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Alternative of "Nitrite or sulfur dioxide" and monosodium glutamate.

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Alternative of "Nitrite or sulfur dioxide" and monosodium glutamate.

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Salt(NaCl2) can replace preservatives and monosodium glutamate.

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Instant noodles, also known as cup noodles, Hong Kong call it doll noodles, it is a kind of noodles that can be cooked in hot water in a short time.
Nowadays, the convenience of various brands in the market is full of the shelves of major shopping malls, from large retail supermarkets to small shops on the street can see its shape.

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It is said that the first instant noodles were made by a cook in the government of Yangzhou, China. He added eggs to the flour, rolled them into thin slices, cut them into thin threads, boiled them in water, and then fried them in oil and dry them immediately. The noodles were treated in this way to soaked in hot water at any time to eat, and it is very convenient to eat.

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Non-fried instant noodles can be traced back to the years of the Western Han Dynasty, invented by Han Xin's army. When Han Xin led 100,000 troops alone the Yellow River to attack Wei Leopard, King of the Eastern and Western Wei Dynasty, in order to solve the problem of marching grain, they invented to paste buckwheat flour and wheat flour, boil them into eight-ripe large breads, and then cut them into broad strips for carrying. This kind of cake is not only portable, but also edible after boiling with water.

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The advantages and disadvantages of instant noodles

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The advantages and disadvantages of instant noodles

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The main ingredients of instant noodles are wheat flour, palm oil, seasoning sauce and dehydrated vegetable leaves, which are essential ingredients to supplement human nutrition. instant noodles, a delicious food which can quickly satisfy hunger and is rich in nutrients. Even if, eating too much instant noodles will harm our body.

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The chemical substances in the instant noodles

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The chemical substances in the instant noodles

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1.Nitrite or sulfur dioxide(NaNO2\SO2)

Q1: Bad things about this chemical substance:

A1: This thing contain trace toxins. Long-term excessive intake will cause certain damage to human health.

Q2: Why this chemical substance is used?

A2: It can keep food fresh and inhibit the growth of bacteria.
Q3: Physical and Chemical Properties:
A3(1): Potassium sorbate is white to yellowish scaly crystals, crystal particles or crystal powders, odorless or slightly odorous, and easy to absorb moisture and be oxidized and decomposed and discolored after long-term exposure to air. Potassium sorbate is soluble in water, 67.6g/100ml (20 C); 5% salt water, 47.5g/100ml (room temperature); 25% sugar water, 51g/100ml (room temperature).
A3(2): Flammable, the fire discharges pungent stimulating smoke containing potassium oxide. It has strong anti-corruption and mildew effect, and has become the world's main preservative because of its far less toxicity than other preservatives. Under acidic conditions, it can give full play to the role of anti-corrosion, while in neutral conditions, the role is very low.

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The chemical substances in the instant noodle

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The chemical substances in the instant noodle

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2.monosodium glutamate(C5H9NO4Na.H2O)
Q1: Why use?
A1: To make the noodles tastes better.
Q2: Physical and Chemical Properties:
A2: White crystal or crystalline powder. Glossy. Soluble in water and ethanol. No moisture absorption. The pH value is about 6.7-7.2.