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

Danes Herb & Garlic Mayo - CDO Foodsphere Inc - 220g

edit I-edit ang page

Danes Herb & Garlic Mayo - CDO Foodsphere Inc - 220g

Ang pahina ng produkto ay hindi kumpleto. Makakatulong ka sa pagkompleto nito sa pamamagitan ng pag-edit at pagdagdag ng higit pang data mula sa mga larawan na mayroon kami, o sa pamamagitan ng pagkuha ng larawan gamit ang app sa Android or iPhone/iPad. Salamat! ×

Barcode: 4800249044287 (EAN / EAN-13)

Kandidad: 220g

Mga tatak: CDO Foodsphere Inc

Mga kategorya: en:Plant-based foods and beverages, en:Plant-based foods, en:Fruits and vegetables based foods, en:Condiments, en:Vegetables based foods, en:Culinary plants, en:Aromatic plants, en:Herbs, en:Sauces, en:Garlic and their products, en:Garlic, en:Mayonnaises

Mga tanda, mga sertipikasyon, mga parangal: Halal

Pinagmulan ng mga sangkap: Pilipinas

Mga bansa kung saan ibinebenta: Pilipinas

Matching with your preferences

Health

Mga Sangkap

  • icon

    16 ingredients

    Wikang Ingles: Vegetable Oil (Soya), Water, Sugar, Vinegar and Lactic Acid, Cornstarch, Flavoring, Modified Food Starch, Egg Yolks, Iodized Salt, Monosodium Glutamate, Xanthan Gum, Spices (Mustard), Garlic, Potassium Sorbate, Calcium Disodium EDTA
    Mga allergen: en:Eggs, en:Mustard, en:Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Sangkap: E415
    • Sangkap: E621 - Betsin
    • Sangkap: 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

Mga sangkap

  • E202

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia (Wikang Ingles)

  • E270

    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 (Wikang Ingles)

  • E415

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia (Wikang Ingles)

  • E621 - Betsin

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia (Wikang Ingles)

Pagsusuri ng sangkap

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

    en: Vegetable Oil, Water, Sugar, Vinegar, Lactic Acid, Cornstarch, Flavoring, Modified Food Starch, Egg Yolks, Iodized Salt, Monosodium Glutamate, Xanthan Gum, Spices, Garlic, Potassium Sorbate, Calcium Disodium EDTA
    1. Vegetable Oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 50 - percent_max: 100
    2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0
    4. Vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0
    5. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    6. Cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0
    7. Flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    8. Modified Food Starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0
    9. Egg Yolks -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 0
    10. Iodized Salt -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
    11. Monosodium Glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    12. Xanthan Gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    13. Spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    14. Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0
    15. Potassium Sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    16. Calcium Disodium EDTA -> en:e385 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

Nutrisyon

  • icon

    Mga katotohanan ng Nutrisyon

    Mga katotohanan ng Nutrisyon As sold
    para sa 100 g / 100 ml     		As sold
    bawat serving (15g)     		Compared to: en:Condiments
    Enerhiya 1,620 kj
    (387 kcal)     		243 kj
    (58 kcal)     		+60%
    Fat 33.3 g 5 g +512%
    Saturated fat 6.67 g 1 g +380%
    Kolesterol 33.3 mg 5 mg
    Carbohydrates 26.7 g 4 g +5%
    Asukal 0 g 0 g -100%
    Fiber 0 g 0 g -100%
    Protina 0 g 0 g -100%
    Asin 0.367 g 0.055 g -54%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Sukat ng serving: 15g

Kapaligiran

Carbon footprint

Balot

Transportation

Report a problem

Data sources

Produkto idinagdag sa sa pamamagitan ng relayable
Huling pag-edit ng pahina ng produkto sa pamamagitan ng relayable.

Kung ang data ay hindi kompleto o mali, maari mong kompletohin o iwasto ito sa pamamagitan ng pag-edit ng pahinang ito.
I-edit ang page