1. The excellent buffering effect of phosphate can stabilize the pH value of dough, prevent discoloration and spoilage, improve flavor and taste;

2. Increase the degree of starch gelatinization, increase the water absorption capacity of starch, increase the water holding capacity of dough, and make instant noodles rehydrate quickly and easy to brew;

3. Improve the smoothness of noodle products;

4. Enhance the water absorption and swelling properties of gluten protein, improve its elasticity, and make the noodles taste smooth and have a gluten texture, which is resistant to boiling and foaming;

5. Phosphates can chelate with metal cations in dough, bridging the glucose group and forming cross-linking of starch molecules, making it resistant to high-temperature cooking. High temperature fried noodles can still maintain the viscoelastic characteristics of starch colloids after rehydration.