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6223004773723

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Barcode: 6223004773723 (EAN / EAN-13)

Countries where sold: Egypt

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Health

Ingredients

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    25 ingredients

    FETTA DI PIACERE BRINE PRODUCT, MASS FRACTION OF FAT IN DRY MATTER 55% Ingredients: pasteurized cow's milk, palm oil, skimmed milk powder, milk protein concentrate, salt, antioxidant glucono-delta-lactone, starter culture of thermophilic lactic acid microorganisms, milk-clotting enzyme of microbial origin, preservatives potassium sorbate, nisin. Storage conditions: store at temperatures from +2 °C to +5 °C. Date of manufacture (day, month, year) and expiration date (day, month, year) are indicated on the packaging.
    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:

    • 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

  • 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.

  • E234 - Nisin

    Nisin: Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine -Lan-, methyllanthionine -MeLan-, didehydroalanine -Dha-, and didehydroaminobutyric acid -Dhb-. These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple -5- thioether bridges. Subtilin and epidermin are related to nisin. All are members of a class of molecules known as lantibiotics. In the food industry, nisin is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized. It was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset, and approved as an additive for food use in the USA in the late 1960s, although the Beaminster factory now is owned by DuPont.
    Source: Wikipedia

  • E575 - Glucono-delta-lactone

    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
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    Non-vegan

    Non-vegan ingredients: Pasteurised cow's milk, Skimmed milk powder, Milk protein concentrate

    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

    Vegetarian status unknown

    Unrecognized ingredients: Fetta-di-piacere-brine-product, Mass-fraction-of-fat-in-dry-matter-55-ingredients, Starter-culture-of-thermophilic-lactic-acid-microorganisms, Milk-clotting-enzyme-of-microbial, Storage-conditions, Store-at-temperatures-from-2-c-to-5-c, Date-of-manufacture, Day, Month, Year, Expiration-date, Day, Month, Year, Are-indicated-on-the-packaging

    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!

    : FETTA DI PIACERE BRINE PRODUCT, MASS FRACTION OF FAT IN DRY MATTER 55% Ingredients (pasteurized cow's milk), palm oil, skimmed milk powder, milk protein concentrate, salt, antioxidant (glucono-delta-lactone), starter culture of thermophilic lactic acid microorganisms, milk-clotting enzyme of microbial, preservatives (potassium sorbate), nisin, Storage conditions (store at temperatures from +2 °C to +5 °C, Date of manufacture, day), month, year, expiration date (day, month, year), are indicated on the packaging
    1. FETTA DI PIACERE BRINE PRODUCT -> en:fetta-di-piacere-brine-product - percent_min: 6.25 - percent_max: 100
    2. MASS FRACTION OF FAT IN DRY MATTER 55% Ingredients -> en:mass-fraction-of-fat-in-dry-matter-55-ingredients - percent_min: 0 - percent_max: 50
      1. pasteurized cow's milk -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 50
    3. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 33.3333333333333
    4. skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 25
    5. milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 16.6666666666667
    7. antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 14.2857142857143
      1. glucono-delta-lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. starter culture of thermophilic lactic acid microorganisms -> en:starter-culture-of-thermophilic-lactic-acid-microorganisms - percent_min: 0 - percent_max: 12.5
    9. milk-clotting enzyme of microbial -> en:milk-clotting-enzyme-of-microbial - percent_min: 0 - percent_max: 11.1111111111111
    10. preservatives -> en:preservative - percent_min: 0 - percent_max: 10
      1. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. nisin -> en:e234 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. Storage conditions -> en:storage-conditions - percent_min: 0 - percent_max: 8.33333333333333
      1. store at temperatures from +2 °C to +5 °C -> en:store-at-temperatures-from-2-c-to-5-c - percent_min: 0 - percent_max: 8.33333333333333
      2. Date of manufacture -> en:date-of-manufacture - percent_min: 0 - percent_max: 4.16666666666667
      3. day -> en:day - percent_min: 0 - percent_max: 2.77777777777778
    13. month -> en:month - percent_min: 0 - percent_max: 7.69230769230769
    14. year -> en:year - percent_min: 0 - percent_max: 7.14285714285714
    15. expiration date -> en:expiration-date - percent_min: 0 - percent_max: 6.66666666666667
      1. day -> en:day - percent_min: 0 - percent_max: 6.66666666666667
      2. month -> en:month - percent_min: 0 - percent_max: 3.33333333333333
      3. year -> en:year - percent_min: 0 - percent_max: 2.22222222222222
    16. are indicated on the packaging -> en:are-indicated-on-the-packaging - percent_min: 0 - percent_max: 6.25

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

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Data sources

Product added on by halal-app-chakib
Last edit of product page on by halal-app-chakib.
Product page also edited by openfoodfacts-contributors.

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