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Mascarpone (42% MG) - 250 g - Dia

Mascarpone (42% MG) - 250 g - Dia

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Codi de barres: 8480017480958 (EAN / EAN-13)

Nom comú: Fromage italien, à pâte fraîche, triple crème, au lait pasteurisé de vache

Quantitat: 250 g

Empaquetament: en:Plastic, en:Pot, en:Fresh, en:Lid, fr:Producto

Marques: Dia

Categories: Productes làctics, Aliments fermentats, Productes làctics fermentats, Formatge, Formatge de llet de vaca, Aliments frescs, Formatges italians, Formatge pasteuritzat, Formatges cremosos, en:Mascarpone

Etiquetes, certificacions, premis: Punt verd, fr:Eco-Emballages

Origen dels ingredients: Itàlia

Llocs de fabricació o processament: Italie

EMB code: IT 41 4 CE

Botigues: Dia

Països on es va vendre: França, Espanya

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Health

Ingredients

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    4 ingredients


    Francès: Crème pasteurisée, lait pasteurisé, correcteur d'acidité E270.
    Al·lèrgens: en:Milk

Food processing

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    Aliments processats


    Elements that indicate the product is in the 3 - Aliments processats group:

    • Categoria: Formatge

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

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    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

Additius

  • E270 - Àcid làctic


    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 (Anglès)

Anàlisi dels ingredients

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


    Crème, lait pasteurisé, correcteur d'acidité (e270)
    1. Crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 33.3333333333333 - percent_max: 100
    2. lait pasteurisé -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 33.3333333333333
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

Nutrició

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    Poor nutritional quality


    ⚠️ Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠️ 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: 2

    • Proteïnes: 2 / 5 (valor: 3.4, rounded value: 3.4)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 15

    • Energia: 5 / 10 (valor: 1695, rounded value: 1695)
    • Sucres: 0 / 10 (valor: 4.1, rounded value: 4.1)
    • Greixos saturats: 10 / 10 (valor: 29.4, rounded value: 29.4)
    • Sodi: 0 / 10 (valor: 50.8, rounded value: 50.8)

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

    Score nutritionnel: 13 (15 - 2)

    Nutri-Score: D

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    Sucre en baixa quantitat (4.1%)


    Què us cal saber
    • Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
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    Sal comuna en baixa quantitat (0.127%)


    Què us cal saber
    • Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.
    • Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
    • La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

    Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
    • Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
    • Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Compared to: en:Mascarpone
    Energia 1.695 kj
    (405 kcal)
    +1%
    Greix 42 g +2%
    Àcid gras saturat 29,4 g +7%
    Carbohydrates 4,9 g +38%
    Sucre 4,1 g +20%
    Fiber ?
    Proteïna 3,4 g -21%
    Sal comuna 0,127 g +3%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Carbon footprint

Empaquetament

Transportation

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    Lloc de fabricació o elaboració


Fonts de dades

Producte afegit per hommedanslalune
Última modificació de la pàgina del producte per packbot.
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