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Sauce for sweet & sour pork / spare ribs - Lee Kum Kee - 2.8 oz, 80 g

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Sauce for sweet & sour pork / spare ribs - Lee Kum Kee - 2.8 oz, 80 g

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Barcode: 0078895120356 (EAN / EAN-13) 078895120356 (UPC / UPC-A)

Quantity: 2.8 oz, 80 g

Brands: Lee Kum Kee

Brand owner: Lee Kum Kee Co. Ltd.

Categories: Condiments, Sauces, Groceries

Manufacturing or processing places: China

Countries where sold: France, United Kingdom, United States

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Health

Ingredients

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    18 ingredients

    Water, Sugar, Dried Glucose Syrup, Pineapple Juice Concentrate 7% (Concentrated Pineapple Juice, Water), Tomato Paste 4%, Modified Corn Starch, Acid E260, Salt, Colours (E160c, E160a), Stabilizer E415 (Soybeans, Wheat).
    Allergens: Gluten, 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: E160c - Paprika extract
    • Additive: E415 - Xanthan gum
    • Ingredient: Colour
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • 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

  • 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.

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

    : Water, Sugar, Dried Glucose Syrup, Pineapple Juice Concentrate 7% (Concentrated Pineapple Juice, Water), Tomato Paste 4%, Modified Corn Starch, Acid (e260), Salt, Colours (e160c, e160a), Stabilizer (e415, Soybeans), Wheat
    1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 16.9333333333333 - percent_max: 75
    2. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7 - percent_max: 32
    3. Dried Glucose Syrup -> en:dehydrated-glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7 - percent_max: 29.6666666666667
    4. Pineapple Juice Concentrate -> en:concentrated-pineapple-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 13716 - percent_min: 7 - percent: 7 - percent_max: 7
      1. Concentrated Pineapple Juice -> en:concentrated-pineapple-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 13716 - percent_min: 3.5 - percent_max: 7
      2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3.5
    5. Tomato Paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 4 - percent: 4 - percent_max: 4
    6. Modified Corn Starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 4
    7. Acid -> en:acid - percent_min: 0 - percent_max: 4
      1. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    8. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.6
    9. Colours -> en:colour - percent_min: 0 - percent_max: 0.6
      1. e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      2. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.3
    10. Stabilizer -> en:stabiliser - percent_min: 0 - percent_max: 0.6
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      2. Soybeans -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 0.3
    11. Wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.6

Nutrition

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    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: 11

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

    Positive points: 0

    • Proteins: 0 / 5 (value: 0.5, rounded value: 0.5)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 11.15, rounded value: 11.2)

    Negative points: 11

    • Energy: 2 / 10 (value: 781, rounded value: 781)
    • Sugars: 7 / 10 (value: 32, rounded value: 32)
    • Saturated fat: 0 / 10 (value: 0.1, rounded value: 0.1)
    • Sodium: 2 / 10 (value: 240, rounded value: 240)

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

    Nutritional score: (11 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1g)     		Compared to: Sauces
    Energy 781 kj
    (184 kcal)     		7.81 kj
    (1 kcal)     		-5%
    Fat < 0.5 g < 0.005 g -96%
    Saturated fat < 0.1 g < 0.001 g -95%
    Carbohydrates 45 g 0.45 g +272%
    Sugars 32 g 0.32 g +332%
    Fiber ? ?
    Proteins < 0.5 g < 0.005 g -77%
    Salt 0.6 g 0.006 g -71%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 11.15 % 11.15 %
Serving size: 1g

Environment

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Data sources

Product added on by usda-ndb-import
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by kiliweb, openfoodfacts-contributors, org-database-usda, sirdappercat, yuka.R3ZzZENma2NwOFVGaHZZR3cwL2MxZlpFN2JqNFpGN3JKOW9YSWc9PQ.

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