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Vinaigrette Ranch trois fromages - Kraft

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Vinaigrette Ranch trois fromages - Kraft

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Barcode: 0068100046434 (EAN / EAN-13) 068100046434 (UPC / UPC-A)

Brands: Kraft

Labels, certifications, awards: No colorings

Countries where sold: Canada

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Health

Ingredients

  • icon

    68 ingredients

    water, soybean oil, n parmesan, romano and cheddar cheese (contains milk), sugar, salt, v vinegar, modified corn starch, dried whey, concentrated whey, pe phosphoric acid (enhances tartness), po xanthan gum (thickener), dried carrots, a natural flavour, polysorbate 60 te (prevents oil separation), sorbic acid (maintains quality), dried buttermilk, c dried garlic, colour (carotene, fa annatto), dried parsley, spice, disodium phosphate (prevents oil separation), calcium disodium edta (maintains flavour), lactic acid c (enhances tartness). contains: milk. s ingrédients: eau, huile de c soya, fromages parmesan, romano et cheddar (contiennent du laim, sucre, sel, vịnaigre, amidon de mais modifie, lactosérum séché, lactosérum concentré, f acide phosphorique (rehausse l'acidité), gomme xanthane (épaississant), carottes séchées, aröme naturel, polysorbate 60 (empêche la séparation de l'huile), acide sorbique (protegę la qualite), babeurre seche, ail séché, colorant (carotène, rocou), persil séche, épice, phosphate disodique (empēche la séparation de l'huile), edta de calcium disodique (protège la saveur), acide lactique
    Allergens: Milk, Soybeans

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E160a - Carotene
    • Additive: E160b - Annatto
    • Additive: E415 - Xanthan gum
    • Additive: E435 - Polyoxyethylene sorbitan monostearate
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Thickener
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia

  • E338 - Phosphoric acid

    Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.
    Source: Wikipedia

  • E339ii - Disodium phosphate

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Romano cheese, Cheddar, Whey, Concentrated whey, Buttermilk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: N-parmesan, V-vinegar, Pe-phosphoric-acid, Enhances-tartness, Po-xanthan-gum, Polysorbate-60-te, Prevents-oil-separation, Maintains-quality, C-dried-garlic, Fa-annatto, E339ii, Prevents-oil-separation, Maintains-flavour, Lactic-acid-c, Enhances-tartness, S-ingredients, Eau, Huile-de-c-soya, Fromages-parmesan, Romano-et-cheddar, Contiennent-du-laim, Sucre, Sel, Vịnaigre, Amidon-de-mais-modifie, Lactoserum-seche, Lactoserum-concentre, F-acide-phosphorique, Rehausse-l-acidite, Gomme-xanthane, Epaississant, Carottes-sechees, Arome-naturel, Empeche-la-separation-de-l-huile, Acide-sorbique, Protegę-la-qualite, Babeurre-seche, Ail-seche, Rocou, Persil-seche, Epice, Phosphate-disodique, Empēche-la-separation-de-l-huile, Edta-de-calcium-disodique, Protege-la-saveur, Acide-lactique

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : water, soybean oil, n parmesan, romano, cheddar cheese, sugar, salt, v vinegar, modified corn starch, whey, concentrated whey, pe phosphoric acid (enhances tartness), po xanthan gum (thickener), dried carrots, a natural flavour, polysorbate 60 te (prevents oil separation), sorbic acid (maintains quality), buttermilk, c dried garlic, colour (carotene, fa annatto), parsley, spice, disodium phosphate (prevents oil separation), calcium disodium edta (maintains flavour), lactic acid c (enhances tartness), s ingrédients (eau), huile de c soya, fromages parmesan, romano et cheddar, contiennent du laim, sucre, sel, vịnaigre, amidon de mais modifie, lactosérum séché, lactosérum concentré, f acide phosphorique (rehausse l'acidité), gomme xanthane (épaississant), carottes séchées, aröme naturel, polysorbate 60 (empêche la séparation de l'huile), acide sorbique (protegę la qualite), babeurre seche, ail séché, colorant (carotène, rocou), persil séche, épice, phosphate disodique (empēche la séparation de l'huile), edta de calcium disodique (protège la saveur), acide lactique
    1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 2 - percent_max: 100
    2. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 50
    3. n parmesan -> en:n-parmesan - percent_min: 0 - percent_max: 33.3333333333333
    4. romano -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 25
    5. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 20
    6. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1
    7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.35
    8. v vinegar -> en:v-vinegar - percent_min: 0 - percent_max: 0.35
    9. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.35
    10. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.35
    11. concentrated whey -> en:concentrated-whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.35
    12. pe phosphoric acid -> en:pe-phosphoric-acid - percent_min: 0 - percent_max: 0.35
      1. enhances tartness -> en:enhances-tartness - percent_min: 0 - percent_max: 0.35
    13. po xanthan gum -> en:po-xanthan-gum - percent_min: 0 - percent_max: 0.35
      1. thickener -> en:thickener - percent_min: 0 - percent_max: 0.35
    14. dried carrots -> en:dried-carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 0.35
    15. a natural flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.35
    16. polysorbate 60 te -> en:polysorbate-60-te - percent_min: 0 - percent_max: 0.35
      1. prevents oil separation -> en:prevents-oil-separation - percent_min: 0 - percent_max: 0.35
    17. sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35
      1. maintains quality -> en:maintains-quality - percent_min: 0 - percent_max: 0.35
    18. buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 0.35
    19. c dried garlic -> en:c-dried-garlic - percent_min: 0 - percent_max: 0.35
    20. colour -> en:colour - percent_min: 0 - percent_max: 0.35
      1. carotene -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.35
      2. fa annatto -> en:fa-annatto - percent_min: 0 - percent_max: 0.175
    21. parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 0.35
    22. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35
    23. disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 0.35
      1. prevents oil separation -> en:prevents-oil-separation - percent_min: 0 - percent_max: 0.35
    24. calcium disodium edta -> en:e385 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35
      1. maintains flavour -> en:maintains-flavour - percent_min: 0 - percent_max: 0.35
    25. lactic acid c -> en:lactic-acid-c - percent_min: 0 - percent_max: 0.35
      1. enhances tartness -> en:enhances-tartness - percent_min: 0 - percent_max: 0.35
    26. s ingrédients -> en:s-ingredients - percent_min: 0 - percent_max: 0.35
      1. eau -> en:eau - percent_min: 0 - percent_max: 0.35
    27. huile de c soya -> en:huile-de-c-soya - percent_min: 0 - percent_max: 0.35
    28. fromages parmesan -> en:fromages-parmesan - percent_min: 0 - percent_max: 0.35
    29. romano et cheddar -> en:romano-et-cheddar - percent_min: 0 - percent_max: 0.35
    30. contiennent du laim -> en:contiennent-du-laim - percent_min: 0 - percent_max: 0.35
    31. sucre -> en:sucre - percent_min: 0 - percent_max: 0.35
    32. sel -> en:sel - percent_min: 0 - percent_max: 0.35
    33. vịnaigre -> en:vịnaigre - percent_min: 0 - percent_max: 0.35
    34. amidon de mais modifie -> en:amidon-de-mais-modifie - percent_min: 0 - percent_max: 0.35
    35. lactosérum séché -> en:lactoserum-seche - percent_min: 0 - percent_max: 0.35
    36. lactosérum concentré -> en:lactoserum-concentre - percent_min: 0 - percent_max: 0.35
    37. f acide phosphorique -> en:f-acide-phosphorique - percent_min: 0 - percent_max: 0.35
      1. rehausse l'acidité -> en:rehausse-l-acidite - percent_min: 0 - percent_max: 0.35
    38. gomme xanthane -> en:gomme-xanthane - percent_min: 0 - percent_max: 0.35
      1. épaississant -> en:epaississant - percent_min: 0 - percent_max: 0.35
    39. carottes séchées -> en:carottes-sechees - percent_min: 0 - percent_max: 0.35
    40. aröme naturel -> en:arome-naturel - percent_min: 0 - percent_max: 0.35
    41. polysorbate 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.35
      1. empêche la séparation de l'huile -> en:empeche-la-separation-de-l-huile - percent_min: 0 - percent_max: 0.35
    42. acide sorbique -> en:acide-sorbique - percent_min: 0 - percent_max: 0.35
      1. protegę la qualite -> en:protegę-la-qualite - percent_min: 0 - percent_max: 0.35
    43. babeurre seche -> en:babeurre-seche - percent_min: 0 - percent_max: 0.35
    44. ail séché -> en:ail-seche - percent_min: 0 - percent_max: 0.35
    45. colorant -> en:colour - percent_min: 0 - percent_max: 0.35
      1. carotène -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.35
      2. rocou -> en:rocou - percent_min: 0 - percent_max: 0.175
    46. persil séche -> en:persil-seche - percent_min: 0 - percent_max: 0.35
    47. épice -> en:epice - percent_min: 0 - percent_max: 0.35
    48. phosphate disodique -> en:phosphate-disodique - percent_min: 0 - percent_max: 0.35
      1. empēche la séparation de l'huile -> en:empēche-la-separation-de-l-huile - percent_min: 0 - percent_max: 0.35
    49. edta de calcium disodique -> en:edta-de-calcium-disodique - percent_min: 0 - percent_max: 0.35
      1. protège la saveur -> en:protege-la-saveur - percent_min: 0 - percent_max: 0.35
    50. acide lactique -> en:acide-lactique - percent_min: 0 - percent_max: 0.35

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 251 kj
    (60 kcal)
    Fat 6 g
    Saturated fat 1 g
    Carbohydrates 1 g
    Sugars 1 g
    Proteins 0.2 g
    Salt 0.35 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.247 %

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Product added on by kiliweb
Last edit of product page on by .
Product page also edited by inf, openfoodfacts-contributors, teolemon, yuka.WEt3a0NLWmF0TlZWb2YwM29ReUp3ZGx3NEs2ckRWaTVEZWxQSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkZqXtaCnDX5LR_VnVfU-97RAKK5Y49ywNemKqs.

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