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  3. Dressing, spicy ranch
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Condiments · 0002114002148

Dressing, spicy ranch

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Soya oil52.4%—›
  • Water23.8%—›
  • Sugar1.7%—›
  • Egg yolk1.7%—›
  • Distilled vinegar1.7%—›
  • Contains 2% and less of1.2%—
  • Salt1.2%—›
  • Cultured lowfat buttermilk1.2%—
  • Natural flavouring1.2%—
  • E3381.2%⚠ Low
  • E6211.2%⚠ Moderate
  • Spice1.2%—›
  • E4151.2%—
  • Modified food starch1.2%—›
  • E339ii1.2%—
  • Dehydrated onion1.2%—
  • Dried garlic1.2%—›
  • Paprika1.2%—›
  • E6311.2%⚠ Low
  • E6271.2%⚠ Low
  • E2021.2%—
  • Calcium disodium edta as preservatives1.3%—
  • Sodium phosphates (E339)⚠ Low
Show original label text

Soybean oil, water, sugar, egg yolk, distilled vinegar, contains 2% or less of: salt, cultured lowfat buttermilk, natural flavors, phosphoric acid, monosodium glutamate, spices, xanthan gum, modified food starch, disodium phosphate, dried onion, dried garlic, paprika, disodium inosinate, disodium guanylate, with potassium sorbate and calcium disodium edta as preservatives.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • Phosphoric acidAcidulant (colas); high total phosphate intake linked to bone-mineral and renal concerns in some studies.
  • Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
  • Disodium inosinateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

  1. 01SOYBEAN OILCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03SUGARCompoundNot assessed
  4. 04EGG YOLKCompoundNot assessed
  5. 05ACETIC ACIDActiveNot assessed
  6. 06VINEGARCompoundNot assessed
  7. 07SPICECompoundNot assessed
  8. 08Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  9. 09DRIED GARLICCompoundNot assessed
  10. 10PAPRIKACompoundNot assessed

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