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Prime katsuo tempura udon

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Prime katsuo tempura udon

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Barcode: 8801114116647 (EAN / EAN-13)

Brand owner: PULMUONE FOODS CO.,LTD.

Countries where sold: United States

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Health

Ingredients

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    60 ingredients

    Fresh udon noodle - wheat flour, modified starch, dextrin, salt, gluten, lactic acid, maltitol syrup, corn oil; premium katsuo soup - water, soy sauce (water, soy bean, wheat, salt), udon soup base (katsuobush, corn syrup, rice wine, maltose syrup, glucose, brown sugar, yeast, citric acid, water, salt,sugar, glycine, garlic, radish, xanthan gum, maltodextrin, andchovy, sea tangle, caramel) udon seasoning powder (glucose, yeast powder, soybean sprout powder, codfish powder); flake-tempura ball (wheat, palm oil, starch, onion, dried shrimp powder), dried green onion, brown sugar, dried laver, potassium carbonate, sodium carbonate, red pepper; shrimp and vegetable tempura-wheat flour, carrot, shrimp, garland chrysanthemum, sweet potato, potate, palm oil
    Allergens: Crustaceans, Gluten

Food processing

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    Ultra processed foods

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

    • Additive: E1400 - Dextrin
    • Additive: E14XX - Modified Starch
    • Additive: E415 - Xanthan gum
    • Additive: E640 - Glycine and its sodium salt
    • Additive: E965 - Maltitol
    • Ingredient: Glucose
    • Ingredient: Gluten
    • Ingredient: Maltodextrin

    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

  • 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

  • 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

  • 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.

  • 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.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500i - Sodium carbonate

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

  • 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

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

  • E965ii - Maltitol syrup

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    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: Cod, Shrimp, Shrimp

    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

    Non-vegetarian

    Non-vegetarian ingredients: Cod, Shrimp, Shrimp

    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!

    : udon noodle, wheat flour, modified starch, dextrin, salt, gluten, lactic acid, maltitol syrup, corn oil, premium katsuo soup, water, soy sauce (water, soy bean, wheat, salt), udon soup base (katsuobush, corn syrup, rice wine, maltose syrup, glucose, brown sugar, yeast, citric acid, water, salt, sugar, glycine, garlic, radish, xanthan gum, maltodextrin, andchovy, sea tangle, caramel), udon seasoning powder (glucose, yeast powder, soybean sprout powder, codfish), flake-tempura ball (wheat, palm oil, starch, onion, shrimp), green onion, brown sugar, laver, potassium carbonate, sodium carbonate, red pepper, shrimp and vegetable tempura-wheat flour, carrot, shrimp, garland chrysanthemum, sweet potato, potate, palm oil
    1. udon noodle -> en:udon - vegan: maybe - vegetarian: maybe - percent_min: 3.57142857142857 - percent_max: 100
    2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
    3. modified starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 33.3333333333333
    4. dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.305
    6. gluten -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.305
    7. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.305
    8. maltitol syrup -> en:e965ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.305
    9. corn oil -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17190 - percent_min: 0 - percent_max: 2.305
    10. premium katsuo soup -> en:premium-katsuo-soup - percent_min: 0 - percent_max: 2.305
    11. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 2.305
    12. soy sauce -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104 - percent_min: 0 - percent_max: 2.305
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 2.305
      2. soy bean -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 1.1525
      3. wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.768333333333333
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.57625
    13. udon soup base -> en:udon-soup-base - percent_min: 0 - percent_max: 2.305
      1. katsuobush -> en:katsuobush - percent_min: 0 - percent_max: 2.305
      2. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 1.1525
      3. rice wine -> en:rice-wine - vegan: maybe - vegetarian: yes - ciqual_food_code: 1026 - percent_min: 0 - percent_max: 0.768333333333333
      4. maltose syrup -> en:maltose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.57625
      5. glucose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.461
      6. brown sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31017 - percent_min: 0 - percent_max: 0.384166666666667
      7. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.329285714285714
      8. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.288125
      9. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.288125
      10. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.288125
      11. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.209545454545455
      12. glycine -> en:e640i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.192083333333333
      13. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.192083333333333
      14. radish -> en:radish - vegan: yes - vegetarian: yes - ciqual_food_code: 20045 - percent_min: 0 - percent_max: 0.192083333333333
      15. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.192083333333333
      16. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.192083333333333
      17. andchovy -> en:andchovy - percent_min: 0 - percent_max: 0.192083333333333
      18. sea tangle -> en:sea-tangle - percent_min: 0 - percent_max: 0.192083333333333
      19. caramel -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.192083333333333
    14. udon seasoning powder -> en:udon-seasoning-powder - percent_min: 0 - percent_max: 2.305
      1. glucose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.305
      2. yeast powder -> en:yeast-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1525
      3. soybean sprout powder -> en:soybean-sprout-powder - percent_min: 0 - percent_max: 0.768333333333333
      4. codfish -> en:cod - vegan: no - vegetarian: no - ciqual_food_code: 26043 - percent_min: 0 - percent_max: 0.57625
    15. flake-tempura ball -> en:flake-tempura-ball - percent_min: 0 - percent_max: 2.305
      1. wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.305
      2. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 1.1525
      3. starch -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.768333333333333
      4. onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.57625
      5. shrimp -> en:shrimp - vegan: no - vegetarian: no - ciqual_food_code: 10021 - percent_min: 0 - percent_max: 0.461
    16. green onion -> en:spring-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 11003 - percent_min: 0 - percent_max: 2.305
    17. brown sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31017 - percent_min: 0 - percent_max: 2.305
    18. laver -> en:laver - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 2.305
    19. potassium carbonate -> en:e501i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.305
    20. sodium carbonate -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.305
    21. red pepper -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 2.305
    22. shrimp and vegetable tempura-wheat flour -> en:shrimp-and-vegetable-tempura-wheat-flour - percent_min: 0 - percent_max: 2.305
    23. carrot -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 2.305
    24. shrimp -> en:shrimp - vegan: no - vegetarian: no - ciqual_food_code: 10021 - percent_min: 0 - percent_max: 2.305
    25. garland chrysanthemum -> en:garland-chrysanthemum - percent_min: 0 - percent_max: 2.305
    26. sweet potato -> en:sweet-potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4101 - percent_min: 0 - percent_max: 2.305
    27. potate -> en:potate - percent_min: 0 - percent_max: 2.305
    28. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 2.305

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (8.5 ONZ (245 g))
    Energy 665 kj
    (159 kcal)     		1,630 kj
    (390 kcal)
    Fat 16.33 g 40 g
    Saturated fat 0.82 g 2.01 g
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg
    Carbohydrates 31.02 g 76 g
    Sugars 5.31 g 13 g
    Fiber 0.8 g 1.96 g
    Proteins 4.49 g 11 g
    Salt 2.305 g 5.65 g
    Vitamin A 0 µg 0 µg
    Vitamin C (ascorbic acid) 0 mg 0 mg
    Calcium 16 mg 39.2 mg
    Iron 0.44 mg 1.08 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.03 % 0.03 %
Serving size: 8.5 ONZ (245 g)

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