Magnolia Daily Quezo Pasteurized Processed Cheese Product
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 | 19 kcal | 1% |
| Total fat | 1.2 g | 2% |
| Saturated fat | 0.93 g | 5% |
| Total carbohydrate | 1.6 g | 1% |
| Total sugars | 0.23 g | 0% |
| Dietary fiber | 0.23 g | — |
| Protein | 0.70 g | 1% |
| Salt | 0.16 g | 3% |
Open Food Facts, ODbL, record updated January 23, 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, refined vegetable oil, palm oil, coconut oil, milk proteins, food starches, modified tapioca starch, sago starch, native cornstarch, maltodextrin, vegetable fiber, vinegar, citric acid, acidulants, sodium phosphates, monoglyceride, buttermilk powder, iodized salt, natural cheese, flavors, preservatives, potassium sorbate, nisin, antioxidants, BHA, BHT, propyl gallate, color, riboflavin, annatto.
- E101RiboflavinsColor
- E101iRiboflavinColor
- E160bAnnattoColor
- E202Potassium sorbatePreservative
- E234NisinPreservative
- E310Propyl gallateAntioxidant
- E320Butylated hydroxyanisole (bha)Antioxidant
- E321Butylated hydroxytolueneAntioxidant
- E330Citric acidAntioxidant · Sequestrant
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.