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Scallops & Sauce - Clearwater

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Barcode: 0058438804677 (EAN / EAN-13) 058438804677 (UPC / UPC-A)

Brands: Clearwater

Brand owner: Clearwater Fine Foods

Categories: Frozen foods

Countries where sold: United States

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Health

Ingredients

37 ingredients

Scallops, cream sauce (water, cream (cream, milk, mono and diglycerides, carboxymethyl cellulose gum, polysorbate 80), parmesan cheese blend (modified milk ingredients, bacterial culture, salt, lipase, calcium chloride, rennet and/or microbial enzyme, cellulose, natural flavor, natamycin (a mold inhibitor)), canola oil, modified milk ingredient, salt, garlic, sun-dried tomato, concentrated lemon juice, sugar, parmesan cheese flavor (milk), modified corn starch, xanthan gum, spice extract, lactic acid, potassium sorbate (a preservative), sun-dried tomato flavor, spices).

Allergens: Milk, Molluscs

Food processing

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

Additive: E1104 - Lipase

Additive: E415 - Xanthan gum

Additive: E433 - Polyoxyethylene sorbitan monooleate

Additive: E460 - Cellulose

Additive: E466 - Sodium carboxy methyl cellulose

Additive: E471 - Mono- and diglycerides of fatty acids

Ingredient: Flavouring
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

E1104 - Lipase

Lipase: A lipase -, - is any enzyme that catalyzes the hydrolysis of fats -lipids-. Lipases are a subclass of the esterases. Lipases perform essential roles in digestion, transport and processing of dietary lipids -e.g. triglycerides, fats, oils- in most, if not all, living organisms. Genes encoding lipases are even present in certain viruses.Most lipases act at a specific position on the glycerol backbone of a lipid substrate -A1, A2 or A3--small intestine-. For example, human pancreatic lipase -HPL-, which is the main enzyme that breaks down dietary fats in the human digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids. Several other types of lipase activities exist in nature, such as phospholipases and sphingomyelinases; however, these are usually treated separately from "conventional" lipases. Some lipases are expressed and secreted by pathogenic organisms during an infection. In particular, Candida albicans has a large number of different lipases, possibly reflecting broad-lipolytic activity, which may contribute to the persistence and virulence of C. albicans in human tissue.
Source: Wikipedia

E202 - Potassium sorbate

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

E235 - Natamycin

Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
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

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.

E433 - Polyoxyethylene sorbitan monooleate

Polysorbate 80: Polysorbate 80 is a nonionic surfactant and emulsifier often used in foods and cosmetics. This synthetic compound is a viscous, water-soluble yellow liquid.
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

E466 - Sodium carboxy methyl cellulose

Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
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.

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E471, E433

Non-vegan
Non-vegan ingredients: Scallop, Cream, Cream, Milk, Modified milk ingredients, Modified milk ingredients
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Non-vegetarian
Non-vegetarian ingredients: Scallop
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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: Scallops, cream sauce, water, cream (cream, milk, mono- and diglycerides, carboxymethyl cellulose gum, polysorbate 80), parmesan cheese blend (modified milk ingredients, bacterial culture, salt, lipase, calcium chloride, rennet, microbial enzyme, cellulose, natural flavor, natamycin (a mold inhibitor)), canola oil, modified milk ingredient, salt, garlic, sun-dried tomato, concentrated lemon juice, sugar, parmesan cheese flavor, modified corn starch, xanthan gum, spice extract, lactic acid, potassium sorbate (a preservative), sun-dried tomato flavor, spices
Scallops -> en:scallop - vegan: no - vegetarian: no - percent_min: 5 - percent_max: 100

cream sauce -> en:cream-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11159 - percent_min: 0 - percent_max: 50

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 25

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 25

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 12.5

mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 8.33333333333333

carboxymethyl cellulose gum -> en:carboxymethyl-cellulose-gum - percent_min: 0 - percent_max: 6.25

polysorbate 80 -> en:e433 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5

parmesan cheese blend -> en:parmesan-cheese-blend - percent_min: 0 - percent_max: 20

modified milk ingredients -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20

bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 10

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.625

lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.625

calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.625

rennet -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.625

microbial enzyme -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.625

cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.625

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.625

natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.625

a mold inhibitor -> en:a-mold-inhibitor - percent_min: 0 - percent_max: 1.625

canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 16.6666666666667

modified milk ingredient -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 14.2857142857143

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.625

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.625

sun-dried tomato -> en:sundried-tomatoes - vegan: yes - vegetarian: yes - ciqual_food_code: 20189 - percent_min: 0 - percent_max: 1.625

concentrated lemon juice -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 1.625

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.43

parmesan cheese flavor -> en:parmesan-cheese-flavor - percent_min: 0 - percent_max: 1.43

modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.43

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.43

spice extract -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.43

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.43

potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.43

a preservative -> en:preservative - percent_min: 0 - percent_max: 1.43

sun-dried tomato flavor -> en:sun-dried-tomato-flavor - percent_min: 0 - percent_max: 1.43

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.43

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 1
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 5 / 5 (value: 9.29, rounded value: 9.29)

Fiber: 0 / 5 (value: 0.7, rounded value: 0.7)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.80908203125, rounded value: 1.8)

Negative points: 12

Energy: 1 / 10 (value: 540, rounded value: 540)

Sugars: 0 / 10 (value: 1.43, rounded value: 1.43)

Saturated fat: 4 / 10 (value: 4.29, rounded value: 4.3)

Sodium: 7 / 10 (value: 650, rounded value: 650)

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

Nutritional score: (12 - 0)

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

Nutrient levels
- Fat in moderate quantity (7.86%)
  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 moderate quantity (4.29%)
  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 (1.43%)
  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 (1.62%)
  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 (5 ONZ (140 g))	Compared to: Frozen foods
Energy	540 kj (129 kcal)	756 kj (181 kcal)	-26%
Fat	7.86 g	11 g	+6%
Saturated fat	4.29 g	6.01 g	+27%
Trans fat	0 g	0 g
Cholesterol	32 mg	44.8 mg	+19%
Salt	1.625 g	2.27 g	+217%
Carbohydrates	4.29 g	6.01 g	-78%
Fiber	0.7 g	0.98 g	-36%
Sugars	1.43 g	2 g	-85%
Proteins	9.29 g	13 g	+45%
Vitamin A	375 µg	525 µg	+405%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	43 mg	60.2 mg	-30%
Iron	0.26 mg	0.364 mg	-64%
Potassium	264 mg	370 mg	+45%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	1.809 %	1.809 %

Serving size: 5 ONZ (140 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Data sources

Product added on March 10, 2017, 10:03:05 AM CET by usda-ndb-import
Last edit of product page on April 23, 2020, 9:55:41 AM CEST by org-database-usda.

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Scallops & Sauce - Clearwater