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Resistant Starch (RS)
CAS Number: 9005-25-8 (general CAS for starch)
Resistant starch refers to the portion of starch that resists digestion in the small intestine and reaches the colon, where it behaves like dietary fiber and is fermented by gut microbiota.

It is not one single chemical, but a functional category of starches with specific digestive characteristics.

✅ What Resistant Starch Is

Resistant starch is a glucose polymer (starch) that:

Is not broken down by human digestive enzymes in the small intestine

Reaches the large intestine intact

Is fermented by beneficial bacteria

Produces short-chain fatty acids (especially butyrate)

It acts similar to soluble fiber and provides important gut health benefits.

⭐ Types of Resistant Starch

There are 5 main types:

Type Description Examples
RS1 Physically inaccessible starch Whole grains, legumes
RS2 Raw granular starch Raw potato starch, green banana flour, high-amylose maize
RS3 Retrograded starch (after cooking + cooling) Cooked/cooled rice, potatoes, pasta
RS4 Chemically modified starch Cross-linked or substituted starch
RS5 Amylose–lipid complexes Starch + certain lipids

Commercial products are often RS2 or RS4.

🟦 Main Uses of Resistant Starch (CAS 9005-25-8)
1. Functional Foods & Nutrition

Used as a dietary fiber in:

Nutrition bars

Protein bars

High-fiber bread or bakery

Breakfast cereals

Meal replacement powders

Snacks and biscuits

Benefits:

Improves digestive health

Increases satiety

Lowers glycemic response

Reduces calorie content

Improves gut microbiome balance

2. Weight Management Products

Resistant starch:

Reduces hunger

Lowers overall calorie absorption

Improves insulin sensitivity

Helps metabolic health

Used in:

Slimming shakes

Low-carb baking mixes

High-fiber supplements

3. Sports Nutrition

Added to:

Prebiotic blends

Gut-support powders

Performance nutrition products

Promotes better digestion and reduces GI stress.

4. Prebiotic Supplements

Resistant starch is a strong prebiotic and is used in:

Gut health supplements

Synbiotic (probiotic + prebiotic) formulas

Microbiome support products

It helps beneficial bacteria such as Bifidobacteria and Lactobacillus grow.

5. Food Technology / Ingredient Function

Resistant starch is also used as a functional ingredient:

As a fat replacer in low-fat foods

As a texture improver (bulking agent)

To increase fiber content without affecting taste

To reduce digestible carbohydrate content (low-GI foods)

6. Pharmaceutical & Medical Nutrition

Used in:

Enteral nutrition formulas

Diabetic-friendly nutrition products

Gut-support medical foods

Because it supports microbiome health and improves glycemic control.

🧪 Why Manufacturers Use Resistant Starch

Neutral taste

Smooth texture (unlike some fibers that are gritty)

Heat-stable (especially RS4)

Can increase fiber without changing product flavor

Supports clean-label claims (depending on the type)