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  3. Caribbean jerk marinade sauce
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Kc Masterpiece, The Clorox Company·0074609054399

Caribbean jerk marinade sauce

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • High fructose corn syrup52%—›
  • Water24%—›
  • Molasses12%—›
  • Soy sauce6%—›
  • Water3%—›
  • Wheat1.5%—›
  • Soya bean0.8%—›
  • Salt0.8%—›
  • Vinegar3%—›
  • Salt1.5%—›
  • Onion0.8%—›
  • Less than 2% of0.4%—
  • Allspice0.4%—›
  • Cinnamon0.2%—›
  • Nutmug<0.1%—
  • Spice<0.1%—›
  • Pineapple puree<0.1%—
  • Tamarind<0.1%—›
  • Anchovy—›
  • Garlic—›
  • Red bell pepper—›
  • Dehydrated onion—
  • E129⚠ High
  • E133⚠ Moderate
  • Sodium benzoate as a preservative—
  • Modified food starch—›
  • E415—
  • E150a—
  • Dried garlic—›
  • Natural flavouring—
  • Ammonia caramel (E150C)⚠ Moderate
Show original label text

High fructose corn syrup, water, molasses, soy sauce (water, wheat, soybeans, salt), vinegar, salt, onion, less than 2% of: allspice, cinnamon, nutmug, spices, pineapple puree, tamarind, anchovy, garlic, dried red bell pepper, dried onion, red 40, blue 1, sodium benzoate as a preservative, modified food starch, xanthan gum, caramel color, dried garlic, natural flavor.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Allura red ACSouthampton Six colour; hyperactivity/attention concern in children.
  • Brilliant blue FCFSynthetic dye; allergic-type reactions reported in sensitive individuals.
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.

Per-ingredient concern · chemical identity, not food safety

  1. 01High Fructose Corn SyrupCompoundNot assessed
  2. 02FRUCTOSECompoundNot assessed
  3. 03CORN SYRUPCompoundNot assessed
  4. 04AQUAHydrationNot assessed
  5. 05MOLASSESCompoundNot assessed
  6. 06BEET MOLASSESCompoundNot assessed
  7. 07Soy sauceCompoundNot assessed
  8. 08ACETIC ACIDActiveNot assessed
  9. 09VINEGARCompoundNot assessed
  10. 10SALTCompoundNot assessed
  11. 11ONIONCompoundNot assessed
  12. 12CINNAMONCompoundNot assessed
  13. 13SPICECompoundNot assessed
  14. 14TAMARINDCompoundNot assessed
  15. 15ANCHOVY PREPARATIONCompoundNot assessed
  16. 16GARLICCompoundNot assessed
  17. 17PIMENTOCompoundNot assessed
  18. 18Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  19. 19DRIED GARLICCompoundNot assessed

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