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French Onion Dip - Old Dutch

French Onion Dip - Old Dutch

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Barcode: 0074690094250 (EAN / EAN-13) 074690094250 (UPC / UPC-A)

Brands: Old Dutch

Brand owner: Old Dutch Foods Inc

Categories: Condiments, Sauces, Dips, Groceries

Countries where sold: United States

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Health

Ingredients

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    48 ingredients


    Acidified sour cream (cream, milk, non fat dry milk, modified food starch, tapioca flour, gelatin, mono and diglycerides, sodium caseinate, propylene glycol monoester, guar gum, carrageenan, mono-potassium phosphate, lactic acid, citric acid, natural and artificial flavor, potassium sorbate [preserves freshness]), water, maltodextrin, dehydrated onion, modified food starch, sugar, hydrolyzed (corn and wheat gluten, and soy protein), salt, onion powder, titanium dioxide, dried romano cheese ([part skim cow's milk, cheese culture, salt, enzymes], sodium phosphate), garlic, mono and diglycerides, pectin, sorbic acid and sodium benzoate (to protect flavor), xanthan gum, citric acid, sodium phosphate, lactic acid, soybean and cottonseed oil, disodium inosinate and disodium guanylate, calcium disodium edta (protects flavor).
    Allergens: Gelatin, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E171 - Titanium dioxide
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E428 - Gelatine
    • Additive: E440 - Pectins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Flavouring
    • Ingredient: Gluten
    • Ingredient: Maltodextrin

    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

  • E171 - Titanium dioxide


    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    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
  • 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
  • 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.

  • E340 - Potassium phosphates


    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia
  • E340i - Monopotassium phosphate


    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia
  • E407 - Carrageenan


    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • E412 - Guar gum


    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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.

  • 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.

  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • 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

  • icon

    Non-vegan


    Non-vegan ingredients: Cream, Milk, Skimmed milk powder, E428, Sodium caseinate, Romano cheese

    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

    Non-vegetarian


    Non-vegetarian ingredients: E428

    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!

    : Acidified sour cream (cream, milk, non fat dry milk, modified food starch, tapioca flour, gelatin, mono- and diglycerides, sodium caseinate, propylene glycol monoester, guar gum, carrageenan, monopotassium phosphate, lactic acid, citric acid, natural and artificial flavor, potassium sorbate (preserves freshness)), water, maltodextrin, dehydrated onion, modified food starch, sugar, hydrolyzed (corn, wheat gluten, and soy protein), salt, onion, titanium dioxide, romano cheese (sodium phosphate), garlic, mono- and diglycerides, pectin, sorbic acid, sodium benzoate (to protect flavor), xanthan gum, citric acid, sodium phosphate, lactic acid, soybean, cottonseed oil, disodium inosinate, disodium guanylate, calcium disodium edta (protects flavor)
    1. Acidified sour cream -> en:acidified-sour-cream - percent_min: 4 - percent_max: 100
      1. cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0.25 - percent_max: 100
      2. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
      3. non fat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      4. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      5. tapioca flour -> en:tapioca-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. gelatin -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 16.6666666666667
      7. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 14.2857142857143
      8. sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      9. propylene glycol monoester -> en:propylene-glycol-monoester - percent_min: 0 - percent_max: 11.1111111111111
      10. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      11. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
      12. monopotassium phosphate -> en:e340i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      13. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
      14. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      15. natural and artificial flavor -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      16. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
        1. preserves freshness -> en:preserves-freshness - percent_min: 0 - percent_max: 5
    2. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. dehydrated onion -> en:dehydrated-onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33
    7. hydrolyzed -> en:hydrolyzed - percent_min: 0 - percent_max: 3.33
      1. corn -> en:corn - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33
      2. wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.665
      3. and soy protein -> en:and-soy-protein - percent_min: 0 - percent_max: 1.11
    8. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
    9. onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
    10. titanium dioxide -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
    11. romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.6675
      1. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
    12. garlic -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
    13. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.6675
    14. pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
    15. sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
    16. sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
      1. to protect flavor -> en:preservative - percent_min: 0 - percent_max: 1.6675
    17. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
    18. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
    19. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
    20. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
    21. soybean -> en:soya-bean - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
    22. cottonseed oil -> en:cottonseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.6675
    23. disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6675
    24. disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6675
    25. calcium disodium edta -> en:e385 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
      1. protects flavor -> en:preservative - percent_min: 0 - percent_max: 1.6675

Nutrition

  • icon

    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: 6

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

    Positive points: 0

    • Proteins: 2 / 5 (value: 3.33, rounded value: 3.33)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 6.02348327636719, rounded value: 6)

    Negative points: 15

    • Energy: 2 / 10 (value: 699, rounded value: 699)
    • Sugars: 0 / 10 (value: 3.33, rounded value: 3.33)
    • Saturated fat: 6 / 10 (value: 6.67, rounded value: 6.7)
    • Sodium: 7 / 10 (value: 667, rounded value: 667)

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

    Nutritional score: (15 - 0)

    Nutri-Score:

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (2 Tbsp (30 g))
    Compared to: Dips
    Energy 699 kj
    (167 kcal)
    210 kj
    (50 kcal)
    -
    Fat 10 g 3 g -11%
    Saturated fat 6.67 g 2 g +277%
    Trans fat 0 g 0 g
    Cholesterol 33 mg 9.9 mg +578%
    Carbohydrates 16.67 g 5 g +57%
    Sugars 3.33 g 0.999 g +7%
    Fiber 0 g 0 g -100%
    Proteins 3.33 g 0.999 g -8%
    Salt 1.668 g 0.5 g +40%
    Vitamin A 99.9 µg 30 µg -14%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Calcium 67 mg 20.1 mg +109%
    Iron 0 mg 0 mg -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6.023 % 6.023 %
Serving size: 2 Tbsp (30 g)

Environment

Packaging

Transportation

Data sources

Product added on by usda-ndb-import
Last edit of product page on by org-database-usda.

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