Alfredo Sauce

How it scored 20 / 100

Nutrition snapshot

Ingredients 25 listed

• 1 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 2 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 3 Butter
  Dairy product churned from cream of cow's milk; ~80% milkfat by FDA standard of identity.
  Safe
• 4 Parmigiano Reggiano
  Parmigiano-Reggiano is a hard, granular Italian cheese with PDO protection.
  Low
• 5 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 6 Modified Starch
  Starch from corn, potato, tapioca, wheat, or rice that has been physically, enzymatically, or chemically modified (E1400-E1452) to improve c…
  Low
• 7 Enzyme Modified Egg Yolk
  Egg yolk treated with phospholipase or other enzymes to enhance emulsification and heat stability.
  Low
• 8 Nonfat Dry Milk Extract
  An ingredient derived from nonfat dry milk (skimmed dried cow's milk) - typically a milk solids ingredient.
  Low
• 9 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 10 AMERICAN SHERRY COOKING WINE —
• 11 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 12 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 13 Yeast Extract
  Concentrate of soluble compounds from autolyzed Saccharomyces yeast cells; contains naturally occurring glutamates and nucleotides.
  Low
• 14 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 15 Black Pepper
  Dried, ground berries of the Piper nigrum plant.
  Safe
• 16 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 17 Sweet Cream Butter
  Butter churned from fresh, pasteurized cream that has not been cultured (as opposed to cultured/European-style butter).
  Low
• 18 Pasteurized Semi-Skimmed Milk
  Cow's milk that has been pasteurized and reduced to ~1.5–1.8% milk fat (semi-skimmed/reduced-fat).
  Low
• 19 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 20 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 21 Egg Yolk
  The yellow center of a chicken egg, rich in fat, protein, and lecithin.
  Low
• 22 Wine
  Alcoholic beverage from fermented grape juice; typically 8-15% ABV.
  High
• 23 GRAPE ALCOHOL —
• 24 Potassium Metabisulphite
  Potassium metabisulfite (K2S2O5) — a sulfite salt that releases sulfur dioxide.
  High
• 25 Preservative
  Generic umbrella term for unspecified preservative additive(s).
  Low