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Salsa queso - Carrefour

Salsa queso - Carrefour

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Barra-kodea: 8431876217438 (EAN / EAN-13)

Markak: Carrefour

Kategoriak: en:Condiments, en:Sauces, en:Dips, en:Cheese sauces, en:groceries

Dendak: Carrefour

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

34 ingredients

: Agua, pimiento rojo 10%, queso fundido 9% (queso, agua, almidón de patata, mantequilla, proteinas de la eche, sales fundentes: citratos de sodio - fosfatos de sodio difosfatos trifosfatos - polifosfatos, colorante: extracto de pimentón), aceite de colza, almidón modificado de maiz, azúcar aromas (contiene leche, potenciadores del sabor: guanilato disódico y inositato disódico), acidulante: ácido láctico, pimientos Jalapeño 0,7%, concentrado de tomate, proteínas de la leche estabilizadores: goma xantana - goma guar - pectinas, a emulgente: polifosfatos, pimentón en polvo, pimiento en polvo, curcuma en polvo, extracto de comino, extracto de especias.

Alergenoak: en:Milk

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

Gehigarria: E14XX

Gehigarria: E160c

Gehigarria: E412

Gehigarria: E415

Gehigarria: E440 - Pektina

Gehigarria: E452

Gehigarria: E627

Osagaia: Colour

Osagaia: Flavour enhancer
Food products are classified into 4 groups according to their degree of processing:

Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak

Sukaldaritzako osagaiak prozesatu

Prozesatutako jakiak

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

Gehigarriak

E14XX

E160c

E270

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 (Ingeles)

E331

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 (Ingeles)

E412

Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
Source: Wikipedia (Ingeles)

E415

Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
Source: Wikipedia (Ingeles)

E440 - Pektina

Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
Source: Wikipedia (Ingeles)

E452

E627

Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
Source: Wikipedia (Ingeles)

Ingredients analysis

en:Palm oil content unknown
Unrecognized ingredients: es:proteinas-de-la-eche, es:fosfatos-de-sodio-difosfatos-trifosfatos, es:azucar-aromas, es:guanilato-disodico-y-inositato-disodico, es:proteinas-de-la-leche-estabilizadores, es:a-emulgente
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en:Non-vegan
Non-vegan ingredients: en:Melted cheese, Gazta, Gurin
Some ingredients could not be recognized.
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en:Vegetarian status unknown
Unrecognized ingredients: es:proteinas-de-la-eche, es:fosfatos-de-sodio-difosfatos-trifosfatos, es:azucar-aromas, es:guanilato-disodico-y-inositato-disodico, es:proteinas-de-la-leche-estabilizadores, es:a-emulgente
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.

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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.

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!
: Agua, pimiento rojo 10%, queso fundido 9% (queso, agua, almidón de patata, mantequilla, proteinas de la eche, sales fundentes (citratos de sodio), fosfatos de sodio difosfatos trifosfatos, polifosfatos, colorante (extracto de pimentón)), aceite de colza, almidón modificado de maiz, azúcar aromas (potenciadores del sabor (guanilato disódico y inositato disódico)), acidulante (ácido láctico), pimientos Jalapeño 0.7%, concentrado de tomate, proteínas de la leche estabilizadores (goma xantana), goma guar, pectinas, a emulgente (polifosfatos), pimentón en polvo, pimiento, curcuma, comino, extracto de especias
Agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 37.3 - percent_max: 77.5

pimiento rojo -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 10 - percent: 10 - percent_max: 10

queso fundido -> en:melted-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 9 - percent: 9 - percent_max: 9

queso -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 1 - percent_max: 9

agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 4.5

almidón de patata -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 3

mantequilla -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 2.25

proteinas de la eche -> es:proteinas-de-la-eche - percent_min: 0 - percent_max: 1.8

sales fundentes -> en:emulsifying-salts - percent_min: 0 - percent_max: 1.5

citratos de sodio -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5

fosfatos de sodio difosfatos trifosfatos -> es:fosfatos-de-sodio-difosfatos-trifosfatos - percent_min: 0 - percent_max: 1.28571428571429

polifosfatos -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.125

colorante -> en:colour - percent_min: 0 - percent_max: 1

extracto de pimentón -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

aceite de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0.7 - percent_max: 9

almidón modificado de maiz -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0.7 - percent_max: 9

azúcar aromas -> es:azucar-aromas - percent_min: 0.7 - percent_max: 9

potenciadores del sabor -> en:flavour-enhancer - percent_min: 0.7 - percent_max: 9

guanilato disódico y inositato disódico -> es:guanilato-disodico-y-inositato-disodico - percent_min: 0.7 - percent_max: 9

acidulante -> en:acid - percent_min: 0.7 - percent_max: 9

ácido láctico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0.7 - percent_max: 9

pimientos Jalapeño -> en:jalapeno-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0.7 - percent: 0.7 - percent_max: 0.7

concentrado de tomate -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0 - percent_max: 0.7

proteínas de la leche estabilizadores -> es:proteinas-de-la-leche-estabilizadores - percent_min: 0 - percent_max: 0.7

goma xantana -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

goma guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

pectinas -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

a emulgente -> es:a-emulgente - percent_min: 0 - percent_max: 0.7

polifosfatos -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

pimentón en polvo -> en:paprika-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 0.7

pimiento -> en:bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20041 - percent_min: 0 - percent_max: 0.7

curcuma -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 0.7

comino -> en:cumin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

extracto de especias -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

Elikadura

Average nutritional quality
⚠ ️Abisua: zuntz kopurua ez dago zehaztuta, ezin izan dute kontuan izan kalifikaziorako izan dezaketen ekarpen positiboa.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 15
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 1

Proteinak: 1 / 5 (balioa: 3, rounded value: 3)

Fiber: 0 / 5 (balioa: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 15.9, rounded value: 15.9)

Negative points: 9

Energia: 1 / 10 (balioa: 531, rounded value: 531)

Azukreak: 0 / 10 (balioa: 4, rounded value: 4)

Gantz saturatua: 2 / 10 (balioa: 2.5, rounded value: 2.5)

Sodioa: 6 / 10 (balioa: 600, rounded value: 600)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (9 - 1)

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

Nutrient levels
- Koipe in moderate quantity (9.5%)
  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
- Gantz-azido ase in moderate quantity (2.5%)
  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
- Azukre in low quantity (4%)
  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
- Gatz arrunt in moderate quantity (1.5%)
  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	Compared to: en:Cheese sauces
Energia	531 kj (127 kcal)	-% 46
Koipe	9,5 g	-% 52
Gantz-azido ase	2,5 g	-% 53
Carbohydrates	7 g	+% 1
Azukre	4 g	+% 57
Fiber	?
Proteina	3 g	-% 23
Gatz arrunt	1,5 g	-% 3
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	15,9 %

Ingurumena

Eco-Score C - Moderate environmental impact

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: B (Score: 63/100)

Kategoria: Cheese sauce for risotto or pasta, prepacked

PEF environmental score: 0.40 (the lower the score, the lower the impact)
including impact on climate change: 3.91 kg CO2 eq/kg of product

Stage	Impact
Agriculture	73.6 %
Processing	13.1 %
Ontziratzea	4.9 %
Transportation	4.4 %
Distribution	2.3 %
Consumption	1.6 %

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

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ 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)
Produktua: Salsa queso - Carrefour

Life cycle analysis score: 63
Sum of bonuses and maluses: -20

Final score: 43/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 2.0 km in a petrol car

391 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Cheese sauce for risotto or pasta, prepacked (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	79.5 %
Processing	8.8 %
Ontziratzea	4.5 %
Transportation	5.7 %
Distribution	1.0 %
Consumption	0.5 %

Ontziratzea

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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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

Datuen iturria

Product added on 2018(e)ko azaroaren 29(a) 16:48:22 (CET) by kiliweb
Last edit of product page on 2021(e)ko otsailaren 2(a) 21:42:51 (CET) by thaialagata.
Produktuaren orria -gatik editatua elcoco, moon-rabbit, openfoodfacts-contributors, teolemon, yuka.V29vd0Y0Z3FoZUlXd1BjUDdrMkl3STl5bjYyVWZIR2JDZVUrSVE9PQ.

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Salsa queso - Carrefour