Instant noodle - A-Test Compliance Services Group

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Instant noodle

Instant noodle testing

Regarding the discussion on the health of instant noodles, the most important issue is the problem of fats and oils The quality of oil and fat directly affects the health of consumers.

Testing items	According to the standard
Sensory requirements	GB7100-2003（10.1）
Moisture	GB17400-1003（10.2）
Acid value	GB/T 5009.56-2003、GB/T 5009.37-2003（4.3）、GB17400-2003（10.2）
Peroxide value	GB/T 5009.56-2003、GB/T 5009.37-2003（4.2）、GB17400-2003（10.2）
Hydroxyl value	GB17400-2003（10.2）、GB/T 5009.56-2003、GB/T 5009.37-2003（4.30）
Total arsenic	GB17400-2003（10.2）、GB/T 5009.11-2003
lead	GB17400-2003（10.2）、GB/T 5009.12-2010
Total number of colonies	GB 5009.3-2010
Coliform bacteria	GB4789.1-2010、GB4789.24-2003、GB4789.2-2010
Mold count	GB4789.1-2010、GB/T4789.24-2003、GB4789.3-2010
Salmonella bacteria	GB 4789.1-2010、GB4789.24-2003、GB4789.15-2010
Shiga bacteria	GB4789.1-2010、GB4789.24-2003、GB4789.4-2010
Staphylococcus aureus	GB4789.1-2010、GB/T4789.24-2003、GB4789.5-2012