ENRICHED FLOUR, WATER, PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OIL, TBHQ, CHEDDAR AND OTHER NATURAL CHEESE

Clover ValleyCheese Dip with CrackersNo image

Cheese Dip with Crackers

Name: Frifor food product database
Creator: Frifor

136 g

Ultra-processedGlutenMilkSoySulphites

Description

Cheese Dip with Crackers is a product in the category Food/Beverage Variety Packs produced by Clover Valley.

Ingredients

PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OIL
E319TBHQ
MILKFAT
MALTODEXTRIN
SODIUM PHOSPHATE
E270LACTIC ACID
E415XANTHAN GUM
E401SODIUM ALGINATE
NATURAL FLAVOR
DISTILLED MONOGLYCERIDES
ASCORBIC ACID
E221SODIUM SULFITE
E330CITRIC ACID

Nutrition

Macros

Density

Thermic

Energy

370 kcal99.9 kcal503.2 kcal

Per 100 gPer 27 gPer 136 g

Fat

22.2 g5.99 g30.19 g

Per 100 gPer 27 gPer 136 g

Saturated fat

7.41 g2 g10.08 g

Per 100 gPer 27 gPer 136 g

Carbohydrates

40.7 g10.99 g55.35 g

Per 100 gPer 27 gPer 136 g

Sugars

7.41 g2 g10.08 g

Per 100 gPer 27 gPer 136 g

Protein

7.41 g2 g10.08 g

Per 100 gPer 27 gPer 136 g

Fibre

0 g0 g0 g

Per 100 gPer 27 gPer 136 g

Salt

3.15 g0.851 g4.28 g

Per 100 gPer 27 gPer 136 g

	Per 100 g	Per 27 g	Per 136 g
Energy	370 kcal	99.9 kcal	503.2 kcal
Fat	22.2 g	5.99 g	30.19 g
Saturated fat	7.41 g	2 g	10.08 g
Carbohydrates	40.7 g	10.99 g	55.35 g
Sugars	7.41 g	2 g	10.08 g
Protein	7.41 g	2 g	10.08 g
Fibre	0 g	0 g	0 g
Salt	3.15 g	0.851 g	4.28 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains cosmetic additives: monocalcium phosphate, color, annatto, xanthan gum, sodium alginate
2.
Contains non-culinary ingredients: high fructose corn syrup, partially hydrogenated soybean and cottonseed oil, maltodextrin
3.
Contains flavouring: natural flavor

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

54% fat

3.15% salt

54% fat

8.01% sugar

CSOD

44% carb

3.15% salt

This product is hyperpalatable.

This product is 54% calories from fat, 44% calories from carbohydrates and more than 3.15% of total weight from salt.

Seed oils

No seed oils found

Important information

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