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Sauce Mix Java Curry, Med.Hot - House Foods Corporation - 220 g

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Sauce Mix Java Curry, Med.Hot - House Foods Corporation - 220 g

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Barcode: 0077377002166 (EAN / EAN-13) 077377002166 (UPC / UPC-A)

Quantity: 220 g

Packaging: Box, Cardboard

Brands: House Foods Corporation, House Foods

Categories: Condiments, Sauces, Curry sauces, Groceries

Origin of ingredients: Japan

Stores: Asia

Countries where sold: France, United States

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Health

Ingredients

  • icon

    51 ingredients

    Vegetable oil, palm oil, canola soy lecithrn, wheat flour, salt, corn starch corn, corn powder spices, confiancer seet, thaimine feel), sugar monosodium glumate color roasted onion powder (onion natural flavors), sauced paste curry powder [spice seed oried seed] palm oil garlic powder dired] garic, oriented soybeans, glucose waltose sauteed onion paste [onion powder [onion paste defined soybeans palm oil] glucose spices weast extract, soy lecthin sauteed onion paste sesame paste onion seasoning onion extract, soy sauce, wheat, salt, weast extract, corn starch, gralic extract salt, natural flavors. garlic sweet strup salt, disodium musnate, lathic acid waltose natural and artificial flavor sucralose.
    Allergens: Gluten, Milk, Peanuts, Soybeans
    Traces: Gluten, Milk, Peanuts, Soybeans

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E322 - Lecithins
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Ingredient: Colour

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E621 - Monosodium glutamate

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia

  • E627 - Disodium guanylate

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil, Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Milk powder, Cheese, Cheddar, Gouda

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: fr:pate-d-oignon, fr:monoglycerides, fr:disodium-guanylate, fr:saveurs-naturelles-et-artificielles, fr:assaisonnement-de-ble-fermente

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : Huile de palme, Farine de _blé_, Sucre, curry (Curcuma, Coriandre, Cumin, Fenouil, Épices), Sel, Farine de maïs, oignon, Glutamate monosodique, Poudre de _lait_, Caramel (Colorant), ail, Beurre de _cacahuète_, Levure, Pâte d'oignon, Monoglycérides, Lécithine de _soja_, Condiments (Sucre, Mangue, Gingembre, Ail, Acide acétique, Sel), _fromage_ (_Cheddar_, _Gouda_), Épices, Disodium Guanylate, Amidon de tapioca modifié, Acide citrique, Cacao, Acide lactique, de cumin (Huile de palme, Huile de Noix de coco, Cumin), Saveurs naturelles et artificielles, Extrait d'épices (Poivre, Coriandre, Noix de muscade), Pâte de noix de coco, Assaisonnement de blé fermenté (Farine de _blé_, Riz)
    1. Huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 3.44827586206897 - percent_max: 100
    2. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
    3. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.1
    4. curry -> en:curry - vegan: yes - vegetarian: yes - ciqual_food_code: 11005 - percent_min: 0 - percent_max: 12.1
      1. Curcuma -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 12.1
      2. Coriandre -> en:coriander - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.05
      3. Cumin -> en:cumin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.03333333333333
      4. Fenouil -> en:fennel - vegan: yes - vegetarian: yes - ciqual_food_code: 20028 - percent_min: 0 - percent_max: 3.025
      5. Épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.42
    5. Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 8.8
    6. Farine de maïs -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 8.8
    7. oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 8.8
    8. Glutamate monosodique -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.8
    9. Poudre de _lait_ -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 0 - percent_max: 8.8
    10. Caramel -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.8
      1. Colorant -> en:colour - percent_min: 0 - percent_max: 8.8
    11. ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 8.8
    12. Beurre de _cacahuète_ -> en:peanut-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 8.33333333333333
    13. Levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. Pâte d'oignon -> fr:pate-d-oignon - percent_min: 0 - percent_max: 7.14285714285714
    15. Monoglycérides -> fr:monoglycerides - percent_min: 0 - percent_max: 6.66666666666667
    16. Lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 6.25
    17. Condiments -> en:condiment - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.88235294117647
      1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.88235294117647
      2. Mangue -> en:mango - vegan: yes - vegetarian: yes - ciqual_food_code: 13025 - percent_min: 0 - percent_max: 2.94117647058824
      3. Gingembre -> en:ginger - vegan: yes - vegetarian: yes - ciqual_food_code: 11074 - percent_min: 0 - percent_max: 1.96078431372549
      4. Ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.47058823529412
      5. Acide acétique -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.17647058823529
      6. Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.980392156862745
    18. _fromage_ -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 5.55555555555556
      1. _Cheddar_ -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 5.55555555555556
      2. _Gouda_ -> en:gouda - vegan: no - vegetarian: maybe - ciqual_food_code: 12736 - percent_min: 0 - percent_max: 2.77777777777778
    19. Épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. Disodium Guanylate -> fr:disodium-guanylate - percent_min: 0 - percent_max: 5
    21. Amidon de tapioca modifié -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4.76190476190476
    22. Acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 4.34782608695652
    24. Acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. de cumin -> en:cumin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      1. Huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 4
      2. Huile de Noix de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 2
      3. Cumin -> en:cumin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.33333333333333
    26. Saveurs naturelles et artificielles -> fr:saveurs-naturelles-et-artificielles - percent_min: 0 - percent_max: 3.84615384615385
    27. Extrait d'épices -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
      1. Poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
      2. Coriandre -> en:coriander - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85185185185185
      3. Noix de muscade -> en:nutmeg-nut - vegan: yes - vegetarian: yes - ciqual_food_code: 11048 - percent_min: 0 - percent_max: 1.23456790123457
    28. Pâte de noix de coco -> en:coconut-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 3.57142857142857
    29. Assaisonnement de blé fermenté -> fr:assaisonnement-de-ble-fermente - percent_min: 0 - percent_max: 3.44827586206897
      1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 3.44827586206897
      2. Riz -> en:rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 0 - percent_max: 1.72413793103448

Nutrition

  • icon

    Bad nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 1

    • Proteins: 4 / 5 (value: 7.1, rounded value: 7.1)
    • Fiber: 1 / 5 (value: 1, rounded value: 1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.438379974611877, rounded value: 0.4)

    Negative points: 29

    • Energy: 7 / 10 (value: 2389, rounded value: 2389)
    • Sugars: 2 / 10 (value: 12.1, rounded value: 12.1)
    • Saturated fat: 10 / 10 (value: 22.1, rounded value: 22.1)
    • Sodium: 10 / 10 (value: 3520, rounded value: 3520)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (29 - 1)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (24 g)     		Compared to: Curry sauces
    Energy 2,389 kj
    (571 kcal)     		573 kj
    (137 kcal)     		+202%
    Energy from fat 377 kj
    (90 kcal)     		90.5 kj
    (22 kcal)
    Fat 40.4 g 9.7 g +201%
    Saturated fat 22.1 g 5.3 g +642%
    Cholesterol 0 mg 0 mg
    Carbohydrates 34.8 g 8.35 g +190%
    Sugars 12.1 g 2.9 g +78%
    Fiber 1 g 0.24 g -35%
    Proteins 7.1 g 1.7 g +313%
    Salt 8.8 g 2.11 g +457%
    Vitamin A 0 µg (0 % DV) 0 µg
    Vitamin C (ascorbic acid) 0 mg (0 % DV) 0 mg
    Calcium 0 mg (0 % DV) 0 mg
    Iron 0.36 mg (2 % DV) 0.086 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.438 % 0.438 %
Serving size: 24 g

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Data sources

Product added on by julroy67
Last edit of product page on by packbot.
Product page also edited by aaronasachimp, beniben, kiliweb, usda-ndb-import, yuka.sY2b0xO6T85zoF3NwEKvlmgXQ_Hzp2j_ZjHUyEuL6efeM47lOMgu04XUCas.

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