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Cheesecake cheesecake filling - Philadelphia

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Cheesecake cheesecake filling - Philadelphia

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Barcode: 0021000623167 (EAN / EAN-13) 021000623167 (UPC / UPC-A)

Brands: Philadelphia

Countries where sold: United States

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Health

Ingredients

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    22 ingredients

    Pasteurized Milk and Cream, Sugar, Whey Protein Concentrate, Whey, Modified Food Starch, Contains Less than 1% of Salt, Carob Bean Gum, Cheese Powder (Cultured Milk, Salt, Enzymes), Natural Flavor, Butter (Cream, Annatto), Lactic Acid, Corn Syrup Solids, Buttermilk, Nonfat Milk, Natamycin (a Natural Mold Inhibitor), Cheese Culture.
    Allergens: Milk

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E160b - Annatto
    • Additive: E410 - Locust bean gum
    • Ingredient: Flavouring
    • Ingredient: Milk proteins
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E235 - Natamycin

    Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
    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

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Pasteurized milk and cream, Whey protein, Whey, Cheese, Soured milk, Butter, Cream, Buttermilk, Skimmed milk
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    Maybe vegetarian

    Ingredients that may not be vegetarian: Whey, Enzyme, Natural flavouring
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

    : Pasteurized Milk and Cream, Sugar, Whey Protein, Whey, Modified Food Starch, Contains Less than 1% of Salt, Carob Bean Gum, Cheese (Cultured Milk, Salt, Enzymes), Natural Flavor, Butter (Cream, Annatto), Lactic Acid, Corn Syrup Solids, Buttermilk, Nonfat Milk, Natamycin (a Natural Mold Inhibitor), Cheese Culture
    1. Pasteurized Milk and Cream -> en:pasteurized-milk-and-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 16.1785 - percent_max: 100
    2. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 18.6
    3. Whey Protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 18.6
    4. Whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 18.6
    5. Modified Food Starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 18.6
    6. Contains Less than 1% of Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.8565
    7. Carob Bean Gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8565
    8. Cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.8565
      1. Cultured Milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.8565
      2. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.42825
      3. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2855
    9. Natural Flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8565
    10. Butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.8565
      1. Cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.8565
      2. Annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.42825
    11. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8565
    12. Corn Syrup Solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 0.8565
    13. Buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 0.8565
    14. Nonfat Milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.8565
    15. Natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8565
      1. a Natural Mold Inhibitor -> en:preservative - percent_min: 0 - percent_max: 0.8565
    16. Cheese Culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.8565

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (86 g (0.125 TUB))
    Energy 1,168 kj
    (279 kcal)     		1,000 kj
    (240 kcal)
    Fat 19.77 g 17 g
    Saturated fat 11.63 g 10 g
    Trans fat 1.16 g 0.998 g
    Cholesterol 58 mg 49.9 mg
    Carbohydrates 20.93 g 18 g
    Sugars 18.6 g 16 g
    Fiber 0 g 0 g
    Proteins 4.65 g 4 g
    Salt 0.856 g 0.737 g
    Vitamin A 261.6 µg 225 µg
    Vitamin C (ascorbic acid) 0 mg 0 mg
    Calcium 93 mg 80 mg
    Iron 0 mg 0 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 86 g (0.125 TUB)

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Data sources

Product added on by usda-ndb-import
Last edit of product page on by kiliweb.
Product page also edited by inf, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvlkV3YeiE-TvYGyf4vlKR6IenK8b3RvFiwJmgH6o.

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