SIMPLE AND NATURAL INGREDIENT SOLUTIONS

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CLEAN AND FRIENDLY LABEL

NOODLE AND PASTA

NOODLE AND PASTA

Noodle and pasta are common food products made from a dough of a wheat flour mixed with water or eggs, and formed into sheets or various shapes, then cooked by boiling or baking. Some can be made using rice flour in place of wheat flour to yield different taste and texture, or for those who need to avoid products containing gluten.

To create specially formulated pasta and noodle, our starch can be used for the adjusted degrees of elasticity, firmness, or softness with no effect on the flavors that consumers love.

Noodle and Pasta that create an unique texture serving your customer preference

Ways to improve your product:

  • Improve the elasticity.
  • Create an unique texture: varies level of firmness and softness.
  • Simplify dough handling.
  • Control cooking time.

Find the noodle and pasta applications to match with customer satisfaction

Product Easy to cook Firmness Elasticity Water absorption
CASSTEX 21 •• ••••
CASSTEX 22 •••••
CASSTEX 31 •• ••• •• ••
CASSFLO 60 ••• •• ••• •••
CASSTEX 39 ••• •• •••• ••••
CASSTEX 13 •••• ••• •••
CASSTEX 14 ••••• ••••• •••••

Noodle and Pasta Product

CASSTEX 13 Product description: Modified tapioca starch

  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • TEXTURIZER
    Help to provide the desirable texture of your products.
  • IMPROVE FREEZE THAW STABILITY
    Help your product to resist freezing and thawing over multiple cycles.

Application Summary

CASSTEX 13
is suitable for the products that need stability during storage especially in cold or freeze condition and provides desirable texture of your products.

Typical Application Include

Frozen noodle, frozen udon :
Application for CASSTEX 13 helps your product resist to cold or freeze storage and provide desirable texture.

Instant noodles:
CASSTEX 13 helps lower the gelatinization temperature thus eases the preparation of the instant noodles and improves the hydration of noodles.

Usage Tips
CASSTEX 13 may be use 10-15% in noodle or udon recipe.
  • FREEZE/THAW-STABLE

CASSTEX 14 Product description: Modified tapioca starch

  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • TEXTURIZER
    Help to provide the desirable texture of your product.
  • IMPROVE FREEZE THAW STABILITY
    Help your product to resist freezing and thawing over multiple cycles.

Application Summary

CASSTEX 14
is suitable for the products that need stability during storage especially in cold or freeze condition and provide desirable texture of your products.

Typical Application Include

Wheat noodle:
Application for CASSTEX 14 helps your product resist to cold or freeze storage and provide desirable texture.

Instant noodles:
CASSTEX 14 helps lower the gelatinization temperature thus eases the preparation of the instant noodles and improves the hydration of noodles.

Usage Tips
CASSTEX® 14 may be use 10-15% in noodle or udon, and 10 - 25% in instant noodles recipe.
  • FREEZE/THAW-STABLE

CASSTEX 15 Product description: Modified tapioca starch

  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • TEXTURIZER
    Help to provide the desirable texture of your product.
  • IMPROVE FREEZE THAW STABILITY
    Help your product to resist freezing and thawing over multiple cycles.

Application Summary

CASSTEX® 15
is suitable for the products that need stability during storage especially in cold or freeze condition and provides desirable texture of your products.

Typical Application Include

Wheat noodle:
Application for CASSTEX 15 helps your product resist to cold or freeze storage and provides desirable texture.

Udon :
Application for CASSTEX 15 helps your product resist to cold or freeze storage and provide desirable texture.

Instant noodles:
CASSTEX 15 helps lower the gelatinization temperature thus eases the preparation of the instant noodles and improves the hydration of noodles.

Usage Tips
CASSTEX 15 may be use 10-15% in recipe.
  • FREEZE/THAW-STABLE

CASSTEX 21 Product description: Modified tapioca starch

  • IMPROVE COOKING STABILITY
    Improve cooking stability under heat, acidic and high shear condition.
  • TEXTURIZER
    Create the desirable texture of your product.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.

Application Summary

CASSTEX 21
is suitable for the products that need stability during food processing and helps to create your desirable texture of the product.

Typical Application Include

Rice noodle and wheat noodle:
Improve dough strength and provide the excellent texture.

Vermicelli:
Provide firmness and strength.

Usage Tips
CASSTEX 21 may be use 10-20% in noodles recipe.
  • FIRMNESS

CASSTEX 22 Product description: Modified tapioca starch

  • IMPROVE COOKING STABILITY
    Improve cooking stability under heat, acidic and high shear condition.
  • TEXTURIZER
    Create the desirable texture of your product.
  • Decrease Syneresis During STORAGE
    Enhance the shelf life of your product in normal storage condition.

Application Summary

CASSTEX 22
is suitable for the products that need stability during food processing and helps to create your desirable texture of the product.

Typical Application Include

Rice noodle and egg noodle:
Improve dough strength and provide the excellent texture.

Usage Tips
CASSTEX 22 may be use 10-20% in noodles recipe.
  • FIRMNESS

CASSTEX 31 Product description: Modified tapioca starch

  • IMPROVE COOKING STABILITY
    Improve cooking stability under heat, acidic and high shear condition.
  • TEXTURIZER
    Provide the desirable texture of your product.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • IMPROVE FREEZE THAW STABILITY
    Help products resist to freeze and thaw over multiple cycles.

Application Summary

CASSTEX 31
is suitable for the products that need stability during cooking and storage especially in cold or freeze condition. It helps provide desirable texture of your products

Typical Application Include

Rice noodle and wheat based pasta:
Improve dough strength and provide the excellent texture.

Wheat based pasta:
Application for CASSTEX 31 helps your products resist to cold or freeze storage and provide desirable texture.

Usage Tips
CASSTEX 31 may be use 10-20% in noodle recipe.
  • FIRMNESS

CASSTEX 39 Product description: Modified tapioca starch

  • IMPROVE COOKING STABILITY
    Improve cooking stability under heat, acidic and high shear condition.
  • TEXTURIZER
    Provide the desirable texture of your products.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • IMPROVE FREEZE THAW STABILITY
    Help products resist to freeze and thaw over multiple cycles.

Application Summary

CASSTEX 39
is suitable for the products that need stability during cooking and storage especially in cold or freeze condition. It helps provide desirable texture of your products

Typical Application Include

Rice noodle and wheat based pasta:
Improve dough strength and provide the excellent texture.

Usage Tips
CASSTEX 39 may be use 10-20% in noodles recipe.
  • FIRMNESS

CASSTEX 42 Product description: Modified tapioca starch

  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • TEXTURIZER
    Help to provide the desirable texture of your products.
  • IMPROVE FREEZE THAW STABILITY
    Help your products resist to freeze and thaw over multiple cycles.
  • LOW GELATINIZED TEMPERATURE
    Require less heat for cooking.

Application Summary

CASSTEX 42
is suitable for the products that need stability during storage especially in cold or freeze condition and provides desirable texture of your products.

Typical Application Include

Frozen noodle, frozen udon :
Application for CASSTEX 42 42 helps your product resist to cold or freeze storage and provide desirable texture.

Usage Tips
CASSTEX 42 may be use as 10-15% in noodles recipe and udon recipe.
  • FIRMNESS

CASSTEX 43 Product description: Modified tapioca starch

  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • TEXTURIZER
    Help to provide the desirable texture of your product.
  • IMPROVE FREEZE THAW STABILITY
    Help your product resist to freeze and thaw over multiple cycles.
  • LOW GELATINIZED TEMPERATURE
    Require less heat for cooking.

Application Summary

CASSTEX 43
is suitable for the products that need stability during storage especially in cold or freeze condition and provide desirable texture of your products.

Typical Application Include

Frozen noodle, frozen udon:
Application for CASSTEX 43 helps your product resist to cold or freeze storage and provides desirable texture.

Wheat based pasta:
Improve dough strength and provide the excellent texture.

Usage Tips
CASSTEX® 43 may be use as 10-15% in noodles recipe.
  • FREEZE/THAW-STABLE

CASSTEX 54 Product description: Modified tapioca starch

  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • TEXTURIZER
    Help to provide the desirable texture of your product.
  • IMPROVE FREEZE THAW STABILITY
    Help your product resist to freeze and thaw over multiple cycles.
  • IMPROVE WATER RETENTION
    Increase yield and reduce cost.

Application Summary

CASSTEX 54
is suitable for the products that need stability during storage especially in cold or freeze condition and provides desirable texture of your product.

Typical Application Include

Wheat based pasta:
Improve dough strength and provide the excellent texture.

Usage Tips
CASSTEX 54 may be use as 10-15% in noodles recipe.
  • FREEZE/THAW-STABLE

CASSTEX 55 Product description: Modified tapioca starch

  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • TEXTURIZER
    Help to provide the desirable texture of your product.
  • IMPROVE FREEZE THAW STABILITY
    Help your product resist to freeze and thaw over multiple cycles.
  • LOW GELATINIZED TEMPERATURE
    Require less heat for cooking.

Application Summary

CASSTEX 55
is suitable for the products that need stability during cooking and storage especially in cold or freeze condition, helps provide desirable texture of your product.

Typical Application Include

Udon :
Application for CASSTEX 55 helps your product resist to cold or freeze storage and provides desirable texture.

Usage Tips
CASSTEX 55 may be use as 10-15% in udon recipe.
  • FREEZE/THAW-STABLE

CASSTEX 75 Product description: Modified tapioca starch

  • ADHESIVE PROPERTIES
    Provide binding properties for meat products.
  • TEXTURIZER
    Help to provide the desirable texture of your product.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.

Application Summary

CASSTEX 75
is suitable for the products that need stability during food processing and helps create your desirable texture of the product.

Typical Application Include

Wheat noodle:
Improve dough strength and provide the excellent texture.

Usage Tips
CASSTEX 75 may be use 10-15% in recipe.
  • FIRMNESS

CASSTEX PT Product description: Modified tapioca starch

  • IMPROVE ELASTICITY
    Improve the elasticity of your product.
  • TEXTURIZER
    Create the desirable texture.
  • IMPROVE WATER HOLDING CAPACITY
    Enhance ability to hold water and prevent its migration.

Application Summary

CASSTEX PT
is suitable for formation of a gel-like product with excellent water-holding capacity and helps create your desirable texture

Typical Application Include

Vermicelli:
Provide firmness and strength.


Usage TipsCASSTEX PT may be use 10-20% in noodles recipe.
  • FIRMNESS
  • WATER HOLDING CAPACITY
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