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Nouilles UDON Cup Shoyu - Korean Food Style - Korean Good Style - 173 g

Nouilles UDON Cup Shoyu - Korean Food Style - Product - fr

Nouilles UDON Cup Shoyu - Korean Food Style - Korean Good Style - 173 g

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Barcode: 3661945390150 (EAN / EAN-13)

Quantity: 173 g

Brands: Korean Good Style

Categories: Plant-based foods and beverages, Plant-based foods, Pastas, Noodles, Udon

Labels, certifications, awards: Triman

Stores: Carrefour

Countries where sold: France

Matching with your preferences

Health

Ingredients

53 ingredients

French: NOUILLES 86% : eau, farine de blé, humectant: glycérine, amidon de tapioca modifié, sel, correcteurs d'acidité: acide lactique, acide acétique, lactate de sodium. ASSAISONNEMENT 12% : eau, sauce de soja (soja, soja dégraissé, blé), sirop de maïs, sel, sucre, extraits de poissons (thon, anchois, bonite), exhausteurs de goût: glutamate monosodique, ribonucleotide disodique; extrait de kelp, glucose, correcteur d'acidité : carbonate de potassium, carbonate et pyrophosphate de sodium ; extrait de levure, protéines végétales hydrolysées (soja, blé), poisson déshydraté, dextrine, alcool, sirop de fructose, colorant: caramel ammoniacal, épaississants: gomme xanthane, gomme guar; extrait de réglisse. Flocons 2%: carotte déshydratée, oignon vert déshydraté, piment rouge déshydraté, algue déshydratée, ail.

Allergens: Fish, Gluten, Soybeans

Food processing

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

Additive: E1400 - Dextrin

Additive: E150c - Ammonia caramel

Additive: E325 - Sodium lactate

Additive: E412 - Guar gum

Additive: E415 - Xanthan gum

Additive: E422 - Glycerol

Additive: E450 - Diphosphates

Additive: E621 - Monosodium glutamate

Ingredient: Colour

Ingredient: Flavour enhancer

Ingredient: Glucose

Ingredient: Humectant

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E1400 - Dextrin

Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
Source: Wikipedia

E150c - Ammonia caramel

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

E325 - Sodium lactate

Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
Source: Wikipedia

E412 - Guar gum

Guar gum (E412) is a natural food additive derived from guar beans.

This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

E415 - Xanthan gum

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

E422 - Glycerol

Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
Source: Wikipedia

E450 - Diphosphates

Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

E450i - Disodium diphosphate

E501 - Potassium carbonates

Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
Source: Wikipedia

E501i - Potassium carbonate

Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
Source: Wikipedia

E502 - Carbonates

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

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: fr:ribonucleotide-disodique, fr:extrait-de-kelp, fr:flocons
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: fr:Extrait de poisson, Tuna, Anchovy, fr:Bonite, Fish
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Non-vegetarian
Non-vegetarian ingredients: fr:Extrait de poisson, Tuna, Anchovy, fr:Bonite, Fish
Some ingredients could not be recognized.
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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.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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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.

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fr: NOUILLES 86% (eau), farine de blé, humectant (glycérine), amidon de tapioca modifié, sel, correcteurs d'acidité (acide lactique), acide acétique, lactate de sodium, ASSAISONNEMENT 12% (eau), sauce de soja (soja, soja, blé), sirop de maïs, sel, sucre, extraits de poissons (thon, anchois, bonite), exhausteurs de goût (glutamate monosodique), ribonucleotide disodique, extrait de kelp, glucose, correcteur d'acidité (carbonate de potassium), carbonate, pyrophosphate de sodium, extrait de levure, protéines végétales hydrolysées (soja, blé), poisson, dextrine, alcool, sirop de fructose, colorant (caramel ammoniacal), épaississants (gomme xanthane), gomme guar, extrait de réglisse, Flocons 2% (carotte déshydratée), oignon vert, piment rouge, algue déshydratée, ail
NOUILLES -> en:noodle - vegan: maybe - vegetarian: maybe - percent: 86

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

humectant -> en:humectant

glycérine -> en:e422 - vegan: maybe - vegetarian: maybe

amidon de tapioca modifié -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

correcteurs d'acidité -> en:acidity-regulator

acide lactique -> en:e270 - vegan: yes - vegetarian: yes

acide acétique -> en:e260 - vegan: yes - vegetarian: yes

lactate de sodium -> en:e325 - vegan: yes - vegetarian: yes

ASSAISONNEMENT -> en:condiment - vegan: maybe - vegetarian: maybe - percent: 12

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

sauce de soja -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104

soja -> en:soya - vegan: yes - vegetarian: yes

soja -> en:soya - vegan: yes - vegetarian: yes

blé -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

sirop de maïs -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

extraits de poissons -> fr:extrait-de-poisson - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140

thon -> en:tuna - vegan: no - vegetarian: no - ciqual_food_code: 26053

anchois -> en:anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079

bonite -> fr:bonite - vegan: no - vegetarian: no - ciqual_food_code: 26101

exhausteurs de goût -> en:flavour-enhancer

glutamate monosodique -> en:e621 - vegan: yes - vegetarian: yes

ribonucleotide disodique -> fr:ribonucleotide-disodique

extrait de kelp -> fr:extrait-de-kelp

glucose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

correcteur d'acidité -> en:acidity-regulator

carbonate de potassium -> en:e501i - vegan: yes - vegetarian: yes

carbonate -> en:e502 - vegan: yes - vegetarian: yes

pyrophosphate de sodium -> en:e450i - vegan: yes - vegetarian: yes

extrait de levure -> en:yeast-extract - vegan: yes - vegetarian: yes

protéines végétales hydrolysées -> en:hydrolysed-vegetable-protein - vegan: yes - vegetarian: yes

soja -> en:soya - vegan: yes - vegetarian: yes

blé -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

poisson -> en:fish - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140

dextrine -> en:e1400 - vegan: yes - vegetarian: yes

alcool -> en:alcohol - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014

sirop de fructose -> en:fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077

colorant -> en:colour

caramel ammoniacal -> en:e150a - vegan: yes - vegetarian: yes

épaississants -> en:thickener

gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes

gomme guar -> en:e412 - vegan: yes - vegetarian: yes

extrait de réglisse -> en:liquorice-extract - vegan: yes - vegetarian: yes

Flocons -> fr:flocons - percent: 2

carotte déshydratée -> fr:carottes-deshydratees - vegan: yes - vegetarian: yes - ciqual_food_code: 20009

oignon vert -> en:spring-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 11003

piment rouge -> en:red-chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151

algue déshydratée -> en:dehydrated-seaweed - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984

ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000

Nutrition

Poor 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: 0

Proteins: 2 / 5 (value: 4.1, rounded value: 4.1)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 11

Energy: 1 / 10 (value: 633, rounded value: 633)

Sugars: 0 / 10 (value: 2.5, rounded value: 2.5)

Saturated fat: 0 / 10 (value: 0.3, rounded value: 0.3)

Sodium: 10 / 10 (value: 920, rounded value: 920)

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

Nutritional score: (11 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in low quantity (0.7%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (0.3%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (2.5%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (2.3%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Udon
Energy	633 kj (141 kcal)	-23%
Fat	0.7 g	-23%
Saturated fat	0.3 g	+79%
Carbohydrates	29 g	-28%
Sugars	2.5 g	+110%
Fiber	0 g	-100%
Proteins	4.1 g	-25%
Salt	2.3 g	+121%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

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Origins of ingredients
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Data sources

Product added on September 17, 2019, 12:39:20 PM CEST by kiliweb
Last edit of product page on January 6, 2024, 4:54:15 PM CET by kiliweb.
Product page also edited by date-limite-app, frhazardous, openfoodfacts-contributors, roboto-app, yuka.R1A1ZVA0b0YvL2szd1BJOTkwL3czZDFUL2JDeEJWM29COEV1SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkhaSOvO_GnBNRz6hlS0-9m1cr3KO_FzzKX8Eao, yuka.sY2b0xO6T85zoF3NwEKvlmtMWsePuA_CKATmmX3b3_ahJKX4S4tTxdTWI6g.

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Nouilles UDON Cup Shoyu - Korean Food Style - Korean Good Style - 173 g