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The complexity of the simple noodle.
 

 Meeting the challenges.

 
Noodles and pasta may be simple staples, but new variations have created complex challenges in texture, appearance, convenience, and costs. Ingredion can help. With the AVEBE line of specialty potato starches, you can create unique textures, add convenience and reduce costs for raw materials and processing.
 
 

 Products and services

 

Products and services

AVEBE starches provide an effective solution 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. And ELIANE™ 100, an innovative Clean Label amylopectin potato starch, allows customers to cook at a lower water temperature, and provides excellent chewiness and long-lasting cohesive texture.

To meet the rigors of frozen shelf life, FARINEX™ AG 600 controls texture and enhances overall stability. SELECTAMYL™ D20 is the Clean Label starch of choice to replace mung bean starch in glass noodles due to its transparency, elastic texture and rapid hydration.

And pasta enriched with  HI-MAIZE® resistant starch  meets the low-glycemic needs of diabetic and pre-diabetic individuals, and helps maintain healthy blood sugar levels. Plus, it’s naturally gluten-free.

Whatever your formulation challenges, Ingredion has the ingredients and expertise to solve your problem.
  • Create cohesive, elastic and slippery texture in instant fried noodles after preparation when using ELIANE 100
  • Get 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
  • Get shorter cooking times and improved rate of hydration with ULTRA-TEX® 2
  • Improve clarity and smoothness in rice flour noodles with PURITY® D
  • Improve shelf life and crisp texture with CRISP FILM® in fried noodles

 

 

 Applications

 

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
  • Low glycemic and gluten-free pastas

 

 

 Challenges

 

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
  • Achieving transparent, bright, smooth and elastic glass noodles while controlling 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
  • Delivering gluten-free products with good eating qualities

 

 

 Market trends

 

Market trends

  • Consumers are looking for healthy, premium-positioned products
  • Naturally fortified options
  • Whole grain and fiber
  • Consumers are looking to use noodles as a key ingredient in their cooking and dining experiences
  • Convenient, easy-to-prepare products

 

 
 

 Noodle & Pasta new and now

 
Our partner AVEBE Group  offers potato starches to improve 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.
 

 Ingredients and solutions

 
 

 Engage the Team

 
 

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