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Home style roasted turkey fat free gravy, home style roasted turkey

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Home style roasted turkey fat free gravy, home style roasted turkey

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Barcode:
0013000796309(EAN / EAN-13) 013000796309 (UPC / UPC-A)

Brand owner: Heinz USA

Categories: Condiments, Dried products, Dried products to be rehydrated, Sauces, Dehydrated sauces, Groceries

Countries where sold: United States

Matching with your preferences

Health

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Dehydrated sauces
    Energy 104 kJ
    (25 kcal)     		764.488 kj (186 kcal) (-86%)
    Fat 0 g 4.637 g (-100%)
    Saturated fat 0 g 1.814 g (-100%)
    Trans fat 0 g 0 g
    Cholesterol 0 g 10.758 mg (-100%)
    Carbohydrates 5 g 26.884 g (-81%)
    Sugars 0 g 5.104 g (-100%)
    Fiber 0 g 1.045 g (-100%)
    Proteins 0 g 4.816 g (-100%)
    Salt 1.375 g 5.29 g (-74%)
    Sodium 0.55 g 2.125 g (-74%)
    Vitamin A 0 g 34,343.635 µg (-100%)
    Vitamin C (ascorbic acid) 0 g 1.194 mg (-100%)
    Calcium 0 g 39.285 mg (-100%)
    Iron 0 g 0.848 mg (-100%)
    Fruits‚ vegetables‚ legumes ? 4.531 %

    • Nutrition facts (Detailed data)

      Nutrition facts As sold
      for 100 g / 100 ml       		As sold for 100 g (packaging)
      Energy 104 kJ
      (25 kcal)       		? kcal
      (25 kcal)
      Fat 0 g 0 g
      Saturated fat 0 g 0 g
      Trans fat 0 g 0 g
      Cholesterol 0 g 0 g
      Carbohydrates 5 g 5 g
      Sugars 0 g 0 g
      Fiber 0 g 0 g
      Proteins 0 g 0 g
      Salt 1.375 g 1.375 g
      Sodium 0.55 g 0.55 g
      Vitamin A 0 g 0 g
      Vitamin C (ascorbic acid) 0 g 0 g
      Calcium 0 g 0 g
      Iron 0 g 0 g
      Fruits‚ vegetables‚ legumes ? ?
Serving size: 1/4 cup (60 g)

Ingredients

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    15 ingredients

    Turkey broth, modified corn starch, bleached wheat flour, salt, yeast extract, onion powder, powdered turkey meat, natural flavor, disodium guanylate, disodium inosinate, caramel color, spices, lactic acid, extractive of paprika, soy lecithin.
    Allergens: Gluten, Soybeans

    • Ingredient information

      • Broth: 53.3% (estimate)

      • Modified corn starch: 23.3% (estimate)

      • Wheat flour: 11.7% (estimate)

      • Salt: < 2% (estimate)

      • Yeast extract: < 2% (estimate)

      • Onion: < 2% (estimate)

      • Turkey meat: < 2% (estimate)

      • Natural flavouring: < 2% (estimate)

      • E627: < 2% (estimate)

      • E631: < 2% (estimate)

      • E150a: < 2% (estimate)

      • Spice: < 2% (estimate)

      • E270: < 2% (estimate)

      • Paprika: < 2% (estimate)

      • Soya lecithin: 4.1% (estimate)

Food processing

Additives

  • E150c - Ammonia 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

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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

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

    : broth, modified corn starch, wheat flour, salt, yeast extract, onion, turkey meat, natural flavor, disodium guanylate, disodium inosinate, caramel color, spices, lactic acid, of paprika, soy lecithin
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    brothen:broth53.36.7100.0
    modified corn starchen:modified-corn-starchyesyes951023.30.050.0
    wheat flouren:wheat-flouryesyes941011.70.033.3
    salten:saltyesyes110580.70.01.4
    yeast extracten:yeast-extractyesyes0.70.01.4
    onionen:onionyesyes200340.70.01.4
    turkey meaten:turkey-meatnono363010.70.01.4
    natural flavoren:natural-flavouringmaybemaybe0.70.01.4
    disodium guanylateen:e627maybemaybe0.70.01.4
    disodium inosinateen:e631maybemaybe0.70.01.4
    caramel coloren:e150ayesyes0.70.01.4
    spicesen:spiceyesyes0.70.01.4
    lactic aciden:e270yesyes0.70.01.4
    of paprikaen:paprikayesyes110490.70.01.4
    soy lecithinen:soya-lecithinyesyes422004.10.01.4

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