Convenience in instant noodles

Instant noodle as convenience food should have a rapid preparation by boiling or just by hot water in a few minutes. Consumers also demand higher eating quality such as an elastic texture, smooth mouthfeel, and attractive appearance. Avebe specifically developed starches to meet these requirements, resulting in high added value for the noodle products. 8

Innovative potato starch

Next to native potato starch, various products are available to suit different requirement in instant noodle formulation, such as Avebe NS 450, Perfectamyl™ AC and Eliane™ 100.

The normal usage of the above starch is 10-20% to wheat flour weight and each particular starch provides specific benefit to the end product, depends on target quality, cooking method, wheat flour and processing conditions. Perfectamyl™ AC gives instant noodles a premium elastic texture. Eliane™ 100 is able to provide an excellent noodle texture even under the condition whereby a lower water temperature (85-95 °C) is used for rehydration and makes the thick strand noodles (up to width of 7 mm) “instant”.

Key features

These innovative starches have major characteristics of:

  • High viscosity
  • Low gelatinization temperature
  • Clear appearance
  • Neutral taste
  • Unique texture characteristics

Quality benefits of instant noodles

These features give important benefits in the quality of instant noodles such as:

  • Enhanced noodle elasticity
  • Smooth mouthfeel
  • Bland taste
  • Shorter cooking time
  • Lighter color and shiny surface
  • Translucent appearance
  • Improved dough handling
  • Increased steaming efficiency
Innovation by nature
Avebe is developing

And has been for almost 100 years.
Not always to become more or bigger,
but always to be better.

This ambition deserves a new visual identity.

Welcome to our new website.

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