Cargill Texturizing Solutions helps drive gut health NPD

31/05/06 Cargill Texturizing Solutions is increasing its focus on C*ActiStar, a revolutionary functional food ingredient rich in resistant starch (RS), in response to increased customer demand.  The move comes as market insight database, Innova (www.innova-food.com), recorded more than 640 new products marketed on a gut-health platform in 2005.

Thomas Draguhn, Market Development Manager, says: “In the West, consumption of starch, and particularly resistant starch, has declined in the last 50 years and yet there is now increasing evidence that a higher RS intake may be beneficial for the maintenance of healthy digestion via its butyrate generating properties.  The unhealthy life styles and poor food habits of many consumers are known to cause digestive problems.  A healthy digestive system is essential for overall quality of life.  Cargill Texturizing Solutions have developed C*ActiStar to meet this market need for products that taste great but contain a significant amount of RS.”

C*ActiStar can be used in many categories of foodstuffs.  Most appropriate are applications that will contribute to an increase in the pre-existing daily intake of RS.  Applications include: bread, cereal bars, biscuits/coolies, muesli, low-fat fermented milks, smoothies, ready-to-use powdered mixes such as instant soups and chocolate drinks.  Due to its good sensorial properties, C*ActiStar can be included at relatively high levels in food.

Resistant starch, through the fermentation process by the intestinal microflora increases colonic short chain fatty acid levels.  This includes butyric acid, which is an important substance for gut health.  Through the same process it decreases pH and enhances calcium and reduces secondary bile acids and faecal water toxicity.  RS also helps promote the colonisation of beneficial bacteria such as lactobacilli and bifidobacteria and reduces the levels of less desired disease promoting bacteria and substances.

C*ActiStar 11700 is based on tapioca starch, which is known to be the best raw material for critical applications concerning flavour and taste.  It is non-hygroscopic and does not gel or lump, even at high water activity.  It has relatively low binding capacity, good stability and excellent sensorial properties (bland taste, smooth mouthfeel) with a high level of resistant starch.  The caloric value of C*ActiStar is approximately 2.8 kcal/g.