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Honey Mustard - Kraft - 473 ml (16 oz)

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Honey Mustard - Kraft - 473 ml (16 oz)

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Barcode: 0021000028207 (EAN / EAN-13) 021000028207 (UPC / UPC-A)

Common name: salad dressing.

Quantity: 473 ml (16 oz)

Packaging: Plastic, Bottle

Brands: Kraft, Heinz

Categories: Condiments, Sauces, Mustards, Salad dressings, Honey mustards

Labels, certifications, awards: No artificial flavors, No added MSG, No HFCS

Origin of ingredients: United States

Manufacturing or processing places: Chicago, Illinois, Estados Unidos

Stores: Farmacorp

Countries where sold: Bolivia, United States

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Health

Ingredients

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    27 ingredients

    WATER, SOYBEAN OIL, VINEGAR, SUGAR, HONEY, DIJON MUSTARD (WATER, MUSTARD SEED, VINEGAR, SALT, WHITE WINE, CITRIC ACID, TARTARIC ACID, FRUIT PECTIN, SUGAR, SPICE), MODIFIED CORNSTARCH, SALT 2%, EGG YOLKS, MUSTARD SEED, NATURAL FLAVOR, SORBIC ACID, CALCIUM DISODIUM EDTA, DRIED ONIONS, SPICE, BETA CAROTENE (COLOR).
    Allergens: Eggs, Soybeans

Food processing

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    Ultra processed foods

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

    • Additive: E160a - Carotene
    • Additive: E440 - Pectins
    • Ingredient: Colour
    • Ingredient: Flavouring

    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

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E334 - L(+)-tartaric acid

    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    Source: Wikipedia

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

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

    en: WATER, SOYBEAN OIL, VINEGAR, SUGAR, HONEY, DIJON MUSTARD (WATER, MUSTARD SEED, VINEGAR, SALT, WHITE WINE, CITRIC ACID, TARTARIC ACID, FRUIT PECTIN, SUGAR, SPICE), MODIFIED CORNSTARCH, SALT 2%, EGG YOLKS, MUSTARD SEED, NATURAL FLAVOR, SORBIC ACID, CALCIUM DISODIUM EDTA, DRIED ONIONS, SPICE, BETA CAROTENE (COLOR)
    1. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 6.25 - percent_max: 86
    2. SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 2 - percent_max: 44
    3. VINEGAR -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 2 - percent_max: 30
    4. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2 - percent_max: 21.9
    5. HONEY -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 2 - percent_max: 18.8
    6. DIJON MUSTARD -> en:dijon-mustard - ciqual_food_code: 11013 - percent_min: 2 - percent_max: 16
      1. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.2 - percent_max: 16
      2. MUSTARD SEED -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 8
      3. VINEGAR -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 5.33333333333333
      4. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.95
      5. WHITE WINE -> en:white-wine - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 1.95
      6. CITRIC ACID -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.95
      7. TARTARIC ACID -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.95
      8. FRUIT PECTIN -> en:fruit-pectin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.95
      9. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.77777777777778
      10. SPICE -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    7. MODIFIED CORNSTARCH -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 2 - percent_max: 14
    8. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 2 - percent: 2 - percent_max: 2
    9. EGG YOLKS -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 2
    10. MUSTARD SEED -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 2
    11. NATURAL FLAVOR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    12. SORBIC ACID -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    13. CALCIUM DISODIUM EDTA -> en:e385 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    14. DRIED ONIONS -> en:dehydrated-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20180 - percent_min: 0 - percent_max: 2
    15. SPICE -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    16. BETA CAROTENE -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2
      1. COLOR -> en:colour - percent_min: 0 - percent_max: 2

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 0

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

    Negative points: 18

    • Energy: 3 / 10 (value: 1050, rounded value: 1050)
    • Sugars: 4 / 10 (value: 21.9, rounded value: 21.9)
    • Saturated fat: 3 / 10 (value: 3.12, rounded value: 3.1)
    • Sodium: 8 / 10 (value: 781, rounded value: 781)

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

    Nutritional score: (18 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (2 tbsp 32 g)     		Compared to: Honey mustards
    Energy 1,050 kj
    (250 kcal)     		335 kj
    (80 kcal)     		-2%
    Fat 15.6 g 5 g +11%
    Saturated fat 3.12 g 1 g +91%
    Trans fat 0 g 0 g
    Cholesterol < 15.6 mg < 5 mg -26%
    Carbohydrates 25 g 8 g +14%
    Sugars 21.9 g 7 g +18%
    Fiber 0 g 0 g -100%
    Proteins 0 g 0 g -100%
    Salt 1.95 g 0.625 g -26%
    Vitamin D 0 µg 0 µg (0 % DV)
    Potassium 0 mg 0 mg (0 % DV) -100%
    Calcium 0 mg 0 mg (0 % DV) -100%
    Iron 0 mg 0 mg (0 % DV) -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 2 tbsp 32 g

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Product added on by inf
Last edit of product page on by 5m4u9.
Product page also edited by charlesnepote, danizavtz, ecoscore-impact-estimator, foodless, roboto-app.

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