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  3. cremio
cremio
cremio·Dairies · 3800112161678

cremio

Greenveil's read: acceptable.

Food health
Moderate
Chemical concern
Not assessed
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  • Water44.5%—›
  • Fully hydrogenated vegetable oil26%—
  • Palm vegetable oil26%—›
  • Sugar11%—›
  • Milk protein5.5%—›
  • Stabiliser5.5%—
  • E420ii5.5%—
  • Ĕ4633.8%—
  • Emulsifiers1.9%—
  • E472b1.9%—
  • Soya lecithin0.9%—›
  • E3220.9%—
  • E472e0.5%—
  • Acidity regulators0.2%—
  • E3390.2%⚠ Low
  • E3400.1%⚠ Low
  • Salt<0.1%—›
  • Flavouring<0.1%—
  • Colour<0.1%—
  • E160a—
  • Store at—
  • From 4°C to 20°C—
  • For best results in the case of whipping cool the product down before use from 8°C to 12°C—
Show original label text

Water, fully hydrogenated vegetable oil (palm) 26%, sugar 11%, milk protein, stabilizers: E420ii, Ĕ463; emulsifiers: E472b, soya lecithin (E322), E472e; acidity regulators: E339, E340; salt, flavouring, colouring agent: E160a. Store at: from 4°C to 20°C. For best results in the case of whipping cool the product down before use from 8°C to 12°C

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.
  • Potassium phosphatesInorganic 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

  1. 01AQUAHydrationNot assessed
  2. 02SUGARCompoundNot assessed
  3. 03Milk proteinsCompoundNot assessed
  4. 04SOYBEAN LECITHINCompoundNot assessed
  5. 05Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed
  6. 06SALTCompoundNot assessed

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