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Sour Cream - Doritos - 280 g

Sour Cream - Doritos - 280 g

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Some of the data for this product has been provided directly by the manufacturer PEPSICO FRANCE.

Barcode: 3168930166108 (EAN / EAN-13)

Common name: Sauce crème acidulée.

Quantity: 280 g

Packaging: Jar, fr:Bocal en verre

Brands: Doritos

Categories: Dairies, Fermented foods, Condiments, Fermented milk products, Creams, Fermented creams, Sauces, Sour creams, Dips

Labels, certifications, awards: Green Dot, Nutriscore, Nutriscore Grade C, Nutriscore Grade E

Stores: carrefour.fr

Countries where sold: France

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Health

Ingredients

25 ingredients

French: Eau,huile de colza,crème acidulée (9%) (LAIT),amidon de maïs modifié (dont sirop de glucose),crème fraîche épaisse (LAIT) (2,9%),poudre de petit-LAIT,LAIT entier en poudre,crème en poudre (LAIT),oignons,vinaigre de vin blanc,ciboulette,poudre de jaune d'ŒUF,sel,purée d'ail,correcteur d'acidité (acide lactique),stabilisant (gomme xanthane),arôme,conservateur (sorbate do potassium)

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: E415 - Xanthan gum

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Glucose syrup

Ingredient: Whey
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

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: fr:sorbate-do-potassium
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Sour cream, Milk, Double cream, Milk, Whey powder, Whole milk powder, Cream, Milk, Egg yolk powder
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: fr:sorbate-do-potassium
Some ingredients could not be recognized.
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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!

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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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!
fr: Eau, huile de colza, crème acidulée 9% (LAIT), amidon de maïs modifié (dont sirop de glucose), crème fraîche épaisse (LAIT), poudre de petit-LAIT, LAIT entier en poudre, crème (LAIT), oignons, vinaigre de vin blanc, ciboulette, poudre de jaune d'ŒUF, sel, purée d'ail, correcteur d'acidité (acide lactique), stabilisant (gomme xanthane), arôme, conservateur (sorbate do potassium)
Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 9 - percent_max: 82

huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 9 - percent_max: 45.5

crème acidulée -> en:sour-cream - vegan: no - vegetarian: yes - percent_min: 9 - percent: 9 - percent_max: 9

LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 9 - percent_max: 9

amidon de maïs modifié -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9

dont sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9

crème fraîche épaisse -> en:double-cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9

LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9

poudre de petit-LAIT -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 9

LAIT entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9

crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9

LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9

oignons -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9

vinaigre de vin blanc -> en:white-wine-vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9

ciboulette -> en:chives - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9

poudre de jaune d'ŒUF -> en:egg-yolk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.2

sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.63

purée d'ail -> en:garlic-puree - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.63

correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.63

acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.63

stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0.63

gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.63

arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.63

conservateur -> en:preservative - percent_min: 0 - percent_max: 0.63

sorbate do potassium -> fr:sorbate-do-potassium - percent_min: 0 - percent_max: 0.63

Nutrition

Average nutritional quality
⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 28
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 0 / 5 (value: 1.1, rounded value: 1.1)

Fiber: 0 / 5 (value: 0.5, rounded value: 0.5)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 28.0107421875, rounded value: 28)

Negative points: 7

Energy: 2 / 10 (value: 831, rounded value: 831)

Sugars: 0 / 10 (value: 2.4, rounded value: 2.4)

Saturated fat: 3 / 10 (value: 3.1, rounded value: 3.1)

Sodium: 2 / 10 (value: 252, rounded value: 252)

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

Nutritional score: 7 (7 - 0)

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

Fat in moderate quantity (18%)
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 (3.1%)
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 (2.4%)
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 moderate quantity (0.63%)
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 (40 g)	Compared to: Sour creams
Energy	831 kj (201 kcal)	332 kj (80 kcal)	-3%
Fat	18 g	7.2 g	-8%
Saturated fat	3.1 g	1.24 g	-76%
Carbohydrates	7.5 g	3 g	+97%
Sugars	2.4 g	0.96 g	-29%
Fiber	0.5 g	0.2 g	+1,642%
Proteins	1.1 g	0.44 g	-62%
Salt	0.63 g	0.252 g	+357%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	28.011 %	28.011 %

Serving size: 40 g

Environment

Eco-Score B - Low environmental impact

⚠️ Select a country in order to include the full impact of transportation.

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: A (Score: 84/100)

Category: Liquid cream, light, 15-20% fat, UHT

PEF environmental score: 0.24 (the lower the score, the lower the impact)
including impact on climate change: 2.45 kg CO2 eq/kg of product

Stage	Impact
Agriculture	77.3 %
Processing	11.3 %
Packaging	6.1 %
Transportation	3.3 %
Distribution	1.9 %
Consumption	0.0 %

Bonuses and maluses

Missing origins of ingredients information

Malus: -5

⚠️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Packaging with a low impact

Malus: -2

Shape	Material	Recycling	Impact
Jar	Glass		Low

⚠️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).

⚠️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: B (Score: 77/100)

Product: Sour Cream - Doritos - 280 g

Life cycle analysis score: 84
Sum of bonuses and maluses: -7

Final score: 77/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 1.3 km in a petrol car

245 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Liquid cream, light, 15-20% fat, UHT (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	82.5 %
Processing	5.3 %
Packaging	7.4 %
Transportation	4.2 %
Distribution	0.6 %
Consumption	0.0 %

Packaging

Packaging with a low impact

Packaging parts

Jar (Glass)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Glass

Transportation

Origins of ingredients

Missing origins of ingredients information

⚠️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

Other information

Preparation: Agitez avant ouverture. Le "clic" à la première ouverture vous garantit la fermeture hermétique du pot.

Conservation conditions: A conserver à l'abri da la chaleur et de l'humidité. Après ouverture, conserver au réfrigérateur et consommer dans les 3 jours. A consommer de préférence avant le : voir pot

Customer service: PepsiCo France, 15 boulevard Charles de Gaulle 92705 Colombes CEDEX

Data sources

The manufacturer PEPSICO FRANCE uses Equadis to automatically transmit data and photos for its products.

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Sour Cream - Doritos - 280 g