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Burrata - Galbani - 150 g (285 g)

Burrata - Galbani - 150 g (285 g)

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Some of the data for this product has been provided directly by the manufacturer LACTALIS FROMAGES.

Streckkod: 8000430138931 (EAN / EAN-13)

Vanligt namn: Fromage à pate filée avec crème

Kvantitet: 150 g (285 g)

Förpackning: Plast, en:other-plastics, en:Pot, en:pp-polypropylene

Varumärken: Galbani

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

Etiketter, certifieringar, utmärkelser: en:Green Dot, pt:Ecoponto-amarelo

Tillverknings eller bearbetningsplats: Itália

Spårbarhetskod: IT L547C CE

Butiker: Auchan, Waitrose

Länder där såld: Österrike, Belgien, Danmark, Frankrike, Tyskland, Nederländerna, Portugal, Spanien, Sverige, Schweiz, Storbritannien

Matching with your preferences

Hälsa

Ingredienser

6 ingredienser

Franska: Lait pasteurisé, crème UHT (lait) 41%, correcteur d'acidité: acide lactique, sel, présure.

Allergener: Mjölk, pt:nata

Food processing

Halvfabrikat
Elements that indicate the product is in the 3 - Bearbetade livsmedel group:

Kategori: Ostar

Ingrediens: Salt

Ingrediens: Enzym
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

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

Palmoljefri

No ingredients containing palm oil detected

Icke-vegan

Non-vegan ingredients: Pastöriserad mjölk, en:UHT cream

Kanske Vegetariskt

Ingredients that may not be vegetarian: Löpe

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

Details of the analysis of the ingredients
fr: _Lait_ pasteurisé, _crème_ UHT 41%, correcteur d'acidité (acide lactique), sel, présure
_Lait_ pasteurisé -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 41 - percent_max: 59

_crème_ UHT -> en:uht-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 41 - percent: 41 - percent_max: 41

correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 18

acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.54

présure -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.54

Näring

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: 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:Pasteurized cheeses
Energi	1 058 kj (256 kcal)	−6 %
Fett	24 g	+7 %
Mättat fett	15 g	+3 %
Kolhydrat	2 g	+128 %
Sockerarter	2 g	+160 %
Fiber	-
Protein	8 g	−50 %
Salt	0,54 g	−70 %
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

No ingredients that threaten species

Packaging with a medium impact

Malus: -8

Form	Material	Återvinning	Impact
Okänd	PP 5 - polypropen		Hög

⚠ ️ 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

Impact for this product: C (Score: 53/100)
Produkt: Burrata - Galbani - 150 g (285 g)

Life cycle analysis score: 54
Sum of bonuses and maluses: -1

Final score: 53/100

→ 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

Packaging with a medium impact

Packaging parts

(PP 5 - polypropen)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plast

Burrata - Recycling instructions and/or packaging information - fr

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

Övrig information

Conservation conditions: A conserver entre +4°C et +6°C

Kundservice: GALBANI Conseils, - F 53089 LAVAL Cedex 9

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Datakällor

The manufacturer LACTALIS FROMAGES uses Agena3000 to automatically transmit data and photos for its products.

Produkt tillagd den 27 mars 2019 18:05:42 CET av openfoodfacts-contributors
Senast ändrad produktsida på 18 februari 2024 01:34:28 CET av further-food-facts.
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Burrata - Galbani - 150 g (285 g)