Test Type: Food and Beverages
Case Study: Noodles too soft

A major manufacturer of soups was testing a new microwaveable product but the test subjects complained about the noodles being soft.  The product was submitted for analysis and after preserving the noodles in formaldehyde and staining they were sectioned with a cryogenic microtome.

This technique enabled the bonds between the starches and proteins to be observed.  The soup manufacturer altered the polymerization process and strengthened the bonds to produce noodles that remained firm even after microwave cooking.