OUR HIGHLY SKILLED TECHNICAL TEAM IS READY TO HELP

Optimising Texture of

Asian Noodles and Pasta

BAKERY & NOODLE APPLICATIONS

EXPERTISE THAT INSPIRES

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NOODLES

OUR PORTFOLIOApplications Product Use Level

Instant Noodle (fried or air dried) Mianjia™ 100Mianjia™ 310Mianjia™ 400Mianjia™ 200Mianjia™ KF 8Mianjia Kansui™ 2

0.3 - 0.7% of flour0.3 - 0.7% of flour0.3 - 0.7% of flour0.5 - 0.8% of flour0.1 - 0.3% of flour0.1 - 0.3% of flour

Alkaline Noodle (Yakisoba, Chow Mein, Egg Noodle) Mianjia™ 300Mianjia™ 310Mianjia™ Kansui 2

0.5 - 1.5% of flour0.3 - 0.7% of flour1.0 - 1.2% of flour

Udon Noodle/Salt Noodle Mianjia™ 400Mianjia™ N 10Mianjia™ N 275Mianjia™ Kansui 2

0.3 - 0.7% of flour0.2 - 0.5% of flour0.1 - 0.7% of flour0.3 - 0.4% of flour

Noodle Surface Treatment Phosphoric AcidAdipic AcidSnow Fresh®

to desired pH

Calcium Fortification, Dough Conditioning, Texture Modification

Calcium Phosphates(MCP, DCP, TCP)

to desired level, texture

Preservative Licresse™ to desired level

Reduced Sodium Salona® to desired level

Noodle Type Flour Modified Starch Water Salt Carbonate Mianjia™

Instant Noodle 100 --- 33 1.5 --- Mianjia™ 100 | 0.6 - 0.7

Korean Style Instant 100 9 38 1.5 --- Mianjia™ 200 | 0.5 - 0.6

Udon Noodle/Salt Noodle 100 11 34 - 38 2 --- Mianjia™ 400 | 0.5 - 0.6

Yakisoba/Chow Mein 100 --- 32 - 34 2 K2CO3 | 0.45 - 0.5Na2CO3 | 0.45 - 0.5

Mianjia™ 310 | 0.5 - 0.6

Yakisoba/Chow Mein 100 --- 32 - 34 2 --- Mianjia™ 100 | 0.5 - 1.5Mianjia™ 300 | 0.5 - 1.5

THE VITAL INGREDIENT FOR YOUR SUCCESS

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NOODLE RECIPES WITH MIANJIA™ PRODUCTS

NOTICE: Although the information and recommendations set forth herein (hereinafter “information”) are presented in good faith and believed to be correct as of the date hereof, Fibrisol Service Australia Pty Ltd. makes no representations or warranties as to the completeness or accuracy thereof. Information is supplied upon the condition that the persons receiving same will make their own determination as to its suitability for their purposes prior to use. In no event will Fibrisol Service Australia Pty Ltd. be responsible for damages of any nature whatsoever resulting from the use of or reliance upon information or the product to which information refers. Nothing contained herein is to be construed as a recommendation to use any product, process, equipment or formulation in confl ict with any patent, and Fibrisol Service Australia Pty Ltd. makes no representation or warranty, express or implied, that the use thereof will not infringe any patent. NO REPRESENTATIONS OR WARRANTIES, EITHER EXPRESSED OR IMPLIED, OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE OR OF ANY OTHER NATURE ARE MADE HEREUNDER WITH RESPECT TO INFORMATION OR THE PRODUCT TO WHICH INFORMATION REFERS.© 2014 Fibrisol Service Australia Pty Ltd. All rights reserved.

Mianjia™ delivers multiple benefits for many diff erent types of noodles:

Controls dough pH in order to produce desired color for targeted noodle types

Modifies flour pasting properties to deliver superior finished product texture

Potential cost savings through increased flexibility in raw material selection, reduction of modified starch and consistency of finished products

Better processability of noodles:

> Mianjia™ Kansui stabilization for alkaline noodles

> Dough handling

Modifies noodle cooking properties, such as faster cooking/rehydration

Extends noodle shelf life through:

> Color preservation and brightness enhancement

> Antimicrobial synergy action

> Antioxidant properties

Better homogeneity and plasticity of the noodle dough

Improved mechanical strength of the uncooked noodles/ better machinability

Reduced cooking time

Reduced fat-uptake during frying

Reduced stickiness of the cooked noodle

Reduced cooking solid loss

Increased water absorption (cooking yield)

Improved mouth feel

FUNCTION, PERFORMANCE & BENEFITS

EXPERTISE THAT INSPIRES

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Hardness Control

HARDNESS & CHEWINESS SPRINGINESS

120011001000

900800 700600500400

1.02

1.00

0.98

0.96

0.94

0.92

0.90

Chewiness Mianjia™ 100 (0.7%)

Forc

e (g

)

TPA

Calc

ulat

ed R

atio

Control

Mianjia™ 100 (0.7%)

The ability of Mianjia™ to improve texture in instant fried noodles is demonstrated below. The use of Mianjia™ 100 (at a usage rate of 0.7% of flour) resulted in firmer, chewier noodles with more spring

TEXTURE PROFILE ANALYSIS

complete solutions

BETTER NOODLES WITH MIANJIA™

In recent years, Asian noodles have gained global popularity, resulting in increased consumption both in Asia and other parts of the World. Asian noodle manufacturers looking to diff erentiate products in this growing market can take advantage of the Mianjia™ family of Asian noodle specialty products from ICL Food Specialties.

Chinese for “Good Noodle”, the Mianjia™ line of products are customized to meet the specific requirements of various Asian noodles including instant noodles, alkaline noodles such as Yakisoba and Chow Mein, and salt noodles such as Udon noodles.

With Mianjia™, Asian noodles can be produced with better texture, enhanced color, improved consistency, better processability and an extended shelf life. Additionally, up to 30% of modified starch in some noodle formulations can be replaced with a small amount of Mianjia™, which will reduce overall costs. Mianjia™ can be further customized based on desired performance characteristics for specific manufacturing targets.

With Mianjia™, Asian noodles can be produced with better texture, enhanced color, improved consistency, better processability and an extended shelf life.

Mianjia™ delivers multiple benefits for many diff erent types

of noodles

Customised Asian Noodle Solutions

MADE WITH INGREDIENTS YOU CAN TRUST

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1 Controls dough pH.

2 Faster cooking.

3 Extends shelf life.

Head Off ice Telephone: +61 3 9552 7888Fax: +61 3 9551 2788E-mail: fibrisol@fibrisol.com.auWeb: www.fibrisol.com.auAddress: 53 - 59 Sunmore Close, Heatherton, VIC, 3202, Australia