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Super Noodles Chicken Flavour - Batchelors - 100g

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Super Noodles Chicken Flavour - Batchelors - 100g

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Barcode: 5000175410203 (EAN / EAN-13)

Common name: Dried noodles with chicken flavour seasoning

Quantity: 100g

Packaging: Plastic

Brands: Batchelors

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Cereals and their products, Dried products, Pastas, Dried products to be rehydrated, Noodles, Instant noodles

Manufacturing or processing places: United Kingdom

Countries where sold: France, United Kingdom

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Health

Ingredients

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    29 ingredients

    Noodles (Water, Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Palm Oil, Antioxidants (Butylated Hydroxyanisole, Citric Acid, Propyl Gallate)), Glucose Syrup, Salt, Flavour Enhancers (Monosodium Glutamate, Disodium 5'ribonucleotides), Flavourings, Onion, Garlic, Potassium Chloride, Yeast Extract, Maltodextrin, Ground Turmeric, Acids (Malic Acid, Lactic Acid), Parsley, Black Pepper Extract.
    Allergens: 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: E621 - Monosodium glutamate
    • Additive: E635 - Disodium 5'-ribonucleotide
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • 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

  • 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

  • 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

  • E310 - Propyl gallate

    Propyl gallate: Propyl gallate, or propyl 3‚4,5-trihydroxybenzoate is an ester formed by the condensation of gallic acid and propanol. Since 1948, this antioxidant has been added to foods containing oils and fats to prevent oxidation. As a food additive, it is used under the E number E310.
    Source: Wikipedia

  • E320 - Butylated hydroxyanisole (bha)

    Butylated hydroxyanisole: Butylated hydroxyanisole -BHA- is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products. BHA also is commonly used in medicines, such as isotretinoin, lovastatin, and simvastatin, among others.
    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.

  • 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

    Ingredients that contain palm oil: Palm oil
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

    : Noodles (Water, _Wheat_ Flour (with added Calcium, Iron, Niacin, Thiamin), Palm Oil, Antioxidants (Butylated Hydroxyanisole, Citric Acid, Propyl Gallate)), Glucose Syrup, Salt, Flavour Enhancers (Monosodium Glutamate, Disodium 5'ribonucleotides), Flavourings, Onion, Garlic, Potassium Chloride, Yeast Extract, Maltodextrin, Turmeric, Acids (Malic Acid, Lactic Acid), Parsley, Black Pepper Extract
    1. Noodles -> en:noodle - vegan: maybe - vegetarian: maybe - percent_min: 43.76 - percent_max: 100
      1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 10.94 - percent_max: 100
      2. _Wheat_ Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
        1. with added Calcium -> en:calcium - percent_min: 0 - percent_max: 50
        2. Iron -> en:iron - percent_min: 0 - percent_max: 25
        3. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
        4. Thiamin -> en:thiamin - percent_min: 0 - percent_max: 12.5
      3. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 33.3333333333333
      4. Antioxidants -> en:antioxidant - percent_min: 0 - percent_max: 25
        1. Butylated Hydroxyanisole -> en:e320 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
        2. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
        3. Propyl Gallate -> en:e310 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    2. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
    3. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.52
    4. Flavour Enhancers -> en:flavour-enhancer - percent_min: 0 - percent_max: 0.52
      1. Monosodium Glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.52
      2. Disodium 5'ribonucleotides -> en:e635 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.26
    5. Flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.52
    6. Onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.52
    7. Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.52
    8. Potassium Chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.52
    9. Yeast Extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.52
    10. Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.52
    11. Turmeric -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 0.52
    12. Acids -> en:acid - percent_min: 0 - percent_max: 0.52
      1. Malic Acid -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.52
      2. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.26
    13. Parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 0.52
    14. Black Pepper Extract -> en:black-pepper-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 0.52

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Instant noodles
    Energy 695 kj
    (166 kcal)     		-21%
    Fat 7.4 g +3%
    Saturated fat 3.4 g +18%
    Carbohydrates 21.2 g -31%
    Sugars 0.7 g -60%
    Fiber 1 g -35%
    Proteins 3.1 g -37%
    Salt 0.52 g -56%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.78 %

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Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by alia, openfoodfacts-contributors, roboto-app, yuka.YlBrSEVJTU05dmNJdzlzdThqWFgvK3R0bTRXdVRXNllCOGMrSVE9PQ.

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