Functional Properties

Data Form View

Promitor Fiber»PROMITOR™»PROMITOR™ Resistant Starch»Functional Properties

PROMITOR™ Soluble Corn Fiber

PROMITOR™ Resistant Starch

Manufacturer FAQs

Functional Properties

PROMITOR™ Resistant Starch

Most resilient fiber on the market, lending itself to a number of baking processes

Easy to use as drop in replacement for flour or other grains

Superior thermal stability and shear resistance – retains fiber content and structure at higher temperatures of up to 150^oC

Low water-holding characteristics – allows for consistent height, spread, and better dough handling

Reduced oil pickup – reduces fat absorption in fried processes by as much as 25%
RS3 starch in a powdered form

Low water-holding abilities make it ideal for baked product formulations, without compromising taste and texture. Also an excellent substitute for flour in bakery and snack applications

Dough remains pliable and cohesive throughout sheeting, very similar handling attributes to traditional cracker formulas

It enhances light and crispy textures without perceivable grittiness, and may reduce baking times through its reduced water-holding characteristics. All of this is achieved while maintaining traditional cracker appearance

Content Link Web Part ‭[1]‬

Our Experts

Doris Dougherty, Senior Food Scientist discusses the technical benefits of PROMITOR™ Resistant Starch.

Watch the Video »

Request a Sample

See how your favorite food and beverage items retain their flavor - even after PROMITOR™ Fiber is added to the mix.

Learn More »

Data Form View

Home|Site Map|Contact Us|Privacy Policy

© Tate & Lyle 2009. This site is published and maintained by Tate & Lyle. Use of this site is subject to our Legal Notice and Privacy Policy. Prospective purchasers are advised to conduct their own tests, studies and regulatory review to determine the fitness of Tate & Lyle products for their particular purposes, product claims or specific applications.