Sauce hollandaise

€2,66

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8712100491818

Description

Sauce hollandaise
Barcode: 8712100491818

Certified as:

Ingredients: Ingredients: Water, huiles végétales (soja, Maize), BEURRE (5%), Modified Starch, Flour from Riz, vin blanc, Sugar, jaune d’OEUF Powder (0,8%), Salt, Emulsifier (E472e), Juice from Lemon Concentrate, Vinegar from vin blanc, Thickeners (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) and gomme guar), Stabilizer (diphosphate tétrasodique), curcuma, Onions Powder, Extract from Yeast, Aromas (dont Milk, SOJA, ORGE), Extract from vin blanc, Extract Naturel from Paprika, Extract Naturel from Muscade, Extract Naturel from Poivre.

Shipped from: France – France

Manufacturer:
Knorr

Available at the following stores: Metro

Weight: 1 l

Serving size:

Food Traces: BEURRE, Egg, Milk, SOJA, ORGE

Number of additives / E-numbers: 5 – e14xx,e412,e415,e450 (Sodium pyrophosphate or E450 (a) is food additive. It is used in the food industry as an emulsifier, pH buffering agent and thickener. This product is very alkaline and should be handled with care. Sodium acid pyrophosphate (SAPP), or disodium dihydrogen pyrophosphate, its food grade is commonly used with sodium bicarbonate as leavening agent in bakery products; also, it maintains the color in processed potatoes and also prevents struvite crystal in canned Seafood. The European food additive number for it is E450(i). Generally, it is vegan and gluten free. SAPP can be used to replace sulfur dioxide, sulfites and bisulfites to maintain the appearance and texture of cooked potato products. The application of SAPP reduces the dark color from after-cooking darkening in cooked and processed potato products, such as in oil-blanched french fries and potato salad),e450iii,e472e

National Nutrition Category: Fat and Sauces / Dressings and Sauces