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CHEEZ IT Hot & Spicy

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Barcode: 0064100131651 (EAN / EAN-13) 064100131651 (UPC / UPC-A)

Categories: Snacks, Salty snacks, Appetizers

Countries where sold: Canada

Matching with your preferences

Health

Ingredients

  • icon

    49 ingredients

    wheat flour, vegetable oil (vegetable oil, tbhq, citric acid), palm oil shortening, high moisture skim milk cheese (modified milk ingredients, salt, bacterial culture, chymosin, annatto), seasoning (salt, dextrose, yeast, corn maltodextrin, onion powder, tomato powder, spices, modified corn starch, garlic powder, sodium diacetate, dehydrated jalapeno pepper sauce [jalapeno pepper, white vinegar, salt, corn starch], dehydrated chili pepper sauce [chili pepper, white vinegar, salt], citric acid, vinegar solids, vegetable oil, disodium inosinate, disodium guanylate, spice extract, natural flavour), salt, spices, yeast, artificial flavour, spice extract, enzymes (amylase, protease), soy lecithin. contains wheat, milk and soy ingredients.
    Allergens: Gluten, Milk, Soybeans

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: E160b - Annatto
    • Additive: E322 - Lecithins
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose

    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

  • E1100 - Alpha-Amylase

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Source: Wikipedia

  • E1101 - Protease

    Protease: A protease -also called a peptidase or proteinase- is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds. Proteases have evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. Proteases can be found in Animalia, Plantae, Fungi, Bacteria, Archaea and viruses.
    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

  • E319 - Tertiary-butylhydroquinone (tbhq)

    Tert-Butylhydroquinone: tert-Butylhydroquinone -TBHQ, tertiary butylhydroquinone- is a synthetic aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with a tert-butyl group.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    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

  • E627 - Disodium guanylate

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia

  • E631 - Disodium inosinate

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Modified milk ingredients

    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: Palm-oil-shortening, High-moisture-skim-milk-cheese, Bacterial-culture, Chymosin, Dehydrated-jalapeno-pepper-sauce, Dehydrated-chili-pepper-sauce, Ingredients

    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.
  • icon

    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!

    wheat flour, vegetable oil (vegetable oil, tbhq, citric acid), palm oil shortening, high moisture skim milk cheese (modified milk ingredients, salt, bacterial culture, chymosin, annatto), seasoning (salt, dextrose, yeast, corn maltodextrin, onion, tomato powder, spices, modified corn starch, garlic powder, sodium diacetate, dehydrated jalapeno pepper sauce (jalapeno pepper, white vinegar, salt, corn starch), dehydrated chili pepper sauce (chili pepper, white vinegar, salt), citric acid, vinegar, vegetable oil, disodium inosinate, disodium guanylate, spice extract, natural flavour), salt, spices, yeast, artificial flavour, spice extract, enzymes (amylase, protease), soy lecithin, ingredients
    1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 7.69230769230769 - percent_max: 100
    2. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
      1. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
      2. tbhq -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    3. palm oil shortening -> en:palm-oil-shortening - percent_min: 0 - percent_max: 33.3333333333333
    4. high moisture skim milk cheese -> en:high-moisture-skim-milk-cheese - percent_min: 0 - percent_max: 25
      1. modified milk ingredients -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
      2. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 8.33333333333333
      4. chymosin -> en:chymosin - percent_min: 0 - percent_max: 6.25
      5. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    5. seasoning -> en:coating - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 20
      1. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      2. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      3. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      4. corn maltodextrin -> en:corn-maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      5. onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      6. tomato powder -> en:tomato-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      7. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
      8. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      9. garlic powder -> en:garlic-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.22222222222222
      10. sodium diacetate -> en:e262ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      11. dehydrated jalapeno pepper sauce -> en:dehydrated-jalapeno-pepper-sauce - percent_min: 0 - percent_max: 1.81818181818182
        1. jalapeno pepper -> en:jalapeno-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.81818181818182
        2. white vinegar -> en:white-vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.909090909090909
        3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.606060606060606
        4. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.454545454545455
      12. dehydrated chili pepper sauce -> en:dehydrated-chili-pepper-sauce - percent_min: 0 - percent_max: 1.66666666666667
        1. chili pepper -> en:chili-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
        2. white vinegar -> en:white-vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
        3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.555555555555556
      13. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.53846153846154
      14. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.42857142857143
      15. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.33333333333333
      16. disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.25
      17. disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.17647058823529
      18. spice extract -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.11111111111111
      19. natural flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.05263157894737
    6. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. artificial flavour -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    10. spice extract -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    11. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. protease -> en:e1101 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    12. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    13. ingredients -> en:ingredients - percent_min: 0 - percent_max: 5

Nutrition

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    Good nutritional quality

    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ 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: 0 / 5 (value: 1, rounded value: 1)
    • 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: 1

    • Energy: 0 / 10 (value: 209, rounded value: 209)
    • Sugars: 0 / 10 (value: 0, rounded value: 0)
    • Saturated fat: 0 / 10 (value: 0.5, rounded value: 0.5)
    • Sodium: 1 / 10 (value: 100, rounded value: 100)

    The points for proteins are counted because the negative points are less than 11.

    Score nutritionnel: 1 (1 - 0)

    Nutri-Score: B

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    Sugars in low quantity (0%)

    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.
  • icon

    Salt in low quantity (0.25%)

    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.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Appetizers
    Energy 209 kj
    (50 kcal)     		-89%
    Fat 2.5 g -89%
    Saturated fat 0.5 g -87%
    Carbohydrates 6 g -89%
    Sugars 0 g -100%
    Fiber ?
    Proteins 1 g -86%
    Salt 0.25 g -83%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by foodless.
Product page also edited by ecoscore-impact-estimator, inf, openfoodfacts-contributors, yuka.V0s0T1FhTU5tdU5Ubk1RVXpqRDYvSTFlbmNmeldHNnVDN0l5SVE9PQ.

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