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Burrata - Granarolo - 125g

Burrata - Granarolo - 125g

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Streckkod: 8002670007466 (EAN / EAN-13)

Kvantitet: 125g

Varumärken: Granarolo

Kategorier: Mejeriprodukt, Fermenterad mat, Fermenterade mjölkprodukter, Ostar, en:Cow cheeses, Italienska ostar, en:Stretched-curd cheeses, Burrate, en:Cow burrata

Etiketter, certifieringar, utmärkelser: Tillverkad i Italien

Spårbarhetskod: IT L547C CE

Länder där såld: Finland, Italien, Spanien

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Hälsa

Ingredienser

24 ingredienser

:

Food processing

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

Obearbetade eller minimalt bearbetade livsmedel

Bearbetade kulinariska ingredienser

Halvfabrikat

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

Tillsatser

E202 - Kaliumsorbat

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.
Källa: Wikipedia (Engelska)

E270 - Mjölksyra

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.
Källa: Wikipedia (Engelska)

Ingrediensanalys

Palmolja innehåll okänt
Okända ingredienser: fi:en-soft-pasta-filata-cheese-filled-with-stracciatella, fi:cream-and-pieces-of-pasta-filata, fi:ingredients, fi:stracciatella, fi:pasteurised-milk, fi:uht-cream, fi:acidity-regulator, fi:lactic-acid, fi:salt, fi:rennet, fi:preservative, fi:potassium-sorbate, fi:pasteurised-milk, fi:acidity-regulator, fi:lactic-acid, fi:salt, fi:rennet, fi:fat-in-dry-matter, fi:min, fi:allergy-advice, fi:for-allergens, fi:see-ingredients-in-bold, fi:use-by-see-printed-date-koon-refin, fi:queso-fresco
Vissa ingredienser kunde inte kännas igen.
Vi behöver din hjälp!

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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!

Vegansk status okänd
Okända ingredienser: fi:en-soft-pasta-filata-cheese-filled-with-stracciatella, fi:cream-and-pieces-of-pasta-filata, fi:ingredients, fi:stracciatella, fi:pasteurised-milk, fi:uht-cream, fi:acidity-regulator, fi:lactic-acid, fi:salt, fi:rennet, fi:preservative, fi:potassium-sorbate, fi:pasteurised-milk, fi:acidity-regulator, fi:lactic-acid, fi:salt, fi:rennet, fi:fat-in-dry-matter, fi:min, fi:allergy-advice, fi:for-allergens, fi:see-ingredients-in-bold, fi:use-by-see-printed-date-koon-refin, fi:queso-fresco
Vissa ingredienser kunde inte kännas igen.
Vi behöver din hjälp!

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!

Vegetarisk status okänd
Okända ingredienser: fi:en-soft-pasta-filata-cheese-filled-with-stracciatella, fi:cream-and-pieces-of-pasta-filata, fi:ingredients, fi:stracciatella, fi:pasteurised-milk, fi:uht-cream, fi:acidity-regulator, fi:lactic-acid, fi:salt, fi:rennet, fi:preservative, fi:potassium-sorbate, fi:pasteurised-milk, fi:acidity-regulator, fi:lactic-acid, fi:salt, fi:rennet, fi:fat-in-dry-matter, fi:min, fi:allergy-advice, fi:for-allergens, fi:see-ingredients-in-bold, fi:use-by-see-printed-date-koon-refin, fi:queso-fresco
Vissa ingredienser kunde inte kännas igen.
Vi behöver din hjälp!

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.

Details of the analysis of the ingredients
Vi behöver din hjälp!
Vissa ingredienser kunde inte kännas igen.
Vi behöver din hjälp!

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!
: EN) Soft pasta filata cheese filled with Stracciatella (cream and pieces of pasta filata), Ingredients (Stracciatella 73%, pasteurised milk), UHT cream 45%, acidity regulator (lactic acid), salt, rennet, preservative (potassium sorbate), pasteurised milk, acidity regulator (lactic acid), salt, rennet, Fat in dry matter (min 50%, ALLERGY ADVICE, For allergens), see ingredients in bold, Use by see printed date Koon refin, Queso fresco
EN) Soft pasta filata cheese filled with Stracciatella -> fi:en-soft-pasta-filata-cheese-filled-with-stracciatella

cream and pieces of pasta filata -> fi:cream-and-pieces-of-pasta-filata

Ingredients -> fi:ingredients

Stracciatella -> fi:stracciatella - percent: 73

pasteurised milk -> fi:pasteurised-milk

UHT cream -> fi:uht-cream - percent: 45

acidity regulator -> fi:acidity-regulator

lactic acid -> fi:lactic-acid

salt -> fi:salt

rennet -> fi:rennet

preservative -> fi:preservative

potassium sorbate -> fi:potassium-sorbate

pasteurised milk -> fi:pasteurised-milk

acidity regulator -> fi:acidity-regulator

lactic acid -> fi:lactic-acid

salt -> fi:salt

rennet -> fi:rennet

Fat in dry matter -> fi:fat-in-dry-matter

min -> fi:min - percent: 50

ALLERGY ADVICE -> fi:allergy-advice

For allergens -> fi:for-allergens

see ingredients in bold -> fi:see-ingredients-in-bold

Use by see printed date Koon refin -> fi:use-by-see-printed-date-koon-refin

Queso fresco -> fi:queso-fresco

Näring

Poor nutritional quality
⚠ ️Varning: mängden fibrer är inte angiven, eventuella positiv inverkan på betyget kunde inte beaktas.

⚠ ️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.

Positiva poäng: 4

Proteiner: 4 / 5 (värde: 8, avrundat värde: 8)

Fiber: 0 / 5 (värde: 0, avrundat värde: 0)

Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0, avrundat värde: 0)

Negativa poäng: 15

Energi: 3 / 10 (värde: 1058, avrundat värde: 1058)

Socker: 0 / 10 (värde: 2, avrundat värde: 2)

Mättat fett: 10 / 10 (värde: 15, avrundat värde: 15)

Natrium: 2 / 10 (värde: 216, avrundat värde: 216)

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

Näringsvärde: (15 - 4)

Nutri-Score:
→ Läs mer om Nutri-Score

Näringsvärden
- Fett i hög kvantitet (24%)
  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.
  
  Källa: National Health Service UK (NHS) - Fat: the facts
- Mättat fett i hög kvantitet (15%)
  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.
  
  Källa: National Health Service UK (NHS) - Fat: the facts
- Sockerarter i låg kvantitet (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.
  
  Källa: National Health Service UK (NHS) - Sugar: the facts
- Salt i måttlig kvantitet (0.54%)
  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.
  
  Källa: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Källa: National Health Service UK (NHS) - Salt: the facts

Näringsfakta

Näringsfakta	Som såld för 100 g / 100 ml	Compared to: en:Stretched-curd cheeses
Energi	1 058 kj (256 kcal)	−10 %
Fett	24 g	+11 %
Mättat fett	15 g	+3 %
Kolhydrat	2 g	+43 %
Sockerarter	2 g	+214 %
Fiber	?
Protein	8 g	−61 %
Salt	0,54 g	−42 %
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Miljö

Eco-Score C - Måttlig miljöpåverkan

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: C (Score: 54/100)

Kategori: 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
Jordbruk	84.4 %
Bearbetar	5.6 %
Förpackning	4.4 %
Transportation	3.3 %
Distribution	1.8 %
Consumption	0.5 %

Bonuses and maluses

Origins of ingredients with a medium impact

Bonus: +7

Environmental policy: +2
Transportation: +5

Origin of the product and/or its ingredients	% of ingredients	Impact
Italien	100 %	Medium
Spanien	0 %	Medium

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: 46/100)
Produkt: Burrata - Granarolo - 125g

Life cycle analysis score: 54
Sum of bonuses and maluses: -8

Final score: 46/100

→ Learn more about the Eco-Score

Carbon footprint

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
Jordbruk	85.1 %
Bearbetar	5.0 %
Förpackning	5.0 %
Transportation	4.0 %
Distribution	0.7 %
Consumption	0.1 %

Förpackning

Missing packaging information for this product

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

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Transportation

Tillverkning eller bearbetningplats

Origins of ingredients

Origins of ingredients with a medium impact

Origin of the product and/or its ingredients	% of ingredients	Impact
Italien	100 %	Medium
Spanien	0 %	Medium

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Complete or correct product information

Datakällor

Produkt tillagd den 17 oktober 2019 12:27:45 CEST av kiliweb
Senast ändrad produktsida på 28 november 2023 04:04:16 CET av dahlqvist.
Produktsida också redigerad av date-limite-app, kislany, moon-rabbit, mvainola, openfoodfacts-contributors, puz, roboto-app, segundo, yuka.H5pQANiOI_clTMOIzaYW2yrkN8vcOMN7Q2ENog, yuka.WkkwcVRvbFptY1EycS9JUitRamI1dXRINm9lMGIzNk9EZlVwSVE9PQ.

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Burrata - Granarolo - 125g