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Humpty dumpty, cheese sticks

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Barcode: 0059119036424 (EAN / EAN-13) 059119036424 (UPC / UPC-A)

Brands: Humpty Dumpty

Brand owner: HUMPTY DUMPTY

Categories: Snacks

Countries where sold: United States

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Health

Ingredients

36 ingredients

Cornmeal, canola and/or mid oleic sunflower oil, whey permeate, whey powder and whey protein concentrate, salt, cheddar cheese (pasteurized milk, cheese culture, salt, rennet and/or pepsin and/or microbial enzymes calcium chloride, lipase, annatto color), corn maltodextrin. contains two percent or less of: monosodium glutamate, sodium phosphates, natural flavor, citric acid, artificial colors (yellow 5, yellow 6, red 40, yellow 6 lake, yellow 5 lake), extractive of annatto (color), lactic acid, calcium lactate, ascorbyl palmitate, disodium inosinate, disodium guanylate, mono and diglycerides, spices, tocopherols (as preservative).

Allergens: Milk

Food processing

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: E1104 - Lipase

Additive: E129 - Allura red

Additive: E160b - Annatto

Additive: E327 - Calcium lactate

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E621 - Monosodium glutamate

Additive: E627 - Disodium guanylate

Additive: E631 - Disodium inosinate

Ingredient: Colour

Ingredient: Flavouring

Ingredient: Maltodextrin

Ingredient: Milk proteins

Ingredient: Whey
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

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

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

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

E160b - Annatto

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

E304 - Fatty acid esters of ascorbic acid

Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
Source: Wikipedia

E304i - Ascorbyl palmitate

Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
Source: Wikipedia

E306 - Tocopherol-rich extract

E327 - Calcium lactate

Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
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.

E621 - Monosodium glutamate

Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
Source: Wikipedia

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

May contain palm oil

Ingredients that may contain palm oil: E304i, E471

Non-vegan
Non-vegan ingredients: Whey permeate, Whey powder, Whey protein, Cheddar, Pasteurised milk
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Canola-and-mid-oleic-sunflower-oil, Rennet-and-pepsin-and-microbial-enzymes-calcium-chloride, Annatto-color, Contains-two-percent-and-less-of
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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: Cornmeal, canola and mid oleic sunflower oil, whey permeate, whey powder, whey protein, salt, cheddar cheese (pasteurized milk, cheese culture, salt, rennet and pepsin and microbial enzymes calcium chloride, lipase, annatto color), corn maltodextrin, contains two percent and less of (monosodium glutamate), sodium phosphates, natural flavor, citric acid, artificial colors (yellow 5, yellow 6, red 40, yellow 6 lake, yellow 5 lake), of annatto (color), lactic acid, calcium lactate, ascorbyl palmitate, disodium inosinate, disodium guanylate, mono- and diglycerides, spices, tocopherols (as preservative)
Cornmeal -> en:cornmeal - vegan: yes - vegetarian: yes - ciqual_food_code: 9615 - percent_min: 4.54545454545455 - percent_max: 100

canola and mid oleic sunflower oil -> en:canola-and-mid-oleic-sunflower-oil - percent_min: 0 - percent_max: 50

whey permeate -> en:whey-permeate - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333

whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 25

whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.2325

cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 2.2325

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.2325

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.11625

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.744166666666667

rennet and pepsin and microbial enzymes calcium chloride -> en:rennet-and-pepsin-and-microbial-enzymes-calcium-chloride - percent_min: 0 - percent_max: 0.558125

lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4465

annatto color -> en:annatto-color - percent_min: 0 - percent_max: 0.372083333333333

corn maltodextrin -> en:corn-maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2325

contains two percent and less of -> en:contains-two-percent-and-less-of - percent_min: 0 - percent_max: 2.2325

monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2325

sodium phosphates -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2325

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.2325

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2325

artificial colors -> en:colour - percent_min: 0 - percent_max: 2.2325

yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2325

yellow 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.11625

red 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.744166666666667

yellow 6 lake -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.558125

yellow 5 lake -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4465

of annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2325

color -> en:colour - percent_min: 0 - percent_max: 2.2325

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2325

calcium lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2325

ascorbyl palmitate -> en:e304i - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.2325

disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.2325

disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.2325

mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.2325

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2325

tocopherols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2325

as preservative -> en:preservative - percent_min: 0 - percent_max: 2.2325

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: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 3

Proteins: 2 / 5 (value: 3.57, rounded value: 3.57)

Fiber: 3 / 5 (value: 3.6, rounded value: 3.6)

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

Negative points: 20

Energy: 7 / 10 (value: 2540, rounded value: 2540)

Sugars: 1 / 10 (value: 7.14, rounded value: 7.14)

Saturated fat: 3 / 10 (value: 3.57, rounded value: 3.6)

Sodium: 9 / 10 (value: 893, rounded value: 893)

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

Nutritional score: (20 - 3)

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

Nutrient levels
- Fat in high quantity (46.4%)
  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 (3.57%)
  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 moderate quantity (7.14%)
  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 (2.23%)
  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 ONZ (28 g))	Compared to: Snacks
Energy	2,540 kj (607 kcal)	711 kj (170 kcal)	+37%
Fat	46.43 g	13 g	+134%
Saturated fat	3.57 g	1 g	-54%
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg	-100%
Carbohydrates	42.86 g	12 g	-24%
Sugars	7.14 g	2 g	-75%
Fiber	3.6 g	1.01 g	-0%
Proteins	3.57 g	1 g	-45%
Salt	2.232 g	0.625 g	+273%
Vitamin A	0 µg	0 µg	-100%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	143 mg	40 mg	+155%
Iron	0 mg	0 mg	-100%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 1 ONZ (28 g)

Environment

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Product added on March 9, 2017, 3:59:42 PM CET by usda-ndb-import
Last edit of product page on April 22, 2020, 9:49:04 PM CEST by org-database-usda.
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Humpty dumpty, cheese sticks