Oxidation Stability of Instant Noodles
Application Note Oct 10, 2012
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.