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Pork Hot Links Cheesy BBQ - Three Aussie Farmers - 500 g

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Pork Hot Links Cheesy BBQ - Three Aussie Farmers - 500 g

Barcode: 9342580000584 (EAN / EAN-13)

Quantity: 500 g

Packaging: Plastic

Brands: Three Aussie Farmers

Categories: Meats and their products, Meats, Prepared meats, Sausages, Pork sausages

Labels, certifications, awards: Health Star Rating, Health Star Rating 2

Origin of ingredients: Australia

Countries where sold: Australia

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Health

Ingredients

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    44 ingredients

    Pork (72%), Water, Processed Cheese (8%) (Water, Modified Potato Starch (1404, 1420), Cheese (Milk, Salt, Starter Culture, Rennet), Butter, Milk Solids, Milk Protein, Salt, Yeast Extract, Emulsifiers (339, 450, 452), Acidity Regulator (330), Colour (160a), Anticaking Agent (460), Preservative (200). Rice Flour, Salt, Spices, Sugar, Tomato Powder (0.4%), Acidity Regulator (451), Yeast Extract, Garlic (0.2%), Potato Fibre, Preservative (223). Natural Onion Flavour, Spice Extracts. Edible Collagen Casings. CONTAINS: Milk, Sulphites. May contain traces of Gluten.
    Allergens: Milk, Pork, Sulphur dioxide and sulphites
    Traces: Gluten

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: E160a - Carotene
    • Additive: E450 - Diphosphates
    • Additive: E451 - Triphosphates
    • Additive: E452 - Polyphosphates
    • Additive: E460 - Cellulose
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Milk proteins

    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

  • 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

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    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

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E339 - Sodium phosphates

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E451 - Triphosphates

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: Processed-cheese, 1404, 1420, 339, 450, 452, 330, 160a, 460, 200, 451, 223, Edible-collagen-casings

    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!

  • icon

    Non-vegan

    Non-vegan ingredients: Pork, Cheese, Milk, Butter, Milk solids, Milk proteins

    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!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Pork

    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.
  • icon

    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!

    : Pork 72%, Water, Processed Cheese 8%, Water, Modified Potato Starch (1404, 1420), Cheese (Milk, Salt, Starter Culture, Rennet), Butter, Milk Solids, Milk Protein, Salt, Yeast Extract, Emulsifiers (339, 450, 452), Acidity Regulator (330), Colour (160a), Anticaking Agent (460), Preservative (200), Rice Flour, Salt, Spices, Sugar, Tomato 0.4%, Acidity Regulator (451), Yeast Extract, Garlic 0.2%, Potato Fibre, Preservative (223), Natural Onion Flavour, Spice Extracts, Edible Collagen Casings
    1. Pork -> en:pork - vegan: no - vegetarian: no - percent_min: 72 - percent: 72 - percent_max: 72
    2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 8 - percent_max: 12.2
    3. Processed Cheese -> en:processed-cheese - percent_min: 8 - percent: 8 - percent_max: 8
    4. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.4 - percent_max: 4.6
    5. Modified Potato Starch -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0.4 - percent_max: 4.59999999999999
      1. 1404 -> en:1404 - percent_min: 0.2 - percent_max: 4.59999999999999
      2. 1420 -> en:1420 - percent_min: 0 - percent_max: 2.3
    6. Cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0.4 - percent_max: 4.59999999999999
      1. Milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 4.59999999999999
      2. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.53
      3. Starter Culture -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.53
      4. Rennet -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.15
    7. Butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0.4 - percent_max: 3.76
    8. Milk Solids -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0.4 - percent_max: 3.06666666666666
    9. Milk Protein -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0.4 - percent_max: 2.57142857142857
    10. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0.4 - percent_max: 1.53
    11. Yeast Extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent_max: 1.53
    12. Emulsifiers -> en:emulsifier - percent_min: 0.4 - percent_max: 1.53
      1. 339 -> en:339 - percent_min: 0.133333333333333 - percent_max: 1.53
      2. 450 -> en:450 - percent_min: 0 - percent_max: 0.765
      3. 452 -> en:452 - percent_min: 0 - percent_max: 0.51
    13. Acidity Regulator -> en:acidity-regulator - percent_min: 0.4 - percent_max: 1.53
      1. 330 -> en:330 - percent_min: 0.4 - percent_max: 1.53
    14. Colour -> en:colour - percent_min: 0.4 - percent_max: 1.33333333333333
      1. 160a -> en:160a - percent_min: 0.4 - percent_max: 1.33333333333333
    15. Anticaking Agent -> en:anti-caking-agent - percent_min: 0.4 - percent_max: 1.2
      1. 460 -> en:460 - percent_min: 0.4 - percent_max: 1.2
    16. Preservative -> en:preservative - percent_min: 0.4 - percent_max: 1.08571428571428
      1. 200 -> en:200 - percent_min: 0.4 - percent_max: 1.08571428571428
    17. Rice Flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0.4 - percent_max: 1.08571428571428
    18. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0.4 - percent_max: 0.899999999999995
    19. Spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent_max: 0.899999999999995
    20. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.4 - percent_max: 0.8
    21. Tomato -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0.4 - percent: 0.4 - percent_max: 0.4
    22. Acidity Regulator -> en:acidity-regulator - percent_min: 0.2 - percent_max: 0.4
      1. 451 -> en:451 - percent_min: 0.2 - percent_max: 0.4
    23. Yeast Extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 0.4
    24. Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0.2 - percent: 0.2 - percent_max: 0.2
    25. Potato Fibre -> en:potato-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    26. Preservative -> en:preservative - percent_min: 0 - percent_max: 0.2
      1. 223 -> en:223 - percent_min: 0 - percent_max: 0.2
    27. Natural Onion Flavour -> en:natural-onion-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2
    28. Spice Extracts -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    29. Edible Collagen Casings -> en:edible-collagen-casings - percent_min: 0 - percent_max: 0.2

Nutrition

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    Nutrient levels

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      Sugars in low quantity (0.8%)

      What you need to know
      • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

      Recommendation: Limit the consumption of sugar and sugary drinks
      • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
      • Choose products with lower sugar content and reduce the consumption of products with added sugars.
    • icon

      Salt in high quantity (1.53%)

      What you need to know
      • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
      • Many people who have high blood pressure do not know it, as there are often no symptoms.
      • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

      Recommendation: Limit the consumption of salt and salted food
      • Reduce the quantity of salt used when cooking, and don't salt again at the table.
      • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (84g)     		Compared to: Pork sausages
    Fat 15.5 g 13 g
    Saturated fat ? ?
    Carbohydrates 4 g 3.36 g
    Sugars 0.8 g 0.672 g
    Fiber ? ?
    Proteins 14.5 g 12.2 g
    Salt 1.53 g 1.29 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.2 % 0.2 %
Serving size: 84g

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Data sources

Product added on by trolley
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by openfoodfacts-contributors, packbot.

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