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 | 335 kcal | 17% |
| Fat | 28.9 g | 41% |
| of which saturates | 2.2 g | 11% |
| Carbohydrate | 17.6 g | 7% |
| of which sugars | 13.7 g | 15% |
| Fibre | 0.14 g | — |
| Protein | 0.90 g | 2% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rapeseed Oil, Water, Diced Gherkin (20%) (Gherkin, Water, Acetic Acid, Salt), Sugar, Pasteurised Egg (6%), Spirit Vinegar, Modified Maize Starch, Salt, Tomato Paste, Dried Onion, Hydrolysed Maize Protein, Stabiliser (Xanthan Gum), Concentrated Lemon Juice, Preservative (Potassium Sorbate), Spices, Dried Red Pepper, Flavourings (Dill, Mustard), Rosemary Extract, Colour (Paprika Extract).
- E160cPaprika extractColour
- E202Potassium sorbatePreservative
- E260Acetic acidPreservative
- E392Extracts of rosemary
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.