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VALTEQ™ Series

Instant Noodle Quality, Mouthfeel & Shelf-Life Enhancement Technology

Instant noodles are one of the most internationally recognized food products consumed across several developing and developed countries. Convenience, taste, nutrition, and affordable price contribute to its increasing popularity among consumers. Kemin Food Technology Asia's latest innovation helps food manufacturers achieve that desired slurp, texture, and shelf life while increasing production efficiency. This contributes to a larger quantity output, maximizing profits and reducing unnecessary waste.

VALTEQ Icon 1

Better Noodles

Enhances consumer tasting experience

VALTEQ Icon 2

Efficient Production

Prevetns noodles cakes from sticking to production molds

Ingredients That Elevate Your Instant Noodle Experience

VALTEQ™ T Liquid

Improve noodle texture while providing consumers a sough-after bounce as well as a smoother and chewier mouthfeel.

VALTEQ™ AS Liquid

Prevents instant noodles from clumping during consumption and stickiness to production mold.

VALTEQ™ AO Liquid

Protect noodles from oxidation and prevent stickiness to production mold, offering a noodle solution for overall better noodle quality.

 

VALTEQ™ T Liquid

Texture Improver

VALTEQ™ AS Liquid

Anti-stick Technology

VALTEQ™ AO Liquid

Extend Shelf Life
Noodle Type All Air-dried/ Freeze-dried/ Pre-cooked Noodle All
Texture Excellent Good Good
Anti-stick - Noodle & Production Mold Only Production Mold
Oxidation Control - - Excellent
Water Dispersible Yes Yes Yes

*Please get in touch with our team to understand which products suit your needs better.

VALTEQ™ Series

Improves texture for every strand of noodle
  • Optimizes hydration process to shorten cooking time while increase bowl life
  • Improves texture for a smooth and bouncy noodles through every bite
  • Improves mouthfeel with better elasticity
  • An alternative ingredient for phosphate-free product requirements

Click HERE to download VALTEQ™ T Liquid Technical Literature.

VALTEQ T
*VALTEQ™ T Liquid is also a great Sodium Tripolyphosphate (STPP) alternative. For more information, please reach out to our team.

Designed to prvent a bowl of clumpy noodles
  • Prevents stickiness and clumping during processing, cooking, and serving
  • Optimizes production and profits with improve efficiency and reduce waste during manufacturing process
  • Applicable for air-dried, freeze-dried and pre-cooked noodles
 

Click HERE to download VALTEQ™ AS Liquid Technical Literature.

VALTEQ AS

Achieve longer shelf life and better tasting noodles

  • Effective protection against oxidative rancidity for all types of instant noodles
  • Kemin's antioxidant can be added directly into oil, Kansui, or noodles dough. THe flexibility supports production efficiency with improved oxidative stability for longer shelf life
  • Reduces wastage by preventing noodle cakes from sticking to production mold
VALTEQ AO
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