There must be alkaline substances (sodium carbonate, potassium carbonate) and phosphate (sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, etc.). ) and gum (guar gum, xanthan gum, CMC, etc. ) in instant noodles, and all three food additives must be added. There are many additives for instant noodles, but there are still few kinds of cakes. On the contrary, there will be a little more food additives in the seasoning, such as colorants and umami agents.

Antioxidants are usually added to the oil of instant noodles, but they can only slow down the oxidation rate and delay the rancidity time, but can not completely prevent rancidity. After rancidity, fatty foods will destroy nutrients and produce peroxide lipids, which are spicy. Long-term excessive lipid peroxide will damage the important enzyme system of the body and promote premature aging.