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Cheese LAT BRI Mascarpone, 82%, RSM, 2 kg

Cheese LAT BRI Mascarpone, 82%, RSM, 2 kg

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Cheese LAT BRI Mascarpone, 82%, RSM, 2 kg

Barcode: 8002612103409
Country of origin: Italy
Net weight: 1000g
Description

Pure and creamy LAT BRI Mascarpone cheese, perfect for desserts and spreads. Made in Italy, 82% fat, 2 kg.

Ingredients

Soft cheese LATBRI Mascarpone. Net weight: 2kg. Ingredients: cream (milk), pasteurized cow's (milk), acidity regulator E330. Storage temperature up to +4 °C. Consume within 24 hours after opening. Best before: see package. Made in Italy.

Additives

Citric Acid (E330)

Allergens

Milk

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Additives & Effects

All the information about nutrition and comparison with similar products

Citric Acid: Generally recognized as safe; however, excessive consumption may cause stomach irritation or dental enamel erosion.

Additives Overview

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The product is generally considered safe for consumption. However, individuals with lactose intolerance or dairy allergies should avoid it due to its dairy ingredients. The acidity regulator E330 (citric acid) is recognized as safe but may cause gastrointestinal discomfort in some people when consumed in large amounts.

Analysis Based on +110,000 Science & Nutrition Studies

Nutritional Value

All the information about nutrition and comparison with similar products (per 100 g / 100 ml)
Nutrition
Amount per 100g/ml
Energy
+35%
1518 kJ
Calories
+35%
362.80 kcal
Fats
+87%
38g
Saturated Fats
+71%
25.5g
Carbohydrates
2.5g
Sugars
-13%
2.5g
Proteins
-44%
4g
Salt
-82%
0.1g

How long would it take to burn off calories of this product?

362.80 kcal
Calories
1h 24min
Walking
37min
Running
49min
Cycling

Product Analysis

Powered by AI

The product is generally considered safe for consumption. However, individuals with lactose intolerance or dairy allergies should avoid it due to its dairy ingredients. The acidity regulator E330 (citric acid) is recognized as safe but may cause gastrointestinal discomfort in some people when consumed in large amounts.

Other details

Added
January 19, 2025 at 11:07:12 UTC
Last checked
-
Last updated
April 6, 2026 at 15:58:52 UTC
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