Mr.No
Mr.No Peynir Salam Baton Sandviç 130 G
Nutrition Score
16 / 100
#28 of 28 in Sandwiches
Origin
Türkiye
- Natural, unprocessed food4Natural, unprocessed food
- Basic food ingredient16Basic food ingredient
- Food component or supplement2Food component or supplement
- Additive or processed ingredient26Additive or processed ingredient
- Ingredient that needs attention3Ingredient that needs attention
- Origin: Türkiye
Besin AI summary
A plain-language summary of this product's ingredients is available in Besin App.
Nutrition facts
Per 100 g- Energy
- 225 kcal / 942 kJ
- Fat
- 8.2 g
- Saturated fat
- 3.6 g
- Carbohydrate
- 27 g
- Sugars
- 5.4 g
- Fibre
- —
- Protein
- 9.7 g
- Salt
- 1.2 g
Ingredients
51 ingredientsWheat flour
What is this ingredient?
A grain- or flour-based food ingredient.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Sugar
What is this ingredient?
Refined sucrose used as a sweetener.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Fructose-glucose syrup
What is this ingredient?
Glucose-fructose syrup is a liquid sweetener made by breaking down starch (usually from maize) with enzymes (a natural substance that brings about a specific change in food) and converting part of the glucose into fructose. It is used in biscuits, cakes, drinks and confectionery to sweeten and retain moisture. It raises blood sugar quickly, so it should be treated like sugar. Eating a lot of it increases sugar intake.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Yeast
What is this ingredient?
An ingredient based on microorganisms or cultures.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Sunflower oil
What is this ingredient?
A plant- or animal-based fat.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Gluten
What is this ingredient?
A grain- or flour-based food ingredient.
Ingredient class: 3
Food component or supplement
Components without an E number, made by juicing, drying or extracting fruit, vegetables or plants. Even when they add colour or flavour, they are food rather than additives. Vitamins and minerals added to raise the nutritional value belong here too. For example vanilla extract, beetroot juice concentrate, black carrot extract, spirulina, dietary fibre, gelatine, vitamin C, vitamin D and iron.
Salt
What is this ingredient?
Refined salt.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Calcium propionate
E282What is this ingredient?
Calcium propionate (E282) is a preservative and the calcium salt of propionic acid. It is used in bread, sandwich bread, cakes and other baked goods to extend shelf life by slowing the growth of mould. It is made by reacting propionic acid with calcium hydroxide. It contains calcium; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Sorbic acid
E200What is this ingredient?
Sorbic acid (E200) is a preservative that extends shelf life by slowing the growth of moulds and yeasts. It is used in cakes, bread, cheese, sauces, fruit fillings and drinks. It was first found in rowan berries; today it is made by chemical synthesis. It adds no nutritional value; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
- Read the E471 guide →
Mono-and diglycerides of fatty acids
E471What is this ingredient?
Mono- and diglycerides of fatty acids (E471) are an emulsifier that helps fat and water mix and are among the most widely used emulsifiers in food. They are used in bread, cakes, biscuits, ice cream, margarine and chocolate products to keep the texture soft, slow down staling and stop fat from separating. They are made by reacting fats with glycerol at high temperature; they can come from vegetable or animal fats, and if the label does not state the source it cannot be told which was used. It is digested in the body like fats; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Sodium stearoyl-2-lactylate
E481What is this ingredient?
Sodium stearoyl-2-lactylate (E481) is an emulsifier (a substance that helps fat and water mix) that strengthens and softens dough. It is used in bread, biscuits, cakes and ready-made doughs to increase volume, keep the crumb soft and slow down staling, and also in coffee creamers. It is made by esterifying stearic acid with lactic acid and converting it into its sodium salt. It is digested in the body like fats; no adverse effects are known at the amounts used in food. Although the name includes “lactylate”, it contains no milk; lactic acid is usually obtained by fermenting sugars.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E472eWhat is this ingredient?
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E472e) are an emulsifier (a substance that helps fat and water mix) that strengthens dough. They are used in bread, soft rolls, crackers, biscuits and ready-made doughs to support the gluten structure, increase volume and give a more even crumb. They are made by esterifying mono- and diglycerides with tartaric acid and acetic anhydride; they can come from vegetable or animal fats. It is digested in the body like fats; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
- Read the E300 guide →
Ascorbic acid
E300What is this ingredient?
Ascorbic acid (E300), also known as vitamin C, is used in food as an antioxidant. It is used in fruit juices, meat products, crisps, dried vegetables and baked goods to prevent changes in colour and flavour, and in dough as a flour treatment agent; it is also added to some products as a source of vitamin C. Industrially, it is made from glucose by fermentation (a natural process using microbes such as yeast or bacteria) and chemical processing. As it is vitamin C, it is a source of the vitamin; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Chicken meat and fat
What is this ingredient?
A mixture of chicken meat and chicken fat.
Ingredient class: 1
Natural, unprocessed food
Foods as they come from nature, or only washed, dried, frozen or ground. Nothing such as salt, sugar or oil has been added. For example fruit, vegetables, pulses, raw nuts, oats, meat, milk and eggs.
Show all ingredients (51)
Mechanically Separated Chicken Meat
What is this ingredient?
Chicken meat obtained by mechanical separation.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Starch
What is this ingredient?
A grain- or flour-based food ingredient.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Cellulose
E460What is this ingredient?
Cellulose (E460) is an insoluble type of fibre that makes up plant cell walls. It is used in grated cheese, spice mixes and convenience foods to prevent caking, in low-calorie products to add bulk and in fillings to thicken them; its finely powdered form is known as microcrystalline cellulose. It is obtained by purifying wood pulp or cotton fibres. It passes through the gut undigested and provides no energy; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Soy protein
What is this ingredient?
An isolated protein derived from soybeans.
Ingredient class: 3
Food component or supplement
Components without an E number, made by juicing, drying or extracting fruit, vegetables or plants. Even when they add colour or flavour, they are food rather than additives. Vitamins and minerals added to raise the nutritional value belong here too. For example vanilla extract, beetroot juice concentrate, black carrot extract, spirulina, dietary fibre, gelatine, vitamin C, vitamin D and iron.
Spice blend
What is this ingredient?
A blend of spices used to add flavour to food.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Sodium acetate
E262What is this ingredient?
Sodium acetates (E262) are the sodium salts of acetic acid, the main component of vinegar; the group includes sodium acetate and sodium diacetate. They are used in crisp seasonings, meat products, sauces and baked goods to give a vinegary sour taste, regulate acidity and slow the growth of moulds and bacteria. They are made by neutralising acetic acid with sodium hydroxide or sodium carbonate. As it contains sodium, it can add to salt intake in large amounts; apart from this, no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Sodium lactate
E325What is this ingredient?
Sodium lactate (E325) is the sodium salt of lactic acid. It is used in meat products to slow bacterial growth and retain moisture, and in confectionery to regulate acidity. It is made by neutralising lactic acid, obtained by fermenting sugars, with sodium hydroxide. As it contains sodium, it can add to salt intake in large amounts; apart from this, no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Sodium nitrite
E250What is this ingredient?
Sodium nitrite is used in processed meats such as sucuk, salami, sausages and pastırma to stop harmful bacteria from growing, especially the bacterium that causes deadly food poisoning (botulism), and to give the meat its pinkish-red colour. It is made synthetically in the laboratory. Nitrites can turn into substances called nitrosamines in the stomach or when meat is cooked at high temperatures; some nitrosamines are known to cause cancer in animal studies. The International Agency for Research on Cancer, part of the World Health Organization, classifies nitrite and nitrate taken in under these conditions as probably carcinogenic to humans, and in 2015 it classified processed meat as carcinogenic, based on studies linking its consumption to bowel cancer. For this reason, in 2023 the European Union lowered the permitted amounts of nitrites and nitrates in meat, fish and cheese products.
Ingredient class: 5
Ingredient that needs attention
Ingredients that call for attention because of an official assessment or a scientific study. An ingredient needs a concrete reason to be placed here: being classified as a possible carcinogen, being banned in some countries or restricted by food authorities, carrying a mandatory health warning, or being an allergen. Being natural or synthetic does not decide it on its own. For example aspartame, sulphites, nitrites, titanium dioxide, tartrazine, smoke flavourings and partially hydrogenated fats.
- Read the E450 guide →
Sodium acid pyrophosphate
E450(i)What is this ingredient?
Diphosphates (E450) are a group of salts made from phosphoric acid, including disodium diphosphate (sodium acid pyrophosphate) and tetrasodium diphosphate. They are used in biscuits, cakes and ready-made doughs to react with bicarbonate and make the dough rise, in sausages and meat products to help retain water and control texture, and in processed cheese to keep it smooth. They are made by reacting phosphoric acid with sodium, potassium or calcium compounds. It is a source of phosphate; phosphates are among the substances people with kidney disease need to limit, and high intake from phosphate additives is under discussion. Those that contain sodium also add to salt intake.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Konjac
E425What is this ingredient?
Konjac (E425) is a type of fibre (glucomannan) obtained from the tuber of the konjac plant, which grows in Asia, and it holds water very strongly. It is used as a thickener and gelling agent in meat products, low-calorie pasta-style products, jellies and desserts. It is obtained by drying the tuber and grinding it into flour. It is a water-soluble type of fibre that provides very little energy. Because it forms a firm gel that does not dissolve easily in the mouth, it is not permitted in mini jelly confectionery cups in the European Union.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
- Read the E412 guide →
Guar gum
E412What is this ingredient?
Guar gum (E412) is a thickener and stabiliser (a substance that keeps the texture stable) obtained from the seeds of the guar plant. It is used in cake fillings, sauces, ice cream, dairy products and plant-based drinks to thicken them and stop ingredients from separating. It is made by separating and grinding the inner part (endosperm) of guar seeds, which belong to the legume family. It is a water-soluble type of fibre; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
- Read the E415 guide →
Xanthan gum
E415What is this ingredient?
Xanthan gum (E415) is a thickener and stabiliser (a substance that keeps the texture stable) made by fermenting sugars with a type of bacterium. It is used in sauces, salad dressings, gluten-free baked goods, drinks and ice cream to add body and stop ingredients from separating. After fermentation (a natural process using microbes such as yeast or bacteria) it is precipitated with alcohol and dried into a powder. It is a water-soluble type of fibre; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Fermented rice
What is this ingredient?
Rice that has undergone fermentation.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Artificial Smoke Flavouring
What is this ingredient?
Smoke flavouring is used to give food the taste and smell of food smoked over a wood fire. It is used in smoked meat and fish products, cheeses, crisps, nuts and sauces. It is made by condensing the smoke from burning wood and turning it into a liquid or powder. In 2023 the European Food Safety Authority could not rule out a risk of damage to genetic material for any of the smoke flavourings it assessed, and the European Union decided to phase them out for this reason. Traditional smoking with real wood smoke is not affected by this decision.
Ingredient class: 5
Ingredient that needs attention
Ingredients that call for attention because of an official assessment or a scientific study. An ingredient needs a concrete reason to be placed here: being classified as a possible carcinogen, being banned in some countries or restricted by food authorities, carrying a mandatory health warning, or being an allergen. Being natural or synthetic does not decide it on its own. For example aspartame, sulphites, nitrites, titanium dioxide, tartrazine, smoke flavourings and partially hydrogenated fats.
Carmine
E120What is this ingredient?
Carmine (E120) is a red colour made up of carminic acid and its salts. It is used in confectionery, sugar-coated sweets, chewing gum, sugar paste, cured meat products and drinks to give a red-pink colour. Because it is obtained by drying and extracting cochineal insects that live on cacti, it is not suitable for vegetarian or vegan diets. As it comes from an insect, vegetarians and vegans may want to note it on the label; in rare cases it has been reported to cause allergic reactions in some people.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Paprika extract, capsanthin, capsorubin
E160cWhat is this ingredient?
Paprika extract (E160c) is an orange-red colour obtained from red peppers; its colour comes mainly from pigments called capsanthin and capsorubin. It is used in crisps, seasonings, sauces, cured meat products and confectionery to add colour. It is obtained as an oily extract (oleoresin) by extracting dried red peppers with solvents. It adds no nutritional value; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Cow's milk
What is this ingredient?
Milk obtained from cows.
Ingredient class: 1
Natural, unprocessed food
Foods as they come from nature, or only washed, dried, frozen or ground. Nothing such as salt, sugar or oil has been added. For example fruit, vegetables, pulses, raw nuts, oats, meat, milk and eggs.
Rennet
What is this ingredient?
An enzyme or enzyme mixture used to coagulate milk in cheese production.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Cheese culture
What is this ingredient?
A microbial culture used in cheese production.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Calcium chloride
E509What is this ingredient?
Calcium chloride (E509) is a mineral salt used as a firming agent and stabiliser (a substance that keeps the texture stable). It is used in cheesemaking to help milk curdle, in canned vegetables and fruit to keep them firm, in cake fillings to strengthen gel structure and in some drinks to adjust mineral content. It is obtained by reacting limestone with hydrochloric acid or as a by-product of soda production. It is a source of calcium; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
- Read the E160a guide →
Carotenes
E160aWhat is this ingredient?
Carotenes (E160a), mainly beta-carotene, are yellow-orange pigments found naturally in orange vegetables such as carrots, and they are used as a colour. They are added to biscuits, margarine, cheese, ice cream, drinks and confectionery to give a yellow-orange colour, and the body can convert them into vitamin A. They are made by chemical synthesis, by fermentation (a natural process using microbes such as yeast or bacteria) with certain fungi and algae, or by extraction from plant sources such as carrots and palm oil. It can be converted into vitamin A in the body; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
- Read the E452 guide →
Polyphosphates
E452What is this ingredient?
Polyphosphates (E452) are a group of salts made of many phosphate units linked in a chain, the most common being sodium polyphosphate. They are used as emulsifying salts (a salt that stops fat separating in processed cheese) in processed and cream cheeses to keep them smooth, and in meat and chicken products to help retain water and control texture. They are made by reacting phosphoric acid with sodium, potassium or calcium compounds and heating the result to a high temperature. It is a source of phosphate; phosphates are among the substances people with kidney disease need to limit, and high intake from phosphate additives is under discussion. Those that contain sodium also add to salt intake.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
- Read the E331 guide →
Sodium citrates
E331What is this ingredient?
Sodium citrates (E331) are the sodium salts of citric acid; the group includes monosodium, disodium and trisodium citrate. They are used in confectionery, drinks, processed cheese, meat products and desserts to regulate acidity, soften sourness and maintain texture. They are made by neutralising citric acid with sodium hydroxide or sodium carbonate. It adds no nutritional value; as it contains sodium it can add slightly to salt intake in very large amounts, but no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Potassium phosphates
E340What is this ingredient?
Potassium phosphates (E340) are the potassium salts of phosphoric acid. They are used in plant-based drinks, sports drinks, puddings and coffee creamers to regulate acidity, stop proteins from clumping and maintain texture, and in some products as a mineral source. They are made by neutralising phosphoric acid with potassium hydroxide. It contains phosphate; phosphate is among the substances that people with kidney disease need to limit, and high intake from phosphate additives is a matter of debate. It also contains potassium.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
- Read the E407 guide →
Carrageenan
E407What is this ingredient?
Carrageenan (E407) is a thickener, gelling agent and stabiliser (a substance that keeps the texture stable) obtained from red seaweeds. It is used in milk drinks, puddings, ice cream, cream, processed meat products and plant-based milks to control texture and stop ingredients from separating. It is made by extracting seaweed with hot water or alkaline solutions and purifying it. The carrageenan used in food is a different substance from degraded carrageenan (poligeenan), which is mentioned in some studies and is not permitted as a food additive. It adds no nutritional value; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Canola oil
What is this ingredient?
A plant- or animal-based fat.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Vinegar
What is this ingredient?
An acidic food ingredient produced by fermentation.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Hardal
What is this ingredient?
An ingredient used to add flavour or aroma.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Egg
What is this ingredient?
A minimally processed egg used as a protein source.
Ingredient class: 1
Natural, unprocessed food
Foods as they come from nature, or only washed, dried, frozen or ground. Nothing such as salt, sugar or oil has been added. For example fruit, vegetables, pulses, raw nuts, oats, meat, milk and eggs.
- Read the E202 guide →
Potassium sorbate
E202What is this ingredient?
Potassium sorbate (E202) is a preservative and the easily water-soluble potassium salt of sorbic acid. It is used in cakes, bread, cheese, sauces, jams, fruit fillings and drinks to extend shelf life by slowing the growth of moulds and yeasts. It is made by reacting sorbic acid with potassium hydroxide. It adds no nutritional value; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
- Read the E211 guide →
Sodium benzoate
E211What is this ingredient?
Sodium benzoate is a preservative that stops the growth of moulds, yeasts and bacteria. It is mostly used in soft and flavoured drinks, sauces, pickles and ready-made salads, margarine and jams. It is made synthetically by combining benzoic acid with sodium. In its 2016 re-evaluation, the European Food Safety Authority found that the acceptable daily intake (5 mg per kilogram of body weight) can be exceeded in young children who regularly drink flavoured drinks. In drinks that also contain vitamin C (ascorbic acid), small amounts of benzene can form under heat and light; in 2006 testing the US Food and Drug Administration found benzene in some drinks, and manufacturers changed their recipes. In addition, a 2007 study in the United Kingdom found that mixtures of sodium benzoate with certain artificial colours increased hyperactivity in children.
Ingredient class: 5
Ingredient that needs attention
Ingredients that call for attention because of an official assessment or a scientific study. An ingredient needs a concrete reason to be placed here: being classified as a possible carcinogen, being banned in some countries or restricted by food authorities, carrying a mandatory health warning, or being an allergen. Being natural or synthetic does not decide it on its own. For example aspartame, sulphites, nitrites, titanium dioxide, tartrazine, smoke flavourings and partially hydrogenated fats.
Flavouring
What is this ingredient?
A flavouring is a preparation added to give food a particular taste and smell. It is used in confectionery, drinks, dairy products, snacks and baked goods. As its type is not stated on the label, it may be of natural or artificial origin; flavourings are made by extraction from plant or animal sources, by fermentation (a natural process using microbes such as yeast or bacteria) or by chemical synthesis. It adds no nutritional value; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Calcium disodium ethylenediaminetetraacetate
E385What is this ingredient?
Calcium disodium EDTA is a preservative that binds metal ions in food and so delays changes in colour and flavour. It is used in products such as mayonnaise, salad dressings, margarine and canned vegetables. It is made synthetically in the laboratory. The European Food Safety Authority is re-evaluating this additive and has asked manufacturers for additional safety data to complete its assessment. We will review this ingredient's group once the evaluation is concluded.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Potato
What is this ingredient?
A fruit-, vegetable- or fibre-based ingredient.
Ingredient class: 1
Natural, unprocessed food
Foods as they come from nature, or only washed, dried, frozen or ground. Nothing such as salt, sugar or oil has been added. For example fruit, vegetables, pulses, raw nuts, oats, meat, milk and eggs.
Lemon juice
What is this ingredient?
A fruit-, vegetable- or fibre-based ingredient.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Hydrochloric acid
E507What is this ingredient?
Hydrochloric acid (E507) is a strong acid that is used in food in very small amounts as an acidity regulator. It is used in ketchup, mayonnaise and sauces to adjust the pH, and in making products such as glucose syrup to break down starch; it reacts with other ingredients in the food to form chloride salts. It is also the main component of stomach acid, which helps digestion; industrially, it is made by combining hydrogen and chlorine. It adds no nutritional value; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Spices
What is this ingredient?
Dried or ground plant-based seasonings.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Higher-scoring products in Sandwiches
Information is compiled from the product packaging. If you spot a mistake, let us know. How is the Nutrition Score calculated?