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MANTEQUILLA SIN SAL

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is MANTEQUILLA SIN SAL healthy?

MANTEQUILLA SIN SAL scores 80/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This product is made from pasteurized cream and lactic acid, both of which are minimally processed and contribute to its high-quality nutritional profile.

How processed is MANTEQUILLA SIN SAL?

MANTEQUILLA SIN SAL is NOVA Group 2: Processed Culinary Ingredients.

Which ingredients drive MANTEQUILLA SIN SAL's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Cream counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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MANTEQUILLA SIN SAL

Lala
80 Good

Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Grupo Lala
Category Butter
Summary

This product is made from pasteurized cream and lactic acid, both of which are minimally processed and contribute to its high-quality nutritional profile. The use of pasteurized cream ensures safety while maintaining essential fatty acids and vitamins, making it a healthy source of dairy fat. Its simple ingredient list and low processing level support a high score.

Key ingredients 2

Pasteurized Cream
Good

Pasteurized cream is a high-quality source of dairy fat, providing essential fatty acids and fat-soluble vitamins. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. It is a primary ingredient in butter, contributing to its rich texture and flavor.

Benefits

Rich in fat-soluble vitamins such as A, D, E, and K, which are essential for various bodily functions. Provides a source of energy and supports the absorption of other nutrients.

See more about Pasteurized Cream →
Lactic Acid
Neutral

Lactic acid is used in dairy products to enhance flavor and aid in fermentation. It is naturally occurring and contributes to the tangy taste of cultured dairy products. In this context, it helps in maintaining the desired acidity and texture of the butter.

Benefits

May aid in digestion and improve gut health by promoting the growth of beneficial bacteria.

See more about Lactic Acid →

Processing

Group 2 · Culinary ingredients

Processed Culinary Ingredients

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