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- Quesos de muy alta humedad50%—
- Suero de queso31.5%—
- Crema de leche9.3%—
- Acidulante ácido acético9.3%—
- Crema de leche39%—
- Sólidos lácteos5.5%—
- Sal tree2.8%—
- Almidón modificado1.4%—
- Mezcla de sales fundentes0.7%—
- E339ii0.3%—
- E450iii0.2%—
- E450i<0.1%—
- E452i<0.1%—
- E339iii<0.1%—
- Regulador de acidez<0.1%—
- E330<0.1%—
- Establizantes—
- E407⚠ Low
- E410—
- Conservante—
- E202—
- Espesante—
- E412—
- Contiene derivados de leche—
- Sodium phosphates (E339)⚠ Low
- Diphosphates (E450)⚠ Low
- Polyphosphates (E452)⚠ Low
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Quesos de muy alta humedad (suero de queso, crema de leche, acidulante ácido acético). Crema de leche (39%). Sólidos lácteos. Sal, Almidón modificado. Mezcla de sales fundentes (INS 339 ii, INS 450 iii, INS 450 i/INS 452 i, 339 iii). Regulador de acidez (INS 330). Establizantes (INS 407, INS 410). Conservante (INS 202). Espesante (INS 412). CONTIENE DERIVADOS DE LECHE.
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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.
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- PolyphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
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