Resistant starch ( RS ) refers to the portion of starch and starch products that resist digestion as they pass through the gastrointestinaltract. RS appears to confer considerable efficacy to prevent type Ⅱ diabetes

adiposity

cardiovascular or cerebro vascular diseases

and colorectal cancer. It has been a new focus in food chemistry research area. In recent years

comprehensive research has been conducted oN RS producing technology in China and much progress has been made. In this paper

we reviewed the principles of RS producing techno logy as well as its latest research progress in China

and also gave a prospect of the application of RS in food chemistry industry

in order to provide helpful info rmation for RS technology improvement.