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beef and bean burritoa

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Barcode: 0071007010576 (EAN / EAN-13) 071007010576 (UPC / UPC-A)

Labels, certifications, awards: Pure beef

Countries where sold: Canada

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Health

Ingredients

64 ingredients

water, enriched flour, beef, beans (pinto, great northern, navy), vegetable oil (soybean and/or sunflower and/or canola and/or corn), textured soy protein, isolated pea product, spices, salt, dough conditioners (salt, yeast, cellulose gum, guar gum, wheat starch, amylase, sodium metabisulphite, sodium stearoyl-2-lactylate, l-cysteine hydrochloride, mono and diglycerides, dicalcium phosphate, microcrystalline cellulose), granulated garlic, natural savoury flavour [yeast extract, natural flavour, soy sauce (wheat, soybeans, salt), maltodextrin, lactic acid, calcium lactate, salt], contains: wheat, soy, ingrédients: eau, farine enrichie, boeuf, haricots (pinto, great northern, petit blanc), huile végétale [soya et(ou) tournesol et(ou) canola et(ou) mais], protéine de soya texturée, produit de pois isolé, épices, sel, condition - neurs de pâte (sel, levure, gomme de cellulnse de guar, amidon de hlé

Allergens: Beef, Gluten, Soybeans

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E327 - Calcium lactate

Additive: E412 - Guar gum

Additive: E460 - Cellulose

Additive: E466 - Sodium carboxy methyl cellulose

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E481 - Sodium stearoyl-2-lactylate

Ingredient: Flavouring

Ingredient: Maltodextrin
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

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

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

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

E327 - Calcium lactate

Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
Source: Wikipedia

E341 - Calcium phosphates

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Source: Wikipedia

E341ii - Dicalcium phosphate

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Source: Wikipedia

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.

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

E460i - Microcrystalline 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

E466 - Sodium carboxy methyl cellulose

Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
Source: Wikipedia

E471 - Mono- and diglycerides of fatty acids

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

E481 - Sodium stearoyl-2-lactylate

Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
Source: Wikipedia

E920 - L-cysteine

Cysteine: Cysteine -symbol Cys or C; - is a semi-essential proteinogenic amino acid with the formula HO2CCH-NH2-CH2SH. The thiol side chain in cysteine often participates in enzymatic reactions, as a nucleophile. The thiol is susceptible to oxidation to give the disulfide derivative cystine, which serves an important structural role in many proteins. When used as a food additive, it has the E number E920. It is encoded by the codons UGU and UGC. Cysteine has the same structure as serine, but with one of its oxygen atoms replaced by sulfur; replacing it with selenium gives selenocysteine. -Like other natural proteinogenic amino acids cysteine has -L- chirality in the older D/L notation based on homology to D and L glyceraldehyde. In the newer R/S system of designating chirality, based on the atomic numbers of atoms near the asymmetric carbon, cysteine -and selenocysteine- have R chirality, because of the presence of sulfur -resp. selenium- as a second neighbor to the asymmetric carbon. The remaining chiral amino acids, having lighter atoms in that position, have S chirality.-
Source: Wikipedia

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E481, E471

Non-vegan
Non-vegan ingredients: Beef
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Non-vegetarian
Non-vegetarian ingredients: Beef
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
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Some ingredients could not be recognized.
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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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: water, flour, beef, beans (pinto, great northern, navy), vegetable oil (soybean and sunflower and canola and corn), textured soy protein, isolated pea product, spices, salt, dough conditioners (salt, yeast, cellulose gum, guar gum, wheat starch, amylase, sodium metabisulphite, sodium stearoyl-2-lactylate, l-cysteine hydrochloride, mono- and diglycerides, dicalcium phosphate, microcrystalline cellulose), garlic, natural savoury flavour (yeast extract, natural flavour, soy sauce (wheat, soybeans, salt), maltodextrin, lactic acid, calcium lactate, salt), ingrédients (eau), farine enrichie, boeuf, haricots (pinto, great northern, petit blanc), huile végétale (soya et (ou), tournesol et (ou), canola et (ou), mais), protéine de soya texturée, produit de pois isolé, épices, sel, condition, neurs de pâte, sel, levure, gomme de cellulnse de guar, amidon de hlé
water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 3.7037037037037 - percent_max: 100

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

beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 33.3333333333333

beans -> en:beans - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

pinto -> en:pinto - percent_min: 0 - percent_max: 25

great northern -> en:great-northern - percent_min: 0 - percent_max: 12.5

navy -> en:navy - percent_min: 0 - percent_max: 8.33333333333333

vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 20

soybean and sunflower and canola and corn -> en:soybean-and-sunflower-and-canola-and-corn - percent_min: 0 - percent_max: 20

textured soy protein -> en:textured-soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 16.6666666666667

isolated pea product -> en:isolated-pea-product - percent_min: 0 - percent_max: 14.2857142857143

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 11.1111111111111

dough conditioners -> en:flour-treatment-agent - percent_min: 0 - percent_max: 10

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 10

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333

guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2

amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667

sodium metabisulphite -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.42857142857143

sodium stearoyl-2-lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.25

l-cysteine hydrochloride -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.11111111111111

mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1

dicalcium phosphate -> en:e341ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.909090909090909

microcrystalline cellulose -> en:e460i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 9.09090909090909

natural savoury flavour -> en:natural-savoury-flavour - percent_min: 0 - percent_max: 8.33333333333333

yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

natural flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667

soy sauce -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104 - percent_min: 0 - percent_max: 2.77777777777778

wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.77777777777778

soybeans -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 1.38888888888889

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.925925925925926

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667

calcium lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.38888888888889

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.19047619047619

ingrédients -> en:ingredients - percent_min: 0 - percent_max: 7.69230769230769

eau -> en:eau - percent_min: 0 - percent_max: 7.69230769230769

farine enrichie -> en:farine-enrichie - percent_min: 0 - percent_max: 7.14285714285714

boeuf -> en:boeuf - percent_min: 0 - percent_max: 6.66666666666667

haricots -> en:haricots - percent_min: 0 - percent_max: 6.25

pinto -> en:pinto - percent_min: 0 - percent_max: 6.25

great northern -> en:great-northern - percent_min: 0 - percent_max: 3.125

petit blanc -> en:petit-blanc - percent_min: 0 - percent_max: 2.08333333333333

huile végétale -> en:huile-vegetale - percent_min: 0 - percent_max: 5.88235294117647

soya et -> en:soya-et - percent_min: 0 - percent_max: 5.88235294117647

ou -> en:ou - percent_min: 0 - percent_max: 5.88235294117647

tournesol et -> en:tournesol-et - percent_min: 0 - percent_max: 2.94117647058824

ou -> en:ou - percent_min: 0 - percent_max: 2.94117647058824

canola et -> en:canola-et - percent_min: 0 - percent_max: 1.96078431372549

ou -> en:ou - percent_min: 0 - percent_max: 1.96078431372549

mais -> en:mais - percent_min: 0 - percent_max: 1.47058823529412

protéine de soya texturée -> en:proteine-de-soya-texturee - percent_min: 0 - percent_max: 5.55555555555556

produit de pois isolé -> en:produit-de-pois-isole - percent_min: 0 - percent_max: 5.26315789473684

épices -> en:epices - percent_min: 0 - percent_max: 5

sel -> en:sel - percent_min: 0 - percent_max: 4.76190476190476

condition -> en:condition - percent_min: 0 - percent_max: 4.54545454545455

neurs de pâte -> en:neurs-de-pate - percent_min: 0 - percent_max: 4.34782608695652

sel -> en:sel - percent_min: 0 - percent_max: 4.16666666666667

levure -> en:levure - percent_min: 0 - percent_max: 4

gomme de cellulnse de guar -> en:gomme-de-cellulnse-de-guar - percent_min: 0 - percent_max: 3.84615384615385

amidon de hlé -> en:amidon-de-hle - percent_min: 0 - percent_max: 3.7037037037037

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)	6.066 %

Environment

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Product added on April 5, 2020, 3:32:11 AM CEST by openfoodfacts-contributors
Last edit of product page on April 5, 2020, 3:32:52 AM CEST by inf.

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beef and bean burritoa