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Oyster Sauce - Ong's - 255 g

Oyster Sauce - Ong's - 255 g

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Barcode: 8888209180011 (EAN / EAN-13)

Common name: Oyster Sauce

Quantity: 255 g

Packaging: Glass, Bottle

Brands: Ong's

Categories: Condiments, Sauces, Oyster sauces, Groceries

Labels, certifications, awards: HACCP, Halal, Tasty Singapore

Manufacturing or processing places: Singapour

Stores: Eurasie Bordeaux

Countries where sold: France

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Health

Ingredients

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    20 ingredients


    water (49,3%), sugar (21,2%), oyster extract (9,5% : oyster, salt, water), soy bean extract (5,8% : water, soy beans, salt, wheat flour), salt (3,7%), modified starch e1422, wheat flour, yeast extract, colour e150c, acidity regulator e270
    Allergens: Gluten, Molluscs
    Traces: Gluten

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: E1422 - Acetylated distarch adipate
    • Additive: E14XX - Modified Starch
    • Additive: E150c - Ammonia caramel
    • Ingredient: Colour

    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

  • E1422 - Acetylated distarch adipate


    Acetylated distarch adipate: Acetylated distarch adipate -E1422-, is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.
    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

Ingredients analysis

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


    water 49.3%, sugar 21.2%, oyster 9.5% (oyster, salt, water), soy bean 5.8% (water, soy beans, salt, wheat flour), salt 3.7%, modified starch (e1422), wheat flour, yeast extract, colour (e150c), acidity regulator (e270)
    1. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 49.3 - percent: 49.3 - percent_max: 49.3
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 21.2 - percent: 21.2 - percent_max: 21.2
    3. oyster -> en:oyster - vegan: no - vegetarian: no - percent_min: 9.5 - percent: 9.5 - percent_max: 9.5
      1. oyster -> en:oyster - vegan: no - vegetarian: no - percent_min: 3.16666666666667 - percent_max: 9.5
      2. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.75
      3. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.16666666666667
    4. soy bean -> en:soya-bean - vegan: yes - vegetarian: yes - percent_min: 5.8 - percent: 5.8 - percent_max: 5.8
      1. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 1.45 - percent_max: 5.8
      2. soy beans -> en:soya-bean - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.93333333333333
      4. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.45
    5. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 3.7 - percent: 3.7 - percent_max: 3.7
    6. modified starch -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 2.1 - percent_max: 3.7
      1. e1422 -> en:e1422 - vegan: yes - vegetarian: yes - percent_min: 2.1 - percent_max: 3.7
    7. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 1.7 - percent_max: 3.58
    8. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 1.07333333333333 - percent_max: 2.7
    9. colour -> en:colour - percent_min: 0.259999999999998 - percent_max: 2.16095238095238
      1. e150c -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0.259999999999998 - percent_max: 2.16095238095238
    10. acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 1.85833333333333
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85833333333333

Nutrition

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    Sugars in high quantity (19%)


    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.
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    Salt in high quantity (9.2%)


    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.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (18 g)
    Compared to: Oyster sauces
    Energy 490 kj
    (117 kcal)
    88.2 kj
    (21 kcal)
    +13%
    Fat 0.1 g 0.018 g -34%
    Saturated fat ? ?
    Carbohydrates 26.9 g 4.84 g +22%
    Sugars 19 g 3.42 g +17%
    Fiber ? ?
    Proteins 2.6 g 0.468 g +58%
    Salt 9.2 g 1.66 g +5%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 18 g

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Transportation

Data sources

Product added on by karmastation
Last edit of product page on by packbot.
Product page also edited by inf.

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