Funfoods Tartare Dip is gaining popularity and is widely enjoyed with fish fingers and other fried seafood.
The dip has a high amount of vegetable oil at 45.4 gm per 100 gm of the product which can cause a large omega-6 PUFA load if consumed on a regular basis. A balanced omega 6 and omega 3 ratio is necessary for good health.
The high sugar content at 9 gm per 100 gm of the product is also a detriment to those who want to maintain good health. Sugar from various processed foods adds up to rapidly exceed the daily recommended safe limit even for healthy people. The foodnetindia rating for this product :-
foodnetindia safety rating : 4 – (On a scale of 1 to 10 from very unsafe to very safe)
The high omega6 PUFA rich vegetable oil content of 45.4 gm per 100 gm of the product, long with sugar lowers our safety rating for this product.
foodnetindia wholesomeness rating : 4 – (On a scale of 1 to 10 from very unbalanced nutrition profile to excellent nutrition profile)
As this is a dip and consumed usually in small quantities along with food like fish fingers etc., the wholesomeness of the dip is less of a concern and the entire meal is usually quite wholesome, especially if it is fish.
Ingredients in Funfoods Tartare Dip which are a concern
- Refined Soyabean Oil
- Iodised Salt
- IN 110
- Permitted Emulsifying and Stabilising Agents: IN 1442, IN 415
- Permitted Class II Preservatives: IN 202, IN 212
- Added Flavour (Nature Identical Flavouring Substances)
This dip contains 9 gm sugar per 100 gm serving. The product does not specify which sugar has been used. This is important because different sugars have different metabolic effects. For example, Sucrose (Cane Sugar) is very different from Fructose (Fruit Sugar). Some foods use high fructose corn syrup which may be harmful in much lower quantities than sucrose. We believe that it is not responsible behaviour for a brand to not clearly state what ingredients have been used.
Certain manufacturers do not mention the quantity of salt contained in their products. High sodium diets have been known to be the cause of high blood pressure, heart disease, etc. The recommended daily intake of salt is between 1-3 grams.
Refined soybean oil
Certain vegetable oils like soybean oil contain very large amounts of biologically active fats called Omega-6 polyunsaturated fatty acids, which could be harmful in excess. Excess polyunsaturated fats may react with oxygen and oxidised Omega-6 fats can damage body functions and perhaps even vital structures like DNA. In addition, consumers need clear information about the type of vegetable oil used, so that they can take action to maintain a healthy balance between Omega-3 and Omega-6 fatty acid consumption.
Hydroxypropyl di-starch phosphate IN 1442
It is prepared by treating starch with propyleneoxide and phosphoric acid. The resulting starch is more stable against acid, alkaline and starch degrading enzymes. It also provides better colour and shine to products and has very good freeze-thaw properties. It is a thickening agent in many food products.
Some side effects include slowing down the degradation of food in the intestine.
Xanthan Gum IN 415
A natural polysaccharide, produced by the bacterium Xanthomonas campestris from sugar and molasses. It is a thickening agent, stabiliser and emulsifier.
High concentrations bring about flatulence and bloating, due to fermentation by the intestinal microflora (in the same way as all indigestible polysaccharides).
Potassium Sorbate IN 202
Potassium salt of sorbic acid (E200), which naturally occurs in the fruit of the European Mountain-ash (Sorbus aucuparia ), after which the acid is named. It is commercially produced by several different chemical pathways.
Sorbic acid is a preservative, mainly against fungi and yeasts. It is not effective against bacteria. Optimal activity is at pH values below 6.5 (acid and slightly acid foods).
Only a very small percentage of people show slight pseudo-allergic reactions.
Potassium benzoate : IN 212
Benzoic acid, benzoates and benzoic acid esters are commonly found in most fruits, especially berries. Cranberries are a very rich source of benzoic acid. In addition to fruits, benzoates occur naturally in mushrooms, cinnamon, cloves and some dairy products (as a result of bacterial fermentation). For commercial purposes, it is prepared chemically from toluene.
Benzoic acid and benzoates are used as preservatives against both yeasts and bacteria in acidic products. They are not very effective against fungi, and ineffective in products with a pH above 5 (slightly acidic or neutral). High concentrations lead to a sour taste, which limits the application. Benzoates are often preferred, due to better solubility.
In some people benzoic acid and benzoates may liberate histamine and thus cause pseudo-allergic reactions.
Added Flavours (Nature and Nature Identical Flavouring Substances)
This food product does not specify which flavours or flavouring substances have been used. The flavours should be specified as some of them have serious side effects and may not be suitable for infants, pregnant women or people who are allergic. We believe that it is not responsible behaviour for a brand to avoid clearly stating what ingredients have been used.
By not specifying what these flavours and substances are, we are forced to consider what they are hiding and why would they be so reluctant to mention what they have used in the food product!
Permitted synthetic colour IN 110
It is a yellow food colour. Very soluble in water. Since it is an azo dye, it may elicit intolerance in people intolerant to salicylates. Additionally, it is a histamine liberator, and may intensify symptoms of asthma. In combination with benzoates, it is also implicated in hyperactivity in children.
Ingredients present in Funfoods Tartare Dip which are not a concern
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The ingredients list of the products may have changed since this page was published. Consumers are encouraged to read warnings, labels, ingredient lists, etc.
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