Resistant Starch RS4

Type 4 resistant starch produced by chemical modification of native starch through phosphate cross-linking or other approved derivatization. Provides the highest fiber concentration (up to 90 percent) among the resistant starch categories and the broadest processing tolerance.

White free-flowing powder. Neutral taste. Stable through the most aggressive food-processing conditions including retort, extrusion, and bakery operations.

We supply food-grade Resistant Starch RS4 from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Produced using approved modification chemistries (E1442 hydroxypropyl distarch phosphate or related).

Common market grades include phosphate cross-linked RS4 at 80 to 90 percent fiber, and tapioca-based RS4 for clean-label and tapioca-flour declarations.

Bulk and reduced-MOQ shipments. Batch-level COA covering total fiber, modification chemistry verification, moisture, heavy metals, and microbiology.

RS4 differs from RS1, RS2, and RS3 in being produced by chemical modification rather than physical structure or processing. Phosphate cross-linking introduces chemical bonds that resist enzymatic digestion regardless of cooking, retorting, or extrusion conditions.

The declaration on ingredient labels is modified food starch (or modified corn starch, modified tapioca starch) depending on the starting material. This declaration is required under most regulatory regimes and is the principal labeling constraint relative to RS2 (native starch declaration) and RS3 (cooked starch declaration).

The trade-off is functional: RS4 delivers the highest fiber concentration available (up to 90 percent total fiber) and survives any commercial processing condition. The 30 percent fiber tortilla, 20 percent fiber bread, and similar high-fiber bakery products are typically RS4-based.

Clinical and physiological effects parallel RS2 and RS3, with butyrate-favoring colonic fermentation and glycemic-management benefits documented in randomized trials.

• High-fiber baked goods including breads, bagels, and tortillas
• Tortilla and wrap fortification at 30 percent or higher fiber loadings
• Pasta and noodle fortification
• Breakfast cereals and granolas
• Functional bars and snacks
• Glycemic-management supplements
• Yogurts and dairy products
• Plant-based meat alternatives