Address: Westbahnstraße 5/9, 1070, Vienna, Austria Phone: (+43) 01-9430308 (+43) 01-9430309 Email: office@hanit-co.com
A new character to your recipe management
Hanit guar gum usage is really popular in noodles and pasta preparation. Because of giving volume binding and qualities gelling, it has been favored by the manufacturers of instant soups, which helps to facilitate the crystal formation in frozen noodles and the fat uptake in fried noodles. We should also point to the fact that our guar gum has no taste of its own, which makes it easy to mix with the flavor added.
Hanit xanthan gum is an extremely effective thickener in noodles and soups. Just a little amount of it needs to be added so the texture will be improved and creamy smoothness will be achieved, it all happens while the taste of the soup isn’t affected. In cream based soups in order to cut back in calories our xanthan gum can be used to replace at least some of the cream.
Hanit CMC used in instant noodles during the whole process aims to shorten the length of kneading flour, provide bright-colored and smooth surface, prevent syneresis and enhance puffing ratio, make the product uniform and the structure improved so that you face less noodle breaking situations. Furthermore it controls moisture, lowers water supply quantity and reduces oil content. We suggest Hanit CMC usage in sauce or seasoning bags of different instant noodles with the point of thickening, strong dispersion and finally water and freshness preservation which results in a better homogeneity and longer shelf life.
Hanit carrageenan finds its uses in noodle processing in order to develop firmness, texture and stretch ability. The important features such as; resistance of noodles and pasta to breakdown while/over cooking and the water binding capacity of wet noodles are increased. It also gives your product a superior polished surface. Because of its reinforced gluten structure there is the allowance for using soft flour in place of high gluten hard flours which provides considerable savings for the producer. Talking about products which contain egg solids, the usage of our carrageenan lets the producer to considerably cut the number of used eggs with no worries about the quality of products getting worse.
Texture plays an important role in soups. Even adding small amount of Hanit modified starches can thicken your soups to the exact desired texture. In noodles adding our modified starches improve the consistency, elasticity and dough handling. They also provide smooth mouth feel and shorter cooking time.