Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

Calbee Potato Chips - Barbecue

edit Edit the page

Calbee Potato Chips - Barbecue

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 4901330300067 (EAN / EAN-13)

Packaging: Plastic bag

Brands: Calbee

Categories: Plant-based foods and beverages, Plant-based foods, Snacks, Cereals and potatoes, Salty snacks, Appetizers, Chips and fries, Crisps, Potato crisps

Countries where sold: Singapore

Matching with your preferences

Health

Ingredients

  • icon

    33 ingredients

    Potato, Vegetable Oil, Consomme Powder (Chicken, Beef and Pork), Flavour Enhancer (E621,E635), Sugar, Salt, Dextrin, Com Starch, Soy Sauce Powder (Soyabean, Dextrin, Salt), Sauce Powder, Spice Extractive, Spices, Flavour, Vegetable Powder, Anticaking Agent (E551), Acid (E296,E260,E270), Colour (E150a, E160c), Sweetener (E960)
    Allergens: Beef, Chicken, Gluten, Pork, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E1400 - Dextrin
    • Additive: E150a - Plain caramel
    • Additive: E160c - Paprika extract
    • Additive: E551 - Silicon dioxide
    • Additive: E621 - Monosodium glutamate
    • Additive: E635 - Disodium 5'-ribonucleotide
    • Additive: E960 - Steviol glycosides
    • Ingredient: Colour
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring
    • Ingredient: Sweetener

    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

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    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

  • 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

  • E296 - Malic acid

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia

  • E551 - Silicon dioxide

    Silicon dioxide: Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics -as an electrical insulator-, and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.
    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

  • E960 - Steviol glycosides

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Chicken, Beef, Pork

    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: Chicken, Beef, Pork

    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!

    : Potato, Vegetable Oil, Consomme Powder (Chicken, Beef, Pork), Flavour Enhancer (e621, e635), Sugar, Salt, Dextrin, Com Starch, Soy Sauce (Soyabean, Dextrin, Salt), Sauce, Spice, Spices, Flavour, Vegetable, Anticaking Agent (e551), Acid (e296, e260, e270), Colour (e150a, e160c), Sweetener (e960)
    1. Potato -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 5.55555555555556 - percent_max: 100
    2. Vegetable Oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
    3. Consomme Powder -> en:consomme-powder - percent_min: 0 - percent_max: 33.3333333333333
      1. Chicken -> en:chicken - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 33.3333333333333
      2. Beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 16.6666666666667
      3. Pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 11.1111111111111
    4. Flavour Enhancer -> en:flavour-enhancer - percent_min: 0 - percent_max: 25
      1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      2. e635 -> en:e635 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
    5. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.3
    6. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2025
    7. Dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2025
    8. Com Starch -> en:com-starch - percent_min: 0 - percent_max: 1.2025
    9. Soy Sauce -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104 - percent_min: 0 - percent_max: 1.2025
      1. Soyabean -> en:soyabean - percent_min: 0 - percent_max: 1.2025
      2. Dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.60125
      3. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.400833333333333
    10. Sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2025
    11. Spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2025
    12. Spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2025
    13. Flavour -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2025
    14. Vegetable -> en:vegetable - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2025
    15. Anticaking Agent -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.2025
      1. e551 -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2025
    16. Acid -> en:acid - percent_min: 0 - percent_max: 1.2025
      1. e296 -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2025
      2. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.60125
      3. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.400833333333333
    17. Colour -> en:colour - percent_min: 0 - percent_max: 1.2025
      1. e150a -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2025
      2. e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.60125
    18. Sweetener -> en:sweetener - percent_min: 0 - percent_max: 1.2025
      1. e960 -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2025

Nutrition

  • icon

    Poor nutritional quality

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

    Positive points: 4

    • Proteins: 3 / 5 (value: 5.2, rounded value: 5.2)
    • Fiber: 4 / 5 (value: 4, rounded value: 4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 21

    • Energy: 6 / 10 (value: 2293, rounded value: 2293)
    • Sugars: 0 / 10 (value: 1.3, rounded value: 1.3)
    • Saturated fat: 10 / 10 (value: 14.6, rounded value: 14.6)
    • Sodium: 5 / 10 (value: 481, rounded value: 481)

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

    Nutritional score: (21 - 4)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (27.5 g)     		Compared to: Potato crisps
    Energy 2,293 kj
    (548 kcal)     		631 kj
    (151 kcal)     		+5%
    Fat 36 g 9.9 g +17%
    Saturated fat 14.6 g 4.01 g +294%
    Trans fat 0 g 0 g -100%
    Carbohydrates 54.8 g 15.1 g +3%
    Sugars 1.3 g 0.358 g -34%
    Fiber 4 g 1.1 g -4%
    Proteins 5.2 g 1.43 g -14%
    Salt 1.202 g 0.331 g -12%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 27.5 g

Environment

Carbon footprint

Packaging

Transportation

Report a problem

Data sources

Product added on by zixianglim
Last edit of product page on by naruyoko.
Product page also edited by ecoscore-impact-estimator, openfoodfacts-contributors, owen-wk-lee, packbot, scholes8.

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