Should We Need Adding Preservative In Instant Noodle Production?

Only the water content over 12% that can provide a chance for growth of molds, to cause the food spoiling. However, the water content of noodle cake and flavoring packet is below the 12% and 5%, also the flavoring packet has the material of common salt, which has no chance for the molds growth. Although, sauces has higher water content but low water activity, and that the mold is not easy to grow by the technology of high temperature sterilization and package. The quality guarantee period of Instant noodle is determined by the water content, material ingredient and processing, not the preservative.

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