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Baked Cheese Thins - Savour Bakes - 150g

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Baked Cheese Thins - Savour Bakes - 150g

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Barcode: 25436631

Common name: Cheese flavour biscuits

Quantity: 150g

Brands: Savour Bakes

Countries where sold: United Kingdom

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Health

Ingredients

  • icon

    27 ingredients

    WHEAT FLOUR (63%), CHEESE POWDER (11%) [Coloured Cheddar Cheese (Cheddar Cheese (Milk), Colour Annatto), Emulsifier: Sodium Phosphates), Sunflower Oil, Palm Oil, Glucose, Sugar, Raising Agents: Ammonium Carbonates, Sodium Carbonates, Diphosphates, Salt, Barley Malt Extract, Whey Powder (Milk), Autolysed Yeast, Flavouring, Emulsifier: Lecithins (Soya); Acid: Lactic Acid; Preservative: Sodium Metabisulphite.
    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: E450 - Diphosphates
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Whey

    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

  • 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

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E339 - Sodium phosphates

    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

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Cheese, Coloured cheddar, Cheddar, Whey powder

    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: Autolysed-yeast

    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 63%, CHEESE 11%, Coloured Cheddar Cheese (Cheddar Cheese, Colour (Annatto)), Emulsifier (Sodium Phosphates), Sunflower Oil, Palm Oil, Glucose, Sugar, Raising Agents (Ammonium Carbonates), Sodium Carbonates, Diphosphates, Salt, Barley Malt Extract, Whey Powder, Autolysed Yeast, Flavouring, Emulsifier (Lecithins), Acid (Lactic Acid), Preservative (Sodium Metabisulphite)
    1. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 63 - percent: 63 - percent_max: 63
    2. CHEESE -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 11 - percent: 11 - percent_max: 11
    3. Coloured Cheddar Cheese -> en:coloured-cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 1.52941176470588 - percent_max: 11
      1. Cheddar Cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0.764705882352941 - percent_max: 11
      2. Colour -> en:colour - percent_min: 0 - percent_max: 5.5
        1. Annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
    4. Emulsifier -> en:emulsifier - percent_min: 0.9375 - percent_max: 11
      1. Sodium Phosphates -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0.9375 - percent_max: 11
    5. Sunflower Oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0.266666666666667 - percent_max: 8.35416666666667
    6. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 6.19895833333333
    7. Glucose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.95916666666667
    8. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.13263888888889
    9. Raising Agents -> en:raising-agent - percent_min: 0 - percent_max: 3.5422619047619
      1. Ammonium Carbonates -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5422619047619
    10. Sodium Carbonates -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.09947916666667
    11. Diphosphates -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.75509259259259
    12. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6
    13. Barley Malt Extract -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    14. Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.6
    15. Autolysed Yeast -> en:autolysed-yeast - percent_min: 0 - percent_max: 1.6
    16. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6
    17. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 1.6
      1. Lecithins -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6
    18. Acid -> en:acid - percent_min: 0 - percent_max: 1.6
      1. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    19. Preservative -> en:preservative - percent_min: 0 - percent_max: 1.45857843137255
      1. Sodium Metabisulphite -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.45857843137255

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100g)
    Energy 1,862 kj
    (445 kcal)     		1,860 kj
    (445 kcal)
    Fat 18 g 18 g
    Saturated fat 7.2 g 7.2 g
    Carbohydrates 57 g 57 g
    Sugars 4.7 g 4.7 g
    Fiber 1.8 g 1.8 g
    Proteins 13 g 13 g
    Salt 1.6 g 1.6 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 100g

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by vaporous.
Product page also edited by roboto-app, stivolonski.

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