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Sesame Seeds Bran and Sesame Cracker - Tosh - 0.88 oz (25 g)

Sesame Seeds Bran and Sesame Cracker - Tosh - 0.88 oz (25 g)

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Common name: Sesame Cracker

Quantity: 0.88 oz (25 g)

Brands: Tosh

Categories: Snacks, Salty snacks, Appetizers, Crackers, Wheat crackers

Labels, certifications, awards: No GMOs, Carbon compensated product, Carbon Trust, Carbon Trust Carbon Neutral, Non GMO project, No high fructose corn syrup

Origin of the product and/or its ingredients: Made in Columbia

Origin of ingredients: Colombia

Manufacturing or processing places: Columbia

Stores: Amazon

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    34 ingredients


    Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine, Riboflavin, Folic Acid), Wheat Bran (10,9%), Vegetable Shortening (Sunflower, Canola, Palm, Emulsifiers (Mono and Diglycerides of Fatty Acids, Soy Lecithin), Antioxidant (Ascorbyl Palmitate and Tocopherols)), Vegetable Oil Palm, Water, Sesame Seeds (1,4%), Graham Flour, Invert Sugar, Salt, Raising Agents (Sodium Bicarbonate, Monocalcium Phosphate, Ammonium Bicarbonate), Powder Milk, Sesame Natural Flavor, Acid (Lactic Acid), Antioxidant (Vitamin E).
    Allergens: Gluten, Milk, Sesame seeds, Soybeans
    Traces: Eggs, Gluten, Nuts

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E322 - Lecithins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Invert sugar

    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

  • 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
  • E304 - Fatty acid esters of ascorbic acid


    Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
    Source: Wikipedia
  • E304i - Ascorbyl palmitate


    Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
    Source: Wikipedia
  • E322 - Lecithins


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E341 - Calcium phosphates


    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia
  • E341i - Monocalcium phosphate


    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia
  • 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.

  • E500 - Sodium carbonates


    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate


    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E503 - Ammonium carbonates


    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia
  • E503ii - Ammonium hydrogen carbonate


    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil


    Ingredients that contain palm oil: Palm
  • icon

    Non-vegan


    Non-vegan ingredients: Milk

    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: Iron, Thiamin, Folic acid, Vegetable-oil-palm, Invert sugar, Sesame-natural-flavor, Vitamin E

    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: Flour (Wheat Flour, Niacin, Iron, Thiamine, Riboflavin, Folic Acid), Wheat Bran 10.9%, Vegetable Shortening (Sunflower, Canola, Palm, Emulsifiers (mono- and Diglycerides of Fatty Acids, Soy Lecithin), Antioxidant (Ascorbyl Palmitate, Tocopherols)), Vegetable Oil Palm, Water, Sesame Seeds 1.4%, Graham Flour, Invert Sugar, Salt, Raising Agents (Sodium Bicarbonate, Monocalcium Phosphate, Ammonium Bicarbonate), Milk, Sesame Natural Flavor, Acid (Lactic Acid), Antioxidant (Vitamin E)
    1. Flour -> en:flour - vegan: yes - vegetarian: yes - percent_min: 43.8 - percent_max: 83.5
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 7.3 - percent_max: 83.5
      2. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 41.75
      3. Iron -> en:iron - percent_min: 0 - percent_max: 27.8333333333333
      4. Thiamine -> en:thiamin - percent_min: 0 - percent_max: 20.875
      5. Riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.7
      6. Folic Acid -> en:folic-acid - percent_min: 0 - percent_max: 13.9166666666667
    2. Wheat Bran -> en:wheat-bran - vegan: yes - vegetarian: yes - percent_min: 10.9 - percent: 10.9 - percent_max: 10.9
    3. Vegetable Shortening -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 1.4 - percent_max: 10.9
      1. Sunflower -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0.28 - percent_max: 10.9
      2. Canola -> en:canola - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.45
      3. Palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 3.63333333333333
      4. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 2.725
        1. mono- and Diglycerides of Fatty Acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.725
        2. Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3625
      5. Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 2.18
        1. Ascorbyl Palmitate -> en:e304i - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.18
        2. Tocopherols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.09
    4. Vegetable Oil Palm -> en:vegetable-oil-palm - percent_min: 1.4 - percent_max: 10.9
    5. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 1.4 - percent_max: 10.9
    6. Sesame Seeds -> en:sesame-seeds - vegan: yes - vegetarian: yes - percent_min: 1.4 - percent: 1.4 - percent_max: 1.4
    7. Graham Flour -> en:graham-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
    8. Invert Sugar -> en:invert-sugar - percent_min: 0 - percent_max: 1.4
    9. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
    10. Raising Agents -> en:raising-agent - percent_min: 0 - percent_max: 1.4
      1. Sodium Bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
      2. Monocalcium Phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
      3. Ammonium Bicarbonate -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.466666666666667
    11. Milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.4
    12. Sesame Natural Flavor -> en:sesame-natural-flavor - percent_min: 0 - percent_max: 1.4
    13. Acid -> en:acid - percent_min: 0 - percent_max: 1.4
      1. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
    14. Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 1.4
      1. Vitamin E -> en:vitamin-e - percent_min: 0 - percent_max: 1.4

Nutrition

Serving size: 3 crackers (25g)

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by tmbe7.
Product page also edited by rudishuman.

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