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Stuffed grilled cheese - Velveeta

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Stuffed grilled cheese - Velveeta

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Barcode: 0025155067050 (EAN / EAN-13) 025155067050 (UPC / UPC-A)

Brands: Velveeta

Brand owner: Heinz Frozen Food Company

Categories: Frozen foods

Countries where sold: United States

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Health

Ingredients

  • icon

    81 ingredients

    Dough (biscuit dough [enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, hydrogenated cottonseed oil, sugar, dextrose, contains 2% or less of: buttermilk solids, salt, baking soda, monocalcium phosphate, leavening (sodium aluminum phosphate, calcium carbonate), butter flavored oil (liquid and hydrogenated soybean oil, contains less than 2% of salt, soy lecithin, natural & artificial flavor, beta carotene [color], tbhq and citric acid added to protect flavor), xanthan gum, eggs]), filling (pasteurized prepared cheese product [pasteurized milk, whey, water, milk protein concentrate, modified food starch, gelatin, milkfat, sodium phosphate, salt, maltodextrin, lactic acid, sodium alginate, sorbic acid (preservative), cheese culture, enzymes, apocarotenal (color)], water, cheese sauce [whey, cheddar cheese (cultured milk, salt, enzymes), modified food starch, butter, buttermilk solids, salt, sodium phosphate, contains less than 2% of carrageenan, lactic acid, oleoresin paprika (color), annatto (color), natural flavor, enzyme modified cheese (cheddar cheese [cultured milk, salt, enzymes], disodium phosphate, enzymes, xanthan gum)], modified food starch, modified cellulose).
    Allergens: Eggs, Gelatin, Gluten, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E160b - Annatto
    • Additive: E160e - Beta-apo-8′-carotenal (c30)
    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E407 - Carrageenan
    • Additive: E415 - Xanthan gum
    • Additive: E428 - Gelatine
    • Additive: E460 - Cellulose
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Maltodextrin
    • Ingredient: Milk proteins
    • 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

  • 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

  • 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

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E341i - Monocalcium phosphate

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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.

  • 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

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E541 - Sodium aluminium phosphate

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Buttermilk solids, Egg, Pasteurised milk, Whey, Milk protein concentrate, E428, Milkfat, Whey, Cheddar, Soured milk, Butter, Buttermilk solids, Cheddar, Soured milk

    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

    Non-vegetarian

    Non-vegetarian ingredients: E428

    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!

    : Dough (biscuit dough (flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, hydrogenated cottonseed oil, sugar, dextrose, contains 2% and less of (buttermilk solids), salt, baking soda, monocalcium phosphate, leavening (sodium aluminum phosphate, calcium carbonate), butter flavored oil, hydrogenated soybean oil, contains less than 2% of salt, soy lecithin, natural and artificial flavor, beta carotene, color), tbhq and citric acid added to protect flavor, xanthan gum, eggs), filling (pasteurized prepared cheese product (pasteurized milk, whey, water, milk protein concentrate, modified food starch, gelatin, milkfat, sodium phosphate, salt, maltodextrin, lactic acid, sodium alginate, sorbic acid (preservative), cheese culture, enzymes, apocarotenal (color)), water, cheese sauce (whey, cheddar cheese (cultured milk, salt, enzymes), modified food starch, butter, buttermilk solids, salt, sodium phosphate, contains less than 2% of carrageenan, lactic acid, oleoresin paprika (color), annatto (color), natural flavor, enzyme modified cheese, cheddar cheese, cultured milk, salt, enzymes), disodium phosphate, enzymes, xanthan gum, modified food starch, modified cellulose)
    1. Dough -> en:dough
      1. biscuit dough -> en:biscuit-dough
        1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
          1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
          2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550
          3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe
          4. reduced iron -> en:reduced-iron
          5. thiamine mononitrate -> en:thiamin-mononitrate
          6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes
          7. folic acid -> en:folic-acid
        2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
        3. hydrogenated cottonseed oil -> en:hydrogenated-cottonseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17170
        4. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
        5. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
        6. contains 2% and less of -> en:contains-2-and-less-of
          1. buttermilk solids -> en:buttermilk-solids - vegan: no - vegetarian: yes - ciqual_food_code: 19801
        7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
        8. baking soda -> en:e500ii - vegan: yes - vegetarian: yes
        9. monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes
        10. leavening -> en:raising-agent
          1. sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes
          2. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe
        11. butter flavored oil -> en:butter-flavored-oil
        12. hydrogenated soybean oil -> en:hydrogenated-soy-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420
        13. contains less than 2% of salt -> en:contains-less-than-2-of-salt
        14. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
        15. natural and artificial flavor -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe
        16. beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        17. color -> en:colour
      2. tbhq and citric acid added to protect flavor -> en:tbhq-and-citric-acid-added-to-protect-flavor
      3. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes
      4. eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
    2. filling -> en:filling - vegan: maybe - vegetarian: maybe
      1. pasteurized prepared cheese product -> en:pasteurized-prepared-cheese-product
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
        2. whey -> en:whey - vegan: no - vegetarian: maybe
        3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
        4. milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes
        5. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
        6. gelatin -> en:e428 - vegan: no - vegetarian: no
        7. milkfat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe
        8. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes
        9. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
        10. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes
        11. lactic acid -> en:e270 - vegan: yes - vegetarian: yes
        12. sodium alginate -> en:e401 - vegan: yes - vegetarian: yes
        13. sorbic acid -> en:e200 - vegan: yes - vegetarian: yes
          1. preservative -> en:preservative
        14. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes
        15. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe
        16. apocarotenal -> en:e160e - vegan: yes - vegetarian: yes
          1. color -> en:colour
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      3. cheese sauce -> en:cheese-sauce - vegan: maybe - vegetarian: maybe
        1. whey -> en:whey - vegan: no - vegetarian: maybe
        2. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726
          1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes
          2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
          3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe
        3. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
        4. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
        5. buttermilk solids -> en:buttermilk-solids - vegan: no - vegetarian: yes - ciqual_food_code: 19801
        6. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
        7. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes
        8. contains less than 2% of carrageenan -> en:contains-less-than-2-of-carrageenan
        9. lactic acid -> en:e270 - vegan: yes - vegetarian: yes
        10. oleoresin paprika -> en:oleoresin-paprika
          1. color -> en:colour
        11. annatto -> en:e160b - vegan: yes - vegetarian: yes
          1. color -> en:colour
        12. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
        13. enzyme modified cheese -> en:enzyme-modified-cheese
        14. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726
        15. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes
        16. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
        17. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe
      4. disodium phosphate -> en:e339ii
      5. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe
      6. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes
      7. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      8. modified cellulose -> en:modified-cellulose

Nutrition

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    Bad 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: 1

    • Proteins: 5 / 5 (value: 9.41, rounded value: 9.41)
    • Fiber: 1 / 5 (value: 1.2, rounded value: 1.2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 21

    • Energy: 3 / 10 (value: 1180, rounded value: 1180)
    • Sugars: 1 / 10 (value: 8.24, rounded value: 8.24)
    • Saturated fat: 9 / 10 (value: 9.41, rounded value: 9.4)
    • Sodium: 8 / 10 (value: 741, rounded value: 741)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (21 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 SANDWICH (85 g))     		Compared to: Frozen foods
    Energy 1,180 kj
    (282 kcal)     		1,000 kj
    (240 kcal)     		+61%
    Fat 11.76 g 10 g +58%
    Saturated fat 9.41 g 8 g +178%
    Trans fat 0 g 0 g
    Cholesterol 12 mg 10.2 mg -55%
    Salt 1.852 g 1.57 g +261%
    Carbohydrates 36.47 g 31 g +86%
    Fiber 1.2 g 1.02 g +9%
    Sugars 8.24 g 7 g -15%
    Proteins 9.41 g 8 g +47%
    Vitamin A 141.3 µg 120 µg +90%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Calcium 176 mg 150 mg +188%
    Iron 1.69 mg 1.44 mg +137%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1 SANDWICH (85 g)

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Last edit of product page on by org-database-usda.

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