• Low Oil Absorption Noodle Emulsifier Increase Elasticity And Plasticity
  • Low Oil Absorption Noodle Emulsifier Increase Elasticity And Plasticity
  • Low Oil Absorption Noodle Emulsifier Increase Elasticity And Plasticity
  • Low Oil Absorption Noodle Emulsifier Increase Elasticity And Plasticity
Low Oil Absorption Noodle Emulsifier Increase Elasticity And Plasticity

Low Oil Absorption Noodle Emulsifier Increase Elasticity And Plasticity

Product Details:

Place of Origin: CHINA
Brand Name: CARDLO
Certification: ISO

Payment & Shipping Terms:

Minimum Order Quantity: 1 Ton
Price: USD 4,,000--4,500/ton FOB Port Guangzhou
Packaging Details: 25 Kg/Carton; Palleted 13 Tons/20' FCL ; (Un-)Palleted 26 Tons/40' FCL; Un-palleted 16 Tons/20' FCL
Delivery Time: Within 2 Weeks Upon Receiving L/C or Payment
Payment Terms: L/C, T/T
Supply Ability: 1,000 Tons Per Month
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Detail Information

Appearance: White Powder Application: Noodle Emulsifier, Modifier, Improver
Packing: 25 Kg/Carton Shelf-life: 12 Months
Delivery: Within 2 Weeks Upon Received Payment Sample: Available Upon Request
High Light:

Low Oil Absorption Noodle Emulsifier

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Noodle Emulsifier Increase Elasticity

Product Description

Noodle Improver - Food Grade Emulsifier

 

Noodle Improver/Emulsifier increase the elasticity and plasticity of the noodles

 

"Cardlo” Noodle Improver (Noodle Emulsifier/Modifier) is researched and developed by Cardlo. It is refined from food grade raw materials that meets the national standard GB2760 for safe use. It has a significant effect on increasing noodle quality, improving inner structure, and extending the shelf-life, preventing the noodle from becoming too hard/soft in low temperature environment, and maintaining smooth paste and nice taste.

 

 

Ingredients:

Starch, Sodium Tripolyphosphate, Sodium Hexametaphosphate, Sodium Pyrophosphate, Vitamin C.

 

 

Appearance:

Fine white powder, with good fluency.

 

 

Application:

1. To be used for dried noodles, instant noodles, boiled noodles, dumpling wrappers. to effectively improve the color of noodle products, shorten the time for flour to reach the best hydration state, and enhance the gluten strength of dough;

 

2. To increase the elasticity and plasticity of the dough, make the dough easy to stretch, form, and cut, and reduce the broken strips, breaks, burrs, and paste;

 

3. Low oil absorption, to improve the moisture retention and rehydration ability of noodles, increase the stability, and adjust the stretchability and extensibility;

 

4. Not sticky, smooth taste, good bite, good cooking resistance, foam resistance, bright color;

 

5. To prevent the color deepening and browning of the wet surface.

 

 

Recommended Dosage:

(100--300)g/100kg flour, for dried noodles, instant noodles, boiled noodles, dumplings;

 

 

Instructions:

Mix directly with flour in proportion;

 

 

 

Storage and Transportation:

Sealed and stored in a cool, dry, light-proof and ventilated place, and it is strictly forbidden to mix with flammable, explosive, toxic and harmful substances.

 

 

 

Shelf Life:

12 Months.

 

 

 

Packaging:

25kg/carton.

 

Low Oil Absorption Noodle Emulsifier Increase Elasticity And Plasticity 0

 

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