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Lemon Cheesecake - Iceland - 470 g

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Lemon Cheesecake - Iceland - 470 g

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Barcode: 5010482772437 (EAN / EAN-13)

Quantity: 470 g

Brands: Iceland

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Cheesecakes, Lemon cheesecakes

Countries where sold: United Kingdom

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Health

Ingredients

  • icon

    49 ingredients

    Wheat Flour, Margarine (Rapeseed Oil, Fully Hydrogenated Coconut Oil, Water, Fully Hydrogenated Rapeseed Oil, Emulsifier: Mono - and Diglycerides of Fatty Acids; Acidity Regulator: Citric Acid), Invert Sugar Syrup, Cream (Milk), Low Fat Soft Cheese (Milk) (11%), Low Fat Yogurt (Milk), Sugar, Brown Sugar, Pasteurised Liquid Whole Egg, Water, Glucose Syrup, Modified Maize Starch, Invert Sugar, Wheat Starch, Flavouring, Vegetarian Whey Powder (Milk), Dried Skimmed Milk, Egg Yolk Powder, Concentrated Lemon Juice, Raising Agents: Sodium Hydrogen Carbonate, Ammonium Carbonates; Citric Acid, Dried Egg White, Maize Starch, Acidity Regulators: Sodium Citrates, Citric Acid; Thickeners: Guar Gum, Locust Bean Gum; Dextrose, Gelling Agents: Pectins, Agar; Emulsifier: Mono - and Diglycerides of Fatty Acids; Colours: Lutein, Carotenes; Salt.
    Allergens: Gluten, Milk

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E160a - Carotene
    • Additive: E161b - Lutein
    • Additive: E406 - Agar
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E440 - Pectins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Invert sugar
    • Ingredient: Thickener
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. 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

Additives

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Cream, Skimmed milk soft cheese, Skimmed yogurt, Liquid whole egg, Whey powder, Skimmed milk, Egg yolk powder, Egg white
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : Wheat Flour, Margarine (Rapeseed Oil, Fully Hydrogenated Coconut Oil, Water, Rapeseed Oil, Emulsifier (mono- and Diglycerides of Fatty Acids), Acidity Regulator (Citric Acid)), Invert Sugar Syrup, Cream, Low Fat Soft Cheese, Low Fat Yogurt, Sugar, Brown Sugar, Liquid Whole Egg, Water, Glucose Syrup, Modified Maize Starch, Invert Sugar, Wheat Starch, Flavouring, Whey Powder, Skimmed Milk, Egg Yolk Powder, Concentrated Lemon Juice, Raising Agents (Sodium Hydrogen Carbonate), Ammonium Carbonates, Citric Acid, Egg White, Maize Starch, Acidity Regulators (Sodium Citrates), Citric Acid, Thickeners (Guar Gum), Locust Bean Gum, Dextrose, Gelling Agents (Pectins), Agar, Emulsifier (mono- and Diglycerides of Fatty Acids), Colours (Lutein), Carotenes, Salt
    1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.85714285714286 - percent_max: 100
    2. Margarine -> en:margarine - percent_min: 0 - percent_max: 50
      1. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 50
      2. Fully Hydrogenated Coconut Oil -> en:hydrogenated-coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 25
      3. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667
      4. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 12.5
      5. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 10
        1. mono- and Diglycerides of Fatty Acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 10
      6. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 8.33333333333333
        1. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    3. Invert Sugar Syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. Cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 25
    5. Low Fat Soft Cheese -> en:skimmed-milk-soft-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 20
    6. Low Fat Yogurt -> en:skimmed-yogurt - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593 - percent_min: 0 - percent_max: 16.6666666666667
    7. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 14.2857142857143
    8. Brown Sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31017 - percent_min: 0 - percent_max: 12.5
    9. Liquid Whole Egg -> en:liquid-whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 11.1111111111111
    10. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 10
    11. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 9.09090909090909
    12. Modified Maize Starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 8.33333333333333
    13. Invert Sugar -> en:invert-sugar - percent_min: 0 - percent_max: 7.69230769230769
    14. Wheat Starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 7.14285714285714
    15. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    16. Whey Powder -> en:whey-powder - labels: en:vegetarian - vegan: no - vegetarian: en:yes - percent_min: 0 - percent_max: 5
    17. Skimmed Milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5
    18. Egg Yolk Powder -> en:egg-yolk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 22003 - percent_min: 0 - percent_max: 5
    19. Concentrated Lemon Juice -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 5
    20. Raising Agents -> en:raising-agent - percent_min: 0 - percent_max: 5
      1. Sodium Hydrogen Carbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. Ammonium Carbonates -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. Egg White -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 4.34782608695652
    24. Maize Starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 4.16666666666667
    25. Acidity Regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 4
      1. Sodium Citrates -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. Thickeners -> en:thickener - percent_min: 0 - percent_max: 3.7037037037037
      1. Guar Gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. Locust Bean Gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    29. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.44827586206897
    30. Gelling Agents -> en:gelling-agent - percent_min: 0 - percent_max: 3.33333333333333
      1. Pectins -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    31. Agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 3.2258064516129
    32. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 3.125
      1. mono- and Diglycerides of Fatty Acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.125
    33. Colours -> en:colour - percent_min: 0 - percent_max: 3.03030303030303
      1. Lutein -> en:e161b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
    34. Carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.94117647058824
    35. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.3

Nutrition

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    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: 13

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 2 / 5 (value: 4.1, rounded value: 4.1)
    • Fiber: 0 / 5 (value: 0.8, rounded value: 0.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 13.66089957101, rounded value: 13.7)

    Negative points: 15

    • Energy: 4 / 10 (value: 1356, rounded value: 1356)
    • Sugars: 5 / 10 (value: 26.1, rounded value: 26.1)
    • Saturated fat: 5 / 10 (value: 5.6, rounded value: 5.6)
    • Sodium: 1 / 10 (value: 120, rounded value: 120)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (15 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Lemon cheesecakes
    Energy 1,356 kj
    (324 kcal)     		-
    Fat 14.8 g -9%
    Saturated fat 5.6 g -27%
    Carbohydrates 43.1 g +13%
    Sugars 26.1 g +19%
    Fiber 0.8 g +9%
    Proteins 4.1 g +12%
    Salt 0.3 g +1%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 13.661 %

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by moon-rabbit.
Product page also edited by roboto-app, teolemon.

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