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Queso untablela paulina azul
Greenveil's read: consider avoiding.
- High
- Quesos blandos55%—
- Quesos semiduros22.5%—
- Milk11.3%—›
- Lactic ferments5.6%—
- Salt2.8%—›
- E5091.4%—
- Microbial rennet1.4%—
- Blue cheese11.3%—›
- Milk5.6%—›
- Lactic ferments2.8%—
- Salt1.4%—›
- E5090.7%—
- Microbial rennet0.4%—
- Microorganismos específicos0.4%—
- Milkfat5.6%—›
- Water2.8%—›
- Emulsifier1.4%—
- E339i0.7%—
- E425i0.7%—
- Stabiliser0.7%—
- E4070.4%⚠ Low
- E4100.2%—
- E5080.2%—
- Flavouring0.4%—
- Esencia de queso azul0.4%—
- Dairy0.2%—
- Preservative0.2%—
- E2020.2%—
- Konjac (E425)⚠ Moderate
- Sodium phosphates (E339)⚠ Low
Show original label text
Quesos blandos, quesos semiduros (leche pasteurizada, fermentos lácticos, sal, cloruro de calcio, cuajo microbiano), queso azul (leche pasteurizada, fermentos lácticos, sal, cloruro de calcio, cuajo microbiano, microorganismos específicos), grasa láctea, agua, emulsionantes (E339i, E425i), estabilizante (E407, E410, E508), saborizante (esencia de queso azul), sólidos lácteos y conservante (E202)
Food health
Nutrition profile and additives of concern
Contains additive of concern
- KonjacGelling agent; choking-hazard deaths in mini jelly-cup confectionery.
- 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.
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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