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Rallado con mozzarela - Alteza - 200 g
Rallado con mozzarela - Alteza - 200 g
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Barra-kodea: 8480024816092 (EAN / EAN-13)
Kopurua: 200 g
Ontziratzea: en:Plastic
Markak: Alteza
Kategoriak: Esneki, en:Fermented foods, en:Fermented milk products, Gazta, en:Grated cheese
Etiketak, ziurtagiriak, sariak: en:No gluten
Manufacturing or processing places: Madrid, España
Saltzen diren herrialdeak: Espainia
Matching with your preferences
Health
Osagaiak
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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)Alergenoak: en:MilkAztarnak: en:Eggs
Food processing
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Ultra processed foods
Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:
- Gehigarria: E14XX
- Gehigarria: E407
- Gehigarria: E410 - Algarrobo-goma
- Gehigarria: E415
- Gehigarria: E460 - Zelulosa
- Osagaia: Milk proteins
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.
Gehigarriak
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E202
Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.Source: Wikipedia (Ingeles)
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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)
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E330 - Azido zitriko
Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.Source: Wikipedia (Ingeles)
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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)
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E339
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 (Ingeles)
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E407
Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.Source: Wikipedia (Ingeles)
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E410 - Algarrobo-goma
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 (Ingeles)
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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)
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E460 - Zelulosa
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 (Ingeles)
Ingredients analysis
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en:Palm oil free
No ingredients containing palm oil detected
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en:Non-vegan
Non-vegan ingredients: Mozzarella, en:Pasteurised milk, Gurin, en:Milk proteins
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en:Maybe vegetarian
Ingredients that may not be vegetarian: Gatzagi
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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
Elikadura
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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
- Proteinak: 5 / 5 (balioa: 13, rounded value: 13)
- Fiber: 2 / 5 (balioa: 2, rounded value: 2)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)
Negative points: 24
- Energia: 4 / 10 (balioa: 1347, rounded value: 1347)
- Azukreak: 0 / 10 (balioa: 0.2, rounded value: 0.2)
- Gantz saturatua: 10 / 10 (balioa: 17, rounded value: 17)
- Sodioa: 10 / 10 (balioa: 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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Koipe 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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Gantz-azido ase 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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Azukre 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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Gatz arrunt 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: en:Grated cheese Energia 1.347 kj
(322 kcal)-% 4 Koipe 26 g +% 5 Gantz-azido ase 17 g +% 6 Carbohydrates 8 g +% 102 Azukre 0,2 g -% 51 Fiber 2 g +% 260 Proteina 13 g -% 45 Gatz arrunt 3 g +% 55 Kaltzio 400 mg -% 46 Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
Ingurumena
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Eco-Score D - High 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
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Average impact of products of the same category: C (Score: 54/100)
Kategoria: Camembert cheese, from cow's milk
Kategoria: 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 Ontziratzea 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 Altua ⚠ ️ 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)
Produktua: Rallado con mozzarela - 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 Ontziratzea Transportation Distribution Consumption
Ontziratzea
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Packaging with a medium impact
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Packaging parts
(Plastic)
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Bilgarriaren materialak
Material % Bilgarriaren pisua Bilgarriaren pisua produktuaren 100g-ko 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.
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Datuen iturria
Product added on by openfoodfacts-contributors
Last edit of product page on by packbot.
Produktuaren orria -gatik editatua elcoco, kiliweb, mijano, org-app-elcoco, tacite-mass-editor, teolemon, yuka.UWZBZUc0TVBnS0FndU1jejBoU0YrdWxINHBTakJEbTRJT3RJSUE9PQ.