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Rambol Processed cheese with walnut - 125g

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Rambol Processed cheese with walnut - 125g

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Barcode: 3175360000100 (EAN / EAN-13)

Common name: Fromage fondu au noix

Quantity: 125g

Packaging: Fresh

Brands: Rambol, Savencia

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, Melted cheese, Processed cheese with fresh cream cheese and walnuts

Labels, certifications, awards: Made in France, fr:Noix déposées à la main

Origin of the product and/or its ingredients: Fabriqué en France

Manufacturing or processing places: France

Traceability code: FR 78.537.001 CE - Saint-Arnoult-en-Yvelines (Yvelines, France), EMB 78537 - Saint-Arnoult-en-Yvelines (Yvelines, France), EMB 78537- SAINT-ARNOULT-EN-YVELINES (YVELINES - Saint-Arnoult-en-Yvelines (Yvelines, France)

Countries where sold: France, Switzerland

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Health

Ingredients

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    20 ingredients

    Cheese 35%, water, nuts (walnuts 7.5%), butter (milk), milk proteins, powdered skimmed milk, emulsifying salts: E339, E452; salt, thickening agent: carrageenan; flavouring (celery), acidity regulator: lactic acid.
    Allergens: Celery, Milk, Nuts
    Traces: Nuts

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: E407 - Carrageenan
    • Additive: E452 - Polyphosphates
    • Ingredient: Flavouring
    • Ingredient: Milk proteins
    • Ingredient: Thickener

    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

  • 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

  • E339 - Sodium phosphates

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Cheese, Butter, Milk proteins, Skimmed milk powder
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

    : Fromages 35%, eau, fruits à coques (dont noix 7.5%), noisettes, noix de cajou, beurre, protéines de lait, lait écrémé en poudre, sels de fonte (e452), e339, sel, épaississants (carraghénanes), arôme (céleri, noix), correcteur d'acidité (acide lactique)
    1. Fromages -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 35 - percent: 35 - percent_max: 35
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 7.5 - percent_max: 35
    3. fruits à coques -> en:nut - vegan: yes - vegetarian: yes - percent_min: 7.5 - percent_max: 7.5
      1. dont noix -> en:walnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15023 - percent_min: 7.5 - percent: 7.5 - percent_max: 7.5
    4. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 2.04545454545455 - percent_max: 7.5
    5. noix de cajou -> en:cashew-nuts - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15055 - percent_min: 1.5 - percent_max: 7.5
    6. beurre -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0.833333333333333 - percent_max: 7.5
    7. protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.5
    8. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 7.5
    9. sels de fonte -> en:emulsifying-salts - percent_min: 0 - percent_max: 7.5
      1. e452 -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.5
    10. e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.64015151515151
    11. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2
    12. épaississants -> en:thickener - percent_min: 0 - percent_max: 2
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    13. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
      1. céleri -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0 - percent_max: 2
      2. noix -> en:walnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15023 - percent_min: 0 - percent_max: 1
    14. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 2
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 17

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

    Positive points: 5

    • Proteins: 5 / 5 (value: 13, rounded value: 13)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 17.7727272727273, rounded value: 17.8)

    Negative points: 22

    • Energy: 4 / 10 (value: 1357, rounded value: 1357)
    • Sugars: 0 / 10 (value: 1, rounded value: 1)
    • Saturated fat: 10 / 10 (value: 14, rounded value: 14)
    • Sodium: 8 / 10 (value: 800, rounded value: 800)

    The points for proteins are counted because the product is in the cheeses category.

    Nutritional score: (22 - 5)

    Nutri-Score:

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    Nutrient levels

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      Sugars in low quantity (1%)

      What you need to know
      • 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.

      Recommendation: Limit the consumption of sugar and sugary drinks
      • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
      • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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      Salt in high quantity (2%)

      What you need to know
      • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
      • Many people who have high blood pressure do not know it, as there are often no symptoms.
      • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

      Recommendation: Limit the consumption of salt and salted food
      • Reduce the quantity of salt used when cooking, and don't salt again at the table.
      • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (125g)     		Compared to: Melted cheese
    Energy 1,357 kj
    (316 kcal)     		1,700 kj
    (395 kcal)     		+28%
    Fat 28 g 35 g +39%
    Saturated fat 14 g 17.5 g +9%
    Carbohydrates 3 g 3.75 g -37%
    Sugars 1 g 1.25 g -71%
    Fiber ? ?
    Proteins 13 g 16.2 g +2%
    Salt 2 g 2.5 g -4%
    Calcium 200 mg 250 mg -53%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17.773 % 17.773 %
Serving size: 125g

Environment

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Data sources

Product added on by openfood-ch-import
Last edit of product page on by kiliweb.
Product page also edited by anthony-gloux, contrioff, foodrepo, geodata, openfoodfacts-contributors, packbot, quechoisir, roboto-app, teolemon, yuka.UUpBaEhJa051cUVOZ2ZZbCtBNkw0SXBlbk1Dc1dEdWNkOUlNSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllIbfebdkA6fCBHglHHQwfauAobQaIxj7Kr9Nag, yukafix.

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