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Cremón - La Serenisima - 200 g

Cremón - La Serenisima - 200 g

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Barcode: 7790742131409 (EAN / EAN-13)

Common name: Queso procesado untable

Quantity: 200 g

Packaging: Plastic

Brands: La Serenisima

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

Labels, certifications, awards: No gluten, Crossed Grain Trademark

Manufacturing or processing places: Gral. Rodriguez

Traceability code: 02-030.008

Link to the product page on the official site of the producer: http://www.laserenisima.com.ar/producto_...

Countries where sold: Argentina

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Health

Ingredients

20 ingredients

: Queso Cremon (leche pasteurizada, cloruro de sodio, fermento láctico, cuajo líquido, cloruro de calcio), agua, queso magro, almidón modificado, gelatina, estabilizantes (fosfatos y polifosfatos de sodio), regulador de acidez (ácido láctico), conservador (sorbato de potasio, nisina), aromatizante idéntico al natural: queso.

Allergens: Milk

Food processing

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

Additive: E14XX - Modified Starch

Additive: E428 - Gelatine
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

E14XX - Modified Starch

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

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

E428 - Gelatine

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: es:queso-cremon, es:aromatizante-identico-al-natural
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Pasteurised milk, Low fat cheese, E428, Cheese
Some ingredients could not be recognized.
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Non-vegetarian
Non-vegetarian ingredients: E428
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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: Queso Cremon (leche pasteurizada, cloruro de sodio, fermento láctico, cuajo, cloruro de calcio), agua, queso magro, almidón modificado, gelatina, estabilizantes (fosfatos, polifosfatos de sodio), regulador de acidez (ácido láctico), conservador (sorbato de potasio, nisina), aromatizante idéntico al natural (queso)
Queso Cremon -> es:queso-cremon - percent_min: 11.1111111111111 - percent_max: 100

leche pasteurizada -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 2.22222222222222 - percent_max: 100

cloruro de sodio -> en:sodium-chloride - percent_min: 0 - percent_max: 50

fermento láctico -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

cuajo -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25

cloruro de calcio -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

queso magro -> en:low-fat-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 33.3333333333333

almidón modificado -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 25

gelatina -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 20

estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 16.6666666666667

fosfatos -> en:phosphate - percent_min: 0 - percent_max: 16.6666666666667

polifosfatos de sodio -> en:e452i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

regulador de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 14.2857142857143

ácido láctico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

conservador -> en:preservative - percent_min: 0 - percent_max: 12.5

sorbato de potasio -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

nisina -> en:e234 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25

aromatizante idéntico al natural -> es:aromatizante-identico-al-natural - percent_min: 0 - percent_max: 11.1111111111111

queso -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 11.1111111111111

Nutrition

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: 5

Proteins: 5 / 5 (value: 10.7, rounded value: 10.7)

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: 17

Energy: 2 / 10 (value: 990, rounded value: 990)

Sugars: 0 / 10 (value: 0, rounded value: 0)

Saturated fat: 10 / 10 (value: 12.3, rounded value: 12.3)

Sodium: 5 / 10 (value: 460, rounded value: 460)

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

Nutritional score: (17 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in high quantity (20.3%)
  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 (12.3%)
  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
- Sugars in low quantity (0%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.15%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (30 g (cuatro cucharadas de té))	Compared to: Cheese spreads
Energy	990 kj (237 kcal)	297 kj (71 kcal)	+6%
Fat	20.3 g	6.1 g	+6%
Saturated fat	12.3 g	3.7 g	-2%
Carbohydrates	3.33 g	1 g	-11%
Sugars	0 g	0 g	-100%
Fiber	0 g	0 g	-100%
Proteins	10.7 g	3.2 g	+23%
Salt	1.15 g	0.345 g	-3%
Alcohol	0 % vol	0 % vol
Calcium	503 mg	151 mg	+61%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 30 g (cuatro cucharadas de té)

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.

Life cycle analysis

Average impact of products of the same category: C (Score: 56/100)

Category: Uncured soft cheese, spreadable, around 25% fat, in a tub

PEF environmental score: 0.47 (the lower the score, the lower the impact)
including impact on climate change: 4.98 kg CO2 eq/kg of product

Stage	Impact
Agriculture	83.3 %
Processing	6.2 %
Packaging	4.6 %
Transportation	3.5 %
Distribution	1.9 %
Consumption	0.5 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Packaging with a medium impact

Malus: -10

Shape	Material	Recycling	Impact
Unknown	Plastic		High

⚠ ️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: C (Score: 41/100)
Product: Cremón - La Serenisima - 200 g

Life cycle analysis score: 56
Sum of bonuses and maluses: -15

Final score: 41/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 2.6 km in a petrol car

498 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Uncured soft cheese, spreadable, around 25% fat, in a tub (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	84.0 %
Processing	5.6 %
Packaging	5.3 %
Transportation	4.2 %
Distribution	0.7 %
Consumption	0.1 %

Packaging

Packaging with a medium impact

Packaging parts

(Plastic)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Complete or correct product information

Data sources

Product added on August 26, 2019, 1:44:35 PM CEST by lucrecialaurora
Last edit of product page on June 15, 2023, 3:40:10 AM CEST by naruyoko.
Product page also edited by packbot.

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Cremón - La Serenisima - 200 g