Korean Wai Wai Dynamite Korean Chilli Veg

101:

Riboflavin/Lactofavin/Vitamin B2 – Yellow or orange-yellow colouring manufactured from yeast or other fermenting organisms. May also be synthesized from xylene, ribose or alloxan

160c:

Capsanthin/Capsorubin/Paprika extract – Red to orange colouring prepared by solvent extraction of the fruit pods and seeds of Capsicum annuum

170:

Calcium Carbonate/Chalk (C.I. 77220) – Inorganic colouring. May be extracted from naturally occurring white mineral or animal bones

330:

Citric Acid* – Food Acid: Commercially prepared by the fermentation of molasses with fungal strains of Aspergillus niger. May also be isolated from pineapple by-products and low-grade lemons

451:

E451, also known as Triphosphates, as acidity regulators, and moisture retention agents in various food products. there are different types of phosphates, including sodium triphosphate, potassium triphosphate, and calcium triphosphate.

If E451 is derived from halal sources, such as minerals or synthetic compounds, and its production process does not involve any haram ingredients or methods, then it would be considered halal.

However, if E451 is derived from haram sources, such as pork-derived materials, or if it is produced using haram methods, then it would be considered haram.

621:

Monosodium Glutamate/MSG* – Flavour Enhancer: Sodium salt of glutamic acid (E620)

627:

Disodium Guanylate* – Flavour Enhancer: Sodium salt of guanylic acid, a widely occurring nucleotide found in yeast extract and sardines. May be synthetically prepared for commercial use

631:

Disodium Inosinate* – Flavour Enhancer: Sodium salt of inosinic acid, found in meat extract and sardines