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Pasta & Noodles

Every product here is made dry and judged wet, and everything the plant builds in has to still be there after the cook.

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Noodle soup with sliced beef and herbs in a white bowl, with chopsticks and a wooden spoon.

Where we work in Pasta & Noodles

  • Dry Pasta
  • Wheat Noodles
  • Rice Noodles
  • Starch & Glass Noodles
  • Instant Noodles

What we supply for Pasta & Noodles

How they work together

Where the matrix does not hold together, amylose and other solubles leach into the cooking water. Cooking loss rises, the water clouds, the noodle turns sticky, and firmness, elasticity and bite all fall. Flour varies, and with it water absorption and texture, so the same formula does not give the same product from one batch to the next. In gluten free noodles, for example, there is no continuous gluten network at all, and the structure has to be built from starch and hydrocolloids instead. In fried instant noodles the porous structure that rehydrates so quickly is also the route the oil takes, and that oil is both a cost and a nutritional problem.

Solutions

Products working together towards your commercial objective.

Cooking loss reduction
Oil reduction in fried instant noodles
Gluten free noodle structure
Shelf-life extension
Cost reduction

Systems

One formulated product. One defined job.

Texture and bite systems
Noodle quality improver systems
Gluten free pasta and noodle structuring systems
Instant noodle oil uptake and rehydration systems
Antioxidant and shelf life protection systems
Enzyme systems for flour variability and cooking loss

Ingredients

The materials themselves, from producers we select.

Functional starches, native, modified and pregelatinised
Hydrocolloids and gumsguar, xanthan, CMC, HPMC and alginate
Dietary fibres and resistant starches
Emulsifiers and lecithins
Alkaline salts and kansui blends
Phosphates and functional mineral salts
Vital wheat gluten and functional plant proteins
Noodle and pasta enzymeslipase, xylanase, glucose oxidase, amylase and transglutaminase
Antioxidantstocopherols, rosemary extract, ascorbyl palmitate and BHA
Shelf life protection ingredientssorbates, propionates, acetates, ε-polylysine and nisin
Savoury flavours, seasonings and taste modulators

Technical knowledge

Cooking loss is not the noodle losing starch. It is the noodle failing to hold it.

The cloudy water is a symptom, and treating it as the problem is why so many trials move the number a little and change nothing else. What decides how much leaches out is whether the matrix around the starch is continuous, and that is set in mixing, sheeting and drying long before the water boils. Published work on one gluten free noodle shows the same flour losing twice as much to the water depending only on how it was dried.

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