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Oxidation Stability of Instant Noodles
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Metrohm AG

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.

This application note outlines the determination of the oxidation stability of the deep-fried instant noodles without fat extraction using the 892 Professional Rancimat.


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