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Belmont Lemon Meringue Gourmet Pie - 907g

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Belmont Lemon Meringue Gourmet Pie - 907g

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Barcode: 4099100180657 (EAN / EAN-13)

Common name: Lemon Meringue Pie

Quantity: 907g

Packaging: Box, Cardboard

Brands: Belmont, Aldi

Categories: Desserts, Frozen foods, Meals, Frozen desserts, Pizzas pies and quiches, Sweet pies, Fruit tarts, Pies, Frozen pizzas and pies, Lemon tarts, Frozen pies, Lemon meringue pies

Labels, certifications, awards: No artificial flavors

Manufacturing or processing places: Batavia, Illinois

Stores: Aldi

Countries where sold: United States

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Health

Ingredients

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    45 ingredients

    SWEETENED CONDENSED NONFAT MILK (NONFAT MILK, SUGAR), WATER, WHEAT FLOUR, SUGAR, VEGETABLE SHORTENING (PALM OIL, WATER, VEGETABLE OIL [CANOLA, PALM], MONO - AND DIGLYCERIDES), EGG WHITE, VEGETABLE SHORTENING (VEGETABLE FAT [PALM, COCONUT], WATER, VEGETABLE OIL [CANOLA, PALM), MONO-AND DIGLYCERIDES), GLUCOSE SYRUP, PALM OIL, EGG YOLK, FOOD.STARCH-MODIFIED, EGG, INVERT SUGAR SYRUP, CITRIC ACID, CONCENTRATED LEMON JUICE, NATURAL FLAVOR, SALT, WHEAT STARCH, XANTHAN GUM, KONJAC, SODIUM ALGINATE, CALCIUM ALGINATE, SODIUM CARBONATE, SODIUM CITRATE, BOVINE GELATIN, CONCENTRATED LIME JUICE, CARAMEL, MILK PROTEIN, CAROTENE.
    Allergens: Eggs, Gluten, Milk, Coconut
    Traces: Nuts

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: E401 - Sodium alginate
    • Additive: E404 - Calcium alginate
    • Additive: E415 - Xanthan gum
    • Additive: E425 - Konjac
    • Additive: E428 - Gelatine
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Invert sugar
    • Ingredient: Milk proteins

    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

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E404 - Calcium alginate

    Calcium alginate: Calcium alginate is a water-insoluble, gelatinous, cream-coloured substance that can be created through the addition of aqueous calcium chloride to aqueous sodium alginate. Calcium alginate is also used for entrapment of enzymes and forming artificial seeds in plant tissue culture. "Alginate" is usually the salts of alginic acid, but it can also refer to derivatives of alginic acid and alginic acid itself; in some publications the term "algin" is used instead of alginate. Alginate is present in the cell walls of brown algae, as the calcium, magnesium and sodium salts of alginic acid.
    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.

  • 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.

  • 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.

  • E500i - Sodium carbonate

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil, Palm, Palm, Palm, Palm oil
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    Non-vegan

    Non-vegan ingredients: Sweetened condensed skimmed milk, Skimmed milk, Egg white, Egg yolk, Egg, Beef gelatin, Milk proteins
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : SWEETENED CONDENSED NONFAT MILK (NONFAT MILK, SUGAR), WATER, WHEAT FLOUR, SUGAR, VEGETABLE SHORTENING (PALM OIL, WATER, VEGETABLE OIL (CANOLA, PALM), mono- and DIGLYCERIDES), EGG WHITE, VEGETABLE SHORTENING (VEGETABLE FAT (PALM, COCONUT), WATER, VEGETABLE OIL, CANOLA, PALM), mono- and DIGLYCERIDES, GLUCOSE SYRUP, PALM OIL, EGG YOLK, FOOD.STARCH-MODIFIED, EGG, INVERT SUGAR SYRUP, CITRIC ACID, CONCENTRATED LEMON JUICE, NATURAL FLAVOR, SALT, WHEAT STARCH, XANTHAN GUM, KONJAC, SODIUM ALGINATE, CALCIUM ALGINATE, SODIUM CARBONATE, SODIUM CITRATE, BOVINE GELATIN, LIME JUICE, CARAMEL, MILK PROTEIN, CAROTENE
    1. SWEETENED CONDENSED NONFAT MILK -> en:sweetened-condensed-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 3.33333333333333 - percent_max: 100
      1. NONFAT MILK -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 1.66666666666667 - percent_max: 100
      2. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
    2. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
    4. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
    5. VEGETABLE SHORTENING -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 20
      1. PALM OIL -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 20
      2. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 10
      3. VEGETABLE OIL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.66666666666667
        1. CANOLA -> en:canola - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
        2. PALM -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 3.33333333333333
      4. mono- and DIGLYCERIDES -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    6. EGG WHITE -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 16.6666666666667
    7. VEGETABLE SHORTENING -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 14.2857142857143
      1. VEGETABLE FAT -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 14.2857142857143
        1. PALM -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 14.2857142857143
        2. COCONUT -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 7.14285714285714
      2. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 7.14285714285714
      3. VEGETABLE OIL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.76190476190476
      4. CANOLA -> en:canola - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      5. PALM -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 2.85714285714286
    8. mono- and DIGLYCERIDES -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 12.5
    9. GLUCOSE SYRUP -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.1111111111111
    10. PALM OIL -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 10
    11. EGG YOLK -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 9.09090909090909
    12. FOOD.STARCH-MODIFIED -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 8.33333333333333
    13. EGG -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 7.69230769230769
    14. INVERT SUGAR SYRUP -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. CITRIC ACID -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. CONCENTRATED LEMON JUICE -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 6.25
    17. NATURAL FLAVOR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    18. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 5
    19. WHEAT STARCH -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5
    20. XANTHAN GUM -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. KONJAC -> en:e425 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. SODIUM ALGINATE -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. CALCIUM ALGINATE -> en:e404 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. SODIUM CARBONATE -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. SODIUM CITRATE -> en:sodium-citrate - percent_min: 0 - percent_max: 4
    26. BOVINE GELATIN -> en:beef-gelatin - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.84615384615385
    27. LIME JUICE -> en:lime-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 13067 - percent_min: 0 - percent_max: 3.7037037037037
    28. CARAMEL -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    29. MILK PROTEIN -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. CAROTENE -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.33333333333333

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    per serving (1/8th of pie)     		Compared to: Lemon meringue pies
    Energy 1,423 kj
    (340 kcal)
    Fat 12 g
    Saturated fat 6 g
    Cholesterol 35 mg
    Carbohydrates 51 g
    Sugars 39 g
    Fiber 2 g
    Proteins 6 g
    Salt 562.5 g
    Vitamin D 0 µg
    Potassium 170 mg
    Calcium 120 mg
    Iron 0 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.426 %
Serving size: 1/8th of pie
⚠ ️Serving size is too small (5 g / 5 ml or less) to calculate 100 g / 100 ml values and perform any further nutritional analysis

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Data sources

Product added on by surfpanda
Last edit of product page on by packbot.
Product page also edited by openfoodfacts-contributors.

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