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Seasoning Sauce - Maggi - 800 ml

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Seasoning Sauce - Maggi - 800 ml

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Barcode: 0067073008708 (EAN / EAN-13) 067073008708 (UPC / UPC-A)

Quantity: 800 ml

Packaging: Glass bottle

Brands: Maggi

Categories: Condiments, Sauces, Soy sauces, Groceries

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    21 ingredients

    WATER, SALT, WHEAT GLUTEN, MONOSODIUM GLUTAMATE, SUGAR, POWDERED CELLULOSE, ACETIC ACID, XYLOSE, ENZYME (AMINOPEPTIDASE, SUGAR, POTASSIUM CHLORIDE, POTASSIUM SORBATE), SODIUM HYDROXIDE, DISODIUM INOSINATE, CALCIUM CARBONATE, FLAVOUR AND ARTIFICIAL FLAVOUR, PROTEASE, DIMETHYLPOLYSILOXANE FORMULATION, LACTIC ACID STARTER CULTURE
    Allergens: Gluten

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E460 - Cellulose
    • Additive: E621 - Monosodium glutamate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Flavouring
    • Ingredient: Gluten

    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

  • E1101 - Protease

    Protease: A protease -also called a peptidase or proteinase- is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds. Proteases have evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. Proteases can be found in Animalia, Plantae, Fungi, Bacteria, Archaea and viruses.
    Source: Wikipedia

  • 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.

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E460ii - Powdered cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    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

  • 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

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    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: Aminopeptidase, Dimethylpolysiloxane-formulation, Lactic-acid-starter-culture

    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!

  • icon

    Vegan status unknown

    Unrecognized ingredients: Xylose, Aminopeptidase, Dimethylpolysiloxane-formulation, Lactic-acid-starter-culture

    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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Xylose, Aminopeptidase, Dimethylpolysiloxane-formulation, Lactic-acid-starter-culture

    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!

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

    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!

    en: WATER, SALT, WHEAT GLUTEN, MONOSODIUM GLUTAMATE, SUGAR, POWDERED CELLULOSE, ACETIC ACID, XYLOSE, ENZYME (AMINOPEPTIDASE, SUGAR, POTASSIUM CHLORIDE, POTASSIUM SORBATE), SODIUM HYDROXIDE, DISODIUM INOSINATE, CALCIUM CARBONATE, FLAVOUR, ARTIFICIAL FLAVOUR, PROTEASE, DIMETHYLPOLYSILOXANE FORMULATION, LACTIC ACID STARTER CULTURE
    1. WATER -> en:water - vegan: yes - vegetarian: yes - percent_min: 5.88235294117647 - percent_max: 100
    2. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 24
    3. WHEAT GLUTEN -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 24
    4. MONOSODIUM GLUTAMATE -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 24
    5. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.6666666666667
    6. POWDERED CELLULOSE -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.6666666666667
    7. ACETIC ACID -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.6666666666667
    8. XYLOSE -> en:xylose - percent_min: 0 - percent_max: 6.6666666666667
    9. ENZYME -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.6666666666667
      1. AMINOPEPTIDASE -> en:aminopeptidase - percent_min: 0 - percent_max: 6.6666666666667
      2. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333335
      3. POTASSIUM CHLORIDE -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.22222222222223
      4. POTASSIUM SORBATE -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
    10. SODIUM HYDROXIDE -> en:e524 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.6666666666667
    11. DISODIUM INOSINATE -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.6666666666667
    12. CALCIUM CARBONATE -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.6666666666667
    13. FLAVOUR -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    14. ARTIFICIAL FLAVOUR -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    15. PROTEASE -> en:e1101 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    16. DIMETHYLPOLYSILOXANE FORMULATION -> en:dimethylpolysiloxane-formulation - percent_min: 0 - percent_max: 5
    17. LACTIC ACID STARTER CULTURE -> en:lactic-acid-starter-culture - percent_min: 0 - percent_max: 5

Nutrition

  • icon

    Poor nutritional quality

    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ 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: 5 / 5 (value: 13.333333333333, rounded value: 13.33)
    • 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: 11

    • Energy: 0 / 10 (value: 279, rounded value: 279)
    • Sugars: 1 / 10 (value: 6.6666666666667, rounded value: 6.67)
    • Saturated fat: 0 / 10 (value: 0, rounded value: 0)
    • Sodium: 10 / 10 (value: 9600, rounded value: 9600)

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

    Nutritional score: 11 (11 - 0)

    Nutri-Score: D

  • icon

    Sugars in moderate quantity (6.67%)

    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.
  • icon

    Salt in high quantity (24%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Soy sauces
    Energy 279 kj
    (66 kcal)     		-24%
    Fat 0 g -100%
    Saturated fat 0 g -100%
    Carbohydrates 6.667 g -48%
    Sugars 6.667 g -10%
    Fiber ?
    Proteins 13.333 g +106%
    Salt 24 g +90%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by atb.
Product page also edited by j-j-j, mickael59000, openfoodfacts-contributors, packbot, yuka.RzdFaVR2VUMrZUlSbGM4WThSTE9vYzU3NUxDTkRXV3lMZm9CSWc9PQ, yuka.UnFjd01haFJxOWd3eE1NMXhrTFoxdlZlMTRXdkFsKzFGT0EwSVE9PQ.

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