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Mosterdsaus - Remia - 500 ml

Mosterdsaus - Remia - 500 ml

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Barcode: 8710448691761 (EAN / EAN-13)

Common name: Remia Mosterd saus Top Down Tube

Quantity: 500 ml

Packaging: Plastic

Brands: Remia

Categories: Condiments, Sauces, Groceries, nl:Mosterd

Labels, certifications, awards: No gluten

Countries where sold: Netherlands

Matching with your preferences

Health

Ingredients

28 ingredients

: Water, mosterd 28% (water, mosterdzaden, azijn, specerijen), raapolie, glucose fructosestroop, azijn, Dijonmosterd 4% (water, mosterdzaden, azijn, zout), gemodificeerd zetmeel, zout, vrije uitloop ei en vrije uitloop eigeel, voedingszuur. azijnzuur, verdikkingsmiddel. xanthaangom, conserveermiddel: kaliumsorbaat, antioxidant: calciumdinatrium-EDTA, kleurstof betacaroteen.

Allergens: Eggs, Mustard

Food processing

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

Additive: E14XX - Modified Starch

Additive: E160a - Carotene

Additive: E415 - Xanthan gum

Ingredient: Colour

Ingredient: Glucose

Ingredient: Thickener
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E14XX - Modified Starch

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

E160ai - Beta-carotene

Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
Source: Wikipedia

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.

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

E385 - Calcium disodium ethylenediaminetetraacetate

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

May contain palm oil

Ingredients that may contain palm oil: E160ai

Non-vegan
Non-vegan ingredients: Free range eggs, Free range egg yolk
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Mustard, nl:dijonmosterd
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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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!
: Water, mosterd 28% (water, mosterdzaden, azijn, specerijen), raapolie, glucose fructosestroop, azijn, Dijonmosterd 4% (water, mosterdzaden, azijn, zout), gemodificeerd zetmeel, zout, vrije uitloop ei, vrije uitloop eigeel, voedingszuur, azijnzuur, verdikkingsmiddel, xanthaangom, conserveermiddel (kaliumsorbaat), antioxidant (calciumdinatrium-EDTA), kleurstof (betacaroteen)
Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 28 - percent_max: 56

mosterd -> en:mustard - ciqual_food_code: 11013 - percent_min: 28 - percent: 28 - percent_max: 28

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 7 - percent_max: 28

mosterdzaden -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 14

azijn -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 9.33333333333333

specerijen -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7

raapolie -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 4 - percent_max: 28

glucose fructosestroop -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 4 - percent_max: 22

azijn -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 4 - percent_max: 13.3333333333333

Dijonmosterd -> nl:dijonmosterd - percent_min: 4 - percent: 4 - percent_max: 4

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1 - percent_max: 4

mosterdzaden -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 2

azijn -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.33333333333333

zout -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1

gemodificeerd zetmeel -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4

zout -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.3

vrije uitloop ei -> en:free-range-eggs - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 3.3

vrije uitloop eigeel -> en:free-range-egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 3.3

voedingszuur -> en:acid - percent_min: 0 - percent_max: 3.3

azijnzuur -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3

verdikkingsmiddel -> en:thickener - percent_min: 0 - percent_max: 2.90909090909091

xanthaangom -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.66666666666667

conserveermiddel -> en:preservative - percent_min: 0 - percent_max: 2.46153846153846

kaliumsorbaat -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.46153846153846

antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 2.28571428571429

calciumdinatrium-EDTA -> en:e385 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.28571428571429

kleurstof -> en:colour - percent_min: 0 - percent_max: 2.13333333333333

betacaroteen -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.13333333333333

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 16
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 1 / 5 (value: 2, rounded value: 2)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 16, rounded value: 16)

Negative points: 15

Energy: 3 / 10 (value: 1046, rounded value: 1046)

Sugars: 1 / 10 (value: 7.4, rounded value: 7.4)

Saturated fat: 1 / 10 (value: 1.7, rounded value: 1.7)

Sodium: 10 / 10 (value: 1320, rounded value: 1320)

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

Nutritional score: (15 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in high quantity (21%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (1.7%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in moderate quantity (7.4%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (3.3%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (15ml)	Compared to: Sauces
Energy	1,046 kj (250 kcal)	157 kj (37 kcal)	+27%
Fat	21 g	3.15 g	+57%
Saturated fat	1.7 g	0.255 g	-12%
Carbohydrates	11 g	1.65 g	-9%
Sugars	7.4 g	1.11 g	-0%
Fiber	0 g	0 g	-100%
Proteins	2 g	0.3 g	-9%
Salt	3.3 g	0.495 g	+61%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	16 %	16 %

Serving size: 15ml

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Data sources

Product added on July 3, 2020, 1:11:31 PM CEST by markh84
Last edit of product page on February 11, 2022, 9:22:57 AM CET by packbot.
Product page also edited by mmeijer62, moniquemeijer62-gmail-com, openfoodfacts-contributors, roboto-app.

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Mosterdsaus - Remia - 500 ml