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Creamy cucumber dill gourmet dressing & marinade

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Barcode: 0041695301799 (EAN / EAN-13) 041695301799 (UPC / UPC-A)

Brand owner: BRASWELL'S

Categories: Condiments, Sauces, Groceries

Countries where sold: United States

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Health

Ingredients

31 ingredients

Soybean oil, distilled white vinegar, water, cucumber juice (cucumber juice, vinegar, salt), cucumbers (cucumber, water, lactic acid, sodium benzoate [preservative], potassium sorbate [preservative], xanthan gum), dehydrated sour cream (cream nonfat dry milk, cultures, salt), cane sugar, salt, xanthan gum, propylene glycol alginate, dehydrated onion, polysorbate 80, less than 1/10th of 1% potassium sorbate added as a preservative, dill weed, erythorbic acid, black pepper and edta.

Allergens: Soybeans

Food processing

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

Additive: E405 - Propane-1‚2-diol alginate

Additive: E415 - Xanthan gum

Additive: E433 - Polyoxyethylene sorbitan monooleate
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.

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Additives

E202 - Potassium sorbate

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

E211 - Sodium benzoate

Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
Source: Wikipedia

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

E315 - Erythorbic acid

Erythorbic acid: Erythorbic acid -isoascorbic acid, D-araboascorbic acid- is a stereoisomer of ascorbic acid -vitamin C-. It is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide. It can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature. It is denoted by E number E315, and is widely used as an antioxidant in processed foods.Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found. A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh -such as salad bar ingredients-, the use of erythorbic acid as a food preservative has increased. It is also used as a preservative in cured meats and frozen vegetables.It was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt.
Source: Wikipedia

E405 - Propane-1‚2-diol alginate

Propylene glycol alginate: Propylene glycol alginate -PGA- is an emulsifier, stabilizer, and thickener used in food products. It is a food additive with E number E405. Chemically, propylene glycol alginate is an ester of alginic acid, which is derived from kelp. Some of the carboxyl groups are esterified with propylene glycol, some are neutralized with an appropriate alkali, and some remain free.
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.

E433 - Polyoxyethylene sorbitan monooleate

Polysorbate 80: Polysorbate 80 is a nonionic surfactant and emulsifier often used in foods and cosmetics. This synthetic compound is a viscous, water-soluble yellow liquid.
Source: Wikipedia

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E433

Non-vegan
Non-vegan ingredients: Sour cream
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Cream-nonfat-dry-milk, Less-than-1, 10th-of-1-potassium-sorbate-added-as-a-preservative, Dill-weed, Black-pepper-and-edta
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: Soybean oil, distilled white vinegar, water, cucumber juice (cucumber juice, vinegar, salt), cucumbers (cucumber, water, lactic acid, sodium benzoate (preservative), potassium sorbate (preservative), xanthan gum), sour cream (cream nonfat dry milk, cultures, salt), cane sugar, salt, xanthan gum, propylene glycol alginate, dehydrated onion, polysorbate 80, less than 1, 10th of 1% potassium sorbate added as a preservative, dill weed, erythorbic acid, black pepper and edta
Soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 5.88235294117647 - percent_max: 100

distilled white vinegar -> en:white-distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 50

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333

cucumber juice -> en:cucumber-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

cucumber juice -> en:cucumber-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 12.5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 8.33333333333333

cucumbers -> en:cucumber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

cucumber -> en:cucumber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 10

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667

sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

preservative -> en:preservative - percent_min: 0 - percent_max: 5

potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4

preservative -> en:preservative - percent_min: 0 - percent_max: 4

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333

sour cream -> en:sour-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 16.6666666666667

cream nonfat dry milk -> en:cream-nonfat-dry-milk - percent_min: 0 - percent_max: 16.6666666666667

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 5.55555555555556

cane sugar -> en:cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.3333333333333

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.3333333333333

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3333333333333

propylene glycol alginate -> en:e405 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3333333333333

dehydrated onion -> en:dehydrated-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20180 - percent_min: 0 - percent_max: 3.3333333333333

polysorbate 80 -> en:e433 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.3333333333333

less than 1 -> en:less-than-1 - percent_min: 0 - percent_max: 3.3333333333333

10th of 1% potassium sorbate added as a preservative -> en:10th-of-1-potassium-sorbate-added-as-a-preservative - percent_min: 0 - percent_max: 3.3333333333333

dill weed -> en:dill-weed - percent_min: 0 - percent_max: 3.3333333333333

erythorbic acid -> en:e315 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3333333333333

black pepper and edta -> en:black-pepper-and-edta - percent_min: 0 - percent_max: 3.3333333333333

Nutrition

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Nutrient levels
- Fat in high quantity (53.3%)
  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 high quantity (8.33%)
  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 low quantity (3.33%)
  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

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (2 Tbsp (30 ml))	Compared to: Sauces
Energy	0 kj (0 kcal)	0 kj (0 kcal)	-100%
Fat	53.333 g	16 g	+298%
Saturated fat	8.333 g	2.5 g	+330%
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg	-100%
Carbohydrates	3.333 g	1 g	-72%
Sugars	3.333 g	1 g	-55%
Fiber	0 g	0 g	-100%
Proteins	0 g	0 g	-100%
Salt	?	?
Potassium	17 mg	5.1 mg	-90%
Calcium	20 mg	6 mg	-3%
Iron	0 mg	0 mg	-100%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	8.869 %	8.869 %

Serving size: 2 Tbsp (30 ml)

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Data sources

Product added on April 23, 2020, 10:40:39 PM CEST by org-database-usda
Last edit of product page on August 17, 2022, 3:40:51 PM CEST by kiliweb.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvlm5LYd7s_RL9NR_5sEen3e-RP8XNOI9W49b7H6s, yuka.sY2b0xO6T85zoF3NwEKvlnNKXeWFhGrVOCPVt2Cn_f7VJ7Pmfttp0qvjLqs.

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Creamy cucumber dill gourmet dressing & marinade