{"id":20825,"date":"2024-07-17T05:00:53","date_gmt":"2024-07-17T10:00:53","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=20825"},"modified":"2024-07-02T10:12:35","modified_gmt":"2024-07-02T15:12:35","slug":"how-hi-gel-corn-improves-diet-formulations","status":"publish","type":"post","link":"https:\/\/insta-pro.spinudev.com\/en\/blog\/businessstrategyandfinance\/how-hi-gel-corn-improves-diet-formulations\/","title":{"rendered":"How Hi-Gel\u2122 Corn Improves Diet Formulations"},"content":{"rendered":"

Often used as a source of energy in a diet formulation, the starch of corn is broken down into glucose in the intestine (glucose is the most common sugar in the diet). In ruminant animals, like cattle, which have a giant microbial fermentation vat situated before the intestine,\u00a0rumen<\/a>\u00a0microbes will quickly convert glucose into\u00a0short-chain fatty acids<\/a>\u00a0(also called volatile fatty acids) that can be used for energy.<\/p>\n

Notice that the starch in corn must be either broken down into smaller pieces (glucose), which are then either used directly or are converted to something else (short-chain fatty acids) before becoming useful. As you might guess, there is a cost to the animal associated with this digestion. This is where processing comes into play.<\/p>\n

High-shear dry extrusion from Insta-Pro is used to make Hi-Gel\u2122 corn, an ingredient with starch that is highly gelatinized (90% or more) as determined by a\u00a0starch gelatinization<\/a>\u00a0test. Starch that is thoroughly gelatinized makes these digestive and conversion processes more efficient.<\/p>\n

These efficiency gains from Insta-Pro dry extrusion allow better animal performance (when Hi-Gel\u2122 corn is used correctly)<\/em>.\u00a0 Consider the following tips for proper and successful formulations:<\/p>\n