10 ingredients

: Crema de leche, estabilizantes (E407, E460, E466), emulsificantes (E322, E472b), regulador de acidez (E331iii).

Allergens: Milk

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E322 - Lecithins

Additive: E407 - Carrageenan

Additive: E460 - Cellulose

Additive: E466 - Sodium carboxy methyl cellulose

Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids

Ingredient: Emulsifier
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E322 - Lecithins

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

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

E331iii - Trisodium citrate

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

E407 - Carrageenan

Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

It can exist in various forms, each imparting distinct textural properties to food.

However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

E460 - Cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E466 - Sodium carboxy methyl cellulose

Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
Source: Wikipedia

E472b - Lactic acid esters of mono- and diglycerides of fatty acids

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E472b

Non-vegan

Non-vegan ingredients: Cream

Maybe vegetarian

Ingredients that may not be vegetarian: E322, E472b

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
: Crema de leche, estabilizantes (e407, e460, e466), emulsificantes (e322, e472b), regulador de acidez (e331iii)
Crema de leche -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 25 - percent_max: 100

estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 50

e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50

e460 -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

emulsificantes -> en:emulsifier - percent_min: 0 - percent_max: 33.3333333333333

e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333

e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667

regulador de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 25

e331iii -> en:e331iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
Leche de Bolivia
Leche -> en:milk

Nutrition

Missing data to compute the Nutri-Score
Missing nutrition facts

⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.

Could you add the information needed to compute the Nutri-Score? Add nutrition facts

→ Learn more about the Nutri-Score

Nutrient levels
- Fat in high quantity (35%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (20%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (20 ml)	Compared to: UHT Creams
Energy	1,372 kj (328 kcal)	274 kj (65 kcal)	+32%
Fat	35 g	7 g	+43%
Saturated fat	20 g	4 g	+22%
Cholesterol	120 mg	24 mg
Carbohydrates	1 g	0.2 g	-76%
Sugars	?	?
Fiber	?	?
Proteins	2 g	0.4 g	-18%
Salt	?	?
Vitamin A	369 µg	73.8 µg
Calcium	69 mg	13.8 mg
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 20 ml

Environment

Eco-Score C - Moderate environmental impact

⚠ ️Select a country in order to include the full impact of transportation.

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.