• Consumer looking for healthy, premium positioned products.
• Naturally Fortified Options
• Wholegrain & Fibers
• Consumers are looking to use noodles as a key ingredient in their cooking and dining experiences.
• Convenient, easy to prepare products.

New Products  

AVEBE offers a number of potato starches to improve upon the quality of noodles.  Simply labeled as “Potato Starch”, ELIANE™ 100 provides excellent chewiness and a long lasting cohesive texture in instant fried noodles and air dried noodles.  FARINEX™ AG 600 allows for textural control and enhanced stability to your final product.  PERFECTAMYL™ AC provides improvement in hydration, shininess, slipperiness, chew and elastic texture.  SELECTAMYL™ D20 is a clean label, mung bean replacement that has excellent transparency and rapid hydration.

Meet Us At

Upcoming Trade Shows: 

IFT - July 18 - 20 Chicago, IL
 
AACC - October 24 - 27 Savannah, GA

As one of the staples of the global diet, noodles in all their varieties have evolved to meet any serving environment you can imagine. Wide variations in finished product form have merged with consumer desire for convenience and indulgent sensory experience. Today, National Starch Food Innovation has expanded its ability to provide unique solutions for the varied noodle applications with the AVEBE line of specialty potato starches. Specialty Potato Starches offer new options to create unique textures, to add convenience and reduce costs for both raw materials and processing.

Products & Services 

AVEBE product shine in many important noodle categories, In instant fried noodles applications, for example, PERFECTAMYL™ AC increases the rate of hydration and improves the shininess and slipperiness of the noodles upon eating. And, ELIANE™ 100, an innovative clean label amylopectin potato starch, allows lower water temperature, excellent chewiness and long lasting cohesive texture.

To meet the rigors of frozen shelf life, FARINEX™ AG 600 is recommended to control texture and enhance overall stability. SELECTMYL™ D20 is the clean label starch of choice to replace mung bean starch in glass noodles due to its excellent transparency, smooth elastic texture and rapid hydration. Whatever your formulation challenges, National Starch Food Innovation has the products and expertise to solve your problem.

• Cohesive, elastic, and slippery texture in instant fried noodles after preparation when using ELIANE™ 100.
• Clean label solutions with NOVATION 4600, ELIANE™ 100, and SELECTAMYL™ D20.
• Increase dietary fiber and enhance al dente texture with Hi-maize® 260 resistant starch.
• Shorter cooking times and improved rate of hydration with ULTRA-TEX 2 and ULTRA-TEX 3.
• Improved clarity and smoothness in rice flour noodles with PURITY D.
• Improved shelf-life and crisp texture with CRISP FILM® in fried noodles.

Applications

• Instant fried noodles
• Glass noodles
• Air-dried noodles
• Rice flour and mung bean noodles
• Long life and frozen noodles
• Fresh noodles and pasta
• Canned pasta
• Noodle snacks

Challenges 

• Loss/degradation of texture and eating quality over shelf life for long life and frozen noodles
• In instant wheat flour noodles, slow rehydration  (cooking time) and raw texture and taste to the noodle
• Achieving transparent, bright, smooth, and elastic glass noodles while maintaining optimal cost
• Rapid hydration and lower cooking temperature of all noodle forms
• Improving the nutritional profile 
• Maintaining cohesive texture of noodles after preparation
• Maintaining and extending al dente texture under a variety of cooking conditions