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Basic Volume
Application Volum
Kind of Emulsifiers
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Noodles, Instant
mashed potatoes
Emulsifiers make a rigid complex with starch to protect starch granules
and improve the quality of starchy foods.
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Noodles
Effects of emulsifiers on macaroni, spaghetti of low water content,
fresh noodles containing high water content and dried instant noodles
are different, however, the basic effects on starch are similar.
For macaroni and spaghetti, emulsifiers provide a feeling of elasticity,
and a smooth uniform surface which inhibits sticking after boiling.
In fresh noodles, an emulsifier makes easy to handle dough and increases
the water absorption rate by 1 to 2%. The surface of the noodle becomes
smooth and uniform and less-sticky, resulting in improved for production.
In instant noodles, emulsifiers improve absorption and decrease cooking
time.
Type P(V)SP, Ematech, Friendy-M are suitable for noodles.
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Instant mashed potatoes
Instant mashed potatoes, are produced as follows: potato was mashed
after boiling and dried into flakes.
If a starch granule is broken or damaged in this process, amylose
in the starch granule is apt to dissolve, resulting in a sticky and
glutinous product.
When distilled monoglyceride is added just before drying, it forms
a starch complex, which protects starch granules. Thus, the mashed
potatoes exhibit a smooth texture.
Type P(V) is suitable for instant mashed potatoes.
Monoglyceride is used as an anti-sticking agent for steamed rice.
Type P(V) and Ematech are recommended for steamed rice. |
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