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Aunt Jemima Complete Buttermilk Pancake & Waffle Mix 32 Ounce Paper Box

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Aunt Jemima Complete Buttermilk Pancake & Waffle Mix 32 Ounce Paper Box

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Barcode: 0030000053003 (EAN / EAN-13) 030000053003 (UPC / UPC-A)

Brand owner: QTG

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Cooking helpers, Dessert mixes, Pastry helpers, Baking Mixes, Cake mixes

Countries where sold: France, United States

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Health

Ingredients

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    26 ingredients

    enriched bleached flour (bleached wheat flour, niacinamide, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, leavening (sodium bicarbonate, sodium aluminum phosphate, calcium phosphate), dextrose, dried buttermilk, palm oil, salt, wheat gluten, calcium carbonate, corn syrup solids, sodium caseinate, mono and diglycerides, lactic acid, dipotassium phosphate, tocopherols (preservative), sodium metabisulfite
    Allergens: Gluten

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: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Dextrose
    • Ingredient: Glucose
    • Ingredient: Gluten

    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

  • E223 - Sodium metabisulphite

    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    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

  • E340 - Potassium phosphates

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia

  • E340ii - Dipotassium phosphate

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    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

  • 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.

  • 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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    Palm oil

    Ingredients that contain palm oil: Palm oil
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    Non-vegan

    Non-vegan ingredients: Buttermilk, Sodium caseinate
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : flour (wheat flour, niacinamide, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, leavening (sodium bicarbonate, sodium aluminum phosphate, calcium phosphate), dextrose, buttermilk, palm oil, salt, wheat gluten, calcium carbonate, corn syrup solids, sodium caseinate, mono- and diglycerides, lactic acid, dipotassium phosphate, tocopherols (preservative), sodium metabisulfite
    1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 7.15000000000001 - percent_max: 100
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.19166666666667 - percent_max: 100
      2. niacinamide -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
      3. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 33.3333333333333
      4. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25
      5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 13.57
    3. leavening -> en:raising-agent - percent_min: 0 - percent_max: 13.57
      1. sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.57
      2. sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.785
      3. calcium phosphate -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.52333333333333
    4. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 13.57
    5. buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 13.57
    6. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 13.57
    7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.5
    8. wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    9. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
    10. corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 2.5
    11. sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    12. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.5
    13. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    14. dipotassium phosphate -> en:e340ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    15. tocopherols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      1. preservative -> en:preservative - percent_min: 0 - percent_max: 2.5
    16. sodium metabisulfite -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

Nutrition

Serving size: 1/3 cup (45 g) approx. three 4" pancakes

Environment

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Data sources

Product added on by kiliweb
Last edit of product page on by inf.
Product page also edited by openfoodfacts-contributors, org-database-usda, yuka.ZHFjOFAvUXZvUGN1aDhJbjNncjF5K2hGL0pPZ1pVNklCTGMvSUE9PQ.

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