Cooperatie Avebe U.a.

Cooperative Avebe U.S.

Cooperative Verkoop-en Productievereninging Van Aardappelmeel En Derivaten Avebe B.a.

Cindy Semeijn

Pieter Lykle Buwalda

Ido Pieter Bleeker

Zhenghong Chen

Christina Widyawati

Hendrik Jan De Vries

Jakob Roelf Wolltjes

The invention relates to an instant noodle which can be rehydrated at a lower temperature and/or in a shorter period of time, while taste and mouthfeel of the noodle are at least as good as those of conventional instant noodles. The invention widens the scope of possibilities for supply and consumption of instant noodles, e.g. in vending machines, even or air dried instant noodles.

Fast rehydrating noodle

The invention relates to an emulsifier, a method for preparing said emulsifier, and to its use in various applications, primarily food and cosmetic applications. The invention also relates to the use of said emulsifier for the creation of an elastic, gelled foam. An emulsifier according to the invention is based on a starch which is enzymatically converted, using a specific type of enzyme, and modified in a specific esterification reaction.

Emulsifier prepared using a glycosyl transferase

The invention relates to starch used in the food industry, more specifically to starch used in processed foodstuff that, at least in one processing step, is subject to heat and, or shear treatment. The invention provides use of modified starches and methods to use these in foodstuffs (soups, (dairy) desserts, sauces, creams, dressings, fillings and such), that, when used in preparing foodstuff that is subject to heat and/or shear treatment, provide said foodstuff with the so desired smooth, short textures and shiny appearance, even after prolonged treatment where use of other starches would render the product slimy, coarse or dull.

Foodstuff containing discrete starch particles

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Groningen, Netherlands

Cindy Semeijn