Instant noodles are precooked to make the preparation of the final meal as easy and convenient for the consumer as possible.
Whether the consumer pour boiling water over the noodles and leaves them for a few minutes or actually cook them shortly, the manufacturer must ensure that the noodles have the right bite and is evenly cooked both on the outside as well as on the inside. Thus, the rehydration of the noodle must be uniform and fast. Adding a potato-based starch to the wheat-based dough will accommodate this – popularly speaking you may say that the potato-based starch makes holes into the noodles that allows the water to penetrate these and thereby gives a fast and even rehydration.
KMC’s wide portfolio offers several solutions for use in instant noodles. Our Superior Potato Starch has a very high peak viscosity that allows the starch granules to be cooked faster than in alternative starch types. You may also seek to improve the elasticity and find the answer to this in our Amylacetate range. Using an acetylated starch also helps lower the gelatinisation temperature of the starch and thus ease the preparation of the instant noodles.