The high competition of the instant noodle market is driving many manufacturers to develop their product to serve customers with the unique function than the other competitors in the market. While the texture of the noodle is the main quality concerned, there are functions which need to be improved by the manufacturer, e.g. rehydration time, mushiness prevention. Modified starch is designed to improve the quality of the product in those areas, which will improve the competitiveness to the manufacturer.
Key Functions:
- Texture improvement
- Rehydration time improvement
- Mushiness prevention
Product Series:
