TamaGum™ for Instant Noodles & Pasta Systems
Noodle manufacturers seek higher cooking yield, firm bite (al dente texture), and reduced fat absorption during instant noodle frying cycles.
Suggested TamaGum™ Grades:TamaGum™-PG Series
Formulation Guidance on Ingredient Replacement:TamaGum™ may help reduce or replace Polyphosphate, Guar Gum, or Starch binders in instant noodles, subject to application trials.
Technical Capabilities
Functional Performance in Instant Noodles & Pasta
01
Strand Elasticity
Increases tensile strength and reduces breakage during processing.
02
Cook Yield Enhancement
Improves water uptake and reduces cooking loss into broth.
03
Oil Barrier Function
Minimizes oil uptake during deep-fat frying of instant noodles.
04
Smooth Surface
Prevents surface sogginess and stickiness after boiling.
Technical Resource
Download Instant Noodles & Pasta Spec Sheet & Sample Formulation
Access full laboratory rheology curves, thermal stability data, dosage charts, and starter formulation recipes for Instant Noodles & Pasta.