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Spinach artichoke dip - Member's Mark

Spinach artichoke dip - Member's Mark

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Barcode: 0078742321226 (EAN / EAN-13) 078742321226 (UPC / UPC-A)

Brands: Member's Mark

Brand owner: MEMBER'S MARK

Categories: Condiments, Sauces, Dips, Groceries

Countries where sold: United States

Matching with your preferences

Health

Ingredients

50 ingredients

cream cheese (pasteurized milk and cream, cheese culture salt, guar gum, carob bean gum, xantahn gum), artichoke pieces (artichokes flavor citric acid), spinach, mayonnaise (soybean oil, corn syrup, water, egg yolks, distilled vinegar, salt, spice, calcium disodium edta added to protect flavor), sour cream, mozzarella cheese (low moisture part skim mozzarella cheese [pasteurized part skim, skim, salt, cheese cultures, enzymes], modified powered cellulose), asigo cheese (cultured milk, enzymes, salt, cellulose, natmycin (low moisture part skim mozzarella cheese food starch, powdered cellulose, natamycin (preservative)), jarlsberg cheese (pasteurized part skim milk, glucono delta lactone, maltodextrin cultured dextrose, sodium diacetate, egg white lysozyme, nisin preparation (salt, nisin preparation), garlic powder, potassium sorbate (preservative), citric acid

Allergens: Eggs, Milk

Food processing

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

Additive: E410 - Locust bean gum

Additive: E412 - Guar gum

Additive: E460 - Cellulose
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

E1105 - Lysozyme

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

E262 - Sodium acetates

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
Source: Wikipedia

E262ii - Sodium diacetate

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
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.

E410 - Locust bean gum

Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
Source: Wikipedia

E412 - Guar gum

Guar gum (E412) is a natural food additive derived from guar beans.

This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

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

E460ii - Powdered 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

E575 - Glucono-delta-lactone

Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Cheese-culture-salt, Xantahn-gum, Artichokes-flavor-citric-acid, Calcium-disodium-edta-added-to-protect-flavor, Pasteurized-part-skim, Skim, Modified-powered-cellulose, Asigo-cheese, Natmycin, Low-moisture-part-skim-mozzarella-cheese-food-starch, Maltodextrin-cultured-dextrose, Egg-white-lysozyme, Nisin-preparation, Nisin-preparation
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Cream cheese, Pasteurized milk and cream, Egg yolk, Sour cream, Mozzarella, Low moisture part skim mozzarella, Soured milk, Jarlsberg, Pasteurized semi-skimmed milk
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Vegetarian status unknown
Unrecognized ingredients: Cheese-culture-salt, Xantahn-gum, Artichokes-flavor-citric-acid, Calcium-disodium-edta-added-to-protect-flavor, Pasteurized-part-skim, Skim, Modified-powered-cellulose, Asigo-cheese, Natmycin, Low-moisture-part-skim-mozzarella-cheese-food-starch, Maltodextrin-cultured-dextrose, Egg-white-lysozyme, Nisin-preparation, Nisin-preparation
Some ingredients could not be recognized.
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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.

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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.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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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!
: cream cheese (pasteurized milk and cream, cheese culture salt, guar gum, carob bean gum, xantahn gum), artichoke (artichokes flavor citric acid), spinach, mayonnaise (soybean oil, corn syrup, water, egg yolks, distilled vinegar, salt, spice, calcium disodium edta added to protect flavor), sour cream, mozzarella cheese (low moisture part skim mozzarella cheese (pasteurized part skim, skim, salt, cheese cultures, enzymes), modified powered cellulose), asigo cheese, cultured milk, enzymes, salt, cellulose, natmycin (low moisture part skim mozzarella cheese food starch, powdered cellulose, natamycin (preservative)), jarlsberg cheese, pasteurized part skim milk, glucono delta lactone, maltodextrin cultured dextrose, sodium diacetate, egg white lysozyme, nisin preparation (salt, nisin preparation), garlic, potassium sorbate (preservative), citric acid
cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 4.54545454545455 - percent_max: 100

pasteurized milk and cream -> en:pasteurized-milk-and-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0.909090909090909 - percent_max: 100

cheese culture salt -> en:cheese-culture-salt - percent_min: 0 - percent_max: 50

guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

carob bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

xantahn gum -> en:xantahn-gum - percent_min: 0 - percent_max: 20

artichoke -> en:artichoke - vegan: yes - vegetarian: yes - ciqual_food_code: 20052 - percent_min: 0 - percent_max: 50

artichokes flavor citric acid -> en:artichokes-flavor-citric-acid - percent_min: 0 - percent_max: 50

spinach -> en:spinach - vegan: yes - vegetarian: yes - ciqual_food_code: 20059 - percent_min: 0 - percent_max: 33.3333333333333

mayonnaise -> en:mayonnaise - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11054 - percent_min: 0 - percent_max: 25

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 25

corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 12.5

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 8.33333333333333

egg yolks -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 6.25

distilled vinegar -> en:distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.41666675

spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.41666675

calcium disodium edta added to protect flavor -> en:calcium-disodium-edta-added-to-protect-flavor - percent_min: 0 - percent_max: 1.41666675

sour cream -> en:sour-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 20

mozzarella cheese -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 16.6666666666667

low moisture part skim mozzarella cheese -> en:low-moisture-part-skim-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 16.6666666666667

pasteurized part skim -> en:pasteurized-part-skim - percent_min: 0 - percent_max: 16.6666666666667

skim -> en:skim - percent_min: 0 - percent_max: 8.33333333333333

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.41666675

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.41666675

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.41666675

modified powered cellulose -> en:modified-powered-cellulose - percent_min: 0 - percent_max: 8.33333333333333

asigo cheese -> en:asigo-cheese - percent_min: 0 - percent_max: 14.2857142857143

cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 12.5

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.41666675

cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.41666675

natmycin -> en:natmycin - percent_min: 0 - percent_max: 1.41666675

low moisture part skim mozzarella cheese food starch -> en:low-moisture-part-skim-mozzarella-cheese-food-starch - percent_min: 0 - percent_max: 1.41666675

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.708333375

natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.47222225

preservative -> en:preservative - percent_min: 0 - percent_max: 0.47222225

jarlsberg cheese -> en:jarlsberg - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.41666675

pasteurized part skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 1.41666675

glucono delta lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.41666675

maltodextrin cultured dextrose -> en:maltodextrin-cultured-dextrose - percent_min: 0 - percent_max: 1.41666675

sodium diacetate -> en:e262ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.41666675

egg white lysozyme -> en:egg-white-lysozyme - percent_min: 0 - percent_max: 1.41666675

nisin preparation -> en:nisin-preparation - percent_min: 0 - percent_max: 1.41666675

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.41666675

nisin preparation -> en:nisin-preparation - percent_min: 0 - percent_max: 0.708333375

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.41666675

potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.41666675

preservative -> en:preservative - percent_min: 0 - percent_max: 1.41666675

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.41666675

Nutrition

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: 35
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 4 / 5 (value: 6.6667, rounded value: 6.67)

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

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 35.7954545454545, rounded value: 35.8)

Negative points: 19

Energy: 3 / 10 (value: 1117, rounded value: 1117)

Sugars: 0 / 10 (value: 3.3333, rounded value: 3.33)

Saturated fat: 10 / 10 (value: 11.6667, rounded value: 11.7)

Sodium: 6 / 10 (value: 566.6667, rounded value: 566.7)

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

Nutritional score: (19 - 0)

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

Nutrient levels
- Fat in high quantity (23.3%)
  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 high quantity (11.7%)
  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 (3.33%)
  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 moderate quantity (1.42%)
  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 (2 Tbsp (30 g))	Compared to: Dips
Energy	1,117 kj (267 kcal)	335 kj (80 kcal)	+59%
Fat	23.333 g	7 g	+106%
Saturated fat	11.667 g	3.5 g	+552%
Trans fat	0 g	0 g
Cholesterol	50 mg	15 mg	+927%
Carbohydrates	6.667 g	2 g	-37%
Sugars	3.333 g	1 g	+7%
Fiber	0 g	0 g	-100%
Proteins	6.667 g	2 g	+83%
Salt	1.417 g	0.425 g	+20%
Potassium	0 mg	0 mg	-100%
Calcium	133 mg	39.9 mg	+314%
Iron	0 mg	0 mg	-100%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	35.795 %	35.795 %

Serving size: 2 Tbsp (30 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Transportation

Origins of ingredients
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Data sources

Product added on April 23, 2020, 9:49:41 PM CEST by org-database-usda
Last edit of product page on August 22, 2021, 8:34:20 PM CEST by kiliweb.
Product page also edited by charlesnepote, inf, yuka.JusZbdKXJ_0LTMrbgIdr1gWJCePQDsFTRHQmow, yuka.sY2b0xO6T85zoF3NwEKvlmtuVYOPmzHVNz75wmSg9v6DAKbLWvtN443TLqg.

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Spinach artichoke dip - Member's Mark