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Creamy Sheese original

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Creamy Sheese original

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Barcode: 5034795001176 (EAN / EAN-13)

Brands: Sheese

Categories: Plant-based foods and beverages, Plant-based foods, Fermented foods, Dairy substitutes, Spreads, Plant-based spreads, Cheese substitutes

Labels, certifications, awards: Vegetarian, No gluten, Vegan, No lactose

Stores: carrefour.fr

Countries where sold: Faroe Islands

Matching with your preferences

Health

Ingredients

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    18 ingredients

    French: Eau, huile de noix de coco 27%, concentré de protéine de soja 4,5%, amidon de tapioca, fécule de pomme de terre modifiée, sucre, sel, citrate tricalcique, épaississants (carraghénane, gomme de guar), amidon de maïs, arômes naturels, régulateurs d'acidité (acide citrique, acide lactique, lactate de sodium), amidon de maïs modifié.
    Allergens: Soybeans

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: E325 - Sodium lactate
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Ingredient: Flavouring
    • 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

  • E325 - Sodium lactate

    Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia

Ingredients analysis

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

    Eau, huile de noix de coco 27%, concentré de protéine de soja 4.5%, amidon de tapioca, fécule de pomme de terre modifiée, sucre, sel, citrate tricalcique, épaississants (carraghénane, gomme de guar), amidon de maïs, arômes naturels, régulateurs d'acidité (acide citrique, acide lactique, lactate de sodium), amidon de maïs modifié
    1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 27 - percent_max: 68.5
    2. huile de noix de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 27 - percent: 27 - percent_max: 27
    3. concentré de protéine de soja -> fr:concentre-de-proteines-de-soja - vegan: yes - vegetarian: yes - percent_min: 4.5 - percent: 4.5 - percent_max: 4.5
    4. amidon de tapioca -> en:tapioca - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    5. fécule de pomme de terre modifiée -> en:modified-potato-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    6. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    7. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    8. citrate tricalcique -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    9. épaississants -> en:thickener - percent_min: 0 - percent_max: 4.5
      1. carraghénane -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      2. gomme de guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.25
    10. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    11. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.5
    12. régulateurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 4.5
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      2. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.25
      3. lactate de sodium -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    13. amidon de maïs modifié -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.18181818181818

Nutrition

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    Poor 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: 1

    • Proteins: 1 / 5 (value: 2.4, rounded value: 2.4)
    • Fiber: 1 / 5 (value: 1.7, rounded value: 1.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 17

    • Energy: 3 / 10 (value: 1157, rounded value: 1157)
    • Sugars: 0 / 10 (value: 1, rounded value: 1)
    • Saturated fat: 10 / 10 (value: 23.3, rounded value: 23.3)
    • Sodium: 4 / 10 (value: 400, rounded value: 400)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 16 (17 - 1)

    Nutri-Score: D

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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 moderate quantity (1%)

    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     		Compared to: Cheese substitutes
    Energy 1,157 kj
    (281 kcal)     		-4%
    Fat 27.5 g +21%
    Saturated fat 23.3 g +45%
    Carbohydrates 5 g -72%
    Sugars 1 g +108%
    Fiber 1.7 g +15%
    Proteins 2.4 g -15%
    Salt 1 g -43%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by arc2.
Product page also edited by driveoff, karine7408, moon-rabbit, openfoodfacts-contributors, roboto-app, thaialagata, yuka.DahJYvGWD-wzFd_3zNIq0yq0SOD9HdZEP2Qjog, yuka.N71-H_qyNcs7M8LL_tsN_yanTu3GMfRjMkQzog, yuka.SHE0cFByb2NxYVFHbGNjOTh4S0kyOWw4LzhHamIwcW9DT3hQSUE9PQ, yuka.ZC9sYUNQNEVyOUlBbThjODh3cnA1UHhMbTVhdmJFQ0tDdlVySVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk8ZCMPUgzLtBkXSq33Vx_uAE5fHOutQ6NDqAas, yuka.sY2b0xO6T85zoF3NwEKvlnNuCfDioxv6ChfhyW7W2O-gP5rHUMNZ46zXHao, yuka.sY2b0xO6T85zoF3NwEKvlnZ1YfmBvQOZNy7ih0K0xc6NdIbSbe5fx636bKs.

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