Why are instant noodles yellow?

In fact, the yellow color of instant noodles is not due to old oil but turmeric powder and spices. Each noodle is fried in less than 2 minutes and meets 30% of the body's necessary fat intake.

When searching with the phrase “reused frying oil”, more than a million results are returned. A series of analytical articles claim that this type of oil contains many potential dangers, leading to diseases such as cancer, cardiovascular disease, digestive disorders, etc. Also because of repeated use, the oil settles, making the food dark yellow. Reusing oil many times without control affects health, but do instant noodles really use it?

The delicious dark yellow color makes instant noodles suspected of using old cooking oil.

Professor Dong Thi Anh Dao - Department of Food Chemistry, Ho Chi Minh City University of Technology - commented: "In industrial production, noodles are only 'swum' in oil for less than 2 minutes. The amount of oil lost during the frying process will be immediately and automatically replenished for continuous production. If this time is exceeded, the noodles will not expand in boiling water."

In terms of nutrition, Professor Anh Dao said that the fat absorbed in fried noodles and the seasoning oil packet meets about 30% of the fat needed for a person, at 2,000 kcal per day. This amount of fat is balanced compared to the amount of flour in the noodles. In addition, the fat used to fry noodles is always renewed, the acid value and peroxide index are always lower than the prescribed level, the frying oil and noodle products are at a safe level.

Nowadays, with modern production processes, noodle frying oil is heated indirectly by steam and the temperature is controlled by an automatic system. Photo: Pixabay.

According to research conducted with Southeast Asian countries, dark yellow color will stimulate the taste buds better, so manufacturers often proactively add turmeric powder and spices to color the product. From that, it can be seen that the default yellow color of instant noodles comes from re-fried oil is unreasonable.

To ensure nutrition, experts recommend eating with many other foods.

Associate Professor, Dr. Le Bach Mai - Deputy Director of the National Institute of Nutrition advises consumers to pay attention when choosing instant noodles. In particular, it is necessary to carefully read the ingredient declaration on the label, produced by a reputable unit, intact packaging, within the expiry date and licensed by competent management agencies. According to food groups in nutrition, instant noodles are a type of food that mainly provides energy for the body, so it is necessary to combine vegetables, eggs, meat, etc. to ensure nutrition and diversify daily meals.

According to Zing.vn