Sauce Barbecue

Description

Sauce Barbecue

Barcode: 5425021580389

Certified as: Halal

Ingredients: Ingrdients : Glucose Syrupfrucfose, Vinegar, Tomato Puree, Water, Sauce Caramel (Sugar, Syrup from Plucose eau), Sugar candi, Modified Starch, Salt, nelasse, Dextrose Smoked , cons urs: sorbate from Potassium – Benzoate from Softm,Food Coloring’, Caramel amrrq ‘l’I, Acidifiant’. Acide dtriqueAromadefumi épaissisgnts:FarinedegrainesdO ube – 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). May contain traces ofdes traces from Gluten, Peasson, soj it, Celery, Mustard and sulfites Conserver enfre20 and 300 C. for garder ufi>j0ût ODtimal, tenir frais

Shipped from: France – France

Manufacturer:
Nawhal’s

Available at the following stores:

Weight:

Serving size:

Food Traces:

Number of additives / E-numbers: 4 – e14xx,e150,e202 (Potassium sorbate, the potassium salt of sorbic acid, is commonly used preservative in food with the European food additive number E202. Generally, it is synthetic, vegan and gluten-free), 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)

National Nutrition Category: Fat and Sauces / Dressings and Sauces

Nutrition Facts: