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White Lasagna Sauce - - 470 g

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White Lasagna Sauce - - 470 g

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Barcode: 20015862

Common name: creamy white sauce for lasagne

Quantity: 470 g

Countries where sold: United Kingdom

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Health

Ingredients

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    39 ingredients

    Water, Rapeseed Oil, Butter Powder (Butter Powder (Milk), Milk Proteins, Whey Permeate (Milk), Modified Maize Starch, Sugar, Palm Oil, Double Cream (Milk), Butter (Milk), Broth Powder (Sugar, Flavouring, Yeast Extract, Glucose Syrup, Salt, Sunflower Oil, Smoked Salt, Milk Protein), Flavoured Yeast Extract (Yeast Extract, Maltodextrin, Onion Powder, Smoke Flavouring, White Pepper, Flavouring), Dried Egg Yolk, Acidity Regulator. Lactic Acid; Salt, Lactose (Milk), Milk Protein, Stabiliser: Xanthan Gum; Potassium Chloride, Flavouring, Turmeric Extract, Maltodextrin.
    Allergens: Milk

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: E100 - Curcumin
    • Additive: E415 - Xanthan gum
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Lactose
    • Ingredient: Maltodextrin
    • Ingredient: Milk proteins
    • Ingredient: Whey

    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

  • 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

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    Palm oil

    Ingredients that contain palm oil: Palm oil
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    Non-vegan

    Non-vegan ingredients: Butter, Butter, Milk proteins, Whey permeate, Double cream, Butter, Milk proteins, Egg yolk, Lactose, Milk proteins
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, Rapeseed Oil, Butter, Butter, Milk Proteins, Whey Permeate, Modified Maize Starch, Sugar, Palm Oil, Double Cream, Butter, Broth (Sugar, Flavouring, Yeast Extract, Glucose Syrup, Salt, Sunflower Oil, Smoked Salt, Milk Protein), Yeast Extract (Yeast Extract, Maltodextrin, Onion, Smoke Flavouring, White Pepper, Flavouring), Egg Yolk, Acidity Regulator, Lactic Acid, Salt, Lactose, Milk Protein, Stabiliser (Xanthan Gum), Potassium Chloride, Flavouring, Turmeric Extract, Maltodextrin
    1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4.16666666666667 - percent_max: 100
    2. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 50
    3. Butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 33.3333333333333
    4. Butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 25
    5. Milk Proteins -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. Whey Permeate -> en:whey-permeate - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. Modified Maize Starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 14.2857142857143
    8. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.6
    9. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 3.6
    10. Double Cream -> en:double-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 3.6
    11. Butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 3.6
    12. Broth -> en:broth - percent_min: 0 - percent_max: 3.6
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.6
      2. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8
      3. Yeast Extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      4. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.9
      5. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.68
      6. Sunflower Oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 0.68
      7. Smoked Salt -> en:smoked-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.514285714285714
      8. Milk Protein -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.45
    13. Yeast Extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.6
      1. Yeast Extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.6
      2. Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
      3. Onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.2
      4. Smoke Flavouring -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9
      5. White Pepper -> en:white-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11019 - percent_min: 0 - percent_max: 0.72
      6. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6
    14. Egg Yolk -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 3.6
    15. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 3.6
    16. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.6
    17. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.68
    18. Lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.68
    19. Milk Protein -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.68
    20. Stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 0.68
      1. Xanthan Gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.68
    21. Potassium Chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.68
    22. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.68
    23. Turmeric Extract -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.68
    24. Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.68

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 402 kj
    (96 kcal)
    Fat 6.6 g
    Saturated fat 1.6 g
    Carbohydrates 8.2 g
    Sugars 3.6 g
    Fiber ?
    Proteins 0.7 g
    Salt 0.68 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 23.958 %

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by kiliweb.
Product page also edited by inf, roboto-app, vaporous, yuka.sY2b0xO6T85zoF3NwEKvllZqb-GEvhTvFiPvpG2A7PODCMDtWMwr3tLQE6o.

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