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Italian style hoagie soft rolls, italian style

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Barcode: 0021130111152 (EAN / EAN-13) 021130111152 (UPC / UPC-A)

Brand owner: Safeway, Inc.

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Breads

Countries where sold: United States

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Health

Ingredients

49 ingredients

Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, contains 2% or less of each of the following: salt, yeast, highly refined soybean oil, degerminated yellow corn meal, mineral oil, sugar, enriched flour bleached (wheat flour, malted barley flour, ferrous sulfate, niacin, thiamine mononitrate, riboflavin, folic acid), wheat starch, calcium propionate (preservative), dextrose, mono - and diglycerides, citric acid, calcium stearoyl lactylate, malt powder blend (dried corn syrup, barley malt extract), sorbic acid (preservative), datem, highly refined hydrogenated soybean oil, ascorbic acid (dough conditioner), potassium iodate, ethoxylated mono - and diglycerides, enzymes, calcium sulfate, wheat flour, microcrystalline cellulose, propionic acid (preservative), phosphoric acid (preservative).

Allergens: Gluten

Food processing

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

Additive: E460 - Cellulose

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

Additive: E905 - Synthetic wax

Ingredient: Dextrose

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

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

E280 - Propionic acid

Propionic acid: Propionic acid -from the Greek words protos, meaning "first", and pion, meaning "fat"; also known as propanoic acid- is a naturally occurring carboxylic acid with chemical formula CH3CH2CO2H. It is a liquid with a pungent and unpleasant smell somewhat resembling body odor. The anion CH3CH2CO2− as well as the salts and esters of propionic acid are known as propionates -or propanoates-.
Source: Wikipedia

E282 - Calcium propionate

Calcium propanoate: Calcium propanoate or calcium propionate has the formula Ca-C2H5COO-2. It is the calcium salt of propanoic acid.
Source: Wikipedia

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

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

E460 - Cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E460i - Microcrystalline cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E471 - Mono- and diglycerides of fatty acids

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

E516 - Calcium sulphate

Calcium sulfate: Calcium sulfate -or calcium sulphate- is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite -the anhydrous form-, it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.
Source: Wikipedia

E905 - Synthetic wax

Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
Source: Wikipedia

E905a - Mineral oil

Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
Source: Wikipedia

E917 - Potassium iodate

Potassium iodate: Potassium iodate -KIO3- is a chemical compound. It is ionic, made up of K+ ions and IO3− ions in a 1:1 ratio.
Source: Wikipedia

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E471, E472e

Vegan status unknown
Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Contains-2-and-less-of-each-of-the-following, Highly-refined-soybean-oil, Degerminated-yellow-corn-meal, Ferrous sulfate, Thiamin mononitrate, Folic acid, Calcium-stearoyl-lactylate, Malt-powder-blend, Highly-refined-hydrogenated-soybean-oil, Ethoxylated-mono-and-diglycerides
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Vegetarian status unknown
Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Contains-2-and-less-of-each-of-the-following, Highly-refined-soybean-oil, Degerminated-yellow-corn-meal, Ferrous sulfate, Thiamin mononitrate, Folic acid, Calcium-stearoyl-lactylate, Malt-powder-blend, Highly-refined-hydrogenated-soybean-oil, Ethoxylated-mono-and-diglycerides
Some ingredients could not be recognized.
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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.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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: flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, contains 2% and less of each of the following (salt), yeast, highly refined soybean oil, degerminated yellow corn meal, mineral oil, sugar, flour (wheat flour, malted barley flour, ferrous sulfate, niacin, thiamine mononitrate, riboflavin, folic acid), wheat starch, calcium propionate (preservative), dextrose, mono- and diglycerides, citric acid, calcium stearoyl lactylate, malt powder blend (corn syrup, barley malt extract), sorbic acid (preservative), datem, highly refined hydrogenated soybean oil, ascorbic acid (dough conditioner), potassium iodate, ethoxylated mono- and diglycerides, enzymes, calcium sulfate, wheat flour, microcrystalline cellulose, propionic acid (preservative), phosphoric acid (preservative)
flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 9.05 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.50833333333333 - percent_max: 100

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 33.3333333333333

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

contains 2% and less of each of the following -> en:contains-2-and-less-of-each-of-the-following - percent_min: 0 - percent_max: 1.575

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.575

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.575

highly refined soybean oil -> en:highly-refined-soybean-oil - percent_min: 0 - percent_max: 1.575

degerminated yellow corn meal -> en:degerminated-yellow-corn-meal - percent_min: 0 - percent_max: 1.575

mineral oil -> en:e905a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.575

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.575

flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.575

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.575

malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 0.7875

ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 0.525

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.39375

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.315

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.2625

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 0.2625

wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.575

calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.575

preservative -> en:preservative - percent_min: 0 - percent_max: 1.575

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.575

mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.575

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.575

calcium stearoyl lactylate -> en:calcium-stearoyl-lactylate - percent_min: 0 - percent_max: 1.575

malt powder blend -> en:malt-powder-blend - percent_min: 0 - percent_max: 1.575

corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 1.575

barley malt extract -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7875

sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.575

preservative -> en:preservative - percent_min: 0 - percent_max: 1.575

datem -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.575

highly refined hydrogenated soybean oil -> en:highly-refined-hydrogenated-soybean-oil - percent_min: 0 - percent_max: 1.575

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.575

dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.575

potassium iodate -> en:e917 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.575

ethoxylated mono- and diglycerides -> en:ethoxylated-mono-and-diglycerides - percent_min: 0 - percent_max: 1.575

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.575

calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.575

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.575

microcrystalline cellulose -> en:e460i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.575

propionic acid -> en:e280 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.575

preservative -> en:preservative - percent_min: 0 - percent_max: 1.575

phosphoric acid -> en:e338 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.575

preservative -> en:preservative - percent_min: 0 - percent_max: 1.575

Nutrition

Good nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 8

Proteins: 5 / 5 (value: 9.78, rounded value: 9.78)

Fiber: 3 / 5 (value: 3.3, rounded value: 3.3)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 10

Energy: 3 / 10 (value: 1092, rounded value: 1092)

Sugars: 0 / 10 (value: 3.26, rounded value: 3.26)

Saturated fat: 1 / 10 (value: 1.09, rounded value: 1.1)

Sodium: 6 / 10 (value: 630, rounded value: 630)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (10 - 8)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in low quantity (2.72%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (1.09%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (3.26%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (1.57%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (1 ROLL (92 g))	Compared to: Breads
Energy	1,092 kj (261 kcal)	1,000 kj (240 kcal)	-3%
Fat	2.72 g	2.5 g	-33%
Saturated fat	1.09 g	1 g	+202%
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg	-100%
Salt	1.575 g	1.45 g	+35%
Carbohydrates	52.17 g	48 g	+5%
Fiber	3.3 g	3.04 g	+1%
Sugars	3.26 g	3 g	-31%
Proteins	9.78 g	9 g	+8%
Calcium	98 mg	90.2 mg	+30%
Iron	3.26 mg	3 mg	+25%
Potassium	98 mg	90.2 mg	-14%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 1 ROLL (92 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Transportation

Origins of ingredients
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Product added on April 23, 2020, 2:06:06 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 2:06:06 PM CEST by org-database-usda.

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Italian style hoagie soft rolls, italian style