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Crema Oaxaquena

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EAN 0042743123561 · El Mexicano, Marquez Brothers International Inc. · Cream

Identity

Name
Crema Oaxaquena
Barcode (EAN/GTIN)
0042743123561
Brand / Manufacturer
El Mexicano, Marquez Brothers International Inc.
Category
Cream
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 004)

Description

Crema Oaxaquena is catalogued as Cream. It is recorded as originating in the United States. It carries a Nutri-Score of D, NOVA group 4 (ultra-processed food and drink product) and Eco-Score B. A 100 g portion carries 233 kcal (975 kJ). Nutrition per 100 g runs to 20 g of fat, 13.3 g of it saturated, 3.33 g of carbohydrate, including 3.33 g of sugars, 3.33 g of protein, 0 g of fibre and 0.29 g of salt. The allergen declaration covers milk. It is recorded as halal and real california milk. Ingredients are declared as Cultured pasteurized grade a cream and milk, salt, modified food starch, gum acacia, locust bean gum, carrageenan and annatto(food color).

Regulated substances (5)

Ingredients

Cultured pasteurized grade a cream and milk, salt, modified food starch, gum acacia, locust bean gum, carrageenan and annatto(food color)

Nutrition facts (per 100 g)

FieldPer 100 g
Energy975 kJ / 233 kcal
Fat20 g
Saturated fat13.33 g
Carbohydrates3.33 g
of which sugars3.33 g
Fibre0 g
Protein3.33 g
Salt0.29 g
Sodium0.12 g

Data: Open Food Facts community, openfoodfacts.org (CC BY-SA 3.0). Values are typical per-100g manufacturer declarations and may vary by batch. Informational only — not dietary advice.

Food additive (E-number) (3)

Source: EU Regulation 1333/2008

Japan Food Sanitation restricted (1)

Source: Japan MHLW Food Sanitation Act

Allergen (1)

Source: EU Regulation 1169/2011 Annex II

EU Cosmetic Ingredient (CosIng) (5)

Source: EU CosIng Ingredient & Fragrance Inventory

Italian Pesticide Active Substance Register (2)

Source: Ministero della Salute (Italia)

ANSES e-Phy (FR Pesticide Register) (1)

Source: ANSES — Agence nationale de sécurité sanitaire

FDA Added to Food (US) (3)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (1)

Source: U.S. FDA SCOGS Database

NIOSH Pocket Guide to Chemical Hazards (US) (1)

Source: U.S. CDC NIOSH

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

🥗 Dietary attributes

We found these dietary attribute tags (community-contributed labels — verify on packaging):

Declared allergens (per OFF community tagging): milk

Source: OpenFoodFacts product page — community-tagged dietary labels (data: ODbL, text: CC-BY-SA). These tags are crowdsourced and may be incomplete or out of date; always verify on the actual packaging.

More from El Mexicano, Marquez Brothers International Inc.

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Last updated: . See About for the full source list.

See also

Related basics