The synergistic effect of the coagulating power of egg whites and the binding strength of gluten enhances the unique firmness and elasticity of the noodles.
"Grangam" is a quality improvement agent designed to enhance the elasticity of Chinese noodles and suppress overcooking, based on high gel egg white and gluten with excellent balance of elasticity and viscosity, blended with various thickening agents in a unique formulation to strengthen the firmness. It is a pale yellow powdered formulation with no off-flavors or odors. It can be used in the same way as egg white. 【Features】 ■ Provides noodles with a unique firmness and elasticity ■ Retains its inherent functionality even when mixed with wheat flour ■ Maintains texture for a long time after cooking, making it suitable for commercial noodles ■ Completely free of off-flavors and odors ■ Usable in the same way as egg white *For more details, please refer to the PDF document or feel free to contact us.
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【Target Foods】 ■Noodles *For more details, please refer to the PDF document or feel free to contact us.
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【Purpose】 ■Strengthening elasticity, suppressing boiling expansion *For more details, please refer to the PDF document or feel free to contact us.
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We support the planning and development of food with vibrant colors. We offer a diverse range of products centered around natural colorants such as chlorophyll, squid ink, and saffron.
