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Nouilles Udon Saveur Kimchi - Hosan
Nouilles Udon Saveur Kimchi - Hosan
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Barcode: 8809059293188 (EAN / EAN-13)
Brands: Hosan
Categories: Plant-based foods and beverages, Plant-based foods, Dried products, Pastas, Dried products to be rehydrated, Noodles, Instant noodles, Chinese noodles, Flavoured dehydrated Asian noodles, Udon
Labels, certifications, awards: No preservatives
Origin of ingredients: fr:Corée
Countries where sold: France
Matching with your preferences
Health
Ingredients
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30 ingredients
French: Nouille: Farine de blé, Amidon de tapioca modifié, Lipase, Alginate de propylene glycol, Sel, Eau, Régulateurs d'acidité (E270, E260, E575, E296, E325, E350) Assaisonnement: Sel, Glutamate monosodique, Glucose, Assaisonnement Kimchi, Sauce soja en poudre, Piment rouge en poudre, Epice en poudre, Glutamate monosodique, Ail en poudre, Oignon en poudre, Poivre en poudre, Ribonucleotide disodique Légumes déshydratés: Ciboule, Chou bok choy, Kimchi, Piment rouge Fabriqué dans une usine utilisant Poisson, Mollusques, Crustacés Allergènes: voir ingrédients en gras et surlignésAllergens: GlutenTraces: Molluscs
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: E1104 - Lipase
- Additive: E325 - Sodium lactate
- Additive: E405 - Propane-1‚2-diol alginate
- Additive: E621 - Monosodium glutamate
- Ingredient: Glucose
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.
Additives
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E1104 - Lipase
Lipase: A lipase -, - is any enzyme that catalyzes the hydrolysis of fats -lipids-. Lipases are a subclass of the esterases. Lipases perform essential roles in digestion, transport and processing of dietary lipids -e.g. triglycerides, fats, oils- in most, if not all, living organisms. Genes encoding lipases are even present in certain viruses.Most lipases act at a specific position on the glycerol backbone of a lipid substrate -A1, A2 or A3--small intestine-. For example, human pancreatic lipase -HPL-, which is the main enzyme that breaks down dietary fats in the human digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids. Several other types of lipase activities exist in nature, such as phospholipases and sphingomyelinases; however, these are usually treated separately from "conventional" lipases. Some lipases are expressed and secreted by pathogenic organisms during an infection. In particular, Candida albicans has a large number of different lipases, possibly reflecting broad-lipolytic activity, which may contribute to the persistence and virulence of C. albicans in human tissue.Source: Wikipedia
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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
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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
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E296 - Malic acid
Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.Source: Wikipedia
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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
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E350 - Sodium malates
Sodium malate: Sodium malate is a compound with formula Na2-C2H4O-COO-2-. It is the sodium salt of malic acid. As a food additive, it has the E number E350.Source: Wikipedia
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E405 - Propane-1‚2-diol alginate
Propylene glycol alginate: Propylene glycol alginate -PGA- is an emulsifier, stabilizer, and thickener used in food products. It is a food additive with E number E405. Chemically, propylene glycol alginate is an ester of alginic acid, which is derived from kelp. Some of the carboxyl groups are esterified with propylene glycol, some are neutralized with an appropriate alkali, and some remain free.Source: Wikipedia
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E575 - Glucono-delta-lactone
Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.Source: Wikipedia
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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
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Palm oil free
No ingredients containing palm oil detected
Unrecognized ingredients: fr:assaisonnement-kimchi, fr:ribonucleotide-disodique-legumes-deshydrates, fr:chou-bok-choySome 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!
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Vegan status unknown
Unrecognized ingredients: fr:assaisonnement-kimchi, fr:ribonucleotide-disodique-legumes-deshydrates, fr:chou-bok-choySome 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.
- 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!
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Vegetarian status unknown
Unrecognized ingredients: fr:assaisonnement-kimchi, fr:ribonucleotide-disodique-legumes-deshydrates, fr:chou-bok-choySome 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!
-
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!
fr: Nouille (Farine de blé), Amidon de tapioca modifié, Lipase, Alginate de propylene glycol, Sel, Eau, Régulateurs d'acidité (e270, e260, e575, e296, e325, e350), Assaisonnement (Sel), Glutamate monosodique, Glucose, Assaisonnement Kimchi, Sauce soja, Piment rouge, Epice, Glutamate monosodique, Ail, Oignon, Poivre, Ribonucleotide disodique Légumes déshydratés (Ciboule), Chou bok choy, Kimchi- Nouille -> en:noodle - vegan: maybe - vegetarian: maybe - percent_min: 4.76190476190476 - percent_max: 100
- Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4.76190476190476 - percent_max: 100
- Amidon de tapioca modifié -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 50
- Lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
- Alginate de propylene glycol -> en:e405 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
- Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.2
- Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 2.2
- Régulateurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 2.2
- e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
- e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
- e575 -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.733333333333333
- e296 -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.55
- e325 -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.44
- e350 -> en:e350 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.366666666666667
- Assaisonnement -> en:condiment - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.2
- Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.2
- Glutamate monosodique -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
- Glucose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.2
- Assaisonnement Kimchi -> fr:assaisonnement-kimchi - percent_min: 0 - percent_max: 2.2
- Sauce soja -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104 - percent_min: 0 - percent_max: 2.2
- Piment rouge -> en:red-chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 2.2
- Epice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
- Glutamate monosodique -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
- Ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 2.2
- Oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 2.2
- Poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
- Ribonucleotide disodique Légumes déshydratés -> fr:ribonucleotide-disodique-legumes-deshydrates - percent_min: 0 - percent_max: 2.2
- Ciboule -> en:welsh-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 2.2
- Chou bok choy -> fr:chou-bok-choy - percent_min: 0 - percent_max: 2.2
- Kimchi -> en:kimchi - vegan: yes - vegetarian: yes - ciqual_food_code: 20116 - percent_min: 0 - percent_max: 2.2
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlCompared to: Flavoured dehydrated Asian noodles Energy 645 kj
(154 kcal)-34% Fat 1.8 g -76% Saturated fat 0.6 g -80% Carbohydrates 32 g -8% Sugars 2.2 g -18% Fiber ? Proteins 4 g -19% Salt 2.2 g +22% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.001 %
Environment
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Eco-Score B - Low environmental impact
⚠ ️Select a country in order to include the full impact of transportation.The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: A (Score: 82/100)
Category: Asian noodles, flavoured, dehydrated
Category: Asian noodles, flavoured, dehydrated
- PEF environmental score: 0.26 (the lower the score, the lower the impact)
- including impact on climate change: 1.67 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Missing packaging information for this product
Malus: -15
⚠ ️ The information about the packaging of this product is not filled in.⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: B (Score: 62/100)
Product: Nouilles Udon Saveur Kimchi - Hosan
Life cycle analysis score: 82
Sum of bonuses and maluses: -20
Final score: 62/100
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Carbon footprint
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Equal to driving 0.9 km in a petrol car
167 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Asian noodles, flavoured, dehydrated (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Missing packaging information for this product
⚠ ️ The information about the packaging of this product is not filled in.Take a photo of the recycling information Take a photo of the recycling information
Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Report a problem
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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
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Data sources
Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by bestien, openfoodfacts-contributors, yuka.Wks0UUVhc2twdjhreE5zVjd4Mk4zYzhrMzd6eWVtcU5EZVFzSVE9PQ, yuka.YXBFZEc1a2VpOEFoc01adXJqYUYrZGxvK0o2YlFtZXJHZHBJSUE9PQ, yuka.ZExwWVBQMWM5L2c0aS9Ga29VNk8rOVlvbDd1cEJIbUdOdllJSVE9PQ.