Buttermilk Ranch Dressing

How it scored 38 / 100

Nutrition snapshot

Ingredients 25 listed

• 1 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 2 Buttermilk
  Cultured buttermilk is fermented dairy from low-fat milk inoculated with lactic-acid bacteria.
  Low
• 3 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 4 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  Safe
• 5 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 6 Egg Yolk
  The yellow center of a chicken egg, rich in fat, protein, and lecithin.
  Low
• 7 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 8 Monosodium Glutamate
  Monosodium glutamate (MSG, E621) is the sodium salt of glutamic acid, a non-essential amino acid.
  Low
• 9 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 10 Polyoxyethylene Sorbitan Monostearate
  Polyoxyethylene sorbitan monostearate (Polysorbate 60), a non-ionic synthetic emulsifier.
  Moderate
• 11 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 12 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate
• 13 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 14 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 15 Phosphoric Acid
  Phosphoric acid (E338, also FD&C food grade phosphoric acid) is a mineral acid (H3PO4). It is GRAS in the US under 21 CFR 182.1073 and liste…
  Moderate
• 16 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 17 Sorbic Acid
  Sorbic acid, an unsaturated fatty acid used as a preservative against mold, yeast, and certain bacteria.
  Low
• 18 Concentrated Lemon Juice
  Lemon juice with water removed by evaporation.
  Safe
• 19 Sour Cream
  Cultured dairy product made by fermenting cream with lactic acid bacteria.
  Low
• 20 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 21 Propane-1‚2-Diol Alginate
  Propane-1,2-diol alginate (propylene glycol alginate, PGA), a chemically modified alginate ester used as a stabilizer/emulsifier.
  Low
• 22 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 23 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 24 Calcium Disodium Ethylenediaminetetraacetate
  Calcium disodium ethylenediaminetetraacetate (calcium disodium EDTA), a chelating agent that binds metal ions.
  Moderate
• 25 Preservative
  Generic umbrella term for unspecified preservative additive(s).
  Low