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Chetos flaming - Cheetos - 96 g

Chetos flaming - Cheetos - 96 g

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Barcode: 7501011150690 (EAN / EAN-13)

Common name: Botana de cereal de maíz con sabores queso y chile, reducida en rasa saturada y sobre de salsa

Quantity: 96 g

Packaging: Plastic, Pp-polypropylene

Brands: Cheetos

Categories: Snacks, Salty snacks, Appetizers, Chips and fries, Crisps

Manufacturing or processing places: Ciudad de México

Link to the product page on the official site of the producer: http://www.cheetos.com

Stores: Walmar, Soriana

Countries where sold: Mexico, Spain

Matching with your preferences

Health

Ingredients

31 ingredients

corn cereal, vegetable oil, condiment (maltodextrin, iodized salt, citric acid, hydrolyzed soy plant protein, monosodium glutamate, flavorings (contains soy and gluten (barley)), potassium chloride, sugar, allura ac red, cheese mixture, sodium bicarbonate, spices, yeast hydrolysate, modified starch, vegetable oil, sodium guanylate, sodium inosinate, malic acid, silicon dioxide , calcium stearate, yellow sunset fcf caramel class iv, chili, calcium silicate, caramel color, lactic acid], ammonium phosphatides, yellow sunset fcf, polyglycerol polyrricinoleate

Allergens: Gluten, Milk, Soybeans

Food processing

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

Additive: E102 - Tartrazine

Additive: E129 - Allura red

Additive: E14XX - Modified Starch

Additive: E150a - Plain caramel

Additive: E442 - Ammonium phosphatides

Additive: E476 - Polyglycerol polyricinoleate

Additive: E621 - Monosodium glutamate

Additive: E627 - Disodium guanylate

Additive: E631 - Disodium inosinate

Ingredient: Flavouring

Ingredient: Maltodextrin
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

E102 - Tartrazine

Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
Source: Wikipedia

E129 - Allura red

Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
Source: Wikipedia

E14XX - Modified Starch

E150a - Plain caramel

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

E296 - Malic acid

Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
Source: Wikipedia

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.

E442 - Ammonium phosphatides

Mixed ammonium salts of phosphorylated glycerides: The mix of ammonium salts of phosphorylated glycerides can be either made synthetically or from mixture of glycerol and partially hardened plant -most often used: rapeseed oil- oils.
Source: Wikipedia

E476 - Polyglycerol polyricinoleate

Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
Source: Wikipedia

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.

E500ii - Sodium hydrogen carbonate

Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

E552 - Calcium silicate

Calcium silicate: Calcium silicate is the chemical compound Ca2SiO4, also known as calcium orthosilicate and is sometimes formulated as 2CaO·SiO2. It is also referred to by the shortened trade name Cal-Sil or Calsil.
Source: Wikipedia

E621 - Monosodium glutamate

Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
Source: Wikipedia

E627 - Disodium guanylate

Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
Source: Wikipedia

E631 - Disodium inosinate

Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
Source: Wikipedia

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: Vegetable oil, Vegetable oil

Non-vegan
Non-vegan ingredients: Mixed cheese
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: es:protei̇na-vegetal-hidrolizada-de-soya, es:hidrolizado-de-levadura, es:estearato-de-calcio, es:amarillo-ocaso-fcf-caramelo-clase-iv
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.
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!
es: CEREAL DE MAÍZ, ACEITE VEGETAL, CONDIMENTO (MALTODEXTRINA, SAL YODADA, ÁCIDO CITRICO, PROTEİNA VEGETAL HIDROLIZADA DE SOYA, GLUTAMATO MONOSÓDICO, SABORIZANTES (), CLORURO DE POTASIO, AZÚCAR, ROJO ALLURA AC, MEZCLA DE QUESOS, BICARBONATO DE SODIO, ESPECIAS, HIDROLIZADO DE LEVADURA, ALMIDÓN MODIFICADO, ACEITE VEGETAL, GUANILATO DE SODIO, INOSINATO DE SODIO, ÁCIDO MÁLICO, DÍÓXIDO DE SILICIO, ESTEARATO DE CALCIO, AMARILLO OCASÓ FCF CARAMELO CLASE IV, CHILE, SILICATO DE CALCIO, COLOR CARAMELO, ÁCIDO LACTICO), FOSFÁTIDOS DE AMONIO, AMARILLO OCASO FCF, POLIGLICEROL DE POLIRRICINOLEATO
CEREAL DE MAÍZ -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 16.6666666666667 - percent_max: 100

ACEITE VEGETAL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50

CONDIMENTO -> en:condiment - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333

MALTODEXTRINA -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

SAL YODADA -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.84

ÁCIDO CITRICO -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.84

PROTEİNA VEGETAL HIDROLIZADA DE SOYA -> es:protei̇na-vegetal-hidrolizada-de-soya - percent_min: 0 - percent_max: 1.84

GLUTAMATO MONOSÓDICO -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.84

SABORIZANTES -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

CLORURO DE POTASIO -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0

ROJO ALLURA AC -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

MEZCLA DE QUESOS -> en:mixed-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0

BICARBONATO DE SODIO -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

ESPECIAS -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

HIDROLIZADO DE LEVADURA -> es:hidrolizado-de-levadura - percent_min: 0 - percent_max: 0

ALMIDÓN MODIFICADO -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0

ACEITE VEGETAL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0

GUANILATO DE SODIO -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

INOSINATO DE SODIO -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

ÁCIDO MÁLICO -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

DÍÓXIDO DE SILICIO -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

ESTEARATO DE CALCIO -> es:estearato-de-calcio - percent_min: 0 - percent_max: 0

AMARILLO OCASÓ FCF CARAMELO CLASE IV -> es:amarillo-ocaso-fcf-caramelo-clase-iv - percent_min: 0 - percent_max: 0

CHILE -> en:chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 0

SILICATO DE CALCIO -> en:e552 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

COLOR CARAMELO -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

ÁCIDO LACTICO -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

FOSFÁTIDOS DE AMONIO -> en:e442 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25

AMARILLO OCASO FCF -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

POLIGLICEROL DE POLIRRICINOLEATO -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

Nutrition

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

Positive points: 1

Proteins: 3 / 5 (value: 6.4, rounded value: 6.4)

Fiber: 1 / 5 (value: 1.1, rounded value: 1.1)

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

Negative points: 18

Energy: 6 / 10 (value: 2305, rounded value: 2305)

Sugars: 0 / 10 (value: 0.6, rounded value: 0.6)

Saturated fat: 4 / 10 (value: 4.8, rounded value: 4.8)

Sodium: 8 / 10 (value: 736, rounded value: 736)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (18 - 1)

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

Nutrient levels
- Fat in high quantity (33%)
  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 (4.8%)
  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 (0.6%)
  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 high quantity (1.84%)
  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 (30 g)	Compared to: Crisps
Energy	2,305 kj (551 kcal)	692 kj (165 kcal)	+9%
Fat	33 g	9.9 g	+19%
Saturated fat	4.8 g	1.44 g	+34%
Carbohydrates	57 g	17.1 g	+2%
Sugars	0.6 g	0.18 g	-74%
Fiber	1.1 g	0.33 g	-74%
Proteins	6.4 g	1.92 g	+4%
Salt	1.84 g	0.552 g	+35%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 30 g

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a medium impact

Packaging parts

(PP 5 - Polypropylene)

Packaging materials

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

Transportation

Origins of ingredients
Missing origins of ingredients information

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Data sources

Product added on November 17, 2019, 7:37:03 AM CET by elcoco
Last edit of product page on November 14, 2023, 8:52:10 AM CET by foodless.
Product page also edited by acuario, chevalstar, elcoco.599d3de3839a542870772bcd10fa42f1, generaxiontech, inf, kiliweb, musarana, openfoodfacts-contributors, openfoodfactsmx, packbot, roboto-app, scanbot, yuka.sY2b0xO6T85zoF3NwEKvlm1MUf73kg3UZibipn-Q48-sLrjKPu9I55nEM6s.

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Chetos flaming - Cheetos - 96 g