoes, rice and pasta. Natural resistant starch is also available as an ingredient for home baking, suplpementation and food manufacturing. This ingredient is Hi-maize resistant starch.
Hi-maize resistant starch is isolated from a special hybrid of corn that is naturally high in amylose content. It was developed through a natural plant breeding program over the past thirty years. The corn is grown by American farmers in the central US. After harvesting, the starch is pulled out of the corn kernel through a conventional wet milling process. It is treated with mild heat and moisture and dried to a fine, white cornstarch powder.
Hi-maize 260 resistant starch contains approximately 60% resistant starch (insoluble dietary fiber ) and 40% digestible (glycemic) starch content. Hi-maize resistant starch can be simply added to foods such as bread, biscuits, cereals and pasta by partly replacing flour. It improves the nutritional profile of everyday processed foods. Because it does not impact taste, appearance or texture, you can enjoy the food you love with the added benefit of getting the nutritional goodness you need.
 As analysed by the AOAC official methods 985.29 and 991.43