Help us inform millions of consumers around the world about what they eat

group photo donation 2024
open food facts logo

Please give to our 2024 Fundraiser

Your donations fund the day-to-day operations of our non-profit association:

  • keeping our database open & available to all,
    • technical infrastructure (website/mobile app) & a small permanent team
  • remain independent of the food industry,

  • engage a community of committed citizens,

  • support the advancement of public health research.

Each donation counts! We appreciate your support in bringing further food transparency in the world.

arrow_upward

French Onion Dip - Lay's - 15 oz (425.2 g)

French Onion Dip - Lay's - 15 oz (425.2 g)

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode:
0028400070942(EAN / EAN-13) 028400070942 (UPC / UPC-A)

Common name: sour cream based sauce.

Quantity: 15 oz (425.2 g)

Brands: Lay's, Frito Lay

Categories: Condiments, Sauces, Dips, American-style sauces

Labels, certifications, awards: No artificial flavors, Contains GMOs

Origin of ingredients: Canada

Manufacturing or processing places: Plano, Texas, USA

Traceability code: 020503190007, 080503010029

Countries where sold: Bolivia, United States

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score C

    Average nutritional quality
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 22
    • icon

      Discover the new Nutri-Score!


      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

    icon

    Negative points: 10/55

    • icon

      Energy

      2/10 points (761kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sugar

      0/15 points (0g)

      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.

    • icon

      Salt

      7/20 points (1.44g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

    icon

    Positive points: 2/17

    • icon

      Proteins

      1/7 points (3.03g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

    • icon

      Fiber

      1/5 points (3.03g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score


      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 22

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

      Points for proteins are counted because the negative points are less than 11.

      Nutritional score: 8 (10 - 2)

      Nutri-Score: C

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (2 tbsp (33 g))
    Compared to: American-style sauces
    Energy 761 kj
    (182 kcal)
    251 kj
    (60 kcal)
    -43%
    Fat 15.2 g 5 g -49%
    Saturated fat 1.52 g 0.5 g -40%
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg
    Carbohydrates 6.06 g 2 g -48%
    Sugars 0 g 0 g -100%
    Added sugars 0 g 0 g
    Fiber < 3.03 g < 1 g +197%
    Proteins < 3.03 g < 1 g +61%
    Salt 1.44 g 0.475 g -49%
    Vitamin D (D3) 0 µg 0 µg (0 % DV)
    Potassium 0 mg 0 mg (0 % DV)
    Calcium 0 mg 0 mg (0 % DV)
    Iron 0 mg 0 mg (0 % DV)
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 22.406 % 22.406 %
Serving size: 2 tbsp (33 g)

Ingredients

  • icon

    16 ingredients


    WATER, SUNFLOWER OIL, CANOLA OIL, ONIONS, WHEY PROTEIN CONCENTRATE, 2% MODIFIED CORN STARCH, SALT, SUGAR, MONOSODIUM GLUTAMATE, ONION POWDER, CARAMEL COLOR, NATURAL FLAVORS, GLUCONO DELTA LACTONE, LACTIC ACID, XANTHAN GUM, DATEM.
    Allergens: Milk
    • Ingredient information


      • Water: 48.1% (estimate)


      • Sunflower oil: 24.0% (estimate)


      • Canola oil: 14.9% (estimate)


      • Onion: 7.5% (estimate)


      • Whey protein: 3.7% (estimate)


      • Modified corn starch: 2.0%


      • Salt: < 2% (estimate)


      • Sugar: < 2% (estimate)


      • Onion: < 2% (estimate)


      • E150a: < 2% (estimate)


      • Natural flavouring: < 2% (estimate)


      • E575: < 2% (estimate)


      • E270: < 2% (estimate)


      • E415: < 2% (estimate)


      • E472e: < 2% (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
  • 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.

  • E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids


  • E575 - Glucono-delta-lactone


    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    Source: Wikipedia
  • E621 - Monosodium glutamate


    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia

Ingredients analysis

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

    Details of the analysis of the ingredients


    en: WATER, SUNFLOWER OIL, CANOLA OIL, ONIONS, WHEY PROTEIN, MODIFIED CORN STARCH 2%, SALT, SUGAR, MONOSODIUM GLUTAMATE, ONION, CARAMEL COLOR, NATURAL FLAVORS, GLUCONO DELTA LACTONE, LACTIC ACID, XANTHAN GUM, DATEM
    1. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 6.25 - percent_max: 90
    2. SUNFLOWER OIL -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 2 - percent_max: 46
    3. CANOLA OIL -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 2 - percent_max: 31.3333333333333
    4. ONIONS -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 2 - percent_max: 24
    5. WHEY PROTEIN -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 2 - percent_max: 19.6
    6. MODIFIED CORN STARCH -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 2 - percent: 2 - percent_max: 2
    7. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.44
    8. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0
    9. MONOSODIUM GLUTAMATE -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    10. ONION -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0
    11. CARAMEL COLOR -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    12. NATURAL FLAVORS -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    13. GLUCONO DELTA LACTONE -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    14. LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    15. XANTHAN GUM -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    16. DATEM -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0

Environment

Carbon footprint

Packaging

Transportation

Report a problem

Data sources

Product added on by kiliweb
Last edit of product page on by 5m4u9.
Product page also edited by bank-pc, dimethyl, ecoscore-impact-estimator, foodless, inf, roboto-app, waistline-app, yuka.FLlrZMGVFucDAN3O8ZkOgBeiH9_yCvZGQE8tog, yuka.sY2b0xO6T85zoF3NwEKvlhZ_b8GHpivKFBXft3eC9OyOL4O5ZvVM84PDFKs, yuka.sY2b0xO6T85zoF3NwEKvll4XSN6C_GmcFDLmlEiGw9mwAcDXXfN3wIGrDKs.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.