Noodle product of the koay teow type

Details Noodle product of the koay teow type Noodle product of the koay teow type

A - Human Necessities

23

L

A23L 1/16 (2006.01)

Patent

CA 2248734

A full moisture shelf stable noodle product having a dry matter content of from 30 to 45% by weight, having a pH of from 3.7 to 4.5 and comprising a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, an acid and an oil.

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