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Monterey Jack Cheese With Jalapeno Peppers - Hoffman's

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Barcode: 0025400001549 (EAN / EAN-13) 025400001549 (UPC / UPC-A)

Brands: Hoffman's

Countries where sold: United States

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Ingredients

11 ingredients

Monterey jack cheese (pasteurized milk, cheese culture, salt, enzymes), jalapeno peppers, (green jalapeno peppers, red jalapeno peppers, acetic acid), natamycin (a natural mold inhibitor)

Allergens: Milk

Food processing

Food processing level unknown
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Additives

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

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

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Red-jalapeno-peppers
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Non-vegan
Non-vegan ingredients: Monterey Jack, Pasteurised milk
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Vegetarian status unknown
Unrecognized ingredients: Red-jalapeno-peppers
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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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: Monterey jack cheese (pasteurized milk, cheese culture, salt, enzymes), jalapeno peppers (green jalapeno peppers, red jalapeno peppers, acetic acid), natamycin (a natural mold inhibitor)
Monterey jack cheese -> en:monterey-jack - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 33.3333333333333 - percent_max: 100

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 8.33333333333333 - percent_max: 100

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 50

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.72466

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.72466

jalapeno peppers -> en:jalapeno-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 50

green jalapeno peppers -> en:green-jalapeno-peppers - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 50

red jalapeno peppers -> en:red-jalapeno-peppers - percent_min: 0 - percent_max: 25

acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

a natural mold inhibitor -> en:preservative - percent_min: 0 - percent_max: 33.3333333333333

Nutrition

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Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (28 g (1 INCH CUBE \| ABOUT))
Energy	1,494 kj (357 kcal)	418 kj (100 kcal)
Fat	32.14 g	9 g
Saturated fat	17.86 g	5 g
Trans fat	0 g	0 g
Cholesterol	107 mg	30 mg
Carbohydrates	3.57 g	1 g
Sugars	0 g	0 g
Fiber	0 g	0 g
Proteins	25 g	7 g
Salt	1.725 g	0.483 g
Vitamin A	214.2 µg	60 µg
Vitamin C (ascorbic acid)	0 mg	0 mg
Calcium	714 mg	200 mg
Iron	0 mg	0 mg
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	16.667 %	16.667 %

Serving size: 28 g (1 INCH CUBE | ABOUT)

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 March 9, 2017, 3:49:40 PM CET by usda-ndb-import
Last edit of product page on March 9, 2017, 3:49:40 PM CET by usda-ndb-import.

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Monterey Jack Cheese With Jalapeno Peppers - Hoffman's