Texture & hydration
Instant noodles is a precooked and dried noodle hat is prepared by soaking in boiling water before eating. Therefore, easy hydration and a good water holding capacity is very important. The typical texture of instant noodles is elastic and slippery. The main ingredient for instant noodles is wheat flour that gives a short texture to the noodles. Easy hydration as well as the typical elastic texture are challenging to obtain with wheat flour.
Native potato starch or modified potato starch Emes® EE are commonly used to enhance the gelling properties and hydration of the noodle. The gelling properties give the noodle the typical elastic and slippery texture.
Cost effective texture
Glass noodles or cellophane noodles are typical thin noodles that have a high transparency and elastic chew. They are traditionaly made with mung bean starch which is a relatively expensive starch source.
As mung bean starch and pea starch are similar in composition, native pea starch is a very suitable and cost-effective starch to replace mung bean starch in glass noodles.
Frozen and chilled noodles
Texture & shelf life
Frozen and chilled noodles are elastic thick noodles that are first cooked to an optimum state of cooking and subsequently chilled or frozen. These noodles are ready-to-use and just need heating in boiling water for less than 1 minutes in the case of chilled noodles and somewhat longer in the case of frozen noodles. The challenge for these noodles is to maintain the elastic non-sticky texture during shelf life.
Modified potato starch Emden® KH 15 is a very efficient modified potato starch to maintain the texture of frozen and chilled noodles.