Lu Yi-fa, professor of Nutrition and Food Sciences at Fu Jen Catholic University, explains that the reason instant noodles keep for half a year is that they are fried in oil and contain little water. Their long shelf life is not, as the general public suspects, due to preservatives.
輔仁大學食品研究所教授盧義發表示，速食麵能夠保存半年之久，主要是麵體為油炸品，水分含量低，並非大眾認為的是加了防腐劑，才能長期保存。