Pasta & Noodles
Crafting Better Pasta and Noodles with Potato Starch
Developing high-quality pasta and noodles requires precise control of texture, hydration behaviour, and process stability. Manufacturers seeking to enhance firmness, elasticity, and cooking performance increasingly rely on potato starch in pasta and noodles as a clean, plant-based functional ingredient.
KMC’s potato starches provide rapid hydration, strong water binding, and a neutral flavour profile, supporting consistent product quality across instant, fresh, frozen, and glass-noodle formats.
Insights from KMC’s application work show how large starch granules promote fast water uptake and shorten cooking time, while our modified ranges help reduce retrogradation and maintain elasticity during chilled or frozen storage.
Pasta & Noodles applications
Lata Menon
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A Reliable, Globally Trusted Ingredient Partner
As a global partner to the food industry, KMC supports both technical and commercial decision-makers with ingredients that balance functionality, cost efficiency, and sustainability.
Our portfolio includes high-purity native starches for clarity and elasticity, as well as tailored modified starches designed to stabilise texture throughout shelf life—even under demanding freeze-thaw conditions. This enables manufacturers to replace volatile raw materials such as mung bean starch with a reliable, scalable, and cost-effective alternative, reducing supply risk without compromising product performance.
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Read MoreNeed answers to your challenges?
Whether you aim to improve elasticity, accelerate hydration, enhance process efficiency, or meet sustainability requirements, KMC works side-by-side with R&D and procurement teams to solve formulation challenges.
KMC supports customers through hands-on trials, prototype development, and process optimisation - helping you accelerate development and deliver high-quality products to market faster.
