
Scorching Red Hot Chilli
Prefix 888 was issued by GS1 Singapore. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 536 kcal | 27% |
| Fat | 31.6 g | 45% |
| of which saturates | 13.6 g | 68% |
| Carbohydrate | 57.4 g | 22% |
| of which sugars | 3.0 g | 3% |
| Protein | 5.4 g | 11% |
| Salt | 2.2 g | 37% |
Open Food Facts, ODbL, record updated 29 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Dried Potato (42%), Edible Vegetable Oil (Palm Oil), Corn Flour, Starch, Red Hot Chilli Seasoning {Salt, Sugar, Flavouring Substance (Artificial (Chilli Spice)), Garlic Powder (7%), Spices (Chilli Pepper, Paprika Extract), Onion Powder (5%), Dairy Solids, Acidity Regulator (Ins 330)}, Maltodextrin, Anticaking Agent (Ins 551), Colour (Ins 160C(I)), Flavour Enhancers (Ins 627, 631), Anticaking Agent (Ins 341(Iii)), Acidity Regulator (Ins 296), Stabilizer (Ins 414)}, Emulsifier (Ins 471), Maltodextrin, Acidity Regulator (Ins 300)
- E160cPaprika extractColour
- E160ci
- E296Malic acid
- E300Ascorbic acidAntioxidant · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E341iiiTricalcium phosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E414Acacia gumCarrier · Emulsifier · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E551Silicon dioxideCarrier
- E627Disodium guanylate
- E631Disodium inosinate
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.