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Créme Bonjour Färskost Vitlök - 100g

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Créme Bonjour Färskost Vitlök - 100g

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Barcode: 8719200066786 (EAN / EAN-13)

Quantity: 100g

Brands: Créme Bonjour

Categories: Dairies, Fermented foods, Fermented milk products, Spreads, Cheeses, Salted spreads, Cheese spreads

Labels, certifications, awards: No lactose

EMB code: SE 1081 EC

Countries where sold: Finland, Germany, Ireland, Sweden

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Health

Ingredients

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    14 ingredients

    Swedish: GRÄDDE, SKUMMJÖLKSPULVER, salt, stabiliseringsmedel (karragenan, fruktkärnmjöl), vitlök 0.5%, syra (mjölksyra), konserveringsmedel (kaliumsorbat), persilja, vitpeppar, syrningskultur.
    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: E407 - Carrageenan

    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

  • E202 - Potassium sorbate

    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

  • 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

  • E407 - Carrageenan

    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

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Cream, Skimmed milk powder
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

    _GRÄDDE_, _SKUMMJÖLKSPULVER_, salt, stabiliseringsmedel (karragenan, fruktkärnmjöl), vitlök 0.5%, syra (mjölksyra), konserveringsmedel (kaliumsorbat), persilja, vitpeppar, syrningskultur
    1. _GRÄDDE_ -> en:cream - vegan: no - vegetarian: yes - percent_min: 10 - percent_max: 98
    2. _SKUMMJÖLKSPULVER_ -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 49.25
    3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 33
    4. stabiliseringsmedel -> en:stabiliser - percent_min: 0.5 - percent_max: 24.875
      1. karragenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0.25 - percent_max: 24.875
      2. fruktkärnmjöl -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.4375
    5. vitlök -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    6. syra -> en:acid - percent_min: 0 - percent_max: 0.5
      1. mjölksyra -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    7. konserveringsmedel -> en:preservative - percent_min: 0 - percent_max: 0.5
      1. kaliumsorbat -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    8. persilja -> en:parsley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    9. vitpeppar -> en:white-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    10. syrningskultur -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.5

Nutrition

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    Poor nutritional quality

    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ 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: 1

    • Proteins: 1 / 5 (value: 3, rounded value: 3)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.5, rounded value: 0.5)

    Negative points: 18

    • Energy: 3 / 10 (value: 1075, rounded value: 1075)
    • Sugars: 1 / 10 (value: 4.7, rounded value: 4.7)
    • Saturated fat: 10 / 10 (value: 17, rounded value: 17)
    • Sodium: 4 / 10 (value: 440, rounded value: 440)

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

    Score nutritionnel: 17 (18 - 1)

    Nutri-Score: D

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    Sugars in low quantity (4.7%)

    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 moderate quantity (1.1%)

    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 ml     		Compared to: Salted spreads
    Energy 1,075 kj
    (257 kcal)     		-9%
    Fat 25 g +19%
    Saturated fat 17 g +226%
    Carbohydrates 5.6 g -33%
    Sugars 4.7 g +124%
    Lactose < 0.01 g
    Fiber ?
    Proteins 3 g -55%
    Salt 1.1 g +15%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.5 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by prepperapp
Last edit of product page on by dahlqvist.
Product page also edited by tacite-mass-editor.

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