Help us make food transparency the norm!
As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.
The food revolution starts with you!
blanco clasico tregar
blanco clasico tregar
This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you!
×
Barcode: 7793913000979 (EAN / EAN-13)
Packaging: Plastic
Brands: Tregar
Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, Spreads, Salted spreads, Cheese spreads, es:Queso blanco, es:Queso blanco untable
Labels, certifications, awards:
No gluten, es:Sin TACC
Origin of ingredients: Argentina
Manufacturing or processing places: Santa Fé, Argentina
Countries where sold: Argentina
Matching with your preferences
Health
Ingredients
-
15 ingredients
* Alimento a base de queso blanco, libre de gluten. SinTACC. Ingredientes: Leche entera pasteurizada, crema, leche en polvo entera, concentrado de proteinas suero, estabilizantes (almidon, goma garrofin, goma xantana, goma guar, carboximetilcelulosa) regulador de acidez (acido lactico), conservante (sorbato de potasio), cultivos lacticos CONTIENE DERIVADOS LACTEOS Elaborado porAllergens: Milk
Food processing
-
Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:
- Additive: E410 - Locust bean gum
- Additive: E412 - Guar gum
- Additive: E466 - Sodium carboxy methyl cellulose
- Ingredient: Milk proteins
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.
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.
-
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
-
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
-
E412 - Guar gum
Guar gum (E412) is a natural food additive derived from guar beans.
This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.
When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.
-
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
Ingredients analysis
-
Palm oil free
No ingredients containing palm oil detected
Unrecognized ingredients: es:gorma-xantanaSome 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!
-
Non-vegan
Non-vegan ingredients: Pasteurised whole milk, Cream, Whole milk powder, Concentrated whey proteinSome 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!
-
Vegetarian status unknown
Unrecognized ingredients: es:gorma-xantanaSome 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!
-
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!
: Leche entera pasteurizada, crema, leche en polvo entera, concentrado de proteinas de suero, estabilizantes (almidón, goma garrofin, gorma xantana, goma guar, carboximetilcelulosa), regulador de acidez (ácido láctico), conservante (sorbato de potasio), cultivos lácticos- Leche entera pasteurizada -> en:pasteurised-whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19024 - percent_min: 12.5 - percent_max: 100
- crema -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 50
- leche en polvo entera -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 33.3333333333333
- concentrado de proteinas de suero -> en:concentrated-whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
- estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 20
- almidón -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 20
- goma garrofin -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
- gorma xantana -> es:gorma-xantana - percent_min: 0 - percent_max: 6.66666666666667
- goma guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
- carboximetilcelulosa -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
- regulador de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 16.6666666666667
- ácido láctico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- conservante -> en:preservative - percent_min: 0 - percent_max: 14.2857142857143
- sorbato de potasio -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
- cultivos lácticos -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5
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
-
Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlCompared to: Cheese spreads Fat ? Saturated fat ? Carbohydrates ? Sugars ? Fiber ? Proteins ? Salt ? Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
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
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 Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
-
Origins of ingredients with a high impact
Malus: -3
Environmental policy: -3
Transportation: 0
Origin of the product and/or its ingredients % of ingredients Impact Argentina High
-
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: 43/100)
Product: blanco clasico tregar
Life cycle analysis score: 56
Sum of bonuses and maluses: -13
Final score: 43/100
-
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 Processing Packaging Transportation Distribution Consumption
Packaging
-
Packaging with a medium impact
-
Packaging parts
(Plastic)
-
Packaging materials
Material % Packaging weight Plastic
-
Transportation
-
Origins of ingredients
Origins of ingredients with a high impact
Origin of the product and/or its ingredients % of ingredients Impact Argentina High
Report a problem
-
Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
If the information does not match the information on the packaging, please complete or correct it. Open Food Facts is a collaborative database, and every contribution is useful for all.
Data sources
Product added on by veganeamos
Last edit of product page on by packbot.
Product page also edited by flipwared, openfoodfacts-contributors.