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Rallado con mozzarella - Alteza - 200 g
Rallado con mozzarella - Alteza - 200 g
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Barcode: 8480024816092 (EAN / EAN-13)
Quantity: 200 g
Packaging: Plastic
Brands: Alteza
Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, Grated cheese
Labels, certifications, awards: No gluten
Manufacturing or processing places: Madrid, España
Countries where sold: Spain
Matching with your preferences
Health
Ingredients
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23 ingredients
: Queso Mozzarella (leche pasteurizada, fermentos lácteos, sal, cuajo) (30%) mantequilla, almidón modificado, proteínas de la leche, sales de fundido: E-331, E-339, corrector de acidez: ácido cítrico, ácido láctico, sal, estabilizantes (E-407, E-410, E-415), conservador: sorbato de potasio, antiaglomerante (E-460)Allergens: MilkTraces: Eggs
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:
- Additive: E14XX - Modified Starch
- Additive: E407 - Carrageenan
- Additive: E410 - Locust bean gum
- Additive: E415 - Xanthan gum
- Additive: E460 - 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
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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.
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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
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E330 - Citric acid
Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.
It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.
Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.
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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
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E339 - Sodium phosphates
Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.Source: Wikipedia
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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.
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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
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E415 - Xanthan gum
Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.
This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.
It is considered safe for consumption even at high intake amounts.
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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
Ingredients analysis
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Palm oil free
No ingredients containing palm oil detected
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Non-vegan
Non-vegan ingredients: Mozzarella, Pasteurised milk, Butter, Milk proteins
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Maybe vegetarian
Ingredients that may not be vegetarian: Rennet
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Details of the analysis of the ingredients
: Queso Mozzarella (_leche_ pasteurizada, fermentos lácteos, sal, cuajo), mantequilla, almidón modificado, proteínas de la leche, sales de fundido (e331), e339, corrector de acidez (ácido cítrico), ácido láctico, sal, estabilizantes (e407, e410, e415), conservador (sorbato de potasio), antiaglomerante (e460)- Queso Mozzarella -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 8.33333333333333 - percent_max: 100
- _leche_ pasteurizada -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 2.08333333333333 - percent_max: 100
- fermentos lácteos -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 50
- sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3
- cuajo -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3
- mantequilla -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 50
- almidón modificado -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 33.3333333333333
- proteínas de la leche -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
- sales de fundido -> en:emulsifying-salts - percent_min: 0 - percent_max: 20
- e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
- e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- corrector de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 14.2857142857143
- ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
- ácido láctico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
- sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3
- estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 3
- e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
- e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
- e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
- conservador -> en:preservative - percent_min: 0 - percent_max: 3
- sorbato de potasio -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
- antiaglomerante -> en:anti-caking-agent - percent_min: 0 - percent_max: 3
- e460 -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
- Queso Mozzarella -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 8.33333333333333 - percent_max: 100
Nutrition
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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: 0This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 7
- Proteins: 5 / 5 (value: 13, rounded value: 13)
- Fiber: 2 / 5 (value: 2, rounded value: 2)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)
Negative points: 24
- Energy: 4 / 10 (value: 1347, rounded value: 1347)
- Sugars: 0 / 10 (value: 0.2, rounded value: 0.2)
- Saturated fat: 10 / 10 (value: 17, rounded value: 17)
- Sodium: 10 / 10 (value: 1200, rounded value: 1200)
The points for proteins are counted because the product is in the cheeses category.
Nutritional score: (24 - 7)
Nutri-Score:
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Nutrient levels
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Fat in high quantity (26%)
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.
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Saturated fat in high quantity (17%)
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.
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Sugars in low quantity (0.2%)
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.
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Salt in high quantity (3%)
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.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlCompared to: Grated cheese Energy 1,347 kj
(322 kcal)-11% Fat 26 g -7% Saturated fat 17 g -7% Carbohydrates 8 g +317% Sugars 0.2 g -26% Fiber 2 g +3,301% Proteins 13 g -51% Salt 3 g +114% Calcium 400 mg -49% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
Environment
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Eco-Score D - High 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
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Average impact of products of the same category: C (Score: 54/100)
Category: Camembert cheese, from cow's milk
Category: Camembert cheese, from cow's milk
- PEF environmental score: 0.50 (the lower the score, the lower the impact)
- including impact on climate change: 5.24 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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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.
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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
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Impact for this product: D (Score: 39/100)
Product: Rallado con mozzarella - Alteza - 200 g
Life cycle analysis score: 54
Sum of bonuses and maluses: -15
Final score: 39/100
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Carbon footprint
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Equal to driving 2.7 km in a petrol car
524 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Camembert cheese, from cow's milk (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Packaging with a medium impact
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Packaging parts
(Plastic)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Plastic
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Transportation
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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
Report a problem
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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 openfoodfacts-contributors
Last edit of product page on by packbot.
Product page also edited by elcoco, kiliweb, mijano, org-app-elcoco, tacite-mass-editor, teolemon, yuka.UWZBZUc0TVBnS0FndU1jejBoU0YrdWxINHBTakJEbTRJT3RJSUE9PQ.