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Oxidation Stability of Instant Noodles
Application Note

Oxidation Stability of Instant Noodles

Oxidation Stability of Instant Noodles
Application Note

Oxidation Stability of Instant Noodles

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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