Enhances mouthfeel for creamy consistency
Noodle Products
Tapioca modified starch significantly enhances noodle quality, offering excellent texture, cooking stability, and a desirable translucent appearance. It ensures tender, elastic noodles that don't turn mushy or sticky, meeting consumer preferences for both taste and texture. By using our tapioca modified starch, manufacturers can achieve superior noodle quality, satisfying consumer preferences for texture, taste, and appearance.
Solutions
Texture Improvement
Modified starches can improve the texture of noodles, providing a smoother, springier, and more elastic texture. They help achieve the desired chewiness and mouthfeel in various types of noodles, such as ramen, udon, and pasta.
Water Absorption
Modified starches aid in water absorption and hydration of noodle dough, ensuring uniform moisture distribution and proper gluten development. This contributes to the formation of a cohesive dough and the desired texture in the final product.
Strength & Elasticity
They enhance the strength and elasticity of noodle dough, making it more resistant to stretching and breaking during processing, shaping, and cooking.
Reduction of Cooking Loss
By improving water retention and texture, modified starches can reduce cooking loss in noodles, resulting in higher yields and improved profitability for manufacturers.
Cooking Stability
Modified starch solutions help maintain the shape and integrity of noodles during cooking, preventing them from becoming mushy or falling apart. They ensure consistent cooking performance and appearance.
Product and Application
Frozen Noodle and Udon
Wheat Noodle
Rice Noodle
Vermicelli
Pasta
High Fiber Noodle
Instant Noodle
Elevate your position in the competitive instant noodle market with TEXCELEN 420. Enhance texture by adding desirable softness and elasticity tailored to each noodle style. Additionally, our modified starch solutions are optimized to minimize cooking time, aligning perfectly with consumer preferences
​
Key Attributions
-
Enhances freeze-thaw stability
-
Enhances firmness
-
Increases elasticity