MULTIPACK 한국 KO-LEE Korean Spicy Chicken Noodle Fl

Additives (5)

This label lists 2 colours, 1 flavour enhancer, 1 raising agent and 1 thickener or gelling agent.

Also on the label, not assessed here yet

• E101 Riboflavin colour
• E150D Sulphite ammonia caramel colour
• E412 Guar gum thickener
• E500 Sodium carbonates raising agent
• E635 Disodium 5'-ribonucleotides flavour enhancer

Names and jobs come from the register of additives permitted in Great Britain, which we have not finished transcribing: a code shown without a name is a gap in our coverage, not a finding that it is unapproved. Naming one is not grading it either. Full detail appears only where we have an assessment against a named authority, so all of this describes our coverage rather than these additives. Most are common and low concern.

Ingredients

Noodles Cake: Wheat Flour (77%), Palm Oil, Potato Starch, Salt, Stabilis Triphosphates) Acidity Regulators (Sodium Carbonate, Potassium Cart Thickener (Guar Gum), Colour (Riboflavin). Seasoning Powder: Salt, Sugar, Flavour Enhancers (Monosodium Glut Disodium 5' Ribonucleotides), Mixed Spices (Red Chilli, White Pepper, Garlic, Onion), Hydrolysed Soya Protein (Soya Sauce, Salt, Maltodextrin, Maize Starch), Yeast Extract, Maize Starch, Maltodextrin, Palm Oil, Chilli Extract, Colour (Sulphite Ammonia Caramel), Artificial Chicken Flavour. Garnishing: Texturized Soya Protein, Dehydrated Vegetables (Cabbage, Carrot Green Onion). Allergy Advice:

As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.