Journal of Nutrition and Metabolism / 2010 / Article / Tab 1

Clinical Study

Consumption of Cross-Linked Resistant Starch (RS4XL) on Glucose and Insulin Responses in Humans

Table 1

Ingredients and their concentrations by relative weight (% total) in the test bars.

PWBRS 4 X L

Puffed Whea t a 34
Resistant Starch type 4 b 34
Corn Syru p c 2020
Wheat Ger m d 1818
Brown Suga r e 1111
Wate r f 1010
Gum Acaci a g 66
Panodan 150 K h 11

a Quaker Oats b Fibersym RW; MGP Ingredients, Inc. c Karo light corn syrup d Kretschmer Original Toasted e C&H Pure Cane Sugar, golden brown f Tap water (Manhattan, Kan) g TIC Gums h Danisco

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