Protection Against Oxidation & Rancidity for Instant Noodle Products
Challenge: Extend the shelf-life of fried instant noodles cakes from 6 months to 9 - 12 months
Solution: NaturFORT™ TRLG 101 Liquid
Typical Applications: Fried Instant Noodle Cakes
You are viewing Asia Pacific
Choose Your Location:
- United States
- Canada
- Mexico
- South America
- EMENA
- Sub-Saharan Africa
- Russia
- South Asia
- Asia Pacific
- China
- Global
Choose Your Location:
- United States
- Canada
- Mexico
South America
EMENA
Sub-Saharan Africa
Russia
South Asia
Asia Pacific
China
Global
Popular Searches
Instant noodles are convenience food, where the noodle cakes are precooked and dried, and all consumers need is to add boiling water to enjoy a warm meal. It is a popular food in many countries. A typical packet of instant noodles contains noodle cake and seasoning packets. Rancidity, flavor change, and texture degradation occur when oxygen reacts to food products, in this case, fried instant noodles cakes.
Kemin's synergistic blend of mixed tocopherols, rosemary extract, and lipid-soluble green tea extract benefit fried instant noodles cake by:
- Increasing oxidative stability
- Improving the quality of fried shortening
- Extending shelf-life
- Delaying rancidity
Looking to achieve longer shelf-life and prevent rancidity in your instant noodles?
Food Technologies Blog
Let's Work Together! Contact Us:
Contact Us
Email