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Cheez puffs jalapeno - null

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Cheez puffs jalapeno - null

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Barcode: 0070617004715 (EAN / EAN-13) 070617004715 (UPC / UPC-A)

Brands: Null

Labels, certifications, awards: Contains milk

Countries where sold: Canada

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Health

Ingredients

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    33 ingredients

    YELLOW CORNMEAL, EXPELLER PRESSED HIGH OLEIC (SUNFLOWER, SAFFLOWER AND/OR CANOLA) OIL, CHEDDAR CHEESE [PASTEURIZED MILK*, SALT, ANNATTO EXTRACT (FOR COLOUR), CHEESE CULTURES*, ENZYMES], WHEY (MILK*), BUTTERMILK*, SALT, BUTTER, SOYBEAN OIL, BELL PEPPER POWDER, BLUE CHEESE (PASTEURIZED MILK, SALT, CHEESE CULTURES*, ENZYMES), ONION POWDER, JALAPEÑO POWDER, GARLIC POWDER, LACTIC ACID, ANNATTO AND PAPRIKA EXTRACTS (FOR COLOUR). +TBGH/rBST-Free. Contains milk.
    Allergens: Milk

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: E160b - Annatto
    • Additive: E175 - Gold

    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

  • E175 - Gold

    Gold: Gold is a chemical element with symbol Au -from Latin: aurum- and atomic number 79, making it one of the higher atomic number elements that occur naturally. In its purest form, it is a bright, slightly reddish yellow, dense, soft, malleable, and ductile metal. Chemically, gold is a transition metal and a group 11 element. It is one of the least reactive chemical elements and is solid under standard conditions. Gold often occurs in free elemental -native- form, as nuggets or grains, in rocks, in veins, and in alluvial deposits. It occurs in a solid solution series with the native element silver -as electrum- and also naturally alloyed with copper and palladium. Less commonly, it occurs in minerals as gold compounds, often with tellurium -gold tellurides-. Gold is resistant to most acids, though it does dissolve in aqua regia, a mixture of nitric acid and hydrochloric acid, which forms a soluble tetrachloroaurate anion. Gold is insoluble in nitric acid, which dissolves silver and base metals, a property that has long been used to refine gold and to confirm the presence of gold in metallic objects, giving rise to the term acid test. Gold also dissolves in alkaline solutions of cyanide, which are used in mining and electroplating. Gold dissolves in mercury, forming amalgam alloys, but this is not a chemical reaction. A relatively rare element, gold is a precious metal that has been used for coinage, jewelry, and other arts throughout recorded history. In the past, a gold standard was often implemented as a monetary policy, but gold coins ceased to be minted as a circulating currency in the 1930s, and the world gold standard was abandoned for a fiat currency system after 1971. A total of 186‚700 tonnes of gold exists above ground, as of 2015. The world consumption of new gold produced is about 50% in jewelry, 40% in investments, and 10% in industry. Gold's high malleability, ductility, resistance to corrosion and most other chemical reactions, and conductivity of electricity have led to its continued use in corrosion resistant electrical connectors in all types of computerized devices -its chief industrial use-. Gold is also used in infrared shielding, colored-glass production, gold leafing, and tooth restoration. Certain gold salts are still used as anti-inflammatories in medicine. As of 2016, the world's largest gold producer by far was China with 450 tonnes per year.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: fr:yellow-cornmeal, fr:expeller-pressed-high-oleic, fr:sunflower, fr:safflower-and, fr:or-canola, fr:oil, fr:cheddar-cheese, fr:pasteurized-milk, fr:salt, fr:for-colour, fr:cheese-cultures, fr:whey, fr:milk, fr:buttermilk, fr:salt, fr:butter, fr:soybean-oil, fr:bell-pepper-powder, fr:blue-cheese, fr:pasteurized-milk, fr:salt, fr:cheese-cultures, fr:onion-powder, fr:jalapeno-powder, fr:garlic-powder, fr:lactic-acid, fr:annatto-and-paprika-extracts, fr:for-colour, fr:tbgh, fr:rbst-free

    Some ingredients could not be recognized.

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    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

    Vegan status unknown

    Unrecognized ingredients: fr:yellow-cornmeal, fr:expeller-pressed-high-oleic, fr:sunflower, fr:safflower-and, fr:or-canola, fr:oil, fr:cheddar-cheese, fr:pasteurized-milk, fr:salt, fr:for-colour, fr:cheese-cultures, fr:whey, fr:milk, fr:buttermilk, fr:salt, fr:butter, fr:soybean-oil, fr:bell-pepper-powder, fr:blue-cheese, fr:pasteurized-milk, fr:salt, fr:cheese-cultures, fr:onion-powder, fr:jalapeno-powder, fr:garlic-powder, fr:lactic-acid, fr:annatto-and-paprika-extracts, fr:for-colour, fr:tbgh, fr:rbst-free

    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: fr:yellow-cornmeal, fr:expeller-pressed-high-oleic, fr:sunflower, fr:safflower-and, fr:or-canola, fr:oil, fr:cheddar-cheese, fr:pasteurized-milk, fr:salt, fr:for-colour, fr:cheese-cultures, fr:whey, fr:milk, fr:buttermilk, fr:salt, fr:butter, fr:soybean-oil, fr:bell-pepper-powder, fr:blue-cheese, fr:pasteurized-milk, fr:salt, fr:cheese-cultures, fr:onion-powder, fr:jalapeno-powder, fr:garlic-powder, fr:lactic-acid, fr:annatto-and-paprika-extracts, fr:for-colour, fr:tbgh, fr:rbst-free

    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!

    : YELLOW CORNMEAL, EXPELLER PRESSED HIGH OLEIC (SUNFLOWER, SAFFLOWER AND, OR CANOLA), OIL, CHEDDAR CHEESE (PASTEURIZED MILK, SALT, ANNATTO EXTRACT (FOR COLOUR), CHEESE CULTURES, ENZYMES), WHEY (MILK), BUTTERMILK, SALT, BUTTER, SOYBEAN OIL, BELL PEPPER POWDER, BLUE CHEESE (PASTEURIZED MILK, SALT, CHEESE CULTURES, ENZYMES), ONION POWDER, JALAPEÑO POWDER, GARLIC POWDER, LACTIC ACID, ANNATTO AND PAPRIKA EXTRACTS (FOR COLOUR), +TBGH, rBST-Free
    1. YELLOW CORNMEAL -> fr:yellow-cornmeal - percent_min: 5.55555555555556 - percent_max: 100
    2. EXPELLER PRESSED HIGH OLEIC -> fr:expeller-pressed-high-oleic - percent_min: 0 - percent_max: 50
      1. SUNFLOWER -> fr:sunflower - percent_min: 0 - percent_max: 50
      2. SAFFLOWER AND -> fr:safflower-and - percent_min: 0 - percent_max: 25
      3. OR CANOLA -> fr:or-canola - percent_min: 0 - percent_max: 16.6666666666667
    3. OIL -> fr:oil - percent_min: 0 - percent_max: 33.3333333333333
    4. CHEDDAR CHEESE -> fr:cheddar-cheese - percent_min: 0 - percent_max: 25
      1. PASTEURIZED MILK -> fr:pasteurized-milk - percent_min: 0 - percent_max: 25
      2. SALT -> fr:salt - percent_min: 0 - percent_max: 12.5
      3. ANNATTO EXTRACT -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        1. FOR COLOUR -> fr:for-colour - percent_min: 0 - percent_max: 8.33333333333333
      4. CHEESE CULTURES -> fr:cheese-cultures - percent_min: 0 - percent_max: 6.25
      5. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    5. WHEY -> fr:whey - percent_min: 0 - percent_max: 20
      1. MILK -> fr:milk - percent_min: 0 - percent_max: 20
    6. BUTTERMILK -> fr:buttermilk - percent_min: 0 - percent_max: 16.6666666666667
    7. SALT -> fr:salt - percent_min: 0 - percent_max: 14.2857142857143
    8. BUTTER -> fr:butter - percent_min: 0 - percent_max: 12.5
    9. SOYBEAN OIL -> fr:soybean-oil - percent_min: 0 - percent_max: 11.1111111111111
    10. BELL PEPPER POWDER -> fr:bell-pepper-powder - percent_min: 0 - percent_max: 10
    11. BLUE CHEESE -> fr:blue-cheese - percent_min: 0 - percent_max: 9.09090909090909
      1. PASTEURIZED MILK -> fr:pasteurized-milk - percent_min: 0 - percent_max: 9.09090909090909
      2. SALT -> fr:salt - percent_min: 0 - percent_max: 4.54545454545455
      3. CHEESE CULTURES -> fr:cheese-cultures - percent_min: 0 - percent_max: 3.03030303030303
      4. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.27272727272727
    12. ONION POWDER -> fr:onion-powder - percent_min: 0 - percent_max: 8.33333333333333
    13. JALAPEÑO POWDER -> fr:jalapeno-powder - percent_min: 0 - percent_max: 7.69230769230769
    14. GARLIC POWDER -> fr:garlic-powder - percent_min: 0 - percent_max: 7.14285714285714
    15. LACTIC ACID -> fr:lactic-acid - percent_min: 0 - percent_max: 6.66666666666667
    16. ANNATTO AND PAPRIKA EXTRACTS -> fr:annatto-and-paprika-extracts - percent_min: 0 - percent_max: 6.25
      1. FOR COLOUR -> fr:for-colour - percent_min: 0 - percent_max: 6.25
    17. +TBGH -> fr:tbgh - percent_min: 0 - percent_max: 5.88235294117647
    18. rBST-Free -> fr:rbst-free - percent_min: 0 - percent_max: 5.55555555555556

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 2,241 kj
    (535 kcal)
    Fat 35.714 g
    Saturated fat 3.571 g
    Carbohydrates 53.571 g
    Fiber 3.571 g
    Sugars 3.571 g
    Proteins 7.143 g
    Salt 1.696 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by kiliweb
Last edit of product page on by kiliweb.
Product page also edited by gluten-scan, yuka.N418GuWzJ_MdF8r1_bkx4juAMv_JB-AFQUAPog, yuka.sY2b0xO6T85zoF3NwEKvlmNhT_GFv27fJj3RxG6Axo2wdZi2es9D7KrrGqs.

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