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Litehouse, opa, greek yogurt dressing, blue cheese

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Barcode: 0077661139479 (EAN / EAN-13) 077661139479 (UPC / UPC-A)

Brands: Litehouse, Litehouse Inc.

Brand owner: Litehouse Inc.

Categories: Condiments, Sauces, Groceries

Countries where sold: United States

Matching with your preferences

Health

Ingredients

25 ingredients

Non fat greek yogurt (cultured skim milk, milk protein concentrate, corn starch, tapioca starch, carrageenan gum, locust bean gum), canola oil, blue cheese (milk, salt, culture, enzymes), water, gluconic acid, salt, egg yolk, maltodextrin, cultured dextrose, natural flavors, lactic acid, dried garlic, distilled vinegar, acacia gum, xanthan gum.

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: E410 - Locust bean gum

Additive: E414 - Acacia gum

Additive: E415 - Xanthan gum

Ingredient: Flavouring

Ingredient: Maltodextrin

Ingredient: Milk proteins
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

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

E410 - Locust bean gum

Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
Source: Wikipedia

E414 - Acacia gum

Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
Source: Wikipedia

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.

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Non-fat-greek-yogurt, Cultured-skim-milk, Carrageenan-gum, Cultured-dextrose
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Milk protein concentrate, Blue cheese, Milk, Egg yolk
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Non-fat-greek-yogurt, Cultured-skim-milk, Carrageenan-gum, Cultured-dextrose
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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: Non fat greek yogurt (cultured skim milk, milk protein concentrate, corn starch, tapioca starch, carrageenan gum, locust bean gum), canola oil, blue cheese (milk, salt, culture, enzymes), water, gluconic acid, salt, egg yolk, maltodextrin, cultured dextrose, natural flavors, lactic acid, dried garlic, distilled vinegar, acacia gum, xanthan gum
Non fat greek yogurt -> en:non-fat-greek-yogurt - percent_min: 6.66666666666667 - percent_max: 100

cultured skim milk -> en:cultured-skim-milk - percent_min: 1.11111111111111 - percent_max: 100

milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50

corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 33.3333333333333

tapioca starch -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 25

carrageenan gum -> en:carrageenan-gum - percent_min: 0 - percent_max: 20

locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 50

blue cheese -> en:blue-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 33.3333333333333

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.9175

culture -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9175

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9175

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25

gluconic acid -> en:e574 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.9175

egg yolk -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 1.9175

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9175

cultured dextrose -> en:cultured-dextrose - percent_min: 0 - percent_max: 1.9175

natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9175

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9175

dried garlic -> en:dried-garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11023 - percent_min: 0 - percent_max: 1.9175

distilled vinegar -> en:distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.9175

acacia gum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9175

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9175

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: 23
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 4 / 5 (value: 6.67, rounded value: 6.67)

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

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 23.3645572916667, rounded value: 23.4)

Negative points: 13

Energy: 2 / 10 (value: 837, rounded value: 837)

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

Saturated fat: 3 / 10 (value: 3.33, rounded value: 3.3)

Sodium: 8 / 10 (value: 767, rounded value: 767)

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

Nutritional score: (13 - 0)

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

Nutrient levels
- Fat in moderate quantity (16.7%)
  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 moderate quantity (3.33%)
  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 (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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (1.92%)
  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 (2 Tbsp (30 ml))	Compared to: Sauces
Energy	837 kj (200 kcal)	251 kj (60 kcal)	+2%
Fat	16.67 g	5 g	+24%
Saturated fat	3.33 g	0.999 g	+72%
Monounsaturated fat	10 g	3 g	+5%
Polyunsaturated fat	5 g	1.5 g	-57%
Trans fat	0 g	0 g
Cholesterol	17 mg	5.1 mg	+214%
Carbohydrates	6.67 g	2 g	-45%
Sugars	0 g	0 g	-100%
Fiber	0 g	0 g	-100%
Proteins	6.67 g	2 g	+203%
Salt	1.918 g	0.575 g	-6%
Vitamin A	0 µg	0 µg	-100%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	200 mg	60 mg	+866%
Iron	0 mg	0 mg	-100%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	23.365 %	23.365 %

Serving size: 2 Tbsp (30 ml)

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
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Data sources

Product added on March 10, 2017, 12:01:10 PM CET by usda-ndb-import
Last edit of product page on April 23, 2020, 11:53:05 AM CEST by org-database-usda.

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Litehouse, opa, greek yogurt dressing, blue cheese