Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

Mozzarella - Alnatura - 200 g

Mozzarella - Alnatura - 200 g

Some of the data for this product has been provided directly by the manufacturer .

Barcode: 4104420145665 (EAN / EAN-13)

Quantity: 200 g

Packaging: Plastic, Bag

Brands: Alnatura, Alnatura GmbH

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, Italian cheeses, Stretched-curd cheeses, Mozzarella, de:Anderer Käse

Labels, certifications, awards: No gluten, Organic, EU Organic, de:Bio 7 Initiative, EG-Öko-Verordnung, Bioland, DE-ÖKO-006, EU Agriculture, No lactose, No palm oil, No soy, Triman, de:Bio label German

Origin of ingredients: Germany, Baden-Württemberg, European Union

Traceability code: DE BW 08113 EG

Stores: Alnatura, Konsum, Tegut

Countries where sold: World, de:Allemagne

Matching with your preferences

Health

Ingredients

  • icon

    5 ingredients


    German: MILCH* pasteurisiert, Speisesalz, mikrobielles Lab, Säuerungsmittel: Milchsäure *aus biologischer Landwirtschaft.
    Allergens: Milk

Food processing

  • icon

    Processed foods


    Elements that indicate the product is in the 3 - Processed foods group:

    • Category: Cheeses
    • Ingredient: Salt
    • Ingredient: Enzyme

    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

Ingredients analysis

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


    de: MILCH, Speisesalz, mikrobielles Lab, Säuerungsmittel (Milchsäure)
    1. MILCH -> en:milk - labels: en:organic - vegan: no - vegetarian: yes - percent_min: 98.2 - percent_max: 100
    2. Speisesalz -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    3. mikrobielles Lab -> en:microbial-rennet - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    4. Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 0.6
      1. Milchsäure -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6

Nutrition

  • icon

    Average nutritional quality


    ⚠️ 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: 19, rounded value: 19)
    • Fiber: 0 / 5 (value: 0.5, rounded value: 0.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 15

    • Energy: 3 / 10 (value: 1043, rounded value: 1043)
    • Sugars: 0 / 10 (value: 1, rounded value: 1)
    • Saturated fat: 10 / 10 (value: 12, rounded value: 12)
    • Sodium: 2 / 10 (value: 240, rounded value: 240)

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

    Nutritional score: (15 - 5)

    Nutri-Score:

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (125g)
    Compared to: Mozzarella
    Energy 1,043 kj
    (251 kcal)
    1,300 kj
    (314 kcal)
    -3%
    Fat 19 g 23.8 g -6%
    Saturated fat 12 g 15 g -12%
    Carbohydrates 1 g 1.25 g -14%
    Sugars 1 g 1.25 g +43%
    Fiber < 0.5 g < 0.625 g +2,546%
    Proteins 19 g 23.8 g +6%
    Salt 0.6 g 0.75 g -19%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 125g

Environment

Carbon footprint

Packaging

Transportation

Labels

Other information

Conservation conditions: Bei max. +7 °C mindestens haltbar bis: siehe Aufdruck

Data sources

Product added on by date-limite-app
Last edit of product page on by org-alnatura.
Product page also edited by anticultist, baccata, cocoo-rng, grumpf, kiliweb, mattsches, maxine-mann, openfoodfacts-contributors, packbot, robertpde, roboto-app, spotter, tobiassekan, twoflower, yuka.sY2b0xO6T85zoF3NwEKvllFLdvPBmjL8ZxzhxULSnu-IP5KzYsoo543_GKs, yuka.sY2b0xO6T85zoF3NwEKvlm1jfPDwvDGZMwD5ml3Wl4qiD7PIeNZMuLHaMKg.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.