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Crème Dessert saveur Vanille - KingFrais - 4 * 125 g (500 g)

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Crème Dessert saveur Vanille - KingFrais - 4 * 125 g (500 g)

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Streckkod: 20094638

Kvantitet: 4 * 125 g (500 g)

Förpackning: Plast, en:Pot, en:Fresh

Varumärken: KingFrais

Kategorier: Mejeriprodukt, Efterrätter, en:Dairy desserts, en:Fresh foods, en:Creamy puddings, en:Refrigerated creamy puddings, en:Vanilla creamy puddings

Tillverknings eller bearbetningsplats: France

Spårbarhetskod: FR 62.853.030 CE - Vieil-Moutier (Pas-de-Calais, France)

Butiker: Lidl

Länder där såld: Frankrike

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Hälsa

Ingredienser

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    13 ingredients

    Franska: Lait entier (81%), sucre, lait écrémé, amidon modifié de maïs, crème (0,5%), protéines de lait, lactose, épaississant : carraghénanes, colorant : béta-carotène, sel, arômes.
    Allergener: Mjölk

Food processing

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    Ultra processed foods

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

    • Tillsats: E14XX - Modifierad stärkelse
    • Tillsats: E160a - Karoten
    • Tillsats: E407 - Karragenan
    • Ingrediens: Färg
    • Ingrediens: Arom
    • Ingrediens: Laktos
    • Ingrediens: Mjölkprotein
    • Ingrediens: Förtjockningsmedel

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

    1. Obearbetade eller minimalt bearbetade livsmedel
    2. Bearbetade kulinariska ingredienser
    3. Halvfabrikat
    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

Tillsatser

  • E160a - Karoten

    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.
    Källa: Wikipedia (Engelska)

  • E160ai - Betakaroten

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Källa: Wikipedia (Engelska)

  • E407 - Karragenan

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Icke-vegan

    Non-vegan ingredients: Helmjölk, Skummjölk, Grädde, Mjölkprotein, Laktos
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

    _Lait_ entier 81%, sucre, _lait_ écrémé, amidon modifié de maïs, _crème_ 0.5%, protéines de _lait_, _lactose_, épaississant (carraghénanes), colorant (béta-carotène), sel, arômes
    1. _Lait_ entier -> en:whole-milk - vegan: no - vegetarian: yes - percent_min: 81 - percent: 81 - percent_max: 81
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.9 - percent_max: 17.5
    3. _lait_ écrémé -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 16.1
    4. amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 8.55
    5. _crème_ -> en:cream - vegan: no - vegetarian: yes - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    6. protéines de _lait_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    7. _lactose_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    8. épaississant -> en:thickener - percent_min: 0 - percent_max: 0.5
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    9. colorant -> en:colour - percent_min: 0 - percent_max: 0.5
      1. béta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.5
    10. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    11. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5

Näring

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    Average nutritional quality

    ⚠️ Varning: mängden frukt, grönsaker och nötter anges inte på etiketten, den uppskattades från ingrediensförteckningen: 0

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

    Positiva poäng: 1

    • Proteiner: 1 / 5 (värde: 2.5, avrundat värde: 2.5)
    • Fiber: 0 / 5 (värde: 0.07, avrundat värde: 0.07)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0, avrundat värde: 0)

    Negativa poäng: 5

    • Energi: 1 / 10 (värde: 431, avrundat värde: 431)
    • Socker: 3 / 10 (värde: 14, avrundat värde: 14)
    • Mättat fett: 1 / 10 (värde: 1.9, avrundat värde: 1.9)
    • Natrium: 0 / 10 (värde: 76, avrundat värde: 76)

    The points for proteins are counted because the negative points are less than 11.

    Näringsvärde: 4 (5 - 1)

    Nutri-Score: C

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    Sockerarter i hög kvantitet (14%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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    Salt i låg kvantitet (0.19%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml     		Som såld
    per portion (125 g)     		Compared to: en:Vanilla creamy puddings
    Energi 431 kj
    (103 kcal)     		539 kj
    (129 kcal)     		−6 %
    Fett 2,9 g 3,62 g −12 %
    Mättat fett 1,9 g 2,38 g −7 %
    Kolhydrat 17 g 21,2 g +2 %
    Sockerarter 14 g 17,5 g +6 %
    Fiber 0,07 g 0,088 g −67 %
    Protein 2,5 g 3,12 g −22 %
    Salt 0,19 g 0,237 g +30 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Portionsstorlek: 125 g

Miljö

Carbon footprint

Förpackning

Transportation

Datakällor

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Produktsida också redigerad av kiliweb, nouky20, openfoodfacts-contributors, ornito, segundo, tacite, tacite-mass-editor, yuka.UnJFc05wUVRnTWNiZ2ZBNzd3cmsvL3greTVMNFpENkpDdTBBSVE9PQ, yuka.V0lSWkFMa21xS1k2Z3NjditpclQ2OXRNM2IyUVZIR3FNZklWSWc9PQ, yuka.Zlk0bkFMODd1cUZYbnZNTytEckx5TlZ2bHBTT1dscTFHZXNJSWc9PQ.

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