HI-MAIZE® — proven health benefits in one easy-to-use ingredient

HI-MAIZE® resistant starch is a natural, nutritional ingredient derived from high amylose corn. Rich in a form of dietary fiber known as resistant starch, it delivers four important benefits consumers demand:

1. Weightmanagement

2. Glycemicmanagement

3. Energymanagement

4.Digestivehealth

Classification of resistant starches

RS1 Physically trapped starch, as in partially milled whole grains, and HI-MAIZE whole grain corn flour

RS2 granular starch with no chemical modification; examples include green banana starch, and HI-MAIZE 260

RS3 Retrograded starch which can be found in foods like cooked and cooled potatoes, and NOVElOSE® 330

RS4 Chemically modified starches; these cannot be found in nature

Health benefits and claimsusing HI-MAIZE resistant starch with scientifically validated structure-function claims on packaging maximizes marketability beyond fiber claims. Other meaningful claims that HI-MAIZE can provide include:

Weight management* HI-MAIZE delivers dietary fiber benefits, but also has unique benefits important in weight management.

• Calorie reduction: HI-MAIZEreducesthecaloriccontentoffoodswhenitreplacesflour.

• Satiety:HI-MAIZEincreasesnotonlyshort-termsatiety,butalsolong-termsatiety(14-24hoursaftereating)inhealthypeople.

• Fat metabolism:HI-MAIZEassistsinhealthystorageoffatwithinadiposetissue.Iffatisnotproperlystoredinadiposetissue,itisimproperlystoredinmuscles,theliverandthepancreas,whereitinterfereswithhealthymetabolism.

Glycemic management* HI-MAIZE helps to maintain healthy blood sugar levels in three ways:

• Reduced glycemic response:HI-MAIZElowers

theshort-termglycemic(bloodsugar)andinsulinresponseoffoodswhenitsubstitutesforflour.

• Insulin sensitivity:HI-MAIZEincreaseslong-terminsulinsensitivityinhealthypeople,inindividualswithinsulinresistanceandTypeIIdiabetes.

• Improved metabolism:HI-MAIZEfacilitateshealthyfatstoragewithintheadiposetissueandpancreaticfunction,bothofwhichcontributetolong-termglycemichealth.

Energy management* People experience swings in blood sugar levels as energy changes throughout the day. For example, immediately following a meal, rapidly rising blood sugar levels give people more energy. An hour or two later, when blood sugar levels falls, energy levels decline as well. This drop in available energy can lead to drowsi-ness, lack of concentration and increased appetite.

HI-MAIZE reduces the glycemic and insulin impact of foods and increases insulin sensitivity. Reduced glycemic foods containing HI-MAIZE can help balance energy levels in the hours following a meal.

Digestive health* Maintaining good digestive health is essential to physical wellbeing. HI-MAIZE resistant starch improves digestive health by:

• Selectivelyincreasingbeneficialbacteria,whilesuppressingharmfulbacteria.

• Helpingtomaintainhealthycoloncellsbyincreas-ingshort-chainfattyacidproduction(particularlybutyrate,whichisessentialforcolonhealth).

About HI-MAIZE® Resistant Starch

• ReducingintestinalpHandtheproductionofpotentiallyharmfulammoniaandphenols.

• Promotingregularitywithamildlaxativeeffect.

Technical attributes and superior functionalityAs an ingredient in foods, HI-MAIZE® provides several processing and aesthetic advantages when compared to other sources of fiber. White in appearance, neutral in taste with a small particle size and low water-holding capacity, HI-MAIZE has minimal effect on organoleptic profile. Consumers can benefit from healthy, fiber-for-tified products, which look and taste appealing, while manufacturers profit from differentiated brands.

HI-MAIZE has a low water holding capacity, which is especially important when processing doughs and batters. As a substitute for flour, HI-MAIZE does not change handling characteristics during processing. It also means reduced cooking times and/or tempera-tures when compared to foods made with high water holding fibers or whole grain flours.

Foods made with HI-MAIZE are pleasing to both the eye and palate. Textures are appealing without being grainy or gummy, and the taste of the original for-mulation is not affected by the addition of HI-MAIZE relative to other fibers.

In addition to the dietary fiber and health benefits, HI-MAIZE contributes valuable functional and process-ing attributes to many foods.

These include:

• Improvedyieldinbreads

• Highercrumbmoisturecontentincookies

• Increasedcrunchinessandbowllifeincereals

• Crispinessinsheetedgoods

• Aldentetextureinpastas

Where to use HI-MAIZEMany successful consumer brands are made with HI-MAIZE resistant starch. Commercial production and extensive testing in the Ingredion labs and pilot plants convincingly demonstrate how easy it is to incorporate

What are resistant starches?Resistant starches have been defined as starches that resist digestion within the small intestine. Many public health authorities and food organizations such as the Food and Agricultural Organization, the World Health Organization, and the u.S. National Academy of Sciences recognize resistant starch as a benefi-cial carbohydrate. In addition, HI-MAIZE® resistant starches qualify as dietary fiber for labeling purposes by the official AOAC methods 985.29 and 991.43.

Resistant starches are classified as type 1-4 according to their physical and chemical characteristics. Only type 1, 2 and 3 resistant starches are naturally present in foods. It has been estimated that up to 5% of all starches consumed may be resistant to digestion. HI-MAIZE resistant starch is unique because it is the only natural RS2 currently available in the uS market.

There is overwhelming scientific evidence that natural resistant starches offer significant nutritional benefits, and up to 45 grams of fiber from HI-MAIZE can be consumed without significant digestive side effects. For example, more than 120 published peer-reviewed studies have shown that resistant starches from high amylose corn contribute specific metabolic and digestive health benefits. Ingredion continues to work with researchers around the world to investi-gate the health benefits of natural resistant starch.

* The information contained in this document was developed based on review of published clinical studies performed to evaluate the benefits of resistant starch. More than 120 published nutritional studies confirm the health benefits of HI-MAIZE resistant starch. This wealth of clinical data substantiates meaningful label claims and provides added value beyond the benefits traditionally associated with dietary fiber. For a summary of these studies, go to www.5-in-1-fiber.com. Any claim made on the label of a product is the responsibility of the manufacturer and seller of that product.

Wheat �our

(all purpose)

HI-MAIZE �our 15

0C

HI-MAIZE 220

HI-MAIZE 260/240

Oat bran

HI-MAIZE �our 13

0C

NOVELOSE® 33

0

Soy �ber

Cellulose

Cottonseed �ber

Wheat �ber

Oat �ber

App

rox.

WH

C (m

l/g)

0.00.51.01.52.02.53.03.54.04.55.0

The information described above is offered solely for your consideration, investigation, and independent verification. It is up to you to decide whether and how to use this information. Ingredion Incorporated and its affiliates make no warranty about the accuracy or completeness of the information contained above or the suitability of any of its products for your specific intended use. Furthermore, all express or implied warranties of noninfringement, merchantability, or fitness for a particular purpose are hereby disclaimed. Ingredion Incorporated and its affiliates assume no responsibility for any liability or damages arising out of or relating to any of the foregoing.

The INGREDION mark and logo are trademarks of the Ingredion group of companies. All rights reserved. All contents copyright © 2012.

Corn Products and National Starch are now Ingredion.

Developing ideas.Delivering solutions.™

Ingredion Incorporated5 Westbrook Corporate CenterWestchester, IL 60154

1-866-961-6285 | ingredion.com/us

Get started todayIngredion is a leading global provider of ingredient solutions with a broad portfolio of specialty ingredients designed to improve the nutritional content of foods. Our unique ability to solve the nutri-tional benefit/eating quality/processing equation inspires food formulators to create innovative, healthy and appealing foods.

Ingredion’s staffs of one on one account managers, technical staff and customer service professionals are available to answer your questions. Contact us today at salessupport@ingredion.com, call or visit us online.

HI-MAIZE® resistant starch into many types of food for-mulations. The products can generally replace a portion of either refined or whole wheat flour on a one-for-one basis without adversely affecting processing.

Ideal applications for HI-MAIZE resistant starch include:

• Breadsandbakeryproducts

• Nutritionbars

• Biscuitsandcookies

• Breakfastcereals

• Pastaandnoodles

• Sheetedbakedsnacksandcrackers

• Extrudedsnacks

• Soupsandreadymeancomponents

• Thickenedbeverages

Ingredion’s food formulating and processing technical team has a large portfolio of successful commercial and pilot trial formulations on which they can rely to help manufacturers develop a HI-MAIZE-enriched food or revise an existing formulation to differentiate prod-ucts in the market with meaningful health benefits.

Rely on Ingredion for product successIngredion has the experience, the expertise and resources to develop appealing consumer products.

Our work has taken us into virtually every facet of for-mulation and production in almost every application. What’s more, we apply our marketing intelligence and consumer trend insights to develop innovative solu-tions that address emerging consumer demands.

Consumers are increasingly interested in better-for-you alternatives that incorporate scientifically proven nutritional ingredients. There is an ever present need for ingredient innovation to include new technologies and process improvements to positively affect product development and ultimately deliver better tasting, bet-ter-for-you food and beverage products to consumers.

Ingredion is at the top of our field in anticipating consumer needs and delivering solutions to our manufacturing partners. Our global innovation center in Bridgewater, NJ includes capabilities unmatched by others suppliers to include sensory analysis, consumer focus groups, pilot plant, Texture Robotics Experimenter, a CulINOlOgy® center and more, all staffed by a team technical specialists and experts with a broad and deep knowledge, who understand the unique needs of specific markets, applications and customers.

look to us to partner with you to produce products that deliver on-trend products with the same tastes and textures consumers have come to expect from traditional offerings.