Fresh Noodle

Fresh noodles are able to improve the texture by the use of modified starch. The desired texture of the product can be achieved. When it comes to fresh products the ability to improve the shelf life is concerned by the manufacturer. With the use of modified starch, the moisture retained in the product is better and longer compared to the non-modified starch added, thus its shelf life is increased. Combining the texture improvement and good shelf life, the good quality product is achieved.

Key Functions:

• Texture improvement
• Shelf life improvement
• Increase moisture retention

Product Series:

• TapioPRO^® BS Series
• TapioPRO^® BF Series