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Aunt jemima, griddle melts, egg & cheese, egg & cheese

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Barcode: 0019600059905 (EAN / EAN-13) 019600059905 (UPC / UPC-A)

Brands: Aunt Jemima

Brand owner: Pinnacle Foods Group LLC

Countries where sold: United States

Matching with your preferences

Health

Ingredients

68 ingredients

Bread (enriched unbleached wheat flour (flour, malted barley flour, naicin, reduced iron, thiamine mononitrate (b1), riboflavin (b2), folic acid), water, soybean oil, contains 2% or less of sugar, salt, yeast, soy lecithin), sauce (water, seasoning blend (modified food starch, maltodextrin, partially hydrogenated soybean oil, whey, dehydrated blend of cheeses [granular, blue (milk, cheese cultures, salt, enzymes)], lactose, autolyzed yeast extract, whey protein concentrate, natural and artificial flavors, salt, sodium caseinate, sodium phosphate, lactic acid, citric acid, guar gum, fd&c yellow #5 lake, sodium bicarbonate, dipotassium phosphate fd&c yellow #6 lake, annatto and turmeric), methylcellulose), eggs (whole eggs, skim milk, soybean oil, corn starch, salt, xanthan gum, citric acid), cheese blend (low moisture part skim mozzarella cheese (pasteurized part skim milk, cultures, salt, enzymes), yellow cheddar cheese (pasteurized milk, cultures, salt, enzymes, and annatto [vegetable color])).

Allergens: Eggs, Gluten, Milk, Soybeans

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: E160b - Annatto

Additive: E322 - Lecithins

Additive: E412 - Guar gum

Additive: E415 - Xanthan gum

Additive: E461 - Methyl cellulose

Ingredient: Flavouring

Ingredient: Lactose

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

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

E322 - Lecithins

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E322i - Lecithin

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

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.

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.

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.

E461 - Methyl cellulose

Methyl cellulose: Methyl cellulose -or methylcellulose- is a chemical compound derived from cellulose. It is a hydrophilic white powder in pure form and dissolves in cold -but not in hot- water, forming a clear viscous solution or gel. It is sold under a variety of trade names and is used as a thickener and emulsifier in various food and cosmetic products, and also as a treatment of constipation. Like cellulose, it is not digestible, not toxic, and not an allergen.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Naicin, Contains-2-and-less-of-sugar, Dehydrated-blend-of-cheeses, Granular, Blue, Fd-c-yellow-5-lake, Dipotassium-phosphate-fd-c-yellow-6-lake, Yellow-cheddar-cheese, And-annatto
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Non-vegan
Non-vegan ingredients: Whey, Milk, Lactose, Whey protein, Sodium caseinate, Egg, Whole egg, Skimmed milk, Mixed cheese, Low moisture part skim mozzarella, Pasteurized semi-skimmed milk, Pasteurised milk
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Vegetarian status unknown
Unrecognized ingredients: Bread, Naicin, Reduced iron, Thiamin mononitrate, Thiamin, Folic acid, Contains-2-and-less-of-sugar, Dehydrated-blend-of-cheeses, Granular, Blue, Fd-c-yellow-5-lake, Dipotassium-phosphate-fd-c-yellow-6-lake, Yellow-cheddar-cheese, And-annatto, Vegetable pigment
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.

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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.
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!
: Bread, wheat flour (flour, malted barley flour, naicin, reduced iron, thiamine mononitrate (b1), riboflavin (b2), folic acid), water, soybean oil, contains 2% and less of sugar, salt, yeast, soy lecithin, sauce, water, seasoning blend (modified food starch, maltodextrin, partially hydrogenated soybean oil, whey, dehydrated blend of cheeses (granular, blue (milk, cheese cultures, salt, enzymes)), lactose, autolyzed yeast extract, whey protein, natural and artificial flavors, salt, sodium caseinate, sodium phosphate, lactic acid, citric acid, guar gum, fd&c yellow #5 lake, sodium bicarbonate, dipotassium phosphate fd&c yellow #6 lake, annatto, turmeric), methylcellulose, eggs (whole eggs, skim milk, soybean oil, corn starch, salt, xanthan gum, citric acid), cheese blend (low moisture part skim mozzarella cheese (pasteurized part skim milk, cultures, salt, enzymes), yellow cheddar cheese (pasteurized milk, cultures, salt, enzymes, and annatto (vegetable color)))
Bread -> en:bread - percent_min: 7.14285714285714 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 25

naicin -> en:naicin - percent_min: 0 - percent_max: 16.6666666666667

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 12.5

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 10

b1 -> en:thiamin - percent_min: 0 - percent_max: 10

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

b2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 7.14285714285714

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

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

contains 2% and less of sugar -> en:contains-2-and-less-of-sugar - percent_min: 0 - percent_max: 20

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0925

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0925

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.0925

sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0925

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.0925

seasoning blend -> en:mixed-condiments - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0925

modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.0925

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.54625

partially hydrogenated soybean oil -> en:partially-hydrogenated-soybean-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.364166666666667

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.273125

dehydrated blend of cheeses -> en:dehydrated-blend-of-cheeses - percent_min: 0 - percent_max: 0.2185

granular -> en:granular - percent_min: 0 - percent_max: 0.2185

blue -> en:blue - percent_min: 0 - percent_max: 0.10925

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.10925

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.10925

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.10925

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.10925

lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.182083333333333

autolyzed yeast extract -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.182083333333333

whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.182083333333333

natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.182083333333333

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.10925

sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.0993181818181818

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0993181818181818

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0993181818181818

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0993181818181818

guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0993181818181818

fd&c yellow #5 lake -> en:fd-c-yellow-5-lake - percent_min: 0 - percent_max: 0.0993181818181818

sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0993181818181818

dipotassium phosphate fd&c yellow #6 lake -> en:dipotassium-phosphate-fd-c-yellow-6-lake - percent_min: 0 - percent_max: 0.0993181818181818

annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0993181818181818

turmeric -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 0.0993181818181818

methylcellulose -> en:e461 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0925

eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 1.0925

whole eggs -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 1.0925

skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.54625

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.364166666666667

corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.273125

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2185

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.182083333333333

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.182083333333333

cheese blend -> en:mixed-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.0925

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: 1.0925

pasteurized part skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 1.0925

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.54625

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.364166666666667

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.273125

yellow cheddar cheese -> en:yellow-cheddar-cheese - percent_min: 0 - percent_max: 0.54625

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.54625

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.273125

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.182083333333333

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.1365625

and annatto -> en:and-annatto - percent_min: 0 - percent_max: 0.10925

vegetable color -> en:vegetable-pigment - percent_min: 0 - percent_max: 0.10925

Nutrition

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Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (1 PORTION (71 g))
Energy	941 kj (225 kcal)	668 kj (160 kcal)
Fat	9.86 g	7 g
Saturated fat	3.52 g	2.5 g
Trans fat	0 g	0 g
Cholesterol	85 mg	60.4 mg
Carbohydrates	23.94 g	17 g
Sugars	1.41 g	1 g
Fiber	1.4 g	0.994 g
Proteins	9.86 g	7 g
Salt	1.092 g	0.776 g
Vitamin A	84.6 µg	60.1 µg
Vitamin C (ascorbic acid)	0 mg	0 mg
Calcium	141 mg	100 mg
Iron	1.52 mg	1.08 mg
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 1 PORTION (71 g)

Environment

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Transportation

Origins of ingredients
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Data sources

Product added on March 9, 2017, 3:21:09 PM CET by usda-ndb-import
Last edit of product page on April 22, 2020, 9:09:16 PM CEST by org-database-usda.

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Aunt jemima, griddle melts, egg & cheese, egg & cheese