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Torta de nuez

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Barcode: 2243100002958 (EAN / EAN-13)

Countries where sold: Spain

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Health

Ingredients

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    37 ingredients

    nut cake based on melted cheese (minimum 55 5,/e,s,), ingredients: 55% cheese (cow's milk, salt, animal garlic, microbial čuajo, microbial cultures, praying: carotenes), butter, water, 11% nuts, milk ero powder, milk proteins, salt, tural flavouring, melt salts sodium phosphates, icio phosphates, diphosphates, polyphosphates, sorbic acid preservative, cidulant: lactic acid, ammonium caramel colourings, paprika tract, carrageenan thickeners, guar gum, may contain traces of other nuts, escado and egg, store between 0°c and 8°c, best before m 2033
    Allergens: Milk, Nuts
    Traces: Eggs

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: E150c - Ammonia caramel
    • Additive: E412 - Guar gum
    • Additive: E450 - Diphosphates
    • Additive: E452 - Polyphosphates
    • Ingredient: Colour
    • Ingredient: Milk proteins

    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

  • 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

  • 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.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Cheese, Cow's milk, Butter, Milk proteins

    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: es:torta-de-nuez-a-base-de-queso-fundido, es:minimo-55-5, es:e, es:s, es:ingredientes, es:ajo-animal, es:čuajo-microbiano, es:orante, es:ero-lacteo-en-polvo, es:aroma-tural, es:fosfatos-de-icio, es:cidulante, es:tracto-de-pimenton, es:espesartes-carragenanos, es:escado-y-huevo, es:conservar-entre-0-c-y-8-c, es:consumir-referentemente-antes-del-m-2033

    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!

    : Torta de nuez a base de queso fundido (minimo 55 5, E, S), Ingredientes (queso 55%, leche de vaca), sal, ajo animal, čuajo microbiano, cultivos microbianos, orante (carotenos), mantequilla, agua, nueces 11%, ero lácteo en polvo, proteinas de la leche, sal, aroma tural, sales de fundido (fosfatos de sodio), fosfatos de icio, difosfatos, polifosfatos, conservador (ácido sorbico), cidulante (ácido láctico), colorantes (caramelo amonico), tracto de pimentón, espesartes carragenanos, goma guar, escado y huevo, Conservar entre 0°C y 8 °C, Consumir referentemente antes del M 2033
    1. Torta de nuez a base de queso fundido -> es:torta-de-nuez-a-base-de-queso-fundido
      1. minimo 55 5 -> es:minimo-55-5
      2. E -> es:e
      3. S -> es:s
    2. Ingredientes -> es:ingredientes
      1. queso -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent: 55
      2. leche de vaca -> en:cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    3. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    4. ajo animal -> es:ajo-animal
    5. čuajo microbiano -> es:čuajo-microbiano
    6. cultivos microbianos -> en:microbial-culture - vegan: maybe - vegetarian: maybe
    7. orante -> es:orante
      1. carotenos -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    8. mantequilla -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
    9. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    10. nueces -> en:walnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15023 - percent: 11
    11. ero lácteo en polvo -> es:ero-lacteo-en-polvo
    12. proteinas de la leche -> en:milk-proteins - vegan: no - vegetarian: yes
    13. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    14. aroma tural -> es:aroma-tural
    15. sales de fundido -> en:emulsifying-salts
      1. fosfatos de sodio -> en:e339 - vegan: yes - vegetarian: yes
    16. fosfatos de icio -> es:fosfatos-de-icio
    17. difosfatos -> en:e450 - vegan: yes - vegetarian: yes
    18. polifosfatos -> en:e452 - vegan: yes - vegetarian: yes
    19. conservador -> en:preservative
      1. ácido sorbico -> en:e200 - vegan: yes - vegetarian: yes
    20. cidulante -> es:cidulante
      1. ácido láctico -> en:e270 - vegan: yes - vegetarian: yes
    21. colorantes -> en:colour
      1. caramelo amonico -> en:e150a - vegan: yes - vegetarian: yes
    22. tracto de pimentón -> es:tracto-de-pimenton
    23. espesartes carragenanos -> es:espesartes-carragenanos
    24. goma guar -> en:e412 - vegan: yes - vegetarian: yes
    25. escado y huevo -> es:escado-y-huevo
    26. Conservar entre 0°C y 8 °C -> es:conservar-entre-0-c-y-8-c
    27. Consumir referentemente antes del M 2033 -> es:consumir-referentemente-antes-del-m-2033

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,590 kj
    (380 kcal)
    Fat 33.8 g
    Saturated fat 19.3 g
    Carbohydrates 2.9 g
    Sugars 1.5 g
    Fiber ?
    Proteins 15.6 g
    Salt 2.5 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 11 %

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Data sources

Product added on by kiliweb
Last edit of product page on by inf.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvlml_A-rbng7ZMBfmvWGt3tiwF4fNRvhN0Kb6Mas.

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