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- Quesos blandos y semiduros56.3%—
- Elaborados con leche pasteurizada29.4%—
- Lactic ferments13.4%—
- Salt0.3%—›
- E5090.3%—
- Microbial rennet12.8%—
- Milkfat21.9%—›
- Water10.9%—›
- Emulsifier5.5%—
- E339i2.7%—
- E452i2.7%—
- Stabiliser2.7%—
- E4071.4%⚠ Low
- E4100.7%—
- E4080.7%—
- Flavouring1.4%—
- Esencia de parmesano1.4%—
- Dairy0.7%—
- Preservative0.7%—
- E2020.7%—
- Sodium phosphates (E339)⚠ Low
- Polyphosphates (E452)⚠ Low
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Quesos blandos y semiduros (elaborados con leche pasteurizada, fermento láctico, sal, cloruro de calcio y cuajo microbiano) grasa láctea, agua, emulsionantes (INS 339i, INS 452i), estabilizante (INS 407, INS 410, INS 408), saborizante (esencia de parmesano), sólidos lácteos y conservante (INS 202)
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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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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