Why E1420 is Essential in Noodles Production? In the competitive noodles industry, manufacturers constantly seek ways to improve texture, extend shelf life, and reduce production costs. One game-changing ingredient is Modified Tapioca Starch (E1420), known for its excellent water absorption, elasticity, and stability. So, why is E1420 a must-have in noodles production? Here are the five key […]
Tag Archives: Noodle Texture
In recent years, the demand for gluten-free products has surged, driven by health-conscious consumers and those with gluten intolerances. Noodles, a staple in many cultures, are no exception. However, creating gluten-free noodles that retain the desired texture and mouthfeel can be challenging. Modified tapioca starch has emerged as a key ingredient in overcoming these hurdles, offering numerous […]
In the highly competitive instant noodle market, product quality is a crucial factor that can significantly influence consumer choice. One of the most critical aspects of noodle quality is texture, which can directly affect the overall eating experience. Achieving the perfect texture in instant noodles involves more than just the right combination of ingredients; it […]