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หมูครีมซอสและมักกะโรนี - เชฟแคร์ - 270g

หมูครีมซอสและมักกะโรนี - เชฟแคร์ - 270g

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Barcode: 8858684510191 (EAN / EAN-13)

Quantity: 270g

Packaging: Tray

Brands: เชฟแคร์, Chef cares, CP, ซีพี, 7-11

Categories: Meats and their products, Meals, Meals with meat, Pork meals, Macaroni and cream sauce

Countries where sold: Thailand

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Health

Ingredients

25 ingredients

: ส่วนประกอบโดยประมาณ หมู 37%, เส้นมักกะโรนี้ 27%, ครีมซอส 19%, ผัก (เห็ดออรินจิ, แครอท, ถั่วแระญี่ปุ่น) 14%, เครื่องปรุงรส 3% (วิตถุปรุงแต่งรสอาหาร (ไกลซีน, กรดกลูหามิก, ไดโซเดียม 5-ไรโบนิวคลิโอไตด์), วัตถุเจือปนอาหาร (INS 270, INS 262(i), INS 330, INS 415, INS 331(iii),INS 500(i)) แต่งกลิ่นธรรมชาติ และกลิ่นเลียนธรรมชาติ ข้อมูลส่ำหรับผู้แพ้อาหาระ มีแป้งสาลี, ถั่วเหลือง, นม และอาจมีสัตว์น้ำที่มี เปลือกแข็ง, ไม่, ปลา, ซัลไฟต์ วิธีการรับประทาน

Allergens: Soybeans

Traces: Fish, Milk, Soybeans

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
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

E262 - Sodium acetates

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
Source: Wikipedia

E262i - Sodium acetate

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
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

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

E331iii - Trisodium citrate

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

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.

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

Palm oil content unknown
Unrecognized ingredients: th:ส่วนประกอบโดยประมาณ-หมู, th:เส้นมักกะโรนี้, th:ครีมซอส, th:ผัก, th:เห็ดออรินจิ, th:แครอท, th:ถั่วแระญี่ปุ่น, th:เครื่องปรุงรส, th:วิตถุปรุงแต่งรสอาหาร, th:ไกลซีน, th:กรดกลูหามิก, th:ไดโซเดียม-5-ไรโบนิวคลิโอไตด์, th:วัตถุเจือปนอาหาร, th:แต่งกลิ่นธรรมชาติ-และกลิ่นเลียนธรรมชาติ-ข้อมูลส่ำหรับผู้แพ้อาหาระ-มีแป้งสาลี, th:นม-และอาจมีสัตว์น้ำที่มี-เปลือกแข็ง, th:ไม่, th:ซัลไฟต์-วิธีการรับประทาน
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Non-vegan
Non-vegan ingredients: Fish
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Non-vegetarian
Non-vegetarian ingredients: Fish
Some ingredients could not be recognized.
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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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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.

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: ส่วนประกอบโดยประมาณ หมู 37%, เส้นมักกะโรนี้ 27%, ครีมซอส 19%, ผัก 14% (เห็ดออรินจิ, แครอท, ถั่วแระญี่ปุ่น), เครื่องปรุงรส 3%, วิตถุปรุงแต่งรสอาหาร (ไกลซีน, กรดกลูหามิก, ไดโซเดียม 5-ไรโบนิวคลิโอไตด์), วัตถุเจือปนอาหาร (e270, e262i, e330, e415, e331iii, e500i), แต่งกลิ่นธรรมชาติ และกลิ่นเลียนธรรมชาติ ข้อมูลส่ำหรับผู้แพ้อาหาระ มีแป้งสาลี, ถั่วเหลือง, นม และอาจมีสัตว์น้ำที่มี เปลือกแข็ง, ไม่, ปลา, ซัลไฟต์ วิธีการรับประทาน
ส่วนประกอบโดยประมาณ หมู -> th:ส่วนประกอบโดยประมาณ-หมู - percent_min: 37 - percent: 37 - percent_max: 37

เส้นมักกะโรนี้ -> th:เส้นมักกะโรนี้ - percent_min: 27 - percent: 27 - percent_max: 27

ครีมซอส -> th:ครีมซอส - percent_min: 19 - percent: 19 - percent_max: 19

ผัก -> th:ผัก - percent_min: 14 - percent: 14 - percent_max: 14

เห็ดออรินจิ -> th:เห็ดออรินจิ - percent_min: 4.66666666666667 - percent_max: 14

แครอท -> th:แครอท - percent_min: 0 - percent_max: 7

ถั่วแระญี่ปุ่น -> th:ถั่วแระญี่ปุ่น - percent_min: 0 - percent_max: 4.66666666666667

เครื่องปรุงรส -> th:เครื่องปรุงรส - percent_min: 3 - percent: 3 - percent_max: 3

วิตถุปรุงแต่งรสอาหาร -> th:วิตถุปรุงแต่งรสอาหาร - percent_min: 0 - percent_max: 0

ไกลซีน -> th:ไกลซีน - percent_min: 0 - percent_max: 0

กรดกลูหามิก -> th:กรดกลูหามิก - percent_min: 0 - percent_max: 0

ไดโซเดียม 5-ไรโบนิวคลิโอไตด์ -> th:ไดโซเดียม-5-ไรโบนิวคลิโอไตด์ - percent_min: 0 - percent_max: 0

วัตถุเจือปนอาหาร -> th:วัตถุเจือปนอาหาร - percent_min: 0 - percent_max: 0

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

e262i -> en:e262i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

e331iii -> en:e331iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

e500i -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

แต่งกลิ่นธรรมชาติ และกลิ่นเลียนธรรมชาติ ข้อมูลส่ำหรับผู้แพ้อาหาระ มีแป้งสาลี -> th:แต่งกลิ่นธรรมชาติ-และกลิ่นเลียนธรรมชาติ-ข้อมูลส่ำหรับผู้แพ้อาหาระ-มีแป้งสาลี - percent_min: 0 - percent_max: 0

ถั่วเหลือง -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 0

นม และอาจมีสัตว์น้ำที่มี เปลือกแข็ง -> th:นม-และอาจมีสัตว์น้ำที่มี-เปลือกแข็ง - percent_min: 0 - percent_max: 0

ไม่ -> th:ไม่ - percent_min: 0 - percent_max: 0

ปลา -> en:fish - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 0 - percent_max: 0

ซัลไฟต์ วิธีการรับประทาน -> th:ซัลไฟต์-วิธีการรับประทาน - percent_min: 0 - percent_max: 0

Nutrition

Very good nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 6

Proteins: 5 / 5 (value: 12, rounded value: 12)

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

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

Negative points: 5

Energy: 1 / 10 (value: 628, rounded value: 628)

Sugars: 0 / 10 (value: 4, rounded value: 4)

Saturated fat: 3 / 10 (value: 3.5, rounded value: 3.5)

Sodium: 1 / 10 (value: 172.72, rounded value: 172.7)

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

Nutritional score: (5 - 6)

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

Nutrient levels
- Fat in moderate quantity (6%)
  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 (3.5%)
  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 (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 (0.432%)
  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 (270g)	Compared to: Pork meals
Energy	628 kj (150 kcal)	1,700 kj (405 kcal)	-21%
Fat	6 g	16.2 g	-33%
Saturated fat	3.5 g	9.45 g	+16%
Carbohydrates	11 g	29.7 g	-32%
Sugars	4 g	10.8 g	+98%
Fiber	1 g	2.7 g	-40%
Proteins	12 g	32.4 g	+33%
Salt	0.432 g	1.17 g	-64%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 270g

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a medium impact

Packaging parts

Tray

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product

Transportation

Origins of ingredients
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Data sources

Product added on August 4, 2021, 5:48:46 AM CEST by bank-pc
Last edit of product page on February 11, 2022, 2:07:47 PM CET by packbot.
Product page also edited by openfoodfacts-contributors.

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หมูครีมซอสและมักกะโรนี - เชฟแคร์ - 270g