PRODUCTS l FOOD INGREDIENTS
Noodle Enhancers
We are proud to introduce our essential ingredients to make Korean-Style instant noodles. The quality of instant noodles depends on the type of noodle production machines, the detailed process of mixing and cooking, and the use of antioxidants in frying oil and the use of noodle texture enhancers for making the dough. We will help you step-by-step from the production process to the perfect mixing ratio for your noodles.
Food Freshness Retainer
Green Tea Extract is a natural antioxidant extracted from green tea leaves to prevent oxidation on deep fried food products such as instant noodles. It prevents lipid oxidation, retards development of off-flavors, and improves color stability.
Retard Development Of Off-Flavor
A rancid odor is generated by the oxidation of lipids and it is emitted independently of lipid content. Even a small quantity of lipid contained in foods materials causes in unfavorable odor. Green Tea Extract can be used as an antioxidant to prevent such odors.
Improve Color Stability
Color fading caused by oxidation decreases the commodity value of foods containing carotenoids which exist in shrimps, prawns, salmon and yellow-green colored vegetables such as carrots, sweet potatoes, pumpkins, etc. Adding Green Tea Extract can prevent from color fading.
Usage : Add to frying oil (recommended dosage: 400ppm (0.04%) ~ 500ppm (0.05%))
The quality of noodles depends on the type of machines, the detailed process of mixing and cooking, and the use of antioxidants in frying oil and the use of noodle texture enhancers for making the dough.
Why Use Alkaline Mix In Noodles
The alkaline powder is generally a mix of potassium carbonate to harden noodles and sodium carbonate to soften noodles. Our Alkaline Mix has the perfect ratio to soften the noodle texture and shorten the cooking time while giving the chewy texture that most Korean instant noodles have.
-
Ingredients : Potassium carbonate, sodium carbonate, disodium phosphate
-
Appearance : Water soluble white powder
-
Function : Increases the noodle elasticity & chewiness / Prevents the growth of fungus and bacteria / Improves the overall quality of the noodle