Part 2/11:
Most conventional instant noodles are produced through deep-frying in palm oil, which has notable health implications. Deep frying uses high heat to remove moisture quickly, extending shelf life, but also results in noodles with a high fat content—often between 15% to 20%. Palm oil, commonly used for frying, is rich in saturated fats, which are linked to increased risk of heart disease when consumed excessively. Moreover, repetitive use of the same oil during manufacturing can lead to the formation of trans fats and other harmful compounds.