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Bio Soja cuisine - Casino Bio - 20 cl

Bio Soja cuisine - Casino Bio - 20 cl

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Streckkod: 3222473136759 (EAN / EAN-13)

Vanligt namn: Soja cuisine issu de l'agriculture biologique

Kvantitet: 20 cl

Förpackning: en:Plastic, en:Bottle cap, Kartong, en:Fresh, en:Small brick, en:Wine cork

Varumärken: Casino Bio

Varumärkesägare: Casino

Kategorier: Växtbaserad mat och dryck, Drycker, Växtbaserad mat, Växtbaserade drycker, en:Plant-based creams, en:Plant-based creams for cooking, en:Soy-based creams for cooking

Etiketter, certifieringar, utmärkelser: Ekologisk, EU-ekologisk, Icke EU-jordbruk, en:EU Agriculture, en:EU/non-EU Agriculture, FR-BIO-01, AB Agriculture Biologique, fr:Soja Français

Origin of the product and/or its ingredients: France

Ingredients ursprung: Frankrike, Europeiska unionen, fr:Soja

Tillverknings eller bearbetningsplats: Laiterie de Saint-Denis-de-l'Hôtel (LSDH) - 10 Route de l'Aérodrome - Les Grandes Beaugines - 45550 Saint-Denis-de-l'Hôtel, Loiret, Centre-Val de Loire, France

Spårbarhetskod: EMB 45273 - Saint-Denis-de-l'Hôtel (Loiret, France)

Butiker: Casino

Länder där såld: Frankrike

Matching with your preferences

Hälsa

Ingredienser

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    8 ingredients


    Franska: Jus de soja* 82% (origine France) - huile de tournesol* - sucre de canne* - émulsifiant : lécithine de soja* - épaississants : gomme xanthane - carraghénanes. *
    Allergener: Soja

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: E322 - Lecitiner
    • Tillsats: E407 - Karragenan
    • Tillsats: E415 - Xantangummi
    • Ingrediens: Emulgeringsmedel
    • 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

  • E322 - Lecitiner


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Källa: Wikipedia (Engelska)
  • E322i - Lecitin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    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)
  • E415 - Xantangummi


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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


    Jus de soja 82%, huile de tournesol, sucre de canne, émulsifiant (lécithine de soja), épaississants (gomme xanthane), carraghénanes
    1. Jus de soja -> en:soy-base - vegan: yes - vegetarian: yes - percent_min: 82 - percent: 82 - percent_max: 82
    2. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 3.6 - percent_max: 18
    3. sucre de canne -> en:cane-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.4
    4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 7.2
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.2
    5. épaississants -> en:thickener - percent_min: 0 - percent_max: 4.8
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.8
    6. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.6

    • en:soya -> en:soya

Näring

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    Bad nutritional quality


    This product is considered a beverage for the calculation of the Nutri-Score.

    Positiva poäng: 0

    • Proteiner: 1 / 5 (värde: 3, avrundat värde: 3)
    • Fiber: 0 / 5 (värde: 0, avrundat värde: 0)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 10 (värde: 0, avrundat värde: 0)

    Negativa poäng: 14

    • Energi: 10 / 10 (värde: 728, avrundat värde: 728)
    • Socker: 2 / 10 (värde: 2.1, avrundat värde: 2.1)
    • Mättat fett: 2 / 10 (värde: 2.3, avrundat värde: 2.3)
    • Natrium: 0 / 10 (värde: 8, avrundat värde: 8)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Näringsvärde: 14 (14 - 0)

    Nutri-Score: E

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    Sockerarter i låg kvantitet (2.1%)


    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.
  • icon

    Salt i låg kvantitet (0.02%)


    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 (100 ml)
    Compared to: en:Soy-based creams for cooking
    Energi 728 kj
    (176 kcal)
    728 kj
    (176 kcal)
    +13 %
    Fett 17 g 17 g +17 %
    Mättat fett 2,3 g 2,3 g +25 %
    Kolhydrat 2,8 g 2,8 g −7 %
    Sockerarter 2,1 g 2,1 g +20 %
    Fiber 0 g 0 g −100 %
    Protein 3 g 3 g +7 %
    Salt 0,02 g 0,02 g −81 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 0 % 0 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Portionsstorlek: 100 ml

Miljö

Carbon footprint

Förpackning

Transportation

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