DONGFANG NAOMU-Professional noodle machine manufacturer
Main business: instant noodle machine, instant noodle production line, instant noodle equipment; nonfried instant noodle machine, nonfried noodle production line; fresh ramen noodle machine, fresh noodle production line, fresh noodle equipment; stick noodle machine, stick noodle production line, stick noodle equipment and so on.
Add antioxidants scientifically to make instant noodles crisp
Instant noodles live up to their name, convenient and delicious! But there are some misconceptions about instant noodles. The biggest one is that instant noodles with instant noodles antioxidants are not a good food. Instant noodle antioxidant is a kind of food additive! Instant noodles added with instant noodles antioxidants can effectively prevent oxidation, making the noodle fresh and crisp!
Instant noodles have antioxidants because the oil is oxidized by the oxygen in the air after being Fried in order to preserve the noodles for a long time. When oil oxidizes, it becomes rancid, or rancid. The instant noodles antioxidants will sacrifice themselves to be oxidized by oxygen first, so the oil will not go bad.
But some of the myths about instant noodle antioxidants are downright nonsense! The anti-oxidant we usually talk about in instant noodles is not polydimethylsiloxane, in fact, instant noodles anti-oxidant is tert-butyl hydroquinone, is a widely used instant noodles anti-oxidant! Both the European food safety authority (EFSA) and the us food and drug administration (FDA) have carefully assessed the safety of instant noodles' antioxidants, and have concluded that they are safe within the allowable concentration range of the food, while the maximum allowable amount of instant noodles' antioxidants is 200 PPM (i.e., no more than 200 mg/kg). China uses the same standard. However, recent media reports suggest that the antioxidant content of instant noodles is much lower than this.