Burger 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 | 189 kcal | 9% |
| Fat | 16.4 g | 23% |
| of which saturates | 1.5 g | 8% |
| Carbohydrate | 9.5 g | 4% |
| of which sugars | 5.1 g | 6% |
| Fibre | 0.40 g | — |
| Protein | 0.80 g | 2% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 13 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Rapeseed Oil, Sugar, Gherkin, Spirit Vinegar, Modified Maize Starch, Pasteurised Egg Yolk, Dijon Mustard (Water, Mustard Seed, Spirit Vinegar, Salt), Onion Powder, Salt, Acidity Regulator (Tartaric Acid), Thickeners (Xanthan Gum, Guar Gum), Dill, Preservative (Potassium Sorbate), Colour (Paprika Extract).
- E160cPaprika extractColour
- E202Potassium sorbatePreservative
- E334L(+)-tartaric acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
50% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Burger sauces”: 2.68 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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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