Long life noodles is relatively new innovation where texture and taste of freshly made noodles are maintained during extended storage.
The extended shelflife is achieved by acidulants and heat sterilisation to reduce the microbial growth. The texture of long life noodles degrades during storage due to starch retrogradation. Addition of AVEBE's range of potato based starches (10-25% of wheat flour weight) to long life noodle formula can result low retrogradation, improved texture stability during storage, smoother mouthfeel and also shorter cooking time during manufacturing.
FARINEX™ AG 600 is a modified potato starch specially formulated to improve texture and withstand retrogradation in acidic preparations.