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Boisson végétale noisette - Casino - 1 l

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Boisson végétale noisette - Casino - 1 l

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Some of the data for this product has been provided directly by the manufacturer casino.

Streckkod: 3222477066816 (EAN / EAN-13)

Kvantitet: 1 l

Varumärken: Casino

Varumärkesägare: Casino

Kategorier: Växtbaserad mat och dryck, Drycker, Växtbaserad mat, en:Dairy substitutes, en:Nuts and their products, Växtbaserade drycker, en:Milk substitutes, en:Plant milks, en:Nut milks, en:Hazelnut milks, fr:Limonades et tonics

Butiker: Casino

Länder där såld: Frankrike

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Hälsa

Ingredienser

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    15 ingredients

    Franska: Eau - sucre - noisette 2.5% - extrait d'algue Lithothamnium calcareum - sel marin - stabilisant : gomme gellane - émulsifiant : lécithine de tournesol - vitamines : riboflavine (B2), B12, D et E.
    Allergener: Nötter

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: E418 - Gellangummi
    • Ingrediens: Emulgeringsmedel

    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)

  • E418 - Gellangummi

    Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
    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

    Eau, sucre, noisette 2.5%, algue Lithothamnium calcareum, sel marin, stabilisant (gomme gellane), émulsifiant (lécithine de tournesol), vitamines, riboflavine, vitamine B2, vitamine B12, vitamine D, vitamine E
    1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 23.75 - percent_max: 95
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 48.75
    3. noisette -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
    4. algue Lithothamnium calcareum -> en:lithothamnium-calcareum - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    5. sel marin -> en:sea-salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    6. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 2.5
      1. gomme gellane -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    7. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.5
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    8. vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    9. riboflavine -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    10. vitamine B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    11. vitamine B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 2.5
    12. vitamine D -> en:vitamin-d - percent_min: 0 - percent_max: 2.5
    13. vitamine E -> en:vitamin-e - percent_min: 0 - percent_max: 2.5

Näring

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    Good nutritional quality

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

    Positiva poäng: 0

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

    Negativa poäng: 0

    • Energi: 0 / 10 (värde: 122, avrundat värde: 122)
    • Socker: 0 / 10 (värde: 3.1, avrundat värde: 3.1)
    • Mättat fett: 0 / 10 (värde: 0.1, avrundat värde: 0.1)
    • Natrium: 0 / 10 (värde: 52, avrundat värde: 52)

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

    Näringsvärde: 0 (0 - 0)

    Nutri-Score: B

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    Sockerarter i måttlig kvantitet (3.1%)

    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 (0.13%)

    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.

  • icon

    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml     		Som såld
    per portion (100 ml)     		Compared to: en:Hazelnut milks
    Energi 122 kj
    (29 kcal)     		122 kj
    (29 kcal)     		−41 %
    Fett 1,7 g 1,7 g −36 %
    Mättat fett 0,1 g 0,1 g −65 %
    Kolhydrat 3,1 g 3,1 g −45 %
    Sockerarter 3,1 g 3,1 g −10 %
    Fiber 0 g 0 g −100 %
    Protein 0 g 0 g −100 %
    Salt 0,13 g 0,13 g +29 %
    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) 2,5 % 2,5 %
Portionsstorlek: 100 ml

Miljö

Carbon footprint

Förpackning

Transportation

Datakällor

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