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Lactima - 100 g

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Barcode: 5901126010681 (EAN / EAN-13)

Quantity: 100 g

Packaging: Metal, Paper, Recyclable Metals, Aluminium

Brands: Lactima

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

Countries where sold: Poland

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Health

Ingredients

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    25 ingredients


    water, partially hydrogenated vegetable fat (partially hydrogenated rapeseed fat, partially hydrogenated soybean fat, partially hydrogenated coconut fat, partially hydrogenated sunflower fat, partially hydrogenated palm oil), cheese 21%, stabilizer: E1422, modified maize starch, emulsifying salts (E331, E339, E450, E452), skimmed milk powder, whey powder, salt, flavor, thickeners (carrageenan, locust bean gum), color: carotenes.
    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: E1422 - Acetylated distarch adipate
    • Additive: E160a - Carotene
    • Additive: E407 - Carrageenan
    • Additive: E410 - Locust bean gum
    • Additive: E450 - Diphosphates
    • Additive: E452 - Polyphosphates
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Hydrogenated fat
    • Ingredient: Hydrogenated oil
    • Ingredient: Thickener
    • Ingredient: Whey

    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

  • E1422 - Acetylated distarch adipate


    Acetylated distarch adipate: Acetylated distarch adipate -E1422-, is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.
    Source: Wikipedia
  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • E331 - Sodium citrates


    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    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: 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
  • E410 - Locust bean gum


    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Partially hydrogenated palm oil
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    Non-vegan


    Non-vegan ingredients: Partially hydrogenated vegetable fat, Cheese, Skimmed milk powder, Whey powder

    Some ingredients could not be recognized.

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    Vegetarian status unknown


    Unrecognized ingredients: Partially-hydrogenated-rapeseed-fat, Partially-hydrogenated-soybean-fat, Partially-hydrogenated-coconut-fat, Partially-hydrogenated-sunflower-fat

    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!

    water, partially hydrogenated vegetable fat (partially hydrogenated rapeseed fat, partially hydrogenated soybean fat, partially hydrogenated coconut fat, partially hydrogenated sunflower fat, partially hydrogenated palm oil), cheese 21%, stabilizer (e1422), modified maize starch, emulsifying salts (e331, e339, e450, e452), skimmed milk powder, whey powder, salt, flavor, thickeners (carrageenan, locust bean gum), color (carotenes)
    1. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 21 - percent_max: 58
    2. partially hydrogenated vegetable fat -> en:partially-hydrogenated-vegetable-fat - vegan: no - vegetarian: maybe - from_palm_oil: maybe - percent_min: 21 - percent_max: 39.5
      1. partially hydrogenated rapeseed fat -> en:partially-hydrogenated-rapeseed-fat - percent_min: 4.2 - percent_max: 39.5
      2. partially hydrogenated soybean fat -> en:partially-hydrogenated-soybean-fat - percent_min: 0 - percent_max: 19.75
      3. partially hydrogenated coconut fat -> en:partially-hydrogenated-coconut-fat - percent_min: 0 - percent_max: 13.1666666666667
      4. partially hydrogenated sunflower fat -> en:partially-hydrogenated-sunflower-fat - percent_min: 0 - percent_max: 9.875
      5. partially hydrogenated palm oil -> en:partially-hydrogenated-palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 7.9
    3. cheese -> en:cheese - vegan: no - vegetarian: maybe - percent_min: 21 - percent: 21 - percent_max: 21
    4. stabilizer -> en:stabiliser - percent_min: 0 - percent_max: 21
      1. e1422 -> en:e1422 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 21
    5. modified maize starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 19.3333333333333
    6. emulsifying salts -> en:emulsifying-salts - percent_min: 0 - percent_max: 14.5
      1. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.5
      2. e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.25
      3. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.83333333333333
      4. e452 -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.625
    7. skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11.6
    8. whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 9.66666666666667
    9. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.28571428571429
    10. flavor -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.25
    11. thickeners -> en:thickener - percent_min: 0 - percent_max: 6.44444444444444
      1. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.44444444444444
      2. locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.22222222222222
    12. color -> en:colour - percent_min: 0 - percent_max: 5.8
      1. carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.8

Nutrition

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    Bad 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: 4

    • Proteins: 4 / 5 (value: 6.7, rounded value: 6.7)
    • 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: 23

    • Energy: 3 / 10 (value: 1232, rounded value: 1232)
    • Sugars: 0 / 10 (value: 1.1, rounded value: 1.1)
    • Saturated fat: 10 / 10 (value: 16, rounded value: 16)
    • Sodium: 10 / 10 (value: 1000, rounded value: 1000)

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

    Score nutritionnel: 19 (23 - 4)

    Nutri-Score: E

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    Sugars in low quantity (1.1%)


    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 (2.5%)


    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 spreads
    Energy 1,232 kj
    (298 kcal)
    +31%
    Fat 27 g +38%
    Saturated fat 16 g +25%
    Carbohydrates 7 g +88%
    Sugars 1.1 g -64%
    Fiber ?
    Proteins 6.7 g -23%
    Salt 2.5 g +108%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by pyrka
Last edit of product page on by arc2.
Product page also edited by openfoodfacts-contributors, sierigh.

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