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

เบอร์เกอร์จัมโบ้หมูสไปซี่ - Ezy taste - 127 g

edit Edit the page

เบอร์เกอร์จัมโบ้หมูสไปซี่ - Ezy taste - 127 g

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: 8851351132412 (EAN / EAN-13)

Quantity: 127 g

Packaging: Bag

Brands: Ezy taste

Categories: Sandwiches, Hamburgers

Countries where sold: Thailand

Matching with your preferences

Health

Ingredients

  • icon

    37 ingredients

    : ไส้เบอร์เกอร์ (เนื้อหมู, หอมใหญ่, มันหมู, นม, เครื่องปรุง) 58.3% ขนมปังเบอร์เกอร์ 35.4% ซอสสไปซี่ 4.7% มายองเนส 1.6% ใช้เกลือบริโภคเสริมไอโอดีน วัตถุปรุงรสอาหาร : มอโนโซเดียมแอล-กลูตาเมต, ไดโซเดียม 5 ไรโบนิวคลีโอไตด์, ไกลซีน วัตถุเจือปนอาหาร : INS 1700), INS 262(i), INS-270, INS 300 INS 316, INS 320, INS 321, INS 322, INS 330, INS 385, INS45. INS 4510, INS 471, INS 472e, INS 481i, INS532 INS 575, INS 1420, INS 1442, INS 1450 วัตถุกันเดย: INS 202, INS 211, INS 282 ธรรมชาติ : INS 160a(i), INS 160ci) สีสังเคราะห์ : INS 102 แต่งกลิ่นธรรมชาติ, แต่งกลิ่นสังเคราะห์
    Allergens: Eggs, Fish, Gluten, Milk, Mustard, Nuts, Sesame seeds, Soybeans, Sulphur dioxide and sulphites
    Traces: Milk

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E1420 - Acetylated starch
    • Additive: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

    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

  • E1442 - Hydroxypropyl distarch phosphate

    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    Source: Wikipedia

  • 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.

  • E211 - Sodium benzoate

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Source: Wikipedia

  • 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

  • E316 - Sodium erythorbate

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Source: Wikipedia

  • E320 - Butylated hydroxyanisole (bha)

    Butylated hydroxyanisole: Butylated hydroxyanisole -BHA- is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products. BHA also is commonly used in medicines, such as isotretinoin, lovastatin, and simvastatin, among others.
    Source: Wikipedia

  • E321 - Butylated hydroxytoluene

    Butylated hydroxytoluene: Butylated hydroxytoluene -BHT-, also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids -e.g. fuel, oil- and other materials where free radicals must be controlled.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E575 - Glucono-delta-lactone

    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Lard, 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

    Non-vegetarian

    Non-vegetarian ingredients: Lard

    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!

    : ไส้เบอร์เกอร์ (เนื้อหมู, หอมใหญ่, มันหมู, นม, เครื่องปรุง), ขนมปังเบอร์เกอร์ 35.4% ซอสสไปซี่ 4.7% มายองเนส 1.6% ใช้เกลือบริโภคเสริมไอโอดีน วัตถุปรุงรสอาหาร 58.3% (มอโนโซเดียมแอล-กลูตาเมต), ไดโซเดียม 5 ไรโบนิวคลีโอไตด์, ไกลซีน วัตถุเจือปนอาหาร (e1700), e262i, e270, e300, e316, e320, e321, e322, e330, e385, INS45, e4510, e471, e472e, e481i, e532, e575, e1420, e1442, e1450 วัตถุกันเดย (e202), e211, e282 ธรรมชาติ (e160ai), e160ci) สีสังเคราะห์ (e102 แต่งกลิ่นธรรมชาติ), แต่งกลิ่นสังเคราะห์
    1. ไส้เบอร์เกอร์ -> th:ไส้เบอร์เกอร์
      1. เนื้อหมู -> th:เนื้อหมู
      2. หอมใหญ่ -> th:หอมใหญ่
      3. มันหมู -> en:lard - vegan: no - vegetarian: no - from_palm_oil: maybe - ciqual_food_code: 16520
      4. นม -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
      5. เครื่องปรุง -> th:เครื่องปรุง
    2. ขนมปังเบอร์เกอร์ 35.4% ซอสสไปซี่ 4.7% มายองเนส 1.6% ใช้เกลือบริโภคเสริมไอโอดีน วัตถุปรุงรสอาหาร -> th:ขนมปังเบอร์เกอร์-35-4-ซอสสไปซี่-4-7-มายองเนส-1-6-ใช้เกลือบริโภคเสริมไอโอดีน-วัตถุปรุงรสอาหาร - percent: 58.3
      1. มอโนโซเดียมแอล-กลูตาเมต -> th:มอโนโซเดียมแอล-กลูตาเมต
    3. ไดโซเดียม 5 ไรโบนิวคลีโอไตด์ -> th:ไดโซเดียม-5-ไรโบนิวคลีโอไตด์
    4. ไกลซีน วัตถุเจือปนอาหาร -> th:ไกลซีน-วัตถุเจือปนอาหาร
      1. e1700 -> th:e1700
    5. e262i -> en:e262i - vegan: yes - vegetarian: yes
    6. e270 -> en:e270 - vegan: yes - vegetarian: yes
    7. e300 -> en:e300 - vegan: yes - vegetarian: yes
    8. e316 -> en:e316 - vegan: yes - vegetarian: yes
    9. e320 -> en:e320 - vegan: yes - vegetarian: yes
    10. e321 -> en:e321 - vegan: yes - vegetarian: yes
    11. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
    12. e330 -> en:e330 - vegan: yes - vegetarian: yes
    13. e385 -> en:e385 - vegan: yes - vegetarian: yes
    14. INS45 -> th:ins45
    15. e4510 -> th:e4510
    16. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    17. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    18. e481i -> th:e481i
    19. e532 -> th:e532
    20. e575 -> en:e575 - vegan: yes - vegetarian: yes
    21. e1420 -> en:e1420 - vegan: yes - vegetarian: yes
    22. e1442 -> en:e1442 - vegan: yes - vegetarian: yes
    23. e1450 วัตถุกันเดย -> th:e1450-วัตถุกันเดย
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes
    24. e211 -> en:e211 - vegan: yes - vegetarian: yes
    25. e282 ธรรมชาติ -> th:e282-ธรรมชาติ
      1. e160ai -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    26. e160ci) สีสังเคราะห์ -> th:e160ci-สีสังเคราะห์
      1. e102 แต่งกลิ่นธรรมชาติ -> th:e102-แต่งกลิ่นธรรมชาติ
    27. แต่งกลิ่นสังเคราะห์ -> th:แต่งกลิ่นสังเคราะห์

Nutrition

  • icon

    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: 0

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

    Positive points: 1

    • Proteins: 5 / 5 (value: 11, rounded value: 11)
    • Fiber: 1 / 5 (value: 1.57, rounded value: 1.57)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 13

    • Energy: 3 / 10 (value: 1050, rounded value: 1050)
    • Sugars: 1 / 10 (value: 6.3, rounded value: 6.3)
    • Saturated fat: 3 / 10 (value: 3.94, rounded value: 3.9)
    • Sodium: 6 / 10 (value: 622, rounded value: 622)

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

    Nutritional score: (13 - 1)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (127 g)     		Compared to: Hamburgers
    Energy 1,050 kj
    (252 kcal)     		1,338.88 kj
    (320 kcal)     		+13%
    Fat 11.8 g 15 g +1%
    Saturated fat 3.94 g 5 g +3%
    Trans fat 0 g 0 g -100%
    Cholesterol 19.7 mg 25 mg -32%
    Carbohydrates 24.4 g 31 g +79%
    Sugars 6.3 g 8 g +181%
    Fiber 1.57 g 2 g -18%
    Proteins 11 g 14 g -20%
    Salt 1.56 g 1.975 g +16%
    Vitamin A 0 µg 0 µg (0 % DV) -100%
    Vitamin B1 (Thiamin) 0.189 mg 0.24 mg (20 % DV) -92%
    Vitamin B2 (Riboflavin) 0.134 mg 0.17 mg (10 % DV) -10%
    Calcium 63 mg 80 mg (8 % DV) +15%
    Iron 1.13 mg 1.44 mg (8 % DV) -39%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 127 g

Environment

Packaging

Transportation

Report a problem

Data sources

Product added on by bank-pc
Last edit of product page on by mosssck.

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