Balsamic Vinaigrette

How it scored 72 / 100

Nutrition snapshot

Ingredients 16 listed

• 1 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 2 Apple Cider Vinegar
  Vinegar produced by fermenting apple juice; principal acid is acetic acid.
  Safe
• 3 Balsamic Vinegar
  Italian wine vinegar made from concentrated grape must, aged in wooden barrels.
  Low
• 4 Dehydrated Onion
  Dried, dehydrated bulbs of Allium cepa; available as flakes, granules, or powder.
  Safe
• 5 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 6 Bell Pepper
  The fruit of Capsicum annuum cultivars lacking pungency (no capsaicin), eaten as a vegetable.
  Safe
• 7 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 8 Guar Gum
  Polysaccharide (galactomannan) extracted from the seeds of the guar plant (Cyamopsis tetragonoloba). E-number E412.
  Low
• 9 Dried Garlic
  Dehydrated bulbs of Allium sativum, sold as granules, flakes, or powder. A whole-food ingredient with the water removed for shelf stability.
  Safe
• 10 Sucralose
  Sucralose (E955) is a chlorinated derivative of sucrose used as a high-intensity, non-caloric sweetener.
  Moderate
• 11 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
• 12 Potassium Sorbate
  Potassium salt of sorbic acid, a short-chain unsaturated fatty acid.
  Low
• 13 Calcium Disodium Ethylenediaminetetraacetate
  Calcium disodium ethylenediaminetetraacetate (calcium disodium EDTA), a chelating agent that binds metal ions.
  Moderate
• 14 Wine Vinegar
  Vinegar produced by acetic acid fermentation of wine.
  Safe
• 15 Concentrated Grape Must
  Grape juice (must) reduced by evaporation; concentrated form of unfermented grape juice.
  Low
• 16 Plain Caramel
  Plain (Class I) caramel colour, produced by controlled heat treatment of carbohydrates without ammonium or sulphite compounds. Of the four c…
  Low