MIXED PHOSPHATE – For Noodle products.

SPRINGPHOS-4 is a mixture of food grade polyphosphates and food materials in a ratio to provide excellent performance, improve flavor and texture improvement of noodle product.

  1. Improving and preserving the texture flavor for noodle products.
  2. Increasing the gluten bonding on the flour which increase the elasticity and clear water when cooking.
  3. Improving the noodle texture which result on higher flexibility on the noodle.
Dosage: 0.2 % – 0.3 % in Dry Mix.
Product Name Function Application Remark


- Mixed-Phosphate

Egg noodle, Rice noodle.

- Halal