"Resistant starches (RS) can be used in the food industry aiming to enhance the dietary fibre content and reduce the glycaemic response of food. ...." see ref link
"Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%)" .... see ref link

RS = Rapid Set

Vysokoesterifikované pektiny rychle tuhnoucí
• DE ≥ 70-72 %,
• RS = Rapid Set,
Technologie zpracování ovoce a zeleniny II
http://www.vscht.cz/ktk/www_324/studium/OZ/zelenina_2.pdf

Pectin rapid set
In fruit, pectin has a very high degree of esterification (DE). During the acid hydrolysis used to extract it, some of the esters are converted into the free acid form (that is to say they are saponified). By careful control of this process, high methoxyl (HM) pectins with different degrees of esterification are obtained. The higher the DE, the faster the setting rate, so these pectins are classified as Rapid Set (RS), or Slow Set (SS) (for example). http://www.cargill.com/food/ap/en/products/hydrocolloids/pec...


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Note added at 1 дн20 час (2011-05-28 04:01:10 GMT)
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Protože Asker nabídl velice málo kontextu (dokonce nebyl pojmenován ani druh produktu), to mám ještě jeden předpoklad.

solids content estimated by refractometric method, min. 10%

ČSN EN 12143 Ovocné a zeleninové šťávy - Odhad obsahu rozpustné sušiny - Refraktometrická metoda
Fruit and vegetable juices - Estimation of soluble solids content - Refractometric method
http://csnonline.unmz.cz/Vysledky.aspx

EN 12143:1996
Fruit and vegetable juices - Estimation of soluble solids content - Refractometric method
http://www.standardsstore.org/RecordDetail.aspx?sku=ONORM EN...