Noodle / Starch Processing
In noodle and starch processed products, phosphate and phosphate-free agents, and Alcarin series improve material properties of the noodles and batter mix, through interaction with gluten proteins and starch, and effect on promotion of gelatinization and delay of retrogradation. Preservatives extend the shelf life, and emusifiers improve the processibility of dough.
ALCARIN, POLYGEL, EMULSIFIER-P,
FREMOL, AiF, SDP, Natural Colors