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Whipped Cream Cheese Spread - Philadelphia

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Whipped Cream Cheese Spread - Philadelphia

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Barcode:
0021000600854(EAN / EAN-13) 021000600854 (UPC / UPC-A)

Brands: Philadelphia

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, Desserts, Dairy desserts, Fermented dairy desserts, Fermented dairy desserts with fruits, Petits suisses, Petit-Suisse with fruits, 2-3% fat Petit-Suisse, 2-3% fat Petit-Suisse with fruits, Cream cheeses

Countries where sold: United States

Matching with your preferences

Health

Nutrition

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    Nutri-Score D

    Lower nutritional quality
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
    • icon

      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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    Negative points: 18/55

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      Energy

      2/10 points (950kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      1/15 points (4.55g)

      A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

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      Salt

      5/20 points (1.04g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 1/17

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      Proteins

      1/7 points (4.55g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

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      Fiber

      0/5 points (0g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

      This product is not considered a beverage for the calculation of the Nutri-Score.

      This product is considered to be cheese for the calculation of the Nutri-Score.

      Points for proteins are counted because the product is considered to be cheese.

      Nutritional score: 17 (18 - 1)

      Nutri-Score: D

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (22 g (2 Tbsp))     		Compared to: 2-3% fat Petit-Suisse
    Energy 950 kj
    (227 kcal)     		209 kj
    (49 kcal)     		+133%
    Fat 20.45 g 4.5 g +672%
    Saturated fat 13.64 g 3 g +684%
    Monounsaturated fat 4.55 g 1 g
    Polyunsaturated fat 0 g 0 g
    Trans fat 0 g 0 g
    Cholesterol 68 mg 15 mg
    Carbohydrates 9.09 g 2 g +18%
    Sugars 4.55 g 1 g -34%
    Fiber 0 g 0 g -100%
    Proteins 4.55 g 1 g -35%
    Salt 1.039 g 0.229 g +956%
    Vitamin A 272.7 µg 60 µg
    Vitamin C (ascorbic acid) 0 mg 0 mg
    Calcium 91 mg 20 mg
    Iron 0 mg 0 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 22 g (2 Tbsp)

Ingredients

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    14 ingredients

    Pasteurized milk and cream, skim milk, whey protein concentrate, whey, modified food starch, salt, carob bean gum, xanthan gum, sorbic acid (as a preservative), guar gum, lactic acid, vitamin a palmitate, cheese culture
    Allergens: Milk

Food processing

Additives

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia

  • 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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    Non-vegan

    Non-vegan ingredients: Pasteurized milk and cream, Skimmed milk, Whey protein, Whey
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    en: Pasteurized milk and cream, skim milk, whey protein, whey, modified food starch, salt, carob bean gum, xanthan gum, sorbic acid (as a preservative), guar gum, lactic acid, vitamin a palmitate, cheese culture
    1. Pasteurized milk and cream -> en:pasteurized-milk-and-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 7.69230769230769 - percent_max: 100
    2. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 50
    3. whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 25
    5. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 20
    6. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.03886
    7. carob bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.03886
    8. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.03886
    9. sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.03886
      1. as a preservative -> en:preservative - percent_min: 0 - percent_max: 1.03886
    10. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.03886
    11. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.03886
    12. vitamin a palmitate -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.03886
    13. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.03886

Environment

Carbon footprint

Packaging

Transportation

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Data sources

Product added on by usda-ndb-import
Last edit of product page on by mandastoo.
Product page also edited by dcmommaof2, openfoodfacts-contributors, smoothie-app.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
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