Wet and Raw Noodle Products

Fresh noodle products are categorized as raw and wet noodle products in the food industry. Raw and wet noodle products are classified into ready-to-sell and packaged; ready-to-sell products are mainly considered for sensory properties, such as water retention, toughness, and so on.

Packaged products are sold for periods ranging from 7 to 90 days, with the main consideration being preservative properties in addition to texture. There are more than dozens of food additives available in raw and wet noodle products, and their main functions are roughly water retention agents, thickeners, preservatives, stabilizers, and so on.

Food additives for raw wet noodle products to change the obvious, different kinds of products use different additives, there are also additives products contain a variety of functions at the same time.

Improvement of texture

Starch acetate is the most common thickener in raw wet noodles, which can make the noodles more transparent and enhance the taste.

Similar to starch acetate are sodium alginate, propylene glycol alginate, xanthan gum and other colloids, sorbitol (liquid), sodium lactate, and propylene glycol, which need to be used in combination with each other according to the intended sensory.

Among them, sorbitol (liquid), sodium lactate, and propylene glycol are multifunctional additives, which also have moisture retention and stabilization effects. In addition to additives, gluten is also a commonly used ingredient to improve the chewiness of noodles by adding gluten.

Preservation of freshness

For raw wet noodle products with low water content, the desired freshness can be achieved by adding sodium lactate or alcohol spray. For packaged products containing more water, they are basically sterilized, and by adding acidity regulators such as sodium carbonate and potassium carbonate, the shelf-life can be extended, and at the same time, the gel effect can be improved and the turbidity can be reduced.

The functions of propylene glycol in raw wet noodle products include stabilizer, coagulant, anti-caking agent, defoamer, emulsifier, moisture retaining agent, thickener, and it has a good effect on extending shelf life.

As a matter of fact, the safety of propylene glycol is high and its role is not in doubt. The focus of whether the additive can be expanded is on whether it is necessary and whether it can meet the consumer demand rather than the corporate demand. The principle of using food additives is to use as little as possible to meet the demand.