Oxidation stability of instant noodles

Huvuddokument



Instant noodles have become very popular in many parts of the world. During the production process instant noodles are deep-fried, which enables a quick preparation for the consumer. Due to their high fat content (up to 22%), instant noodles can get rancid. The 892 Professional Rancimat can be used to determine the oxidation stability of deep-fried instant noodles without prior fat extraction.