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Daystar Desserts, Cheesecake, Gingerbread Latte - Dianne's Fine Desserts Inc.
Daystar Desserts, Cheesecake, Gingerbread Latte - Dianne's Fine Desserts Inc.
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Barcode: 0019951118351 (EAN / EAN-13) 019951118351 (UPC / UPC-A)
Brands: Dianne's Fine Desserts Inc.
Countries where sold: United States
Matching with your preferences
Health
Ingredients
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16 ingredients
Cream cheese (pasteurized milk and cream, cheese culture, salt, stabilizers (carob bean and/or xanthan and/or guar gums), water, whey protein concentrate, modified food starch, salt, cream, lactic acid, milk, potassium sorbate, xanthan gum, cheese cultureAllergens: Milk
Food processing
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Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:
- Additive: E412 - Guar gum
- Additive: E415 - Xanthan gum
- Ingredient: Milk proteins
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Additives
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E202 - Potassium sorbate
Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.
It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.
Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.
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E270 - Lactic acid
Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.Source: Wikipedia
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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.
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E415 - Xanthan gum
Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.
This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.
It is considered safe for consumption even at high intake amounts.
Ingredients analysis
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Palm oil free
No ingredients containing palm oil detected
Unrecognized ingredients: Carob-bean-and-xanthan-and-guar-gumsSome ingredients could not be recognized.
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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
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Non-vegan
Non-vegan ingredients: Cream cheese, Pasteurized milk and cream, Whey protein, Cream, MilkSome ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
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Vegetarian status unknown
Unrecognized ingredients: Carob-bean-and-xanthan-and-guar-gumsSome ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
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Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!
You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
- Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.
If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: Cream cheese, pasteurized milk and cream, cheese culture, salt, stabilizers (carob bean and xanthan and guar gums), water, whey protein, modified food starch, salt, cream, lactic acid, milk, potassium sorbate, xanthan gum, cheese culture- Cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - percent_min: 6.66666666666667 - percent_max: 100
- pasteurized milk and cream -> en:pasteurized-milk-and-cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
- cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.99568
- stabilizers -> en:stabiliser - percent_min: 0 - percent_max: 0.99568
- carob bean and xanthan and guar gums -> en:carob-bean-and-xanthan-and-guar-gums - percent_min: 0 - percent_max: 0.99568
- water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.99568
- whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.99568
- modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.99568
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.99568
- cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.99568
- lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.99568
- milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.99568
- potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.99568
- xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.99568
- cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.99568
Nutrition
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Missing data to compute the Nutri-Score
Missing category
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs sold
per serving (125 g (1 SLICE))Energy 1,473 kj
(352 kcal)1,840 kj
(440 kcal)Fat 16.8 g 21 g Saturated fat 9.6 g 12 g Trans fat 0 g 0 g Cholesterol 84 mg 105 mg Salt 0.996 g 1.24 g Carbohydrates 46.4 g 58 g Fiber 0.8 g 1 g Sugars 32 g 40 g Proteins 4.8 g 6 g Vitamin A 24 µg 30 µg Vitamin C (ascorbic acid) 0 mg 0 mg Calcium 48 mg 60 mg Iron 0.86 mg 1.07 mg Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Environment
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Eco-Score not computed - Unknown environmental impact
We could not compute the Eco-Score of this product as it is missing some data, could you help complete it?Could you add a precise product category so that we can compute the Eco-Score? Add a category
Packaging
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Missing packaging information for this product
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠️ The origins of the ingredients of this product are not indicated.
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Data sources
Product added on by usda-ndb-import
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