Table 5.
Summary of carbohydrate fractions, ingredient sources, and physiological properties of resistant starch and chemically synthesized carbohydrate compounds (adapted from [94]).
| Characteristic | Resistant Starch | Chemically Synthesized Carbohydrate Compounds | ||||||
|---|---|---|---|---|---|---|---|---|
| Physically Inaccessible Starch | Native Starch Granules | Retrograded Starch | Chemically Modified Resistant Starch | Dextrin | Polydextrose (e.g., Litesse™) | Cellulose-Derived | PolyGlycopleX (PGX) | |
| Fractions | - | High amylose starch High amylose maize resistant starch type 2 High-maize 260 |
- | - | Resistant maltodextrin 1 Fibersol Pine fiber Wheat dextrin Nutriose™ Corn fiber |
- | Methylcellulose Hydroxypropylmethylcellulose Hydroxyethylmethylcellulose Ethylmethylcellulose/cellulose gum |
- |
| Ingredient sources | Legumes Seeds Whole grains |
Unripe banana Raw potato (ungelatinized starch granules) |
Heated and cooled starch | Modified food starch | Hydrolyzed food starch | - | - | - |
| Physicochemical properties a,b,c,d | Poorly soluble, Variable fermentability |
Poorly soluble, Variable fermentability |
Poorly soluble, Variable fermentability |
Soluble, Nonviscous, Readily fermentable |
Viscous, Variable fermentability | Nonviscous, Readily fermentable |
Viscous, Not fermentable Not gel-forming |
- |
1 Also referred to as maltodextrin, indigestible dextrin, resistant dextrin, and pyrodextrin. a Soluble fiber has the ability to dissolve in water. b Insoluble fiber does not dissolve in water and remains as discrete particles. c Viscosity is the ability of some polysaccharides to thicken and form a gel when hydrated. d Fermentability is the extent of fiber that resisted digestion in the small intestine be degraded by microbiota in the cecum and colon to produce short-chain fatty acids and gas.