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Basil and garlic sauce

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Basil and garlic sauce

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Barcode: 5411986209533 (EAN / EAN-13)

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Ingredients

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    53 ingredients

    rapeseed oi,waer basi, liuid eg yok,sugar, spirt vinega, chese pnduct milk, sodium phosphates, salt, citric acid, propionic acid, irnbal engyme, carotene, annatol, salt, corn starch, garlc pure, white vinegar, extra virgin olive of1, lactic acid, concentrated lemon juice, citric ad, potassium sorbate, kanthan gum, natural flavour, ingredients baslic, euf iuide yellow, sucre, aco vinegar, cheese product (milk, sodium phosphates, se, ciric acid, propionic acid, microbial enzyme, carotene, rocul, salt, starch of but, garlic puree, white wine vinegar, extra virgin olive hule, laciue acid, u concentrated lemon, ctric acid, potassium sorbate, xanthan gum, natural aroma, product of belgium/product in belgium
    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: E415 - Xanthan gum
    • Ingredient: Flavouring

    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

  • 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.

  • 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

  • E280 - Propionic acid

    Propionic acid: Propionic acid -from the Greek words protos, meaning "first", and pion, meaning "fat"; also known as propanoic acid- is a naturally occurring carboxylic acid with chemical formula CH3CH2CO2H. It is a liquid with a pungent and unpleasant smell somewhat resembling body odor. The anion CH3CH2CO2− as well as the salts and esters of propionic acid are known as propionates -or propanoates-.
    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.

  • 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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    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: fr:rapeseed-oi, fr:waer-basi, fr:liuid-eg-yok, fr:sugar, fr:spirt-vinega, fr:chese-pnduct-milk, fr:sodium-phosphates, fr:salt, fr:propionic-acid, fr:irnbal-engyme, fr:annatol, fr:salt, fr:corn-starch, fr:garlc-pure, fr:white-wine-vinegar, fr:extra-virgin-olive-of1, fr:lactic-acid, fr:concentrated-lemon-juice, fr:citric-ad, fr:potassium-sorbate, fr:kanthan-gum, fr:natural-flavour, fr:ingredients, fr:baslic, fr:jaune-d-euf-iuide, fr:vinaigre-d-aco, fr:produit-de-fromage, fr:se, fr:acide-cirique, fr:rocul, fr:hule-d-olive-extra-vierge, fr:acide-laciue, fr:u-d-citron-concentre, fr:acide-ctrique, fr:product-of-belgium, fr:produit-en-belgique

    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!

    : Rapeseed Oi, Waer Basi, Liuid Eg Yok, Sugar, Spirt Vinega, Chese Pnduct Milk, Sodium Phosphates, Salt, Citric Acid, Propionic Acid, irnbal Engyme, Carotene, Annatol, Salt, Corn Starch, Garlc Pure, White Wine Vinegar, Extra Virgin Olive Of1, Lactic Acid, Concentrated Lemon Juice, Citric Ad, Potassium Sorbate, Kanthan Gum, Natural Flavour, Ingrédients (Huile de colza), eau, baslic, jaune d'euf iuide, suCre, vinaigre d'aco, Produit de fromage, lait, phosphates de sodium, se, acide cirique, acide propionique, enzyme microbien, carotène, rocul, sel, amidon de mais, purée d'ail, vinaigre de vin blanc, hule d olive extra vierge, acide laciue, u d citron concentré, acide ctrique, sorbate de potassium, gomme xanthane, arôme naturel, Product of Belgium, Produit en Belgique
    1. Rapeseed Oi -> fr:rapeseed-oi - percent_min: 1.92307692307692 - percent_max: 100
    2. Waer Basi -> fr:waer-basi - percent_min: 0 - percent_max: 50
    3. Liuid Eg Yok -> fr:liuid-eg-yok - percent_min: 0 - percent_max: 33.3333333333333
    4. Sugar -> fr:sugar - percent_min: 0 - percent_max: 25
    5. Spirt Vinega -> fr:spirt-vinega - percent_min: 0 - percent_max: 20
    6. Chese Pnduct Milk -> fr:chese-pnduct-milk - percent_min: 0 - percent_max: 16.6666666666667
    7. Sodium Phosphates -> fr:sodium-phosphates - percent_min: 0 - percent_max: 14.2857142857143
    8. Salt -> fr:salt - percent_min: 0 - percent_max: 12.5
    9. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. Propionic Acid -> fr:propionic-acid - percent_min: 0 - percent_max: 10
    11. irnbal Engyme -> fr:irnbal-engyme - percent_min: 0 - percent_max: 9.09090909090909
    12. Carotene -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 8.33333333333333
    13. Annatol -> fr:annatol - percent_min: 0 - percent_max: 7.69230769230769
    14. Salt -> fr:salt - percent_min: 0 - percent_max: 7.14285714285714
    15. Corn Starch -> fr:corn-starch - percent_min: 0 - percent_max: 6.66666666666667
    16. Garlc Pure -> fr:garlc-pure - percent_min: 0 - percent_max: 6.25
    17. White Wine Vinegar -> fr:white-wine-vinegar - percent_min: 0 - percent_max: 5.88235294117647
    18. Extra Virgin Olive Of1 -> fr:extra-virgin-olive-of1 - percent_min: 0 - percent_max: 5.55555555555556
    19. Lactic Acid -> fr:lactic-acid - percent_min: 0 - percent_max: 5.26315789473684
    20. Concentrated Lemon Juice -> fr:concentrated-lemon-juice - percent_min: 0 - percent_max: 5
    21. Citric Ad -> fr:citric-ad - percent_min: 0 - percent_max: 4.76190476190476
    22. Potassium Sorbate -> fr:potassium-sorbate - percent_min: 0 - percent_max: 4.54545454545455
    23. Kanthan Gum -> fr:kanthan-gum - percent_min: 0 - percent_max: 4.34782608695652
    24. Natural Flavour -> fr:natural-flavour - percent_min: 0 - percent_max: 4.16666666666667
    25. Ingrédients -> fr:ingredients - percent_min: 0 - percent_max: 4
      1. Huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 4
    26. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3.84615384615385
    27. baslic -> fr:baslic - percent_min: 0 - percent_max: 3.7037037037037
    28. jaune d'euf iuide -> fr:jaune-d-euf-iuide - percent_min: 0 - percent_max: 3.57142857142857
    29. suCre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.44827586206897
    30. vinaigre d'aco -> fr:vinaigre-d-aco - percent_min: 0 - percent_max: 3.33333333333333
    31. Produit de fromage -> fr:produit-de-fromage - percent_min: 0 - percent_max: 3.2258064516129
    32. lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 3.125
    33. phosphates de sodium -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
    34. se -> fr:se - percent_min: 0 - percent_max: 2.94117647058824
    35. acide cirique -> fr:acide-cirique - percent_min: 0 - percent_max: 2.85714285714286
    36. acide propionique -> en:e280 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    37. enzyme microbien -> en:microbial-rennet - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    38. carotène -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.63157894736842
    39. rocul -> fr:rocul - percent_min: 0 - percent_max: 2.63157894736842
    40. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.5
    41. amidon de mais -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 2.5
    42. purée d'ail -> en:garlic-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 2.38095238095238
    43. vinaigre de vin blanc -> en:white-wine-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 2.38095238095238
    44. hule d olive extra vierge -> fr:hule-d-olive-extra-vierge - percent_min: 0 - percent_max: 2.27272727272727
    45. acide laciue -> fr:acide-laciue - percent_min: 0 - percent_max: 2.27272727272727
    46. u d citron concentré -> fr:u-d-citron-concentre - percent_min: 0 - percent_max: 2.17391304347826
    47. acide ctrique -> fr:acide-ctrique - percent_min: 0 - percent_max: 2.17391304347826
    48. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17391304347826
    49. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061
    50. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.04081632653061
    51. Product of Belgium -> fr:product-of-belgium - percent_min: 0 - percent_max: 2.04081632653061
    52. Produit en Belgique -> fr:produit-en-belgique - percent_min: 0 - percent_max: 1.92307692307692

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by inf
Last edit of product page on by kiliweb.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvlmVsYdn8kmPoKzLjslyi5cmQM7K5S9NCxrjfLKs.

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