The food additives that can be added to noodles are L-lysine hydrochloride [amino acids and nitrogen compounds], sodium dihydrogen phosphate, sodium pyrophosphate, etc. The role is mainly reflected in two aspects:

1, to meet the need for anticorrosive preservation and appearance of color, such as fresh noodles produced by the workshop, the morning rolled out of the noodles in the afternoon will be acidic discoloration, browning not only affects the appearance of wet noodles, shorten its shelf life, will also affect the nutritional value of the protein contained in it, reducing the eating quality of wet noodles. Browning not only affects the appearance of wet noodles and shortens their shelf life, but also affects the nutritional value of the proteins contained in them and reduces the eating quality of wet noodles.

The additives are: sodium dihydrogen phosphate? Fumaric acid, sodium pyrophosphate, sodium hexametaphosphate, propionic acid and its sodium salt, calcium salt, monocaprylyl glycerides

2, to meet the demand for taste or processing technology. For example, the noodles are not smooth and strong enough, easy to break the taste is not good, for the sales of noodles for the enterprise, the summer weather is hot noodle storage is easy to bugs and produces a halo flavor, is also a major problem. What additives can be added to the noodles to enhance the taste and improve the process?

Additives include: L-lysine hydrochloride [amino acids and nitrogen compounds], starch acetate, mono-, di-, and triglyceride fatty acid esters (oleic, linoleic, citric, linolenic, palmitic, behenic, stearic, and lauric acids), and pectin.

Food additives

Chemical synthetic or natural substances that are added to food to improve its quality, color, aroma and taste, as well as for preservation and processing.

Food additives can generally not be food, and not necessarily have nutritional value, but must meet the concept of the above definition, that is, does not affect the nutritional value of food, and has the role of preventing food spoilage, enhancement of the sensory properties of food, or improve the quality of food.