Satay Dipping Sauce
Prefix 505 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 | 151 kcal | 8% |
| Fat | 6.9 g | 10% |
| of which saturates | 1.9 g | 9% |
| Carbohydrate | 16.5 g | 6% |
| of which sugars | 12.8 g | 14% |
| Fibre | 2.2 g | — |
| Protein | 4.6 g | 9% |
| Salt | 0.67 g | 11% |
Open Food Facts, ODbL, record updated 27 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water. Peanuts Guar Gum, Carboxymethylcellulose), Emulsifier (Sucrose Esters of Fatty Acids)]. Shallot, Galangal, Modified Maize Starch, Fish Sauce (Anchovy (Fish), Salt], Lemongrass, Chilli, Garlic. Ginger. Tamarind Extract, Preservative (Lactic Acid), Flavour Enhancer (Glycine and Its Sodium Salt), Salt, Turmeric Powder, Cumin Powder. Yeast Extract, Fenugreek, Coriander Powder, Makrut Lime Leaf, Star Anise. Paprika Extract. Allergy Advice
- E160cPaprika extractColour
- E270Lactic acid
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E473Sucrose esters of fatty acidsEmulsifier · Stabiliser
- E640Glycine and its sodium salt
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.