Codex sets standard for instant noodle in CODEX STAN 249-2006 and list down the major requirements such as the food additives or the labelling of packaging.
For example, the essential composition as well as the quality factors of instant noodle are listed in chapter 3.
Under chapter 3.1, the composition of instant noodle, which consist of essential ingredient and optional ingredient states that flour and water must be present in instant noodle.
Chapter 3.2 includes the quality factors, which consist of the organoleptic, foreign matters and Analytical Requirement for Noodle Block (Noodle Excluding Seasonings). The organoleptic includes appearance, texture, aroma, taste and colour and should be acceptable. For foreign matters, it should not be present in the product. Most importantly, the Analytical Requirement for Noodle Block which consist of moisture and acid value states that the moisture content of fried noodles should not exceed 10% while for non-fried noodles, it should not exceed 14%. The acid value should not exceed 2 mg KOH/g oil and is only applicable to fried noodle.
Other requirements of instant noodle can be found at www.codexalimentarius.net/download/standards/10658/CXS_249e.pdf
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