New slowly digestible carbohydrate works with energy products

by Jeff Gelski
Share This:
Search for similar articles by keyword: [Ingredion]

Tapioca flour
Ingredion's Sustra 2434 is made from native corn starch and tapioca flour.

WESTCHESTER, ILL. — Ingredion, Inc. has introduced the Sustra 2434 slowly digestible carbohydrate in the United States. The starch-based system is designed for use in energy-focused nutritional products, including bars, shakes, mixes, snacks and supplements.

Sustra 2434 is made from native corn starch and tapioca flour. Ingredion’s proprietary research has shown the ingredient may promote a lower glycemic index and steadier blood sugar levels over an extended time, leading to balanced, long-lasting energy.

“Ingredion’s proprietary research has shown that consumers are seeking more energy to help them be more productive and increase their overall well-being,” said Maria Stewart, Ph.D., clinical research lead at Westchester-based Ingredion. “Unlike some carbohydrates that cause a sharp spike followed by a drop in blood sugar, leading to a ‘crash,’ Sustra 2434 slowly digestible carbohydrate is designed to be slowly digested and produce a reduced glycemic response, an effect that has been confirmed in clinical studies.”

Sustra 2434 offers a clean taste profile, sensory acceptance and appealing consistency, according to Ingredion. It is gluten-free and FODMAP-free. Sustra 2434 is certified in conformity with Ingredion’s Truetrace program for non-bioengineered ingredients/non-G.M.O.s. 
Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.



The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.