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Crème de saint agur - 2

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Crème de saint agur - 2

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Barcode: 3280640653041 (EAN / EAN-13)

Common name: Crème de fromage fondu au lait de vache

Quantity: 2

Packaging: Fresh, fr:Lot

Brands: Saint Agur, Savencia

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, Spreads, Salted spreads, Cheese spreads

Traceability code: FR 02.558.002 CE - Nouvion-en-Thiérache (Aisne, France), FR 02.558.002 CE - Nouvion-en-Thiérache (Aisne, France)

Countries where sold: France

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Health

Ingredients

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    10 ingredients

    : fromage (50%), lait, eau, protéines de lait, sels émulsifiants (E450, E452), acidifiant (acide lactique), sel
    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: E450 - Diphosphates
    • Additive: E452 - Polyphosphates
    • 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

  • 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

  • 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, Milk, Milk proteins
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

    : _fromage_ 50%, _lait_, eau, protéines de _lait_, sels émulsifiants (e450, e452), acidifiant (acide lactique), sel
    1. _fromage_ -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 50 - percent: 50 - percent_max: 50
    2. _lait_ -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 8.33333333333333 - percent_max: 50
    3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333
    4. protéines de _lait_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20.8333333333333
    5. sels émulsifiants -> en:emulsifying-salts - percent_min: 0 - percent_max: 13.8888888888889
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.8888888888889
      2. e452 -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.94444444444444
    6. acidifiant -> en:acid - percent_min: 0 - percent_max: 10.4166666666667
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.4166666666667
    7. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.5

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: 0

    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: 0, rounded value: 0)

    Negative points: 19

    • Energy: 3 / 10 (value: 1197, rounded value: 1197)
    • Sugars: 0 / 10 (value: 0.8, rounded value: 0.8)
    • Saturated fat: 10 / 10 (value: 18, rounded value: 18)
    • Sodium: 6 / 10 (value: 600, rounded value: 600)

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

    Nutritional score: (19 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Cheese spreads
    Energy 1,197 kj
    (286 kcal)     		+28%
    Fat 25 g +30%
    Saturated fat 18 g +44%
    Carbohydrates 2.3 g -38%
    Sugars 0.8 g -74%
    Fiber ?
    Proteins 13 g +49%
    Salt 1.5 g +26%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

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Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by geodata, openfoodfacts-contributors, roboto-app, yuka.M4F_ZtmsRJYAJcvR6qMRxCC7OdbeEqBaEi5Xog, yuka.UzRNR05hOHZvUDRYaThVOXBnSCsxK0pIeEphUEJrZm5NK1V2SVE9PQ.

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