How to identify clean noodles and noodles with toxic preservatives

By senses, consumers can easily recognize which noodles are clean and which noodles contain borax and toxic preservatives.

Vermicelli is a traditional food and is used frequently in families and many restaurants. To ensure safety when using, consumers should be smart to choose for their family vermicelli that does not contain borax and chemicals with some simple tips below:

The simplest way is to look at the color of the noodles. Noodles made from pure rice have opaque white or dark colored noodles. On the contrary, noodles containing borax or preservatives will have a clear, bright white color and the noodles will be shiny.

Vermicelli does not contain borax or chemicals, the vermicelli is a bit crumbly, easily broken and feels a bit sticky and soft to the touch. Vermicelli containing borax makes the vermicelli more chewy and crispy, difficult to break. When touched, it does not feel soft and sticky like rice flour because borax and chemicals have been used to make the vermicelli more chewy and crispy.

Vermicelli without borax is opaque white, ivory white like rice grains and shorter. Photo: Internet

In addition to paying attention to the color of the vermicelli, consumers should smell the vermicelli to easily recognize clean vermicelli. Normally, vermicelli that does not contain borax has a slightly sour smell, not too strong. This is the completely natural sour smell of the rice soaked in the vermicelli processing.

Vermicelli noodles containing borax will not have the mild sour smell of soaked rice. If noodles are left out in the market until the end of the day at high temperature without any sour smell, then most likely the noodles have used borax and chemicals. The use of anti-spoiling chemicals is allowed but must be in the allowed dosage.

Vermicelli that does not use borax and chemicals will have the starchy and rice flour flavor when eaten, just like eating rice. Vermicelli that is bought and left for a long time or overnight will turn sour and rancid. Vermicelli that can be left for 2-3 days without going bad and has no taste when chewed in the mouth is the type that uses too much borax and chemicals. If you test it with turmeric powder, you will see that the vermicelli turns gray.

In addition, vermicelli is a food that is being warned about borax contamination, the extremely toxic chemical Tinopan (fluorescent) has also been discovered in vermicelli production facilities. Although there are no results of testing vermicelli samples containing this chemical, consumers need to be very careful when choosing to buy vermicelli.

Vermicelli contains borax, the vermicelli is tougher, shinier and smoother. Photo: Internet

According to experts, Tinopan is an industrial chemical used to bleach paper, fabrics, etc. It should absolutely not be used in food. This chemical has a great impact on health and affects the biosynthesis of nutrients in cells, especially protein synthesis. This leads to many disorders in the process of absorption into the body, causing damage to the digestive tract, liver and kidneys, etc.

Note when choosing and preserving vermicelli: Consumers should buy vermicelli at reputable and trustworthy shopping addresses. When using vermicelli, blanch it in boiling water to make the vermicelli strands more delicious and safer. If using dried vermicelli, carefully check the origin, brand, and clearly state the expiration date on the packaging...

According to Dan Tri