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sweet chilli, sour cream & bell pepper club cheddar - kenilworth dairies

sweet chilli, sour cream & bell pepper club cheddar - kenilworth dairies

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Barcode: 9314957040691 (EAN / EAN-13)

Brands: kenilworth dairies

Countries where sold: Australia

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Health

Ingredients

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    28 ingredients


    sweet chilli, sour cream & bell peppers cheese 165g incredients: cheese (milk, salt, culture, non-animal rennet), sweet chilli sauce (sugar, water, pickled red chilli, vinegar, garlic. thickener (416)), sour cream powder (milk solids, cream solids, food acias (270, 330), culture), beli peppers, acetic acid (260), preservative (202, 223)
    Allergens: Milk

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: E416 - Karaya-gum
    • Ingredient: Thickener

    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

  • E202 - Potassium sorbate


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia
  • 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
  • E260 - Acetic acid


    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    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: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E416 - Karaya-gum


    Gum karaya: Gum karaya or gum sterculia, also known as Indian gum tragacanth, is a vegetable gum produced as an exudate by trees of the genus Sterculia. Chemically, gum karaya is an acid polysaccharide composed of the sugars galactose, rhamnose and galacturonic acid. It is used as a thickener and emulsifier in foods, as a laxative, and as a denture adhesive. It is also used to adulterate Gum tragacanth due to their similar physical characteristics. As a food additive it has E number E416. Gum karaya can be obtained from the tree Sterculia urens. It is a valuable substance and is traditionally tapped by cutting or peeling back the bark, or by making deep gashes at the base of the trunk with an axe. These crude methods of extraction often resulted in the death of the tree, but it has been found that application of the plant growth regulator ethephon stimulates the production of gum, and when used in carefully controlled amounts, increases gum yield and enhances healing of the wounds and survival of the tree.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown


    Unrecognized ingredients: Sweet-chilli, Sour-cream-and-bell-peppers-cheese-165g-incredients, Sweet-chilli-sauce, 416, Food-acias, 270, 330, Beli-peppers, 260, 202, 223

    Some ingredients could not be recognized.

    We need your help!

    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!

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    Non-vegan


    Non-vegan ingredients: Cheese, Milk, Sour cream powder, Milk solids, Cream

    Some ingredients could not be recognized.

    We need your help!

    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!

  • icon

    Vegetarian status unknown


    Unrecognized ingredients: Sweet-chilli, Sour-cream-and-bell-peppers-cheese-165g-incredients, Sweet-chilli-sauce, 416, Food-acias, 270, 330, Beli-peppers, 260, 202, 223

    Some ingredients could not be recognized.

    We need your help!

    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!

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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    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!

    sweet chilli, sour cream and bell peppers cheese 165g incredients (cheese, milk), salt, culture, rennet, sweet chilli sauce (sugar, water, red chilli, vinegar, garlic, thickener (416)), sour cream powder (milk solids, cream, food acias (270, 330), culture), beli peppers, acetic acid (260), preservative (202, 223)
    1. sweet chilli -> en:sweet-chilli - percent_min: 10 - percent_max: 100
    2. sour cream and bell peppers cheese 165g incredients -> en:sour-cream-and-bell-peppers-cheese-165g-incredients - percent_min: 0 - percent_max: 50
      1. cheese -> en:cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 50
      2. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
    3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. culture -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
    5. rennet -> en:rennet - labels: en:vegan - vegan: en:yes - vegetarian: en:yes - percent_min: 0 - percent_max: 20
    6. sweet chilli sauce -> en:sweet-chilli-sauce - percent_min: 0 - percent_max: 16.6666666666667
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      2. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      3. red chilli -> en:red-chili-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      4. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      5. garlic -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      6. thickener -> en:thickener - percent_min: 0 - percent_max: 2.77777777777778
        1. 416 -> en:416 - percent_min: 0 - percent_max: 2.77777777777778
    7. sour cream powder -> en:sour-cream-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      1. milk solids -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      3. food acias -> en:food-acias - percent_min: 0 - percent_max: 4.76190476190476
        1. 270 -> en:270 - percent_min: 0 - percent_max: 4.76190476190476
        2. 330 -> en:330 - percent_min: 0 - percent_max: 2.38095238095238
      4. culture -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.57142857142857
    8. beli peppers -> en:beli-peppers - percent_min: 0 - percent_max: 12.5
    9. acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      1. 260 -> en:260 - percent_min: 0 - percent_max: 11.1111111111111
    10. preservative -> en:preservative - percent_min: 0 - percent_max: 10
      1. 202 -> en:202 - percent_min: 0 - percent_max: 10
      2. 223 -> en:223 - percent_min: 0 - percent_max: 5

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Data sources

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