Ever wonder what makes instant noodles so deliciously chewy? The secret lies in Acetylated Starch E1420 (E1420), a “wizard” in the food industry.
E1420’s Role:
Creates chewiness and springiness: E1420 forms strong bonds with proteins in wheat flour, creating a firm structural network that makes noodles chewy, springy, and resistant to breakage.
Retains moisture: E1420 keeps noodles soft and pliable, preventing them from drying out after cooking.
Enhances gloss: E1420 forms a thin film on the noodle surface, giving it a beautiful shine and preventing sticking.
Stabilizes quality: E1420 maintains noodle quality throughout production, storage, and use.
Benefits:
Improved noodle quality: Delivers delicious, chewy, springy, and shiny noodles that meet consumer demands.
Reduced production costs: E1420 is more affordable than other additives with similar properties.
Ease of use: E1420 is easily soluble and compatible with other ingredients in noodle production formulas.
Conclusion:
E1420 plays a crucial role in instant noodle production, contributing to delicious, high-quality noodles. Its superior qualities make it widely used in the industry.
Note: Use E1420 according to prescribed dosages and instructions to ensure product quality and safety
