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chucken salad

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Barcode: 0237719015029 (EAN / EAN-13) 237719015029 (UPC / UPC-A)

Countries where sold: United States

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Health

Ingredients

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    59 ingredients

    rotisserie chicken ichicken breast meat, hater, salt, sodium phosphate, modified food starch (potato, tapioca), potato dextrin, carrageenan, sugar, dextrose, spice extractivesi, dressing isoybean oil, sour cream [milk,cream, nonfat dry milk, modified corn starch, sodium tripolyphosate, guar gum, calcium sulfate, carrageenan, mono - , diglycerides, potassium chloride, locust bean gum, potassium sorbate (preservative), hater, egg yolks, hhole egg, contains 2% or less of the following: salt, vinegar, spice, sugar lactic acid, parsley, modified corn starch, sodium ben2oate , potassium sorbate (preseruatives), xanthan gum, lemon juice concentrate, calcium disodium edta, watural flauori, celery, onions, vi negar, contains: milk, sov, egg, made in a facility that processes wheat, sov, peanuts, egg, treenuts, milk,fish, shellfish , crustacean
    Allergens: Celery, Crustaceans, Eggs, Fish, Milk, Nuts, Peanuts

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: E1400 - Dextrin
    • Additive: E407 - Carrageenan
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Ingredient: Dextrose
    • Ingredient: Glucose

    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

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • 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

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: Rotisserie-chicken-ichicken-breast-meat, Hater, Spice-extractivesi, Dressing-isoybean-oil, Sodium-tripolyphosate, Mono, Diglycerides, Hater, Hhole-egg, Contains-2-and-less-of-the-following, Sugar-lactic-acid, Sodium-ben2oate, Preseruatives, Watural-flauori, Vi-negar, Sov, Made-in-a-facility-that-processes-wheat, Sov

    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: Sour cream, Milk, Cream, Skimmed milk powder, Egg yolk, Egg, Egg, Milk, Fish, Shellfish, Crustacean

    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: Fish, Shellfish, Crustacean

    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!

    : rotisserie chicken ichicken breast meat, hater, salt, sodium phosphate, modified food starch (potato, tapioca), potato dextrin, carrageenan, sugar, dextrose, spice extractivesi, dressing isoybean oil, sour cream, milk, cream, nonfat dry milk, modified corn starch, sodium tripolyphosate, guar gum, calcium sulfate, carrageenan, mono, diglycerides, potassium chloride, locust bean gum, potassium sorbate (preservative), hater, egg yolks, hhole egg, contains 2% and less of the following (salt), vinegar, spice, sugar lactic acid, parsley, modified corn starch, sodium ben2oate, potassium sorbate (preseruatives), xanthan gum, lemon juice concentrate, calcium disodium edta, watural flauori, celery, onions, vi negar, sov, egg, made in a facility that processes wheat, sov, peanuts, egg, treenuts, milk, fish, shellfish, crustacean
    1. rotisserie chicken ichicken breast meat -> en:rotisserie-chicken-ichicken-breast-meat - percent_min: 1.85185185185185 - percent_max: 100
    2. hater -> en:hater - percent_min: 0 - percent_max: 50
    3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 33.3333333333333
    4. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 20
      1. potato -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 20
      2. tapioca -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 10
    6. potato dextrin -> en:potato-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.5
    9. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.1111111111111
    10. spice extractivesi -> en:spice-extractivesi - percent_min: 0 - percent_max: 10
    11. dressing isoybean oil -> en:dressing-isoybean-oil - percent_min: 0 - percent_max: 9.09090909090909
    12. sour cream -> en:sour-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 8.33333333333333
    13. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 7.69230769230769
    14. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 7.14285714285714
    15. nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 6.66666666666667
    16. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 6.25
    17. sodium tripolyphosate -> en:sodium-tripolyphosate - percent_min: 0 - percent_max: 5.88235294117647
    18. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. mono -> en:mono - percent_min: 0 - percent_max: 4.76190476190476
    22. diglycerides -> en:diglycerides - percent_min: 0 - percent_max: 4.54545454545455
    23. potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      1. preservative -> en:preservative - percent_min: 0 - percent_max: 4
    26. hater -> en:hater - percent_min: 0 - percent_max: 3.84615384615385
    27. egg yolks -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 3.7037037037037
    28. hhole egg -> en:hhole-egg - percent_min: 0 - percent_max: 3.57142857142857
    29. contains 2% and less of the following -> en:contains-2-and-less-of-the-following - percent_min: 0 - percent_max: 3.44827586206897
      1. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.44827586206897
    30. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 3.33333333333333
    31. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129
    32. sugar lactic acid -> en:sugar-lactic-acid - percent_min: 0 - percent_max: 3.125
    33. parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 3.03030303030303
    34. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 2.94117647058824
    35. sodium ben2oate -> en:sodium-ben2oate - percent_min: 0 - percent_max: 2.85714285714286
    36. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      1. preseruatives -> en:preseruatives - percent_min: 0 - percent_max: 2.77777777777778
    37. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.7027027027027
    38. lemon juice concentrate -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 2.63157894736842
    39. calcium disodium edta -> en:e385 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    40. watural flauori -> en:watural-flauori - percent_min: 0 - percent_max: 2.5
    41. celery -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0 - percent_max: 2.5
    42. onions -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 2.38095238095238
    43. vi negar -> en:vi-negar - percent_min: 0 - percent_max: 2.38095238095238
    44. sov -> en:sov - percent_min: 0 - percent_max: 2.27272727272727
    45. egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 2.27272727272727
    46. made in a facility that processes wheat -> en:made-in-a-facility-that-processes-wheat - percent_min: 0 - percent_max: 2.17391304347826
    47. sov -> en:sov - percent_min: 0 - percent_max: 2.17391304347826
    48. peanuts -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 2.17391304347826
    49. egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 2.04081632653061
    50. treenuts -> en:tree-nut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061
    51. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.04081632653061
    52. fish -> en:fish - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 0 - percent_max: 1.92307692307692
    53. shellfish -> en:shellfish - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.92307692307692
    54. crustacean -> en:crustacean - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.92307692307692

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Carbohydrates ?
    Proteins ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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