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Double Cheeseburger Macaroni - Hill Country Fare

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Double Cheeseburger Macaroni - Hill Country Fare

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Barcode: 0041220810024 (EAN / EAN-13) 041220810024 (UPC / UPC-A)

Brands: Hill Country Fare

Countries where sold: United States

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Health

Ingredients

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    47 ingredients

    Enriched macaroni (enriched wheat and durum flour [wheat flour, durum flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid]), seasoning: corn starch, enriched flour (wheat flour, reduced iron, thiamin mononitrate, riboflavin, folic acid), salt, maltodextrin, hydrolyzed corn protein, citric acid, color (yellow #5 lake, yellow #6 lake, yellow #5, yellow #6, red #40 lake), soybean oil, potassium chloride, lactic acid, cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), yeast extract, mono and diglycerides, disodium inosinate, disodium guanylate, butter oil, sodium caseinate, natural flavor, non-fat dry milk, calcium caseinate, sodium phosphate, sodium citrate.
    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: E102 - Tartrazine
    • Additive: E110 - Sunset yellow FCF
    • Additive: E129 - Allura red
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Maltodextrin

    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

  • E102 - Tartrazine

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia

  • E110 - Sunset yellow FCF

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia

  • E129 - Allura red

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    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

  • 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.

  • 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.

  • E627 - Disodium guanylate

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia

  • E631 - Disodium inosinate

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Cheddar, Pasteurised milk, Butterfat, Sodium caseinate, Skimmed milk powder, Calcium caseinate
  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Ferrous sulfate, Thiamin mononitrate, Folic acid, Reduced iron, Thiamin mononitrate, Folic acid, Sodium citrate
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

    : macaroni (wheat, durum flour (wheat flour, durum flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid)), seasoning (corn starch), flour (wheat flour, reduced iron, thiamin mononitrate, riboflavin, folic acid), salt, maltodextrin, hydrolyzed corn protein, citric acid, color (yellow #5 lake, yellow #6 lake, yellow #5, yellow #6, red #40 lake), soybean oil, potassium chloride, lactic acid, cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), yeast extract, mono- and diglycerides, disodium inosinate, disodium guanylate, butter oil, sodium caseinate, natural flavor, non-fat dry milk, calcium caseinate, sodium phosphate, sodium citrate
    1. macaroni -> en:macaroni - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 4.34782608695652 - percent_max: 100
      1. wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.17391304347826 - percent_max: 100
      2. durum flour -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
        2. durum flour -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 25
        3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
        4. ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 12.5
        5. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 10
        6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 7.14285714285714
    2. seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
      1. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 50
    3. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
      2. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 16.6666666666667
      3. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 11.1111111111111
      4. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      5. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 6.66666666666667
    4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 5
    5. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    6. hydrolyzed corn protein -> en:hydrolysed-corn-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    7. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    8. color -> en:colour - percent_min: 0 - percent_max: 5
      1. yellow #5 lake -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. yellow #6 lake -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. yellow #5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      4. yellow #6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      5. red #40 lake -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    9. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 5
    10. potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    11. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    12. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 5
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.66666666666667
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.25
    13. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    15. disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    16. disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    17. butter oil -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 5
    18. sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
    19. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    20. non-fat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 5
    21. calcium caseinate -> en:calcium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 4.34782608695652

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (29 g (0.25 cup))
    Energy 1,438 kj
    (343 kcal)     		417 kj
    (99 kcal)
    Fat 3.125 g 0.906 g
    Saturated fat 0 g 0 g
    Monounsaturated fat 0 g 0 g
    Polyunsaturated fat 0 g 0 g
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg
    Salt 5 g 1.45 g
    Carbohydrates 68.75 g 19.9 g
    Fiber 3.4 g 0.986 g
    Sugars 3.125 g 0.906 g
    Proteins 9.375 g 2.72 g
    Vitamin A 0 µg 0 µg
    Vitamin C (ascorbic acid) 0 mg 0 mg
    Vitamin B1 (Thiamin) 8 mg 2.32 mg
    Vitamin B2 (Riboflavin) 3.517 mg 1.02 mg
    Vitamin B3/PP (Niacin) 5.517 mg 1.6 mg
    Vitamin B9 (Folic acid) 29 µg 8.41 µg
    Calcium 0 mg 0 mg
    Iron 2.48 mg 0.719 mg
    Potassium 328 mg 95.1 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 29 g (0.25 cup)

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Data sources

Product added on by usda-ndb-import
Last edit of product page on by kiliweb.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvln5fTOXFqTabGUzuu0aW9sWuF5v6b4sr5KSjLKs.

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