FRIENDY Series
A superior emulsion that is readily dispersible in water, providing a lubricating effect to dough and retaining essential moisture.
Key Benefits
- Prevents dough from sticking to mixer and machines
- Enhances dough smoothness, strength & stretchability
- Prevents drying of noodle sheet / raw noodles
- Provides a smooth and elastic noodle texture
- Reduces the oil absorption of fried noodles
EMUTECH SERIES
Offers excellent anti-stick properties when applied to noodles (rice or wheat) after steaming or boiling. It also ensures that
oil-based sauces or liquid seasonings are evenly dispersed when added to dry noodles or pasta, enhancing texture and flavour.
Key Benefits
- Anti-sticking properties
- Good dispersion of pasta sauce or liquid oil seasoning
RIMULSOFT SUPER SERIES
Interaction with starch to form a starch complex.
Key Benefits
- Anti-stickiness effect by protecting starch granule
DOUGHMASTER Series
Enhances the gluten network of dough to provide an improved noodle texture.
Key Benefits
- Enhances the elasticity and firmness of noodles
SPRAYFAT Series
SPF is easy to handle and mixes evenly with flour.
Key Benefits
- Improves the rehydration speed in dried / deep fried noodles
RIKEVITA E EMULSION-14
E EMULSION is an emulsion of natural tocopherol and functions as an antioxidant.
Key Benefits
- Delays rancidity, maintaining the aroma and taste of deep-fried noodles
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Get the Information You Need
FRIENDY Series noodle improver is a functional ingredient designed to enhance the dough handling, texture, appearance and cooking performance of noodles. It helps manufacturers achieve more consistent quality across different formulations and production conditions.
Depending on the formulation, a noodle improver can help improve noodle texture, elasticity, firmness, chewiness, dough machinability and cooking stability. It may also help reduce noodle breakage and improve the consistency of the finished product.
Noodle improvers can be used across various applications, including fresh noodles, instant noodles, dried noodles, alkaline noodles, steamed noodles and other wheat-based noodle products.
It helps optimise the structure and functionality of the noodle dough, supporting the development of a firm, elastic and cohesive texture. The appropriate system can also help maintain texture during cooking and subsequent holding.
The right solution depends on factors such as flour quality, noodle type, formulation, processing method, hydration level, cooking conditions and desired texture. Our technical team can help select and optimise a noodle improver according to your specific application and production requirements.