Name: Taco Bell Chalupa Supreme
Brand: Taco Bell
Availability: InStock
Rating: 1 (1 reviews)

Taco Bell Chalupa Supreme

Yum! Brands

/100

Processing

Unknown

Sourcing quality

Unknown

Deep frying

Unknown

Transparency

Unknown

What's inside

Soybean oil

Source of essential fatty acids, contributes to dietary fat intake

Corn Syrup Solids

Provides sweetness and bulk in processed foods

Mono- & Di-Glycerides

None

Soy protein isolate

High protein content, supports muscle maintenance and repair

Soy Lecithin

Effective emulsifier enhancing texture and stability of food products, source of phospholipids

Natural flavors

None

Natural flavor

Enhances taste and aroma of food products

Carrageenan

Stabilizes and thickens food products, improves texture

Color Added

Improves food visual appeal, consumer acceptance

Dough Conditioner

Improves dough texture and shelf life (functional in food processing, not health-related)

Wheat Gluten

Enhances protein content and texture in food products

Soy Protein

High-quality plant protein, contains all essential amino acids, supports muscle synthesis and protein nutrition

Enriched Wheat Flour

Source of energy, enriched with niacin and other B vitamins to reduce deficiency risk

Malted Barley Flour

Provides enzymatic activity aiding starch conversion, contributes to flavor and browning in baked goods

Water

Hydration, essential for cellular functions, universal solvent

Yeast

Leavening agent, fermentation starter, nutrient source of B vitamins and proteins

Sugar

Provides energy and sweetness

Vital Wheat Gluten

Improves dough elasticity and texture, enhances protein content in baked goods

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Oat Fiber

Dietary fiber source, supports digestive health, promotes satiety

Sodium Stearoyl Lactylate

Improves dough handling, increases bread volume and shelf life

Baking powder

Leavening agent for baking, improves texture and volume of baked goods

Enzymes

Enhance food digestion, improve food texture and processing efficiency, reduce chemical usage in cleaning

Calcium Propionate

Effective mold and bacterial growth inhibitor, widely used preservative in baked goods and dairy products

Beef

Rich source of complete protein, bioavailable iron, vitamin B12, supports muscle maintenance and red blood cell formation

Cellulose

Dietary fiber, supports digestive health, non-caloric bulking agent

Chili Pepper

Anti-inflammatory properties, may aid in pain relief, antioxidant-rich, can boost metabolism

Maltodextrin

Provides quick energy source, improves texture and mouthfeel in processed foods

Oats

Source of soluble fiber, supports digestive health, may reduce cholesterol levels

Spices

Flavor enhancement, some bioactive compounds with antioxidant properties

Tomato Powder

Source of lycopene, antioxidants, vitamin C, potassium, may support cardiovascular health, potential reduction in cancer risk

Onion powder

Flavor enhancer, contains antioxidants, culinary use

Citric acid

pH regulator, flavor enhancer, preservative action through acidification

Torula Yeast

Source of protein and nutrients, flavor enhancing properties in food products

Cocoa

Antioxidant content, potential cardiovascular support, source of flavonoids

Disodium Inosinate

Enhances flavor, particularly umami taste, reduces need for added salt and MSG

Disodium Guanylate

Enhances umami flavor, reduces need for added salt or MSG, improves palatability

Dextrose

Provides quick energy source, improves flavor in foods

Lactic Acid

pH regulation, mild exfoliation, food preservation aid

Modified Corn Starch

Improves texture, stabilizes mixtures, thickening agent

Milk

Provides calcium, vitamin D, high-quality protein, supports bone health

Cream

Source of fat-soluble vitamins, adds texture and flavor in food

Sodium Phosphate

Helps retain color and texture in food products

Cellulose Gel

Improves texture and stability, dietary fiber source

Potassium sorbate

Effective broad-spectrum preservative, extends shelf life, controls microbial contamination

Cellulose gum

Improves texture, stabilizes emulsions, increases viscosity

Guar gum

Thickening agent, stabilizer, dietary fiber, assists in texture modification

Locust Bean Gum

Effective thickener, stabilizer, improves texture and shelf-life in food products

Vitamin A

Supports vision, immune health, skin maintenance, and cellular differentiation

Iceberg Lettuce

Source of hydration, low-calorie food, provides dietary fiber and small amounts of vitamins

Organic Fresh Tomatoes

Rich source of vitamin C, potassium, dietary fiber, lycopene antioxidant, supports heart health, may reduce cancer risk

Low-Moisture Part-Skim Mozzarella Cheese

Good source of protein and calcium, lower fat content compared to whole mozzarella, useful melting and texture properties

Cheddar Cheese

Source of protein, calcium, and vitamins, provides savory flavor and texture in foods

Pasteurized Process Monterey Jack and American Cheese Blend with Peppers

Source of protein, calcium, fat, and flavorful spice from peppers

Cultured Milk

Contains probiotics that may support gut microbiota, source of calcium and protein

Cultured Part-Skim Milk

Source of protein, calcium, contains beneficial probiotics, may support gut health

Sodium citrate

Regulates acidity, acts as preservative, supports stability

Jalapeno Peppers

Rich in vitamin C, contains antioxidants, capsaicin may support metabolism and anti-inflammatory activity

Sorbic Acid

Effective preservative controlling microbial growth, extends shelf life of products

Vegetable Color [Annatto and Paprika Extracts]

Natural coloring agents, antioxidant properties

Potato Starch

Thickening agent, gluten-free carbohydrate source

Cornstarch

Thickening agent in food preparation, gluten-free carbohydrate source

Powdered Cellulose

Dietary fiber source, improves texture and stability in foods

Reduced-Fat Sour Cream

Source of calcium, protein, probiotics, lower fat content vs regular sour cream

Reduced-Fat Cheddar Cheese

Source of protein, calcium, vitamin A, supports bone health, lower fat than regular cheddar

Oat Fibers

Supports digestive health, lowers cholesterol, aids in blood sugar control

Mono- and Diglycerides

Improve texture and stability of food products, prevent separation of ingredients, extend shelf life

Leavening

Improves texture in baked goods, allows for aeration and rise

Sodium Acid Pyrophosphate

Maintains color stability, acts as a leavening agent, improves texture in processed foods

Baking soda

Leavening agent in baked goods, mild antacid properties

Monocalcium phosphate

Leavening agent in baked goods, source of calcium and phosphorus

Other info

Packaging

paper

Menu Category

mexican

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