Noodles | Our Products

Noodles Noodles Noodles

Noodle culture originating from Japan is spreading internationally as well, with noodle types that vary in noodle texture and soup flavor. Recently, new health-oriented categories such as “low-carb” and “reduced salt” have appeared. Taiyo Kagaku suggests diverse textures based on eggs, thickening stabilizer formulation, and emulsifiers essential for the texture control of noodles, as well as suggestions for soups and ingredients.

Main applications

Practical good	Product	Purpose
Fresh noodles Dried noodles Instant noodles	Quality improving agents for noodles,thickening stabilizer formulation,food emulsifiers / emulsion formulation,functional hen egg ingredients	Improved texture
Fresh noodles Dried noodles Instant noodles	Powdered egg	As a basic ingredient
Instant noodles (seasoning packet)	Microwave processed goods	As an ingredient
Instant noodles (sauce/soup)	Thickening stabilizer formulation, food emulsifiers / emulsion formulation	Viscosity regulation, emulsion stability
Instant noodles (sauce/soup)	Egg flavor regulator	Flavor regulation
Cooking noodles (noodles)	Quality improving agents for noodles,thickening stabilizer formulation,food emulsifiers / emulsion formulation,functional hen egg ingredients	Improved texture
Cooking noodles (sauce/soup)	Thickening stabilizer formulation	Regulates viscosity and flavor
Low carb noodles	Quality improving agents for noodles, thickening stabilizer formulation,food emulsifiers / emulsion formulation,functional hen egg ingredients	Improved texture
Low carb noodles	Flavor regulator	Improved flavor

Our Products