The application of food additive in noodles purposely to prolong shelf-life, rheology of dough, consistency of slurry and work needed to knead the dough.
Propylene glycol is used as a solvent of various food additives and is frequently added to noodles and some kinds of foods made from wheat flour to increase water coating ability.
Sodium carbonate is used in noodles, pasta and also other food products such as baked foods, confections and ice cream. Sodium carbonate functions as anti-caking agent, buffer, leavening agent and stabilizer.
A well known flavor enhancer is MSG also used in noodles flavour. In addition to enhancing other flavors MSG itself posses a basic taste independent of the well-known sweet, salty, butter and sour taste.
Other food additive or preservatives is a commercial salt that has been bleached and stripped all its micronutrients. It is added to most noodles that are not made for the natural foods.
Food additives in noodles
