A FINE WHITE POWDER CHARACTERISTIC OF WHEAT STARCH, CHEMICALLY MODIFIED TO ENHANCE THE TOTAL DIETARY FIBRE CONTENT. FOR USE IN FOOD SYSTEMS TO INCREASE THE TOTAL DIETARY FIBRE CONTENT AND REDUCE THE CARBOHYDRATE CONTENT. IT IS PARTICULARLY SUITABLE AS A FIBRE SOURCE IN BAKING SYSTEMS AS WELL AS BREAKFAST CEREALS, PASTA AND NUTRITIONAL BARS.

CLASSIFICATION IS DETERMINED BY THE PROVISIONS OF GENERAL INTERPRETATIVE RULES 1 AND 6 AS WELL AS THE TERMS OF THE HEADING 3505, SUBHEADING 350510 AND COMMODITY CODE 3505105090.