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Sweetcorn Sausage King - Top Oriental Ltd - 30 g × 8 pcs

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Sweetcorn Sausage King - Top Oriental Ltd - 30 g × 8 pcs

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Barcode: 5060542331999 (EAN / EAN-13)

Quantity: 30 g × 8 pcs

Brands: Top Oriental Ltd

Categories: Meats and their products, Prepared meats, Sausages, German sausages, Frankfurter sausages, Chicken corn pork sausages

Countries where sold: United Kingdom

Matching with your preferences

Health

Ingredients

  • icon

    50 ingredients

    Chicken, Water, Sweet Corn, Pork, Acetylated Diastarch Phosphate, Sugar, Soy Protein, Edible Salt, Edible Dextrose, Food Flavour, Osteopontin, Chicken Seasoning (Lactose, Salt, Flavour Enhancer (E621, E631, E627), Maltodextrin, Potassium Chloride, Chicken Meal (5.7%), Modified Starch, Vegetable Oil, Sugar, Yeast Extract, Chicken Fat (0.6%), Flavouring Agent (With Egg), Chicken Extract (0.1%), Potato Starch, Acidulant (E270), Antioxidant (E392), Colour (E150c)), Sodium Tripolyphosphate, Carrageenan, Spices, Sodium Pyrophosphate, Sodium Hexametaphosphate, Xanthan Gum, Konjac Flour, Maltodextrin, Potassium Sorbate, Streptococcus Lactis, Gluconic Acid Delta-lactone, Sodium D-isoascorbic Acid, Monascus Red, Sodium Nitrite.
    Allergens: Chicken, Milk, Pork, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E14XX - Modified Starch
    • Additive: E150c - Ammonia caramel
    • Additive: E407 - Carrageenan
    • Additive: E415 - Xanthan gum
    • Additive: E450 - Diphosphates
    • Additive: E452 - Polyphosphates
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavour enhancer
    • Ingredient: Glucose
    • Ingredient: Lactose
    • 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

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E250 - Sodium nitrite

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    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

  • E315 - Erythorbic acid

    Erythorbic acid: Erythorbic acid -isoascorbic acid, D-araboascorbic acid- is a stereoisomer of ascorbic acid -vitamin C-. It is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide. It can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature. It is denoted by E number E315, and is widely used as an antioxidant in processed foods.Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found. A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh -such as salad bar ingredients-, the use of erythorbic acid as a food preservative has increased. It is also used as a preservative in cured meats and frozen vegetables.It was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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.

  • 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.

  • 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

  • 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

  • E631 - Disodium inosinate

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Chicken, Pork, Lactose, Chicken fat, Egg, Chicken

    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: Chicken, Pork, Chicken fat, Chicken

    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!

    en: Chicken, Water, Sweet Corn, Pork, Acetylated Diastarch Phosphate, Sugar, _Soy_ Protein, Edible Salt, Edible Dextrose, Food Flavour, Osteopontin, Chicken Seasoning (Lactose, Salt, Flavour Enhancer (e621, e631, e627), Maltodextrin, Potassium Chloride, Chicken Meal, Modified Starch, Vegetable Oil, Sugar, Yeast Extract, Chicken Fat, Flavouring Agent (With Egg), Chicken, Potato Starch, Acidulant (e270), Antioxidant (e392), Colour (e150c)), Sodium Tripolyphosphate, Carrageenan, Spices, Sodium Pyrophosphate, Sodium Hexametaphosphate, Xanthan Gum, Konjac Flour, Maltodextrin, Potassium Sorbate, Streptococcus Lactis, Gluconic Acid Delta-lactone, Sodium D-isoascorbic Acid, Monascus Red, Sodium Nitrite
    1. Chicken -> en:chicken - vegan: no - vegetarian: no - percent_min: 3.84615384615385 - percent_max: 100
    2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. Sweet Corn -> en:sweetcorn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 33.3333333333333
    4. Pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 25
    5. Acetylated Diastarch Phosphate -> en:acetylated-diastarch-phosphate - percent_min: 0 - percent_max: 20
    6. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6.6
    7. _Soy_ Protein -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 6.6
    8. Edible Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.56
    9. Edible Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.56
    10. Food Flavour -> en:food-flavour - percent_min: 0 - percent_max: 1.56
    11. Osteopontin -> en:osteopontin - percent_min: 0 - percent_max: 1.56
    12. Chicken Seasoning -> en:chicken-seasoning - percent_min: 0 - percent_max: 1.56
      1. Lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.56
      2. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.78
      3. Flavour Enhancer -> en:flavour-enhancer - percent_min: 0 - percent_max: 0.52
        1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.52
        2. e631 -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.26
        3. e627 -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.173333333333333
      4. Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.39
      5. Potassium Chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.312
      6. Chicken Meal -> en:chicken-meal - percent_min: 0 - percent_max: 0.08892
      7. Modified Starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.08892
      8. Vegetable Oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.08892
      9. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.08892
      10. Yeast Extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.08892
      11. Chicken Fat -> en:chicken-fat - vegan: no - vegetarian: no - from_palm_oil: maybe - ciqual_food_code: 16540 - percent_min: 0 - percent_max: 0.00936
      12. Flavouring Agent -> en:flavouring-agent - percent_min: 0 - percent_max: 0.00936
        1. With Egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 0.00936
      13. Chicken -> en:chicken - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.00156
      14. Potato Starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.00156
      15. Acidulant -> en:acid - percent_min: 0 - percent_max: 0.00156
        1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.00156
      16. Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 0.00156
        1. e392 -> en:e392 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.00156
      17. Colour -> en:colour - percent_min: 0 - percent_max: 0.00156
        1. e150c -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.00156
    13. Sodium Tripolyphosphate -> en:e452vi - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.56
    14. Carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.56
    15. Spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.56
    16. Sodium Pyrophosphate -> en:e450iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.56
    17. Sodium Hexametaphosphate -> en:e452i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.56
    18. Xanthan Gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.56
    19. Konjac Flour -> en:konjac-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.56
    20. Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.56
    21. Potassium Sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.56
    22. Streptococcus Lactis -> en:streptococcus-lactis - percent_min: 0 - percent_max: 1.56
    23. Gluconic Acid Delta-lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.56
    24. Sodium D-isoascorbic Acid -> en:sodium-d-isoascorbic-acid - percent_min: 0 - percent_max: 1.56
    25. Monascus Red -> en:monascus-red - percent_min: 0 - percent_max: 1.56
    26. Sodium Nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.56

Nutrition

  • icon

    Average nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 12

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

    Positive points: 5

    • Proteins: 5 / 5 (value: 12.2, rounded value: 12.2)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 12.0192307692308, rounded value: 12)

    Negative points: 10

    • Energy: 2 / 10 (value: 704, rounded value: 704)
    • Sugars: 1 / 10 (value: 6.6, rounded value: 6.6)
    • Saturated fat: 1 / 10 (value: 2, rounded value: 2)
    • Sodium: 6 / 10 (value: 624, rounded value: 624)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (10 - 5)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Frankfurter sausages
    Energy 704 kj
    (168 kcal)     		-31%
    Fat 6.5 g -67%
    Saturated fat 2 g -73%
    Carbohydrates 14.1 g +358%
    Sugars 6.6 g +692%
    Fiber -
    Proteins 12.2 g -2%
    Salt 1.56 g +1%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 12.019 %

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Data sources

Product added on by noii
Last edit of product page on by aleene.

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