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Three Cheese Pimento Spread - Laura Lynn

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Three Cheese Pimento Spread - Laura Lynn

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Barcode: 0086854061299 (EAN / EAN-13) 086854061299 (UPC / UPC-A)

Brands: Laura Lynn

Brand owner: Ingles Markets Inc.

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses

Countries where sold: United States

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Health

Ingredients

  • icon

    69 ingredients

    Mayonnaise (soybean oil, water, egg, vinegar, high fructose, corn syrup, contains less than 2% of salt, spice, calcium disodium edta (to protect flavor)), american cheese (cultured milk, water, cream, skim milk, sodium phosphate, salt, lactic acid, sorbic acid (as a preservative), vegetable color, enzymes), swiss cheese (pasteurized part-skim milk, cheese culture, salt, enzymes), sharp cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto vegetable color, potato starch, corn starch, cellulose to prevent caking), pimentos, jalapeno peppers, hot sauce (peppers, vinegar, salt, xanthan gum, sodium benzoate (to preserve freshness and flavor)), contains 2% or less of the following: brown sugar, maltodextrin, cultured dextrose, sodium diacetate, salt, egg white lysozyme, nisin, lemon juice, black pepper, sugar, paprika, turmeric, onion, natural flavor, cornstarch, garlic, tricalcium phosphate (prevents caking), paprika oleoresin (for color), potassium sorbate (to protect flavor).
    Allergens: Eggs, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E160c - Paprika extract
    • Additive: E415 - Xanthan gum
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Maltodextrin

    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

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E211 - Sodium benzoate

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Source: Wikipedia

  • E234 - Nisin

    Nisin: Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine -Lan-, methyllanthionine -MeLan-, didehydroalanine -Dha-, and didehydroaminobutyric acid -Dhb-. These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple -5- thioether bridges. Subtilin and epidermin are related to nisin. All are members of a class of molecules known as lantibiotics. In the food industry, nisin is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized. It was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset, and approved as an additive for food use in the USA in the late 1960s, although the Beaminster factory now is owned by DuPont.
    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

  • 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

  • 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

  • E341iii - Tricalcium 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

  • 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

  • icon

    Palm oil content unknown

    Unrecognized ingredients: High-fructose, Contains-less-than-2-of-salt, Sharp-cheddar-cheese, Annatto-vegetable-color, Cellulose-to-prevent-caking, To-preserve-freshness-and-flavor, Contains-2-and-less-of-the-following, Cultured-dextrose, Egg-white-lysozyme

    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.
    • 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

    Non-vegan

    Non-vegan ingredients: Egg, American cheese, Soured milk, Cream, Skimmed milk, Swiss cheese, Pasteurized semi-skimmed milk, Pasteurised milk

    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.
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    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: High-fructose, Contains-less-than-2-of-salt, Vegetable pigment, Sharp-cheddar-cheese, Annatto-vegetable-color, Cellulose-to-prevent-caking, To-preserve-freshness-and-flavor, Contains-2-and-less-of-the-following, Cultured-dextrose, Egg-white-lysozyme

    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:

    • 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!

    : Mayonnaise (soybean oil, water, egg, vinegar, high fructose, corn syrup, contains less than 2% of salt, spice, calcium disodium edta (to protect flavor)), american cheese (cultured milk, water, cream, skim milk, sodium phosphate, salt, lactic acid, sorbic acid (as a preservative), vegetable color, enzymes), swiss cheese (pasteurized part-skim milk, cheese culture, salt, enzymes), sharp cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto vegetable color, potato starch, corn starch, cellulose to prevent caking), pimentos, jalapeno peppers, hot sauce (peppers, vinegar, salt, xanthan gum, sodium benzoate (to preserve freshness and flavor)), contains 2% and less of the following (brown sugar), maltodextrin, cultured dextrose, sodium diacetate, salt, egg white lysozyme, nisin, lemon juice, black pepper, sugar, paprika, turmeric, onion, natural flavor, cornstarch, garlic, tricalcium phosphate (prevents caking), paprika oleoresin (for color), potassium sorbate (to protect flavor)
    1. Mayonnaise -> en:mayonnaise - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11054 - percent_min: 3.84615384615385 - percent_max: 100
      1. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0.427350427350427 - percent_max: 100
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
      3. egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 33.3333333333333
      4. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 25
      5. high fructose -> en:high-fructose - percent_min: 0 - percent_max: 20
      6. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 16.6666666666667
      7. contains less than 2% of salt -> en:contains-less-than-2-of-salt - percent_min: 0 - percent_max: 14.2857142857143
      8. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      9. calcium disodium edta -> en:e385 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
        1. to protect flavor -> en:preservative - percent_min: 0 - percent_max: 11.1111111111111
    2. american cheese -> en:american-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 50
      1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25
      3. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 16.6666666666667
      4. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 12.5
      5. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      6. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8325
      7. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8325
      8. sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8325
        1. as a preservative -> en:preservative - percent_min: 0 - percent_max: 1.8325
      9. vegetable color -> en:vegetable-pigment - percent_min: 0 - percent_max: 1.8325
      10. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8325
    3. swiss cheese -> en:swiss-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 33.3333333333333
      1. pasteurized part-skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 33.3333333333333
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8325
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8325
    4. sharp cheddar cheese -> en:sharp-cheddar-cheese - percent_min: 0 - percent_max: 25
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8325
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8325
      5. annatto vegetable color -> en:annatto-vegetable-color - percent_min: 0 - percent_max: 1.8325
      6. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.8325
      7. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.8325
      8. cellulose to prevent caking -> en:cellulose-to-prevent-caking - percent_min: 0 - percent_max: 1.8325
    5. pimentos -> en:pimiento - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 20
    6. jalapeno peppers -> en:jalapeno-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 16.6666666666667
    7. hot sauce -> en:hot-sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143
      1. peppers -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 7.14285714285714
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8325
      4. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8325
      5. sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8325
        1. to preserve freshness and flavor -> en:to-preserve-freshness-and-flavor - percent_min: 0 - percent_max: 1.8325
    8. contains 2% and less of the following -> en:contains-2-and-less-of-the-following - percent_min: 0 - percent_max: 3.33
      1. brown sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31017 - percent_min: 0 - percent_max: 3.33
    9. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33
    10. cultured dextrose -> en:cultured-dextrose - percent_min: 0 - percent_max: 3.33
    11. sodium diacetate -> en:e262ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33
    12. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8325
    13. egg white lysozyme -> en:egg-white-lysozyme - percent_min: 0 - percent_max: 1.8325
    14. nisin -> en:e234 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8325
    15. lemon juice -> en:lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 1.8325
    16. black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 1.8325
    17. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.8325
    18. paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 1.8325
    19. turmeric -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 1.8325
    20. onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.8325
    21. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8325
    22. cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.8325
    23. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.8325
    24. tricalcium phosphate -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8325
      1. prevents caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.8325
    25. paprika oleoresin -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8325
      1. for color -> en:colour - percent_min: 0 - percent_max: 1.8325
    26. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8325
      1. to protect flavor -> en:preservative - percent_min: 0 - percent_max: 1.8325

Nutrition

  • icon

    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: 4

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

    Positive points: 5

    • Proteins: 5 / 5 (value: 13.33, rounded value: 13.33)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 4.51024908285875, rounded value: 4.5)

    Negative points: 23

    • Energy: 5 / 10 (value: 1954, rounded value: 1954)
    • Sugars: 0 / 10 (value: 3.33, rounded value: 3.33)
    • Saturated fat: 10 / 10 (value: 13.33, rounded value: 13.3)
    • Sodium: 8 / 10 (value: 733, rounded value: 733)

    The points for proteins are counted because the product is in the cheeses category.

    Nutritional score: (23 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (2 Tbsp (30 g))     		Compared to: Cheeses
    Energy 1,954 kj
    (467 kcal)     		586 kj
    (140 kcal)     		+44%
    Fat 43.33 g 13 g +68%
    Saturated fat 13.33 g 4 g -20%
    Trans fat 0 g 0 g
    Cholesterol 83 mg 24.9 mg +6%
    Carbohydrates 6.67 g 2 g +242%
    Sugars 3.33 g 0.999 g +272%
    Fiber 0 g 0 g -100%
    Proteins 13.33 g 4 g -35%
    Salt 1.832 g 0.55 g +26%
    Vitamin A 200.1 µg 60 µg -18%
    Vitamin C (ascorbic acid) 8 mg 2.4 mg +87,427%
    Calcium 500 mg 150 mg -11%
    Iron 0 mg 0 mg -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4.51 % 4.51 %
Serving size: 2 Tbsp (30 g)

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