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enchilada kit - 518 g

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enchilada kit - 518 g

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Barcode: 41044742

Quantity: 518 g

Countries where sold: United Kingdom

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Health

Ingredients

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    49 ingredients

    con tortillas (56%): white corn masa flour (61%), water, stabilisers (glycerol, xanthan gum), sait, emulsifier (mono - and diglycerides of fatty acids), cooking sauce (25%): water, tomato paste, cream (13%), sugar (contains a (contains sulphites), spices, natural flavourings, paprika, lemon juice cc ct onion, chili pepper, flavouring (contains sulphites), dried garlic, acidity rɛgue e acid), creamy sauce for topping (19%): water, cream (41,5%), modified corn siarch, lavourings, cream cheese (milk, cream, milk proteins, salt, stabiliser (locust bean gum), preservative (sorbic acid), lactic cultures (from milk), stabilisers (xanthan gum, guar gum), acidity regulator (lactic acid), parsley, for allergens, see ingredients in bold, tortillas: packaged in a protective atmosphere, * reference intake of an average adult (8 400 kj/ 2
    Allergens: Milk, Sulphur dioxide and sulphites

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: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E422 - Glycerol
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • 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

  • 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

  • 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

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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.

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • 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.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Cream, Cream, Cream cheese, Milk, Cream, Milk proteins, 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.
    • 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: Con-tortillas, White-corn-masa-flour, Sait, Cooking-sauce, Contains-a, Lemon-juice-cc-ct-onion, Acidity-rɛgue-e-acid, Creamy-sauce-for-topping, Modified-corn-siarch, Lavourings, Tortilla, Reference-intake-of-an-average-adult, 8-400-kj, 2

    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!

    : con tortillas 56% (white corn masa flour 61%), water, stabilisers (glycerol, xanthan gum), sait, emulsifier (mono- and diglycerides of fatty acids), cooking sauce 25% (water), tomato paste, cream 13%, sugar (contains a, spices, natural flavourings, paprika, lemon juice cc ct onion, chili pepper, flavouring, dried garlic, acidity rɛgue e acid), creamy sauce for topping 19% (water), cream 41.5%, modified corn siarch, lavourings, cream cheese, milk, cream, milk proteins, salt, stabiliser (locust bean gum), preservative (sorbic acid), lactic cultures (from milk), stabilisers (xanthan gum, guar gum), acidity regulator (lactic acid), parsley, tortillas (), reference intake of an average adult, 8 400 kj, 2
    1. con tortillas -> en:con-tortillas - percent: 56
      1. white corn masa flour -> en:white-corn-masa-flour - percent: 61
    2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    3. stabilisers -> en:stabiliser
      1. glycerol -> en:e422 - vegan: maybe - vegetarian: maybe
      2. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes
    4. sait -> en:sait
    5. emulsifier -> en:emulsifier
      1. mono- and diglycerides of fatty acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    6. cooking sauce -> en:cooking-sauce - percent: 25
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    7. tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068
    8. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent: 13
    9. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      1. contains a -> en:contains-a
      2. spices -> en:spice - vegan: yes - vegetarian: yes
      3. natural flavourings -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
      4. paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049
      5. lemon juice cc ct onion -> en:lemon-juice-cc-ct-onion
      6. chili pepper -> en:chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151
      7. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe
      8. dried garlic -> en:dried-garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11023
      9. acidity rɛgue e acid -> en:acidity-rɛgue-e-acid
    10. creamy sauce for topping -> en:creamy-sauce-for-topping - percent: 19
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    11. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent: 41.5
    12. modified corn siarch -> en:modified-corn-siarch
    13. lavourings -> en:lavourings
    14. cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999
    15. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    16. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402
    17. milk proteins -> en:milk-proteins - vegan: no - vegetarian: yes
    18. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    19. stabiliser -> en:stabiliser
      1. locust bean gum -> en:e410 - vegan: yes - vegetarian: yes
    20. preservative -> en:preservative
      1. sorbic acid -> en:e200 - vegan: yes - vegetarian: yes
    21. lactic cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes
      1. from milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    22. stabilisers -> en:stabiliser
      1. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes
      2. guar gum -> en:e412 - vegan: yes - vegetarian: yes
    23. acidity regulator -> en:acidity-regulator
      1. lactic acid -> en:e270 - vegan: yes - vegetarian: yes
    24. parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014
    25. tortillas -> en:tortilla
    26. reference intake of an average adult -> en:reference-intake-of-an-average-adult
    27. 8 400 kj -> en:8-400-kj
    28. 2 -> en:2

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by inf
Last edit of product page on by naruyoko.

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