Noodles and pasta are consumed around the world in different variations as a side dish or as a main dish. Noodles can be regarded as a main meal that provide a high level of convenience for the consumer. The industry offers various product forms that are adapted to regional needs and found in dehydrated and fresh variations. In recent years, the noodle industry is moving more and more in the direction towards developing high-quality functional products with different nutrients.
Noodles are very important, especially in Asia. They are the number one staple food and are eaten at virtually all times of the day. Starch is an important raw material in the noodle industry for producing glass noodles. The use of starch made from potatoes, peas and tapioca allows manufacturers to bring a variety of different types of noodles onto the market. The Emsland Group is constantly working on developing innovative, customized products and on optimizing product quality to meet the demands of the modern consumer. With the new Empure® Noodle-Star 100, your glass noodles are able to achieve a unique texture with an improved surface quality and consistency.
Instant noodles are a typical semi-finished or finished dish that are ready to be eaten after adding boiling water and letting them sit for a moment. The time it takes from the noodles soaking up the water after it is added until they are ready for consumption is the decisive criteria for these types of noodles. The crucial factor for this feature is a porous structure of the noodles. Excellent porosity is achieved due to the particle size of the potato starch. The low gelatinization temperature and the unique thickening properties of potato starch support this efficiency during the steaming process and create excellent flexibility and transparency in the final product.
Frozen and chilled noodles
Boiled noodles already lose the desired texture / consistency after being stored. The shelf life can be extended through refrigeration or blast freezing. Frozen noodles are sold to restaurants where portions are served with special equipment in less than a minute, and served with a sauce. This method is very efficient and easy to use. Further applications of refrigerated and frozen noodles are ready-made meals from the refrigerator and freezer.
The high level of water retention and excellent freeze-thaw stability of our Emes®, Emflo® and Emden® modified starches improve the texture, elasticity and durability of refrigerated and frozen products, and help to improve their appearance.
In Asia, rice noodles are the second staple food after rice. They are consumed in combination with meat, vegetables and soups. The thickening properties of rice and the composition of starch (ratio between amylose and amylopectin) are what primarily affects the quality of rice noodles. The Emsland Group offers potato, pea and tapioca starches that optimize and refine the strength, elasticity and mouthfeel of rice noodles.
Pasta is traditionally made into a dough from wheat flour and/or durum wheat semolina mixed with water or eggs, and then shaped and gently dried. Depending on the application, the finished pasta product can, for example, be cooked or baked by the consumer and prepared as a main dish. Pasta is available in "fresh form" and also as a dry pasta in a variety of forms at the grocery store. The manufacturing technologies and requirements for processes and products differ greatly.
The Emsland Group product portfolio also offers starches, fibers, proteins, potato flakes and granules for process and product stability, extending the shelf life and improving the appearance. Furthermore, a gluten-free alternative with excellent properties has been developed that uses potato flakes, pea proteins and starches.