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Tranches minces produit de fromage fondu - Kraft

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Tranches minces produit de fromage fondu - Kraft

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Barcode: 06836218

Brands: Kraft, Velveeta

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, Melted cheese

Countries where sold: Canada

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Health

Ingredients

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    32 ingredients

    : SUBSTANCES LAITIÈRES MODIFIÉES, EAU, FROMAGE (FROMAGE MOZZARELLA, FROMAGE CHEDDAR, FROMAGE SUISSE ET FROMAGE MONTEREY JACK [LAIT, SUBSTANCES LAITIÈRES MODIFIÉES, CULTURE BACTÉRIENNE, SEL, CHLORURE DE CALCIUM, ENZYME MICROBIENNE, COLORANT, LIPASE]), MALTODEXTRINE DE MAÏS, CITRATE DE SODIUM, COLORANT, SEL, GÉLATINE DE PORC, PHOSPHATE DE SODIUM, ACIDE LACTIQUE, ACIDE SORBIQUE, GOMME DE CELLULOSE, CULTURE BACTÉRIENNE, CHLORURE DE CALCIUM, ENZYME MICROBIENNE, CARRAGHÉNANE, DEXTROSE, PHOSPHATE DE CALCIUM, ALGINATE DE SODIUM. PEUVENT ÊTRE OMIS.
    Allergens: Milk

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: E1104 - Lipase
    • Additive: E401 - Sodium alginate
    • Additive: E407 - Carrageenan
    • Additive: E428 - Gelatine
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Glucose
    • Ingredient: Maltodextrin

    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

  • E1104 - Lipase

    Lipase: A lipase -, - is any enzyme that catalyzes the hydrolysis of fats -lipids-. Lipases are a subclass of the esterases. Lipases perform essential roles in digestion, transport and processing of dietary lipids -e.g. triglycerides, fats, oils- in most, if not all, living organisms. Genes encoding lipases are even present in certain viruses.Most lipases act at a specific position on the glycerol backbone of a lipid substrate -A1, A2 or A3--small intestine-. For example, human pancreatic lipase -HPL-, which is the main enzyme that breaks down dietary fats in the human digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids. Several other types of lipase activities exist in nature, such as phospholipases and sphingomyelinases; however, these are usually treated separately from "conventional" lipases. Some lipases are expressed and secreted by pathogenic organisms during an infection. In particular, Candida albicans has a large number of different lipases, possibly reflecting broad-lipolytic activity, which may contribute to the persistence and virulence of C. albicans in human tissue.
    Source: Wikipedia

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    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

  • 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

  • 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.

  • 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

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    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:peuvent-etre-omis

    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!

  • icon

    Non-vegan

    Non-vegan ingredients: Modified milk ingredients, Cheese, Mozzarella, Cheddar, Swiss cheese, Monterey Jack, Milk, Modified milk ingredients, Pork gelatin

    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!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Pork gelatin

    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!

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

    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!

    : SUBSTANCES LAITIÈRES MODIFIÉES, EAU, FROMAGE (FROMAGE MOZZARELLA, FROMAGE CHEDDAR, FROMAGE SUISSE, FROMAGE MONTEREY JACK (LAIT, SUBSTANCES LAITIÈRES MODIFIÉES, CULTURE BACTÉRIENNE, SEL, CHLORURE DE CALCIUM, ENZYME MICROBIENNE, COLORANT, LIPASE)), MALTODEXTRINE DE MAÏS, CITRATE DE SODIUM, COLORANT, SEL, GÉLATINE DE PORC, PHOSPHATE DE SODIUM, ACIDE LACTIQUE, ACIDE SORBIQUE, GOMME DE CELLULOSE, CULTURE BACTÉRIENNE, CHLORURE DE CALCIUM, ENZYME MICROBIENNE, CARRAGHÉNANE, DEXTROSE, PHOSPHATE DE CALCIUM, ALGINATE DE SODIUM, PEUVENT ÊTRE OMIS
    1. SUBSTANCES LAITIÈRES MODIFIÉES -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 5 - percent_max: 100
    2. EAU -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. FROMAGE -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 33.3333333333333
      1. FROMAGE MOZZARELLA -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 33.3333333333333
      2. FROMAGE CHEDDAR -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 16.6666666666667
      3. FROMAGE SUISSE -> en:swiss-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 11.1111111111111
      4. FROMAGE MONTEREY JACK -> en:monterey-jack - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 8.33333333333333
        1. LAIT -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 8.33333333333333
        2. SUBSTANCES LAITIÈRES MODIFIÉES -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 4.16666666666667
        3. CULTURE BACTÉRIENNE -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778
        4. SEL -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.08333333333333
        5. CHLORURE DE CALCIUM -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
        6. ENZYME MICROBIENNE -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.38888888888889
        7. COLORANT -> en:colour - percent_min: 0 - percent_max: 1.19047619047619
        8. LIPASE -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.04166666666667
    4. MALTODEXTRINE DE MAÏS -> en:corn-maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. CITRATE DE SODIUM -> en:sodium-citrate - percent_min: 0 - percent_max: 20
    6. COLORANT -> en:colour - percent_min: 0 - percent_max: 16.6666666666667
    7. SEL -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.68
    8. GÉLATINE DE PORC -> en:pork-gelatin - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.68
    9. PHOSPHATE DE SODIUM -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68
    10. ACIDE LACTIQUE -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68
    11. ACIDE SORBIQUE -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68
    12. GOMME DE CELLULOSE -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68
    13. CULTURE BACTÉRIENNE -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.68
    14. CHLORURE DE CALCIUM -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68
    15. ENZYME MICROBIENNE -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68
    16. CARRAGHÉNANE -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68
    17. DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.68
    18. PHOSPHATE DE CALCIUM -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68
    19. ALGINATE DE SODIUM -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68
    20. PEUVENT ÊTRE OMIS -> fr:peuvent-etre-omis - percent_min: 0 - percent_max: 3.68

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: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 5

    • Proteins: 5 / 5 (value: 15.8, rounded value: 15.8)
    • 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: 21

    • Energy: 2 / 10 (value: 989, rounded value: 989)
    • Sugars: 2 / 10 (value: 10.5, rounded value: 10.5)
    • Saturated fat: 7 / 10 (value: 7.89, rounded value: 7.9)
    • Sodium: 10 / 10 (value: 1470, rounded value: 1470)

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

    Nutritional score: (21 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 tranche (19 g))     		Compared to: Cheeses
    Energy 989 kj
    (237 kcal)     		188 kj
    (45 kcal)     		-24%
    Fat 13.2 g 2.5 g -44%
    Saturated fat 7.89 g 1.5 g -47%
    Trans fat 0 g 0 g -100%
    Cholesterol 26.3 mg 5 mg -50%
    Carbohydrates 15.8 g 3 g +351%
    Fiber 0 g 0 g
    Sugars 10.5 g 2 g +1,076%
    Proteins 15.8 g 3 g -19%
    Salt 3.68 g 0.7 g +133%
    Vitamin A 158 µg 30 µg (2 % DV) -16%
    Vitamin C (ascorbic acid) 0 mg 0 mg (0 % DV)
    Calcium 421 mg 80 mg (8 % DV) +10%
    Iron 0 mg 0 mg (0 % DV) -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1 tranche (19 g)

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Product added on by kiliweb
Last edit of product page on by charlesnepote.
Product page also edited by boujo72-live-ca, teolemon, yuka.sY2b0xO6T85zoF3NwEKvlmAbc_H3hwrjETrhn1ei6MqTI8X5P4Eow4ajNas.

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