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.