Queso Pasteurized Processed Cheese Food
Prefix 480 was issued by GS1 Philippines. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Calories | 300 kcal | 15% |
| Total fat | 20.0 g | 29% |
| Saturated fat | 13.3 g | 67% |
| Total carbohydrate | 10.0 g | 4% |
| Total sugars | 6.7 g | 7% |
| Dietary fiber | 0.00 g | — |
| Protein | 16.7 g | 33% |
| Salt | 3.0 g | 51% |
Open Food Facts, ODbL, record updated August 16, 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Natural Cheddar Cheese, Milk Solids, Water, Disodium Phosphate, Sodium Citrate, lodized Salt, Lastic Acid, Potassium Sorbate. Allergen Information: Contains Milk and Milk Products
- E202Potassium sorbatePreservative
- E331Sodium citratesEmulsifier · Sequestrant · Stabilizer
- E339iiDisodium phosphateEmulsifier · Humectant · Preservative · Sequestrant · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Processed cheeses”: 5.66 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.