Queso Blanco Dip
Prefix 007 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 150 kcal | 8% |
| Total fat | 10.0 g | 13% |
| Saturated fat | 3.3 g | 17% |
| Total carbohydrate | 10.0 g | 4% |
| Total sugars | 0.00 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 3.3 g | 7% |
| Sodium | 1.0 g | 43% |
Open Food Facts, ODbL, record updated February 27, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
water, pepper jack cheese (pasteurized milk, jalapeño peppers, cheese cultures, salt, enzymes), maltodextrin, modified corn starch, soybean oil, jalapeño peppers, maltodextrin, red bell peppers, less than 2% whey protein concentrate, sodium phosphate, sodium hexametaphosphate, sodium alginate, datem, titanium dioxide (color), milk protein concentrate, autolyzed yeast extract, onion powder, natural flavor, monosodium glutamate
- E171Titanium dioxideColor
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E452iSodium polyphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabilizer
- E621Monosodium glutamateFlavor enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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