Chicken Dipping Sauce
Prefix 506 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 | 205 kcal | 10% |
| Fat | 15.1 g | 22% |
| of which saturates | 1.1 g | 5% |
| Carbohydrate | 15.7 g | 6% |
| of which sugars | 11.9 g | 13% |
| Fibre | 0.25 g | — |
| Protein | 1.4 g | 3% |
| Salt | 1.9 g | 31% |
Open Food Facts, ODbL, record updated 21 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, rapeseed oil, sugar, spirit vinegar, modified starch, cider vinegar, invert sugar, tomato paste, salt, pasteurised egg yolk, mustard flour, cane molasses, paprika, stabilisers (xanthan gum, guar gum, pectins), colour (plain caramel), preservatives (potassium sorbate, calcium disodium edta), concentrated lemon juice, acidity regulator (citric acid), turmeric powder, smoked water, garlic extract, onion extract, caramelised sugar syrup, citrus fibre, onion powder, smoked paprika, garlic purée, egg white powder, black pepper, dextrose, cumin, cayenne pepper. allergy advice:
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E150aPlain caramelColour
- E202Potassium sorbatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E440PectinsEmulsifier · 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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