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Feta cheese - Prego - 80 g

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Feta cheese - Prego - 80 g

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Barcode: 6224008203230 (EAN / EAN-13)

Quantity: 80 g

Packaging: Container

Brands: Prego

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, Cow cheeses, Pasteurized cheeses, Feta-type cheese, Feta-type cheese from cow's milk

Labels, certifications, awards: White cheese contains vegetable oil

Origin of ingredients: Egypt

Manufacturing or processing places: al-obour city

Countries where sold: Egypt

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Health

Ingredients

Food processing

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    Processed foods

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

    • Category: Cheeses

    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

  • 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

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (80g)     		Compared to: Feta-type cheese from cow's milk
    Fat ? ?
    Saturated fat ? ?
    Carbohydrates ? ?
    Sugars ? ?
    Fiber ? ?
    Proteins ? ?
    Salt ? ?
Serving size: 80g

Environment

Carbon footprint

Packaging

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by geodata, off.6d871d3f-8a46-498c-ab38-f9d32d44c901, packbot.

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