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Honey and Soy Stir-Fry Chicken Sauce - Lee Kum Kee - 120g

Honey and Soy Stir-Fry Chicken Sauce - Product

Honey and Soy Stir-Fry Chicken Sauce - Lee Kum Kee - 120g

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Barcode: 0078895140620 (EAN / EAN-13) 078895140620 (UPC / UPC-A)

Quantity: 120g

Packaging: Plastic

Brands: Lee Kum Kee

Categories: Condiments, Sauces, Soy sauces, Asian Sauces

Labels, certifications, awards: No preservatives

Origin of ingredients: China

Manufacturing or processing places: China

Stores: Coles, Bilo, Woolworths

Countries where sold: Australia, New Zealand

Matching with your preferences

Health

Ingredients

30 ingredients

sugar, water, honey (12%), soy sauce (11%) (water, salt, soybeans, wheat, colour (e150a), high fructose corn syrup), tomato paste, yeast extract (yeast extract, water, salt, maltodextrin, sugar), onions, salt, modified corn starch (e1422), dehydrated garlic, acidity regulator (e270), stabiliser (e415), flavour enhancers (e631, e627). contains soybeans, wheat.

Allergens: Gluten, Soybeans

Food processing

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

Additive: E1422 - Acetylated distarch adipate

Additive: E150a - Plain caramel

Additive: E415 - Xanthan gum

Additive: E627 - Disodium guanylate

Additive: E631 - Disodium inosinate

Ingredient: Colour

Ingredient: Flavour enhancer

Ingredient: Glucose

Ingredient: High fructose corn syrup

Ingredient: Maltodextrin
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.

→ Learn more about the NOVA classification

Additives

E1422 - Acetylated distarch adipate

Acetylated distarch adipate: Acetylated distarch adipate -E1422-, is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.
Source: Wikipedia

E150a - Plain caramel

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

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.

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

Palm oil free

No ingredients containing palm oil detected

Non-vegan

Non-vegan ingredients: Honey

Maybe vegetarian

Ingredients that may not be vegetarian: E631, E627

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
en: sugar, water, honey 12%, soy sauce 11% (water, salt, soybeans, wheat, colour (e150a), high fructose corn syrup), tomato paste, yeast extract (yeast extract, water, salt, maltodextrin, sugar), onions, salt, modified corn starch (e1422), garlic, acidity regulator (e270), stabiliser (e415), flavour enhancers (e631, e627)
sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 12 - percent_max: 65

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 12 - percent_max: 38.5

honey -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 12 - percent: 12 - percent_max: 12

soy sauce -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104 - percent_min: 11 - percent: 11 - percent_max: 11

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.83333333333333 - percent_max: 11

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 5.5

soybeans -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 3.66666666666667

wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.75

colour -> en:colour - percent_min: 0 - percent_max: 2.2

e150a -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2

high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 1.83333333333333

tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0 - percent_max: 11

yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009 - percent_min: 0 - percent_max: 11

yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009 - percent_min: 0 - percent_max: 11

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5.5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.66666666666667

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.75

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.2

onions -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 11

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 5.7

modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 5.7

e1422 -> en:e1422 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.7

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 5.7

acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 5.7

e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.7

stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 5.7

e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.7

flavour enhancers -> en:flavour-enhancer - percent_min: 0 - percent_max: 5.7

e631 -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.7

e627 -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.85

Nutrition

Bad nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 8
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 1 / 5 (value: 2.7, rounded value: 2.7)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 8.82552083333333, rounded value: 8.8)

Negative points: 22

Energy: 2 / 10 (value: 954, rounded value: 954)

Sugars: 10 / 10 (value: 52.1, rounded value: 52.1)

Saturated fat: 0 / 10 (value: 0.8333, rounded value: 0.8)

Sodium: 10 / 10 (value: 2280, rounded value: 2280)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (22 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in low quantity (0.833%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (0.833%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in high quantity (52.1%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (5.7%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (30 g)	Compared to: Soy sauces
Energy	954 kj (228 kcal)	286 kj (68 kcal)	+156%
Fat	0.833 g	0.25 g	+717%
Saturated fat	0.833 g	0.25 g	+3,831%
Carbohydrates	52.3 g	15.7 g	+296%
Sugars	52.1 g	15.6 g	+576%
Fiber	0 g	0 g	-100%
Proteins	2.7 g	0.81 g	-58%
Salt	5.7 g	1.71 g	-54%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	8.826 %	8.826 %

Serving size: 30 g

Environment

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

Average impact of products of the same category: A (Score: 97/100)

Category: Soy sauce, prepacked

PEF environmental score: 0.10 (the lower the score, the lower the impact)
including impact on climate change: 0.75 kg CO2 eq/kg of product

Stage	Impact
Agriculture	18.7 %
Processing	32.6 %
Packaging	19.6 %
Transportation	17.4 %
Distribution	9.3 %
Consumption	2.5 %

Bonuses and maluses

Origins of ingredients with a high impact

Malus: -5

Environmental policy: -5
Transportation: 0

Origin of the product and/or its ingredients	% of ingredients	Impact
China	100 %	High

No ingredients that threaten species

Packaging with a medium impact

Malus: -10

Shape	Material	Recycling	Impact
Unknown	Plastic		High

⚠ ️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).

⚠ ️ 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

Impact for this product: B (Score: 79/100)
Product: Honey and Soy Stir-Fry Chicken Sauce - Lee Kum Kee - 120g

Life cycle analysis score: 97
Sum of bonuses and maluses: -15

Final score: 79/100 (The score of products with non-recyclable and non-biodegradable packaging materials is capped at 79 (grade B).)