Since 1958, the innovation of instant fried noodles as a convenience food has been a major catalyst in popularity of noodle based foods in Asia Pacific and its adoption in rest of the world.
Instant fried noodles as a convenience food should have a short preparation time of no more than few minutes. This is achieved by boiling or adding hot water only. Today's consumers of instant fried noodles demand excellent texture, smooth mouthfeel and attractive appearance in addition to convenience of short preparation time. Addition of AVEBE's range of potato based starches (10-20% of wheat flour weight) to instant fried noodle formula can result in enhanced noodle elasticity, smoother mouthfeel, shorter cooking time, lighter colour and shiny surface, translucent appearance, improved dough handling and increased steaming efficiency.
INOVATEX™ 100 - an ELIANE™ starch - is a significant innovation in instant fried noodle application. The use of INOVATEX™ 100 not only provides excellent noodle texture, but also allows a lower water temperature to be used in rehydration of instant fried noodles. ELIANE™ starch is the brand name of AVEBE's amylopectin potato starch.
The major benefits of using ELIANE™ starches in instant fried noodles:
- Rapid rehydration with lower water temperature
- Good chewiness and slipperiness of the noodle
- Clean label
- Retention of noodle texture for extended period of time
- Excellent shininess resulting in high consumer appeal
- Clean, neutral flavour profile
PERFECTAMYL™ is a proven choice for improving texture of instant fried noodle products. It is a modified potato starch that shortens cooking time and results in enhanced noodle elasticity and smoother mouthfeel.
AVEBE NS 450 is a physically modified potato starch that provides the high elastic and chewable texture for instant fried noodles.