growers and harvesters of the basic, raw materials - wheat; oil; salt; water (often alkaline water, or kensui); spices; sugar cane; soybeans; eggs; vegetables, and meat, depending on the flavor and product (“Technological” par. 1).
At the next level, the primary materials are stored, transported, and shipped around the world for processing (Lumpur, 2013). Large refineries and blenders then process the raw materials into more manageable, shelf-stable, food substances before the ingredient manufacturers combine all of the ingredients that go into ramen noodles. In this step, wheat flour is fortified and primary raw materials like vegetables, eggs, and meat are transformed into their freeze-dried end product. Traditionally, noodles were fried in hot oil, contributing to both taste and elasticity. This technique has since been replaced with a dehydration process which still preserves the taste and texture of the noodles (Errington 1).
Product manufacturers then assemble the basic noodle ingredients, along with various food additives and antioxidants which are added for stability and shelf-life (14). A powdered flavor mix consisting primarily of oil, salt, sugar, monosodium glutamate, and meat essence is added to the noodles or placed on top in a ‘flavor packet’ (Errington 1). The noodles are then shaped into their infamous cylindrical noodle block and air-dehydrated before being packaged and transported out to retailers worldwide for consumer purchase.
Over 80 percent of communities in the U.S. rely exclusively on trucks to deliver their goods (Schoettle et al., 2016), of which food distribution plays a leading role. In a 2015 study of truck fuel consumption for business purposes, it was estimated that 54 billion gallons of fuel were consumed, “39 billion gallons of diesel fuel and 16 billion gallons of gasoline” (Schoettle et al., 2016). With a percentage of that fuel undoubtedly contributing to the transport of ramen noodles as four billion servings of instant noodles were consumed in the U.S. in 2017 alone (9).
As we delve deeper into the production methods and materials used to make ramen noodles, it becomes questionable how many of the ingredients are actually necessary to achieve a tasty and texturally-pleasing ramen product. Many noodle companies insist on adding a long list of ingredients with some products containing as many as 48 different ingredients (14).
Tertiary butylhydroquinone, or TBHQ, is one such ingredient. On their website, Nissin advertises that most of their products contain TBHQ, an antioxidant that “helps extend shelf life” (14). What Nissin doesn’t elaborate on are the physiological effects of TBHQ on the body, which include visual disturbances upon excessive exposure in factory workers (O’Donoghue, 129) and, in a study conducted on rats who were fed TBHQ, it caused “liver enlargement…convulsions and medullary paralysis” (O’Donoghue, 129). TBHQ is an unnecessary additive and can be replaced with natural alternatives such as evaporated cane juice, salt, or brine for food preservation (Henney et al., 2010).
Sodium tripolyphosphate is another ingredient that is often used as a flavoring agent, oxidant, and oxidant stabilizer in instant ramen noodles ("Pentasodium”). Interestingly, it is also used in chemical fertilizers, adhesive and sealant chemicals, bleaching agents, and dyes, to name a few. Sodium tripolyphosphate exposure can cause serious skin, eye, and respiratory irritations as well as organ toxicity ("Pentasodium”).
A more commonly known additive that is contained in many noodle products is monosodium glutamate, or MSG, which creates a savory ‘umami’ flavor. MSG has historically been extracted from seaweed broth but is now produced by the “fermentation of starch, sugar beets, sugar cane or molasses” ("Questions”). During the production of MSG, a large amount of gaseous ammonia is released into the atmosphere during the treatment and discharge of wastewater from fermentation workshops ("Questions”).
Disodium inosinate and disodium guanylate are two other umami flavor enhancers that are commonly