Resistant starch (DN) is a type of starch that cannot be digested in the small intestine but can be fermented in the large intestine. It is divided into five subgroups: DN1, DN2, DN3, DN4 and DN5. The resistant starch developed in the laboratories of TÜBİTAK Marmara Research Center is DN4 type (chemically modified) resistant starch. This type of resistant starch is produced using crosslinking agents (sodium trimetaphosphate, sodium tripolyphosphate, phosphoryl chloride, citric acid). Highly effective, low glycemic index, reduced energy and prebiotic wheat, corn and potato starches have been developed to combat obesity and diabetes.

Various studies have shown that it can reduce the calorie and glycemic index (blood glucose levels) of the foods it is added to, and therefore reduce the risk of diabetes and heart disease.