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tree nuts - Chris'

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Barcode: 9312726071716 (EAN / EAN-13)

Brands: Chris'

Categories: Condiments, Sauces, Dips

Stores: Woolworths

Countries where sold: Australia

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Health

Ingredients

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    56 ingredients


    cream cheese [milk, cream, milk solids non-fat, salt, vegetable gum (410), food acid (270), starter culture], mayonnaise [water, vinegar, sugar, canola oil, thickener (1442), vegetable gum (415), salt, egg, preservatives (202, 211), com relish (14%) water, sugar, sweet com (15%), celery, onion, thickener (1422), mustard seed, capsicum, food acid (260), salt, spices, preservative (223), natural colour (160a), garlic extract], sweet com (5%), capsicum (3%), canola oil, dijon mustard (food acid (260)], vegetable gum (415), preservatives (202, 211), food acid (330), allergen advice: contains milk , egg, may be present: tree nuts
    Allergens: Celery, Eggs, Milk
    Traces: Nuts

Food processing

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    Ultra processed foods


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

    • Additive: E1422 - Acetylated distarch adipate
    • Additive: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E160a - Carotene
    • Additive: E415 - Xanthan gum
    • Ingredient: Colour
    • Ingredient: Thickener

    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

Additives

  • E1422 - Acetylated distarch adipate


    Acetylated distarch adipate: Acetylated distarch adipate -E1422-, is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.
    Source: Wikipedia
  • E1442 - Hydroxypropyl distarch phosphate


    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    Source: Wikipedia
  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • E202 - Potassium sorbate


    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
  • E211 - Sodium benzoate


    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Source: Wikipedia
  • E223 - Sodium metabisulphite


    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    Source: Wikipedia
  • E260 - Acetic acid


    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia
  • E270 - Lactic acid


    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
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E415 - Xanthan gum


    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

Ingredients analysis

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    Palm oil content unknown


    Unrecognized ingredients: Milk-solids-non-fat, Vegetable-gum, 410, Food-acid, 270, Starter-culture, 1442, Vegetable-gum, 415, 202, 211, Com-relish, Sweet-com, 1422, Capsicum, Food-acid, 260, 223, 160a, Sweet-com, Capsicum, Food-acid, 260, Vegetable-gum, 415, 202, 211, Food-acid, 330

    Some ingredients could not be recognized.

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    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
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    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan


    Non-vegan ingredients: Cream cheese, Milk, Cream, Egg

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

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    Vegetarian status unknown


    Unrecognized ingredients: Milk-solids-non-fat, Vegetable-gum, 410, Food-acid, 270, Starter-culture, 1442, Vegetable-gum, 415, 202, 211, Com-relish, Sweet-com, 1422, Capsicum, Food-acid, 260, 223, 160a, Sweet-com, Capsicum, Food-acid, 260, Vegetable-gum, 415, 202, 211, Food-acid, 330

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    cream cheese (milk, cream, milk solids non-fat, salt, vegetable gum (410), food acid (270), starter culture), mayonnaise (water, vinegar, sugar, canola oil, thickener (1442), vegetable gum (415), salt, egg, preservatives (202, 211), com relish 14%, water, sugar, sweet com 15%, celery, onion, thickener (1422), mustard seed, capsicum, food acid (260), salt, spices, preservative (223), natural colour (160a), garlic extract), sweet com 5%, capsicum 3%, canola oil, dijon mustard, food acid (260), vegetable gum (415), preservatives (202, 211), food acid (330)
    1. cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe
      1. milk -> en:milk - vegan: no - vegetarian: yes
      2. cream -> en:cream - vegan: no - vegetarian: yes
      3. milk solids non-fat -> en:milk-solids-non-fat
      4. salt -> en:salt - vegan: yes - vegetarian: yes
      5. vegetable gum -> en:vegetable-gum
        1. 410 -> en:410
      6. food acid -> en:food-acid
        1. 270 -> en:270
      7. starter culture -> en:starter-culture
    2. mayonnaise -> en:mayonnaise - vegan: ignore - vegetarian: ignore
      1. water -> en:water - vegan: yes - vegetarian: yes
      2. vinegar -> en:vinegar - vegan: yes - vegetarian: yes
      3. sugar -> en:sugar - vegan: yes - vegetarian: yes
      4. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
      5. thickener -> en:thickener
        1. 1442 -> en:1442
      6. vegetable gum -> en:vegetable-gum
        1. 415 -> en:415
      7. salt -> en:salt - vegan: yes - vegetarian: yes
      8. egg -> en:egg - vegan: no - vegetarian: yes
      9. preservatives -> en:preservative
        1. 202 -> en:202
        2. 211 -> en:211
      10. com relish -> en:com-relish - percent: 14
      11. water -> en:water - vegan: yes - vegetarian: yes
      12. sugar -> en:sugar - vegan: yes - vegetarian: yes
      13. sweet com -> en:sweet-com - percent: 15
      14. celery -> en:celery - vegan: yes - vegetarian: yes
      15. onion -> en:onion - vegan: yes - vegetarian: yes
      16. thickener -> en:thickener
        1. 1422 -> en:1422
      17. mustard seed -> en:mustard-seed - vegan: yes - vegetarian: yes
      18. capsicum -> en:capsicum
      19. food acid -> en:food-acid
        1. 260 -> en:260
      20. salt -> en:salt - vegan: yes - vegetarian: yes
      21. spices -> en:spice - vegan: yes - vegetarian: yes
      22. preservative -> en:preservative
        1. 223 -> en:223
      23. natural colour -> en:natural-colours
        1. 160a -> en:160a
      24. garlic extract -> en:garlic-extract - vegan: yes - vegetarian: yes
    3. sweet com -> en:sweet-com - percent: 5
    4. capsicum -> en:capsicum - percent: 3
    5. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    6. dijon mustard -> en:dijon-mustard - vegan: yes - vegetarian: yes
    7. food acid -> en:food-acid
      1. 260 -> en:260
    8. vegetable gum -> en:vegetable-gum
      1. 415 -> en:415
    9. preservatives -> en:preservative
      1. 202 -> en:202
      2. 211 -> en:211
    10. food acid -> en:food-acid
      1. 330 -> en:330

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Dips
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by archanox.
Product page also edited by inf.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.