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Noodles and Gluten-Free Pasta

Instant noodles

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.

Product highlights

Emes® EE

Native PS 2100

Native potato starch

Glass noodles

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.

Product highlights

Native pea starch

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.

Product highlights

Emden® KH 15

Gluten-free pasta

Gluten-free food products such as gluten-free pasta remain popular food products. This accounts for people who suffer from coeliac but also for people that are gluten intolerant.

Formation of the gluten protein network is fundamental for the texture and quality of pasta and this is the largest challenge for gluten-free pasta. Other challenges are price and nutrition.

Potato flakes and other potato ingredients are excellent ingredients for gluten-free pasta recipes. They are free from allergens and have good binding and nutrition properties.

Emsland Group has developed various recipes for gluten-free pasta. Next to potato flakes, these recipes also contain potato granules, starches and protein from Emsland Group. For more information please contact us.


For more information please download our brochure.


Noodles and Gluten-Free Pasta
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