At a glance
Summary
This product is a processed cheese with a moderate level of processing, containing both traditional cheese ingredients and additives like sodium citrate. While it includes beneficial components such as cheese culture and enzymes, the presence of sodium citrate as an emulsifier indicates a higher level of processing. The use of natural colors like organic annatto and paprika extract is positive, but the overall processing level limits its score.
Key ingredients 9
Cheese CultureGood
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. This ingredient is a traditional component in cheese making, enhancing the nutritional profile.
Benefits
Contains beneficial bacteria that may support digestive health.
CreamGood
Traditional whole-fat dairy ingredient.
Risks
High in saturated fats, which may impact heart health if consumed in excess.
Benefits
Adds richness and enhances the flavor profile of cheese.
Pasteurized MilkNeutral
Pasteurized milk is a common base for cheese products, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production with no significant quality indicators.
Benefits
Provides calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese products. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for flavor, excessive consumption can contribute to high blood pressure.
Risks
Excessive intake may lead to increased blood pressure and related health issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Benefits
Facilitates the cheese-making process, contributing to texture and flavor.
WaterNeutral
Water is used to adjust the moisture content in cheese products. It is a neutral ingredient with no direct nutritional impact. Its presence is standard in processed cheese to achieve desired texture.
See more about Water →Sodium CitrateNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
May contribute to an overly processed product with potential impacts on natural digestion.
Benefits
Helps maintain a smooth, consistent texture in processed cheese.
Organic Annatto (Color)Neutral
Organic annatto is a natural colorant derived from the seeds of the achiote tree. It is used to impart a yellow-orange hue to cheese. Being organic, it is a preferable alternative to synthetic dyes.
Benefits
Provides natural coloring without synthetic additives.
Paprika Extract (Color)Neutral
Paprika extract is used as a natural colorant, adding a reddish hue to cheese. It is derived from paprika peppers and is a natural alternative to artificial colors. Its use is primarily for aesthetic purposes in food products.
Benefits
Adds natural color without synthetic additives.
Processing
Processed Foods
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