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| NATURAL TOCOPHEROL: | ||
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| Oxidation of fats and oils in instant ramen accompanies the
deterioration of flavor of the product. RIKEN NATURAL TOCOPHEROL showed
a marked inhibitory effect on such oxidation. RIKEN TOCOPHEROL, Riken E-Emulsion
14sp are recommended at 0.08% ~ 0.14% addition levels. Fried noodles, a deep fried food in oils, are now entering the markets in countries. The shelf-life of the products is the most important factor and is a commercial problem because the deterioration in the quality of instant noodles is frequently caused by the rancidity of the fats and oils they contain. Riken E-Emulsion 14sp was added at 0.14% to when flour during kneading process after it was dispersed in water and the noodle was tried in mixed oil ( lard : palm oil = 1 : 1). Other noodles were prepared without TOCOPHEROL using the same method as a control sample. In stability tests, the noodles were stored at 60°C under fluorescent lighting. |
Samples were collected 2 and 4 days later (equivalent to about 3 and 6 months at room temperature) and fats and oils were extracted for measurement of POV. The results revealed that the addition of RIKEN NATURAL TOCOPHEROL showed a marked antioxidant effect.
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