NOODLES
Sodium alginate serves as an outstanding noodle modifier, enhancing texture by increasing firmness and elasticity in wheat flour-based noodles. For decades, leading manufacturers have successfully incorporated alginate into a variety of noodle products, including instant noodles and chilled noodles, with growing applications in dry noodles as well.
Additionally, Sodium alginate enables the development of innovative noodle varieties, such as low-carbohydrate and gluten-free options, expanding possibilities in noodle production.

Instant Noodles
Instant noodles, designed for quick preparation with hot water, often suffer from softening due to prolonged storage after factory heating, which leads to starch retrogradation. This degradation can cause the noodles to become brittle, making them difficult to handle with chopsticks.
However, alginate-enhanced instant noodles exhibit increased firmness and superior texture upon rehydration, making them ideal for a wide range of instant noodle products

Chilled Noodles
Since chilled noodles sold in convenience stores and supermarkets are consumed long after cooking, maintaining optimal texture is crucial. Sodium alginate serves as a widely adopted texture enhancer for these products.
When alginate-fortified noodles are boiled in calcium-rich water, they develop a protective alginate gel coating that inhibits starch leakage. This process reduces surface stickiness and enhances noodle separation. Additionally, alginate improves both texture and separation quality in chilled noodles designed for rinsing under running water

Pasta
Incorporating Sodium alginate into pasta enhances its firmness after cooking and helps maintain optimal texture by reducing softening. Additionally, Sodium alginate improves the quality of frozen pasta when reheated in a microwave. Studies have also shown that it helps prevent dried noodles from breaking during storage.

Rice flour noodles
Gluten, a protein found in wheat flour, is a recognized allergen. While gluten-free foods were initially developed as therapeutic diets for wheat allergy sufferers, they have recently gained widespread popularity as health foods. Rice flour serves as a common base for gluten-free noodles, but presents significant processing challenges due to its tendency to become overly soft or disintegrate during boiling.
The incorporation of Sodium alginate into rice flour noodles offers multiple processing and quality benefits:
1.Improved Processability: Alginate enhances dough workability, facilitating noodle formation
2.Enhanced Texture: Boiled noodles maintain superior strength and desirable mouthfeel
3.Reduced Starch Leakage: Effectively minimizes starch release during cooking
4.Production Advantages: Increased noodle yield; Clearer cooking water (reduced turbidity); Simplified cleaning procedures

Note: Specific spec can be customized according to your detailed requirements.