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Cream Cheese Spread, Garden Vegetable – Philadelphia

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Cream Cheese Spread, Garden Vegetable – Philadelphia

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Barcode:
0021000007301(EAN / EAN-13) 021000007301 (UPC / UPC-A)

Brands: Philadelphia

Countries where sold: United States

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Health

Nutrition

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    Nutri-Score unknown

    Missing category
    ⚠ ️The category of the product must be specified in order to compute the Nutri-Score.
    Could you add the information needed to compute the Nutri-Score?
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      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
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      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (31 g (2 Tbsp))
    Energy 1,079 kj
    (258 kcal)     		334 kj
    (80 kcal)
    Fat 22.58 g 7 g
    Saturated fat 12.9 g 4 g
    Trans fat 0 g 0 g
    Cholesterol 65 mg 20.1 mg
    Carbohydrates 6.45 g 2 g
    Sugars 3.23 g 1 g
    Fiber 0 g 0 g
    Proteins 6.45 g 2 g
    Salt 1.392 g 0.431 g
    Vitamin A 290.4 µg 90 µg
    Vitamin C (ascorbic acid) 0 mg 0 mg
    Calcium 129 mg 40 mg
    Iron 0 mg 0 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 10.594 % 10.594 %
Serving size: 31 g (2 Tbsp)

Ingredients

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    18 ingredients

    Pasteurized milk and cream, whey protein concentrate, whey, onions, salt, carrots, green bell peppers, cucumbers, red bell peppers, green bell peppers*, red bell peppers*, carrots*, carob bean gum, xanthan gum, guar gum, lactic acid, natural flavor (conta
    Allergens: Milk

    • Ingredient information

      • Pasteurized milk and cream: 52.8% (estimate)

      • Whey protein: 23.6% (estimate)

      • Whey: 11.8% (estimate)

      • Onion: 5.9% (estimate)

      • Salt: < 2% (estimate)

      • Carrot: < 2% (estimate)

      • Green bell pepper: < 2% (estimate)

      • Cucumber: < 2% (estimate)

      • Red bell pepper: < 2% (estimate)

      • Green bell pepper: < 2% (estimate)

      • Red bell pepper: < 2% (estimate)

      • Carrot: < 2% (estimate)

      • E410: < 2% (estimate)

      • E415: < 2% (estimate)

      • E412: < 2% (estimate)

      • E270: < 2% (estimate)

      • Natural flavouring: < 2% (estimate)

      • Conta: < 2% (estimate)

Food processing

Additives

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

Ingredients analysis

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    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: Conta

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan

    Non-vegan ingredients: Pasteurized milk and cream, Whey protein, Whey

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Conta

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : Pasteurized milk and cream, whey protein, whey, onions, salt, carrots, green bell peppers, cucumbers, red bell peppers, green bell peppers, red bell peppers, carrots, carob bean gum, xanthan gum, guar gum, lactic acid, natural flavor, conta
    1. Pasteurized milk and cream -> en:pasteurized-milk-and-cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402 – percent_min: 5.55555555555556 – percent_max: 100
    2. whey protein -> en:whey-protein – vegan: no – vegetarian: yes – percent_min: 0 – percent_max: 50
    3. whey -> en:whey – vegan: no – vegetarian: maybe – percent_min: 0 – percent_max: 33.3333333333333
    4. onions -> en:onion – vegan: yes – vegetarian: yes – ciqual_food_code: 20034 – percent_min: 0 – percent_max: 25
    5. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.39192
    6. carrots -> en:carrot – vegan: yes – vegetarian: yes – ciqual_food_code: 20009 – percent_min: 0 – percent_max: 1.39192
    7. green bell peppers -> en:green-bell-pepper – vegan: yes – vegetarian: yes – ciqual_food_code: 20085 – percent_min: 0 – percent_max: 1.39192
    8. cucumbers -> en:cucumber – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.39192
    9. red bell peppers -> en:red-bell-pepper – vegan: yes – vegetarian: yes – ciqual_food_code: 20087 – percent_min: 0 – percent_max: 1.39192
    10. green bell peppers -> en:green-bell-pepper – vegan: yes – vegetarian: yes – ciqual_food_code: 20085 – percent_min: 0 – percent_max: 1.39192
    11. red bell peppers -> en:red-bell-pepper – vegan: yes – vegetarian: yes – ciqual_food_code: 20087 – percent_min: 0 – percent_max: 1.39192
    12. carrots -> en:carrot – vegan: yes – vegetarian: yes – ciqual_food_code: 20009 – percent_min: 0 – percent_max: 1.39192
    13. carob bean gum -> en:e410 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.39192
    14. xanthan gum -> en:e415 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.39192
    15. guar gum -> en:e412 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.39192
    16. lactic acid -> en:e270 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.39192
    17. natural flavor -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.39192
    18. conta -> en:conta – percent_min: 0 – percent_max: 1.39192

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Data sources

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