Hot Pepper Sauce
Prefix 502 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 27 kcal | 1% |
| Fat | 0.00 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 6.3 g | 2% |
| of which sugars | 1.8 g | 2% |
| Fibre | 0.80 g | — |
| Protein | 0.70 g | 1% |
| Salt | 5.1 g | 85% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Hot Peppers (35%), Salt, Acidity Regulators: Acetic Acid, Citric Acid, Thickener: Xanthan Gum, Hot Pepper Extract, Cane Vinegar, Antioxidant: Ascorbic Acid. DE Karibische scharfe Pfeffersoße Zutaten: Wasser, scharfer Pfeffer (35%), Salz, Säureregulatoren: Essigsäure, Citronensäure, Verdickungsmittel Xanthangummi, Paprika extrakt, Rohressig, Antioxidationsmittel: Ascorbinsäure Caribische hete pepersaus Ingrediënten Water, hete pepers (35%), zout, zuurteregelaars: azijnzuur, citroenzuur, verdikkingsmiddelen: xanthaangom, hete peper extract, For
- E260Acetic acidPreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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