Oxidation Stability of Instant Noodles
15 May 2017

Instant noodles are 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 the high fat content of instant noodles (up to 22%), they can get rancid. The 892 Professional Rancimat can be used to determine the oxidation stability of deep-fried instant noodles without fat extraction.