Science adds antioxidants to make the instant noodles crisp and fresh
Instant noodles are worthy of the name, convenient and delicious! However, we have some misunderstanding on the understanding of instant noodles, the biggest mistake is that the instant noodles with added antioxidants are not good food. During the production of instant noodles in the instant noodle production line, the instant noodles added with the antioxidants of instant noodles can effectively prevent oxidation (antioxidants are a kind of food additives), making the noodle cake fresh and crisp!
The antioxidants exist because the instant noodles have been deep-fried for long-term preservation, and the oil is oxidized by oxygen in the air. When oil is oxidized, it becomes rancid, which is what we call rancid. The instant noodles' antioxidants will sacrifice themselves to be oxidized by oxygen first, so the oil won't spoil.
But some of the claims about the antioxidants in instant noodles are nonsense. We commonly say the instant noodles antioxidant is not polydimethylsiloxane, the instant noodles antioxidant is actually special butyl hydroquinone, is a widely used instant noodles antioxidant! Both the European food safety authority (efsa) and the us food and drug administration (fda) have carefully assessed the safety of the antioxidants in instant noodles and have determined that they are safe in the range of concentrations allowed in food, with the upper limit of 200ppm (i.e., no more than 200mg/kg). China USES the same criteria. However, recent media reports have shown that the antioxidant content of instant noodles produced by the instant noodle production line is far lower than this value.