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| Noodle |
| Product Code |
Application |
Function |
| TC-50 |
Hongkong noodle |
Provide firm and rubbery texture |
| TG-100 |
Instant noodle |
Replace wheat flour and improve smoothness |
| TG-100 |
Fresh udon (Japan) |
Rapid hydration time, elastic texture |
| TG-100 |
Fresh chuuka noodle (Japan) |
Good freeze and thaw stability |
| TG-100, TC-50 |
Soba (Japan) |
Texture and binder |
| TGE-330 |
Handmade ramen |
Replace egg white function, slippy mouth feel, less swelling in the water |
| TGE-330 |
Rice noodle |
Binding and long shelf life |
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