Queijo Fresco Para Barrar
Summary
This cheese spread contains beneficial ingredients like pasteurized cow's milk and cream, which provide essential nutrients such as calcium and protein. However, it also includes processed additives like guar gum and sorbic acid, which are used to enhance texture and preserve the product. The presence of these additives and the level of processing limit its overall healthiness compared to more minimally processed cheeses.
At a glance
Key ingredients 8
Cow's milkGood
Cow's milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is pasteurized to ensure safety by eliminating harmful bacteria. The milk used is likely from conventional sources, providing essential nutrients.
Risks
Potential risks include lactose intolerance and milk allergies in some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle function.
CreamGood
Cream adds richness and a smooth texture to the product, contributing to its creamy consistency. It is a source of saturated fats, which are necessary in moderation for hormone production. The cream is likely from conventional dairy, providing a rich taste and texture.
Risks
High in saturated fats, which should be consumed in moderation to avoid cardiovascular risks.
Benefits
Provides a rich source of energy and contributes to the creamy texture of the product.
Lactic solidsNeutral
Lactic solids are used to enhance the texture and flavor of dairy products. They are derived from milk and contribute to the fermentation process. This ingredient is generally considered safe and neutral in terms of health impact.
Benefits
Contributes to the flavor and texture of the product.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in cheese products. It is a common culinary ingredient with no significant processing concerns. The salt content is low, minimizing health risks associated with high sodium intake.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and texture. It is a common additive in cheese production and is generally recognized as safe. This ingredient does not significantly impact the nutritional profile of the product.
Benefits
Improves curd formation and texture in cheese making.
Guar gumBad
Guar gum is used as an emulsifier to improve texture and stability in processed foods. It is a highly processed ingredient derived from guar beans. While generally safe, excessive consumption can lead to digestive issues.
Risks
May cause digestive discomfort such as bloating and gas when consumed in large amounts.
Benefits
Improves texture and stability of the product.
Sorbic acidBad
Sorbic acid is used as a preservative to prevent mold and yeast growth in food products. It is a synthetic additive that extends shelf life but does not contribute nutritional value. While generally recognized as safe, some individuals may experience allergic reactions.
Risks
Potential for allergic reactions in sensitive individuals.
Benefits
Prevents spoilage by inhibiting mold and yeast growth.
LactaseNeutral
Lactase is an enzyme added to break down lactose, making the product more digestible for lactose-intolerant individuals. It is a beneficial addition for those with lactose intolerance. The enzyme does not alter the nutritional content of the product.
Benefits
Aids in the digestion of lactose, making the product suitable for lactose-intolerant individuals.
Processing
Processed Foods
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