StarchSMART^® RS4 Tapioca Fiber Powder

• High fiber content: Provides ≥87% total fiber on a dry-solids basis.
• RS4 resistant starch: Offers a resistant starch Type 4 tapioca fiber option for food formulations.
• Tapioca-based: The product specification identifies the ingredient as resistant tapioca starch, while the composition statement lists it as 100% tapioca fiber powder.
• Heat and pH stable: Designed to maintain functionality under heat and varying pH conditions.
• Organoleptically neutral: Helps formulators add dietary fiber while minimizing unwanted sensory impact.
• Low-calorie profile: Typical nutritional analysis reports 33 kcal per 100 g.
• Low glycemic response: Anderson identifies low glycemic response as a product benefit.
• Keto-friendly: Positioned for keto-friendly food formulations.
• Suitable for ready-to-eat products: Anderson states that StarchSMART^® RS4 does not require further processing and is suitable for use in ready-to-eat products.
• Long shelf life: 36-month shelf life under the specified storage conditions.

Increasing Dietary Fiber
StarchSMART^® RS4 provides ≥87% total fiber on a dry-solids basis, giving formulators a concentrated tapioca-based ingredient for developing high-fiber foods.

Adding Fiber Without Unwanted Sensory Impact
StarchSMART^® RS4 is organoleptically neutral, helping formulators incorporate dietary fiber when maintaining the finished product's desired sensory characteristics is important.

Developing Lower-Calorie, Better-for-You Foods
With a typical nutritional value of 33 kcal per 100 g, it supports low-calorie formulations.

Formulating for Low-Glycemic and Keto-Friendly Products
Provides a low-glycemic response and keto-friendly properties, offering formulators developing products in these categories an option.

Fiber Fortification in Challenging Processing Conditions
Heat and pH stability make StarchSMART^® RS4 suitable for consideration in formulations where the fiber ingredient may encounter processing conditions involving elevated temperatures or variations in pH.