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Margarinestreichkäse - Liptauer Art - Lomee - 200g

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Margarinestreichkäse - Liptauer Art - Lomee - 200g

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Barcode: 4099200121482 (EAN / EAN-13)

Quantity: 200g

Packaging: Plastic

Brands: Lomee

Stores: Hofer

Countries where sold: Austria, Hungary

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Health

Ingredients

  • icon

    54 ingredients

    : 58 % TOPFEN 10 % F.i.T., 9 % Margarine [Palmfett, pflanzliche Ole (Raps, Sonnenblume), Wasser, Speisesalz, Emulgatoren: Mono - und Diglyceride von Speisefettsäuren AT Lecithine; Säuerungsmittel:Citronensäure],7 % Gemüsezubereitung (Paprika, Gurke, Weingeistessig, Konservierungsstoff: Natriumbenzoat, Süßungsmittel: Saccharin, natürliches Gewürz-Aroma), Wasser, Kapern, Rapsöl, Gewürze, Paprikapulver, Speisesalz, Maltodextrin, Gewürzextrakte, Sardellenpaste (SARDELLEN, Olivenöl, Speisesalz), Farbstoff: Paprikaextrakt, Maisstärke, Zucker, SENFKORN, Weingeistesig, Zwiebeln getrocknet, Tomatenmark, modifizierte Stärke. Konservierungsstoff: Kaliumsorbat, Verdickungsmittel: Xanthan Guarkermmehl, Tarakernmehl, Agar-Agar, Johannisbrotkernmehl Sauerungsmittel: Essigsäure, Milchsäure; Saureregulatoren: Natriumcarbonate, Natriumacetate.
    Allergens: Fish, Mustard

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E14XX - Modified Starch
    • Additive: E406 - Agar
    • Additive: E417 - Tara gum
    • Additive: E954 - Saccharin and its salts
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Maltodextrin
    • Ingredient: Sweetener
    • 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

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E211 - Sodium benzoate

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Source: Wikipedia

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    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

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia

  • E954 - Saccharin and its salts

    Saccharin: Sodium saccharin -benzoic sulfimide- is an artificial sweetener with effectively no food energy. It is about 300–400 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations. Saccharin is used to sweeten products such as drinks, candies, cookies, and medicines.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil

    Ingredients that contain palm oil: Palm fat
  • icon

    Non-vegan

    Non-vegan ingredients: Anchovy

    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

    Non-vegetarian

    Non-vegetarian ingredients: Anchovy

    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!

    : TOPFEN 10 % F.i.T 58%, Margarine 9% (Palmfett, pflanzliche Ole (Raps, Sonnenblume), Wasser, Speisesalz, Emulgatoren (mono- und Diglyceride von Speisefettsäuren AT Lecithine), Säuerungsmittel (Citronensäure)), Gemüsezubereitung 7% (Paprika, Gurke, Weingeistessig, Konservierungsstoff (Natriumbenzoat), Süßungsmittel (Saccharin), natürliches Gewürz-Aroma), Wasser, Kapern, Rapsöl, Gewürze, Paprika, Speisesalz, Maltodextrin, Gewürzextrakte, Sardellenpaste (SARDELLEN, Olivenöl, Speisesalz), Farbstoff (Paprikaextrakt), Maisstärke, Zucker, SENFKORN, Weingeistesig, Zwiebeln getrocknet, Tomatenmark, modifizierte Stärke, Konservierungsstoff (Kaliumsorbat), Verdickungsmittel (Xanthan Guarkermmehl), Tarakernmehl, Agar-Agar, Johannisbrotkernmehl Sauerungsmittel (Essigsäure), Milchsäure, Saureregulatoren (Natriumcarbonate), Natriumacetate
    1. TOPFEN 10 % F.i.T -> de:topfen-10-f-i-t - percent_min: 58 - percent: 58 - percent_max: 58
    2. Margarine -> en:margarine - percent_min: 9 - percent: 9 - percent_max: 9
      1. Palmfett -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 1.5 - percent_max: 9
      2. pflanzliche Ole -> de:pflanzliche-ole - percent_min: 0 - percent_max: 4.5
        1. Raps -> en:rapeseed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
        2. Sonnenblume -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.25
      3. Wasser -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3
      4. Speisesalz -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6
      5. Emulgatoren -> en:emulsifier - percent_min: 0 - percent_max: 1.6
        1. mono- und Diglyceride von Speisefettsäuren AT Lecithine -> de:mono-und-diglyceride-von-speisefettsäuren-at-lecithine - percent_min: 0 - percent_max: 1.6
      6. Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 1.6
        1. Citronensäure -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    3. Gemüsezubereitung -> de:gemüsezubereitung - percent_min: 7 - percent: 7 - percent_max: 7
      1. Paprika -> en:spice-or-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20041 - percent_min: 1.16666666666667 - percent_max: 7
      2. Gurke -> en:cucumber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
      3. Weingeistessig -> de:weingeistessig - percent_min: 0 - percent_max: 2.33333333333333
      4. Konservierungsstoff -> en:preservative - percent_min: 0 - percent_max: 1.75
        1. Natriumbenzoat -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.75
      5. Süßungsmittel -> en:sweetener - percent_min: 0 - percent_max: 1.4
        1. Saccharin -> en:e954 - vegan: yes - vegetarian: yes - ciqual_food_code: 31064 - percent_min: 0 - percent_max: 1.4
      6. natürliches Gewürz-Aroma -> de:natürliches-gewürz-aroma - percent_min: 0 - percent_max: 1.16666666666667
    4. Wasser -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.04 - percent_max: 7
    5. Kapern -> en:capers - vegan: yes - vegetarian: yes - percent_min: 0.791666666666667 - percent_max: 7
    6. Rapsöl -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.521739130434783 - percent_max: 7
    7. Gewürze -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0.227272727272727 - percent_max: 6.12931884057971
    8. Paprika -> en:spice-or-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20041 - percent_min: 0 - percent_max: 5.0698869126043
    9. Speisesalz -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6
    10. Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    11. Gewürzextrakte -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    12. Sardellenpaste -> de:sardellenpaste - percent_min: 0 - percent_max: 1.6
      1. SARDELLEN -> en:anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079 - percent_min: 0 - percent_max: 1.6
      2. Olivenöl -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 0.8
      3. Speisesalz -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.533333333333333
    13. Farbstoff -> en:colour - percent_min: 0 - percent_max: 1.6
      1. Paprikaextrakt -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    14. Maisstärke -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.6
    15. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.6
    16. SENFKORN -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 1.6
    17. Weingeistesig -> de:weingeistesig - percent_min: 0 - percent_max: 1.6
    18. Zwiebeln getrocknet -> en:dehydrated-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20180 - percent_min: 0 - percent_max: 1.6
    19. Tomatenmark -> en:tomato-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 20170 - percent_min: 0 - percent_max: 1.6
    20. modifizierte Stärke -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.6
    21. Konservierungsstoff -> en:preservative - percent_min: 0 - percent_max: 1.6
      1. Kaliumsorbat -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    22. Verdickungsmittel -> en:thickener - percent_min: 0 - percent_max: 1.6
      1. Xanthan Guarkermmehl -> de:xanthan-guarkermmehl - percent_min: 0 - percent_max: 1.6
    23. Tarakernmehl -> en:e417 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.44853911788694
    24. Agar-Agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 1.38269643071026
    25. Johannisbrotkernmehl Sauerungsmittel -> de:johannisbrotkernmehl-sauerungsmittel - percent_min: 0 - percent_max: 1.32257919459243
      1. Essigsäure -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.32257919459243
    26. Milchsäure -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.26747172815108
    27. Saureregulatoren -> de:saureregulatoren - percent_min: 0 - percent_max: 1.26747172815108
      1. Natriumcarbonate -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.26747172815108
    28. Natriumacetate -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.16997390290868

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100g)
    Energy 799 kj
    (191 kcal)     		799 kj
    (191 kcal)
    Fat 15 g 15 g
    Saturated fat 4.3 g 4.3 g
    Carbohydrates ? ?
    Sugars ? ?
    Fiber ? ?
    Proteins 8.9 g 8.9 g
    Salt 1.6 g 1.6 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 7.414 % 7.414 %
Serving size: 100g

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Last edit of product page on by packbot.

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