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Pharmachem Introduces StarchLite® Ingredient for Food & Beverage Products

KEARNY, NJ, APRIL 25, 2006—Pharmachem Laboratories, Inc., today announced the launch of StarchLite®, an all-natural ingredient which has been shown in clinical studies to delay the digestion and absorption of carbohydrates; and reduce the Glycemic Index (GI) and caloric impact of starchy foods.

“We believe StarchLite has tremendous potential in the food and beverage industry because of its demonstrated safety, efficacy and the fact that it does not negatively affect the taste or texture of foods,” said Mitch Skop, director of StarchLite’s Product Development Group.

Pharmachem’s Food Science Laboratory at UCLA’s David Geffen Center for Human Nutrition, under the direction of Dr. K. Udani, constructed recipes for various baked goods including breads, tortillas and pizza crusts using the StarchLite ingredient. Sensory evaluations performed on those products by Tragon Corp., an independent research firm, showed that baked goods containing StarchLite compared favorably to traditional baked goods—and in some cases, were preferred over the traditional products.

“Developing an ingredient that will reduce the caloric impact and GI of foods without negatively affecting the taste, has been the ultimate goal of the food industry,” said Skop. “Many low-cal products have been introduced, but don’t pass the taste test.”

According to Skop, products containing StarchLite will soon be launched by a specialty bakery, and a pasta maker. He says the ingredient can be formulated into a variety of food and beverage products, including cereals, frozen foods, packaged meals, calorie control snacks, pasta, pizza crust, soups and confectionary.

“Multiple studies have been conducted on StarchLite confirming its ability to reduce the caloric impact of starchy foods,” added Skop. “Earlier this year, we announced the results of a study demonstrating a reduction of the Glycemic Index of white bread with the addition of adequate amounts of StarchLite. The study showed the GI of white bread was significantly reduced by 20.23 points, or 39.07%.”

Pharmachem Laboratories, Kearny, NJ, develops, supplies and manufactures a variety of high-quality, efficacious ingredients for the dietary supplement and food industries. Ingredients are manufactured under the strictest quality control in accordance with cGMP standards. For more information, log-on to; or call 1-800-526-0609.

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