Pasta and Noodles
Microcrystalline Cellulose
FibroTec offers rheological benefits in pasta and noodle applications. The ability of FibroTec MCC to form an extensive nework has been proven to add desirable sensory attributes to noodles.
Majority of instant noodles in the market are deep-fried in the production line. Adding FibroTec to instant noodle formula reduces fat absorptions during deep-frying, therefore increases the shelf-life of the product while enhancing its crispiness and texture.
Plenty of noodles and pasta in the market are too sticky when they are cooked incorrectly. FibroTec prevents stickiness of pasta and noodles if overcooked.
Majority of instant noodles in the market are deep-fried in the production line. Adding FibroTec to instant noodle formula reduces fat absorptions during deep-frying, therefore increases the shelf-life of the product while enhancing its crispiness and texture.
Plenty of noodles and pasta in the market are too sticky when they are cooked incorrectly. FibroTec prevents stickiness of pasta and noodles if overcooked.
Applying FibroTec in Pasta and Noodles
Depending on the characteristics of the product, FibroTec MCC generally is applied on pasta and noodle with combinations of other hydrocolloids such as CMC, or guar gum.
It is recommended to disperse FibroTec based stabilizing system in 50 to 70C of milk or water at a speed of 2000-15000RPM, before adding other ingredients. Salt and acidic materials should be added last.
It is recommended to disperse FibroTec based stabilizing system in 50 to 70C of milk or water at a speed of 2000-15000RPM, before adding other ingredients. Salt and acidic materials should be added last.
