5 This chemicals are often added in the manufacture of noodles

Noodles

Making noodles not only use wheat flour, eggs and salt. It turns out some of the additives are also used so that the texture is chewy and durable. Although it looks so much better, but if consumed in excess can be interfere the health.

Wet noodles and dry noodles circulating in the market not necessarily healthy. Moreover, if added the additive during the process of its manufacture. The following types of additives that are many added on the noodles.

1. STTP (Sodium Tri Poly Phosphate)

Sodium Tri Poly Phosphate, commonly used for additional materials the manufacture of noodles. Useful as chewy because it can bind water. Usually only used about 0.25% of the amount of dough. If consumed too much, these substances can be detrimental to health.

2. CMC (Carboxymethyl Cellulose)

CMT is an elastic material and make food texture become is not sticky, elastic and smooth. Usually used as additional materials of noodles. This substance safe if used only 0.5% of the amount of dough and not too often consumed.

3. Kie (Soda Kie)

Kie is also called with ash water or soda kie. Available two types, there Kie S and Kie P. An elastic material from wet noodle in order to its texture not hard. This substance is also used in order that the noodle more durable and fresh or not easy stale.

4. Calcium propionate

Calcium propionate, commonly used as a preservative dry noodles, in order that are not easily damaged such as prevent slimy noodles and moldy. This substance is safe to use if the amount is not excessive.

5. Preservative ingredients and the borax

Additives such as preservatives and the borax is also often mixed into the material wet noodles. Preservatives and borax which dangerous often used for preservatives noodles. Both of these substances include non-food additives. Therefore if consumed too much can effect dizziness, vomiting, diarrhea, abdominal cramps up to chronic diseases in the long term.