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Knorr Sauce demi-glace déshydratée 1,05kg jusqu'à 14L - 1050 g

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Knorr Sauce demi-glace déshydratée 1,05kg jusqu'à 14L - 1050 g

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Some of the data for this product has been provided directly by the manufacturer UNILEVER FRANCE RHD.

Barcode: 8712566151219 (EAN / EAN-13)

Common name: Sauce demi-glace déshydratée

Quantity: 1050 g

Packaging: Film, Wrapper

Brands: Knorr

Categories: Condiments, Sauces, Groceries

Labels, certifications, awards: Sustainable farming

Countries where sold: France

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Health

Ingredients

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    28 ingredients

    : Farine de BLÉ, amidon modifié de pomme de terre, graisse de palme, maltodextrine, sel, arômes, extrait de levure, oignon*, colorant (caramel E150c), amidon de pomme de terre, purée de tomates*, sucre, épaississant (gomme de guar), fond de bœuf concentré, épices et aromates (poivre, noix de muscade, laurier, thym*, romarin), correcteur d'acidité (acétate de sodium, lactate de calcium), acidifiants (acide citrique, acide lactique). Peut contenir : œuf, soja, lait, céleri, moutarde. *Ingrédients issus de l'agriculture durable.
    Allergens: Gluten
    Traces: Celery, Eggs, Milk, Mustard, Soybeans

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: E14XX - Modified Starch
    • Additive: E150c - Ammonia caramel
    • Additive: E327 - Calcium lactate
    • Additive: E412 - Guar gum
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Maltodextrin
    • Ingredient: Thickener

    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

  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia

  • E262i - Sodium acetate

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    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

  • E327 - Calcium lactate

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    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.

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm fat
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

    : Farine de BLÉ, amidon modifié de pomme de terre, graisse de palme, maltodextrine, sel, arômes, extrait de levure, oignon, colorant (e150c), amidon de pomme de terre, purée de tomates, sucre, épaississant (gomme de guar), fond de bœuf, épices et aromates (poivre, noix de muscade, laurier, thym, romarin), correcteur d'acidité (acétate de sodium, lactate de calcium), acidifiants (acide citrique, acide lactique)
    1. Farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 5.88235294117647 - percent_max: 100
    2. amidon modifié de pomme de terre -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 50
    3. graisse de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0 - percent_max: 33.3333333333333
    4. maltodextrine -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 20
    6. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    7. extrait de levure -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    8. oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 5
    9. colorant -> en:colour - percent_min: 0 - percent_max: 5
      1. e150c -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    10. amidon de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5
    11. purée de tomates -> en:tomato-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 20170 - percent_min: 0 - percent_max: 5
    12. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5
    13. épaississant -> en:thickener - percent_min: 0 - percent_max: 5
      1. gomme de guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. fond de bœuf -> en:beef-broth - vegan: no - vegetarian: no - ciqual_food_code: 11001 - percent_min: 0 - percent_max: 5
    15. épices et aromates -> en:herbs-and-spices - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      1. poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. noix de muscade -> en:nutmeg-nut - vegan: yes - vegetarian: yes - ciqual_food_code: 11048 - percent_min: 0 - percent_max: 2.5
      3. laurier -> en:bay-leaf - vegan: yes - vegetarian: yes - ciqual_food_code: 11053 - percent_min: 0 - percent_max: 1.66666666666667
      4. thym -> en:thyme - vegan: yes - vegetarian: yes - ciqual_food_code: 11070 - percent_min: 0 - percent_max: 1.25
      5. romarin -> en:rosemary - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    16. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 5
      1. acétate de sodium -> en:e262i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. lactate de calcium -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    17. acidifiants -> en:acid - percent_min: 0 - percent_max: 5
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Prepared
    for 100 g / 100 ml     		Compared to: Sauces
    Energy ? 125 kj
    (30 kcal)
    Fat ? 1.2 g
    Saturated fat ? 0.9 g
    Carbohydrates ? 4.1 g
    Sugars ? 0.5 g
    Fiber ? 0.5 g
    Proteins ? 0.6 g
    Salt ? 0.9 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.414 % ?

Environment

Packaging

Transportation

Threatened species

Other information

Preparation: DOSAGESauce Demi-Glace 75 g 375 g 1050 gEau 1 L 5 L 14 L

Conservation conditions: Bien refermer la boîte après utilisation.

Customer service: UNILEVER France Food Solutions Relation Consommateurs, Unilever France Food Solutions, 20 rue des Deux Gares 92842 Rueil-Malmaison Cedex

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Data sources

The manufacturer UNILEVER FRANCE RHD uses Equadis to automatically transmit data and photos for its products.

Product added on by org-unilever-france-rhd
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Product page also edited by packbot.

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