Reducing oil consumption in the production of fried instant noodles is a critical objective for manufacturers, primarily driven by the need to lower production costs and enhance economic efficiency. At the same time, it is also essential for improving product quality, particularly given that many manufacturers struggle with oil content levels that exceed national standards. Since instant noodles are typically fried to achieve their characteristic texture and rehydration properties, controlling oil absorption is not only a matter of regulatory compliance but also a significant factor in determining market competitiveness and consumer acceptance.

The pursuit of reduced oil usage revolves around two main approaches: decreasing the oil content in the final product itself and minimizing oil loss during production management. Focusing on the former, the oil content of fried instant noodles is influenced by multiple factors, including the quality of wheat flour, production techniques, equipment performance, and the use of additives. Among these, the application of specific food additives has proven highly effective. For instance, incorporating CMC (sodium carboxymethyl cellulose) into the noodle-making process can substantially reduce oil absorption. This outcome is supported by two theoretical mechanisms. First, CMC improves the processing characteristics of the dough, resulting in a compact and well-structured noodle with a smooth surface, which inherently limits the amount of oil that penetrates the noodle during frying. Second, CMC molecules exhibit a unique "oil-resistant" property that reduces the adhesion of oil to the noodle surface.

In contrast, the addition of complex phosphates tends to increase the product’s oil content, though it simultaneously improves rehydration and taste profiles. Similarly, sodium alginate—while enhancing dough processability and contributing to a smoother noodle surface and improved internal structure—does not significantly reduce oil content, as it lacks the specific oil-retention properties characteristic of CMC. Other hydrocolloids, such as xanthan gum, guar gum, and sodium polyacrylate, have demonstrated notable effectiveness in lowering oil absorption. Their mechanisms align closely with those of CMC, primarily by modifying structural and surface properties to inhibit oil infiltration and adhesion.

Beyond ingredient adjustments, advancements in production technology and management practices are equally important. Optimizing frying temperature, time, and equipment design can further reduce unnecessary oil loss and improve efficiency. In this context, innovative engineering solutions provided by companies like Zhengzhou Dongfang Naomu Food Machinery Co., Ltd. contribute to more controlled and sustainable production processes.

In summary, reducing oil consumption in fried instant noodle production requires an integrated strategy combining selective additive use, process optimization, and improved operational management. Such efforts not only cut costs but also elevate product quality, supporting both economic and health-oriented goals in the food industry.