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- Queso cremoso54.2%—
- Milk27.9%—›
- Cultivos de bacterias lácticas13.1%—
- Sodium chloride6.6%—›
- E5093.3%—
- Rennet3.3%—›
- Water22.9%—›
- Cream11.5%—›
- Queso Cheddar5.7%—
- Queso Fontina2.9%—
- Queso Reggianito1.4%—
- Corn starch0.7%—›
- Emulsifier0.4%—
- E3390.2%⚠ Low
- E452i0.2%—
- Stabiliser0.2%—
- E4070.2%⚠ Low
- Colour<0.1%—
- Rocú<0.1%—
- Preservative<0.1%—
- E202<0.1%—
- Flavouring<0.1%—
- Cheese flavouring<0.1%—
- Polyphosphates (E452)⚠ Low
Show original label text
Queso cremoso (leche pasteurizada, cultivos de bacterias lácticas, cloruro de sodio, cloruro de calcio, cuajo); agua; crema de leche; queso Cheddar; queso Fontina; queso Reggianito, almidón de maiz; Emulsionante (ortofosfato de sodio, polifosfato de sodio); Estabilizante (carragenina); Colorante (rocú); Conservante (sorbato de potasio); Saborizante (aroma queso).
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- PolyphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Ingredient content
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