ANSWER
According to Food Regulation 1985, there are no specific regulations that stipulate alkaline limitations in yellow alkaline noodle application.
However, sodium carbonate & potassium carbonate are commonly used as kansui reagent aka alkali salt in fresh yellow noodles in Malaysia.
According to General Standard for Food Additive (Codex STAN 192-1995), the maximum level of permitted usage for sodium carbonate and potassium carbonate under food category ‘’fresh pasta and noodles and like products’ is 10,000mg/kg & 11,000mg/kg respectively.
References
Ministry of Health. (2017). Food Regulations 1985.
Codex Alimentarius Commission. (2018). General Standard for Food Additive (Codex STAN 192-1995).
