Effect of modified starches on caking inhibition in ramen soup

Hye Won Wee, Young Jin Choi, Myong Soo Chung

Research output: Contribution to journalArticlepeer-review

2 Scopus citations


The effect of the addition of 2 kinds of chemically modified starches (the anti-caking agents; tapioca starch and corn starch) on caking of ramen soup was observed using a low-resolution proton-pulsed nuclear magnetic resonance (NMR) technique. After storing ramen soup samples with diverse compositions of modified starch at 20-40% relative humidity for 4 weeks, changes in the spin-spin relaxation time constant (T2) were measured as a function of temperature. T2-Temperature curves for ramen soup containing modified starches showed that the caking initiation temperature (glass transition temperature) was increased by 5°C following the addition of only 0.5% modified cornstarch. The results indicate that the modified corn starch used in this study would be an effective anti-caking agent for ramen soup, thus prolonging the shelf life of the product.

Original languageEnglish
Pages (from-to)646-649
Number of pages4
JournalFood Science and Biotechnology
Issue number4
StatePublished - 2007


  • Anti-caking agent
  • Caking phenomenon
  • Glass transition temperature (T)
  • Low-resolution proton-pulsed nuclear magnetic resonance (NMR)
  • Ramen soup
  • Spin-spin relaxation time constant (T )


Dive into the research topics of 'Effect of modified starches on caking inhibition in ramen soup'. Together they form a unique fingerprint.

Cite this