What food additives are needed in instant noodles

Food additives are used in the production of instant noodles, including dough cakes and seasonings.

The food additives used in instant noodle cakes are:

(1) Guar gum, as a thickener, plays a role in strengthening noodles and makes the surface of noodles smooth.

(2) Soy phospholipid, as an emulsifier (Indonesia food flavour wholesale) , can increase the toughness of noodles.

(3) Propylene glycol alginate and acetylated distarch phosphate are used as thickeners to improve the elasticity and anti-aging properties of instant noodles.

(4) Sodium carboxymethyl cellulose can increase the elasticity and toughness of noodles and make the taste delicate and lubricated.

(5) potassium carbonate and sodium carbonate (Indonesia food flavour supplier) , as noodle quality improvers, can increase the elasticity and ductility of noodles (Indonesia food Ingredient supplier) .

(6) Sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate are used as anti-caking agents and water retention agents to increase the water absorption of noodles, so that the noodles have white color, strong gluten strength and good elasticity.

(7) Vitamin E, butyl hydroxyanisole (BHA), dibutylhydroxytoluene (BHT) (Indonesia food flavour wholesale) , tert-butylhydroquinone, etc., as antioxidants, used to inhibit the oxidation and deterioration of oil in fried noodles and prolong the shelf life.

The food additives used in the seasoning powder bag and sauce bag of instant noodles are:

(1) disodium succinate, 5-sodium succinate, sodium glutamate (Indonesia food Ingredient supplier) , etc., used as flavor enhancers to enhance flavor.

(2) Carmine, riboflavin, gardenia yellow (Indonesia food flavour supplier) , pepper red, turmeric, curcumin, etc. (Indonesia food flavour wholesale) , used as colorants to change the appearance of food and enhance appetite.

(3) Edible spices and flavors have the effect of increasing flavor.

(4) Tea polyphenols, vitamin E, etc., used as antioxidants to inhibit oxidative deterioration of oils and oils and prolong shelf life.