Sauce Curry

Description

Sauce Curry

Barcode: 7613269255376

Certified as:

Ingredients: Water, Sunflower Oil, Juice from Tomato à partir from Concentrate, Cream 6%, purée from Bananas ( with antioxydant: Ascorbic Acid), Milk from Coco Powder ( with Maltodextrine), Starch from Maize modifié, pulpe from Mango, Curry 1,5%, Salt, Sugar, Bouillon from Vegetables, Extract from Yeast, Extracts d’éplces, Emulsifier: E472e, protélne from Milk (contains du Lactose), Thickener: Xanthan Gum (A popular food additive E415 (For most people, the Only potential negative side effect of xanthan gum E415 appears to be an upset stomach. Many animal studies have found that large doses can increase the frequency of stools and cause soft stools) that’s commonly added to foods as thickener or stabilizer. It’s created when sugar is Fermented by type of bacteria called Xanthomonas campestris (Xanthomonas campestris is bacterium that causes variety of plant diseases, including Black rot in cruciferous Vegetables and bacterial wilt of turfgrass) when sugar is Fermented , it creates broth or goo-like substance), Spices.

Shipped from: Switzerland

Manufacturer:
Bon Chef

Available at the following stores:

Weight:

Serving size:

Food Traces: /

Number of additives / E-numbers: 2 – e415 (Xanthan gum, high-molecular-weight Extracellular polysaccharide widely used as thickener, emulsifier and stabilizer in food with the European food additive number E415. It is different from other polysaccharide gums (same with gellan gum) as made from bacterial fermentation while others are Extracted from or parts of plant. Commercial Xanthan gum is produced by fermentation of carbohydrate source (mainly from corn starch) with strains of Xanthomonas campestris (a naturally occurring bacterium can be found on the leaf surfaces of green vegetables), then purified with ethanol or isopropanol. The final product is manufactured to salt (sodium, potassium or calcium),e472e

National Nutrition Category: Fat and Sauces / Dressings and Sauces

Nutrition Facts: