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Original Alfredo Pasta Sauce - Sal & Judy's

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Barcode: 0046212000056 (EAN / EAN-13) 046212000056 (UPC / UPC-A)

Brands: Sal & Judy's

Brand owner: SAL & JUDY'S

Categories: Condiments, Sauces, Groceries

Countries where sold: United States

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Health

Ingredients

37 ingredients

Light cream (cream, milk, disodium phosphate, sodium citrate, carrageenan), water, unsalted butter, parmesan cheese (pasteurized part-skim milk, cheese cultures, salt, enzymes and powdered cellulose (anti-caking agent), romano cheese (pasteurized cow's milk, cheese cultures, salt, enzymes and powdered cellulose (anti-caking agent), enzyme modified egg yolks (egg yolk, salt, phospholipase), parmigiano reggiano (cow's milk, salt, rennet, and powdered cellulose (anti-caking agent)), salt, pepper, modified corn starch, xanthan gum, disodium phosphate

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: E407 - Carrageenan

Additive: E415 - Xanthan 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

E331 - Sodium citrates

Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
Source: Wikipedia

E339ii - Disodium phosphate

Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
Source: Wikipedia

E407 - Carrageenan

Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

It can exist in various forms, each imparting distinct textural properties to food.

However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

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.

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

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Enzyme-modified-egg-yolks, Phospholipase, And-powdered-cellulose
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Light cream, Cream, Milk, Unsalted butter, Parmigiano reggiano, Pasteurized semi-skimmed milk, Romano cheese, Pasteurised cow's milk, Egg yolk, Parmigiano reggiano, Cow's milk
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: E339ii, Sodium citrate, Enzyme-modified-egg-yolks, Phospholipase, And-powdered-cellulose, E339ii
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
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:

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: Light cream (cream, milk, disodium phosphate, sodium citrate, carrageenan), water, unsalted butter, parmesan cheese, pasteurized part-skim milk, cheese cultures, salt, enzymes, powdered cellulose (anti-caking agent), romano cheese, pasteurized cow's milk, cheese cultures, salt, enzymes, powdered cellulose (anti-caking agent), enzyme modified egg yolks (egg yolk, salt, phospholipase), parmigiano reggiano (cow's milk, salt, rennet, and powdered cellulose (anti-caking agent)), salt, pepper, modified corn starch, xanthan gum, disodium phosphate
Light cream -> en:light-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 4.54545454545455 - percent_max: 100

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

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 50

disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 33.3333333333333

sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 25

carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

unsalted butter -> en:unsalted-butter - vegan: no - vegetarian: yes - ciqual_food_code: 16400 - percent_min: 0 - percent_max: 33.3333333333333

parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 25

pasteurized part-skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 20

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6525

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6525

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

anti-caking agent -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.6525

romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.6525

pasteurized cow's milk -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.6525

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6525

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6525

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

anti-caking agent -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.6525

enzyme modified egg yolks -> en:enzyme-modified-egg-yolks - percent_min: 0 - percent_max: 1.6525

egg yolk -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 1.6525

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.82625

phospholipase -> en:phospholipase - percent_min: 0 - percent_max: 0.550833333333333

parmigiano reggiano -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 1.6525

cow's milk -> en:cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.6525

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.82625

rennet -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.550833333333333

and powdered cellulose -> en:and-powdered-cellulose - percent_min: 0 - percent_max: 0.413125

anti-caking agent -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.413125

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6525

pepper -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.6525

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 1.6525

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: 0

Proteins: 2 / 5 (value: 3.23, rounded value: 3.23)

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

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

Negative points: 18

Energy: 2 / 10 (value: 741, rounded value: 741)

Sugars: 0 / 10 (value: 3.23, rounded value: 3.23)

Saturated fat: 9 / 10 (value: 9.68, rounded value: 9.7)

Sodium: 7 / 10 (value: 661, rounded value: 661)

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

Nutritional score: (18 - 0)

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

Nutrient levels
- Fat in moderate quantity (14.5%)
  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 (9.68%)
  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 (3.23%)
  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 (1.65%)
  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 (0.25 cup (62 g))	Compared to: Sauces
Energy	741 kj (177 kcal)	459 kj (110 kcal)	-10%
Fat	14.52 g	9 g	+8%
Saturated fat	9.68 g	6 g	+396%
Trans fat	0 g	0 g
Cholesterol	81 mg	50.2 mg	+1,400%
Carbohydrates	3.23 g	2 g	-73%
Sugars	3.23 g	2 g	-56%
Fiber	0 g	0 g	-100%
Proteins	3.23 g	2 g	+47%
Salt	1.652 g	1.02 g	-19%
Vitamin A	48.3 µg	29.9 µg	-46%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	97 mg	60.1 mg	+369%
Iron	0 mg	0 mg	-100%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 0.25 cup (62 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 March 9, 2017, 10:24:03 PM CET by usda-ndb-import
Last edit of product page on February 8, 2023, 1:16:29 AM CET by kiliweb.
Product page also edited by org-database-usda, yuka.sY2b0xO6T85zoF3NwEKvllR3b-jmsj_DD035m2m0-cexKYezOuFL49DfC6s.

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Original Alfredo Pasta Sauce - Sal & Judy's