Development of low-salt products aimed at health-conscious individuals! Examples of utilizing deep ocean water.
We propose a noodle-making method that prevents noodles from becoming soggy! Solved with "deep ocean water," which has similar properties to salt.
A food manufacturer has requested the development of a noodle-making method that prevents noodles from becoming mushy, as somen is made by mixing wheat and salt, and boiling causes the salt to leach out, resulting in the noodles becoming soft. In response, we propose using "deep ocean water," which has similar properties to salt and allows for noodle production without using salt. This can be applied to the development of reduced-salt products aimed at health-conscious consumers. [Case Details] ■ Request - We want to develop a noodle-making method that prevents noodles from becoming mushy. ■ Proposal - "Deep ocean water," which has similar properties to salt and allows for noodle production without using salt. *For more details, please refer to the PDF document or feel free to contact us.
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At World Ecology Co., Ltd., we manufacture and sell products related to health and the environment by utilizing the minerals found in seawater (surface water and deep seawater). We have developed a technology to extract approximately 60 types of components from deep seawater based on the stable water quality and abundant minerals of seawater. Our deep seawater can be utilized in various fields, including functional beverages, low-salt udon and somen noodles, negative ion cleaning water, negative ion bathing water, disinfectant water for livestock, organic wastewater treatment agents, and soil improvement agents.