In the past, since manufacturers were unable to refine additives, these would break the links between the flour molecules, so that the noodles would fall apart as soon as they were cooked. But with refinement technology, this problem can be easily overcome.
以往添加成分因為無法細微化，會打斷麵粉分子間的鍵結，導致麵條一煮就斷，而細微化技術可以順利克服此一關卡。