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Bouillon gelee volaille - Rustica - 8 x 24 g

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Bouillon gelee volaille - Rustica - 8 x 24 g

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

Streckkod: 3564700869109 (EAN / EAN-13)

Kvantitet: 8 x 24 g

Varumärken: Rustica, Marque Repère

Kategorier: en:Dried products, en:Dried products to be rehydrated, Buljong, en:Dehydrated broths, en:Bouillon cubes

Butiker: Leclerc

Länder där såld: Frankrike

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Hälsa

Ingredienser

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    25 ingredients

    Franska: Eau , sel , extrait de volaille 6,6 % , graisse et viande de volaille 6 % , arômes , sucre , extrait de levure , carotte , épaississants : agar-agar, gomme xanthane , curcuma , ail , persil , oignon , sucre caramélisé , céleri , poireau , acidifiant : acide lactique , chou , poivre , antioxydant : extraits de romarin, Traces de gluten et lait
    Allergener: Selleri
    Spår: Gluten, 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: E406 - Agar
    • Tillsats: E415 - Xantangummi
    • Ingrediens: Arom
    • 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

  • E270 - Mjölksyra

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Källa: Wikipedia (Engelska)

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    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

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    Icke-vegan

    Non-vegan ingredients: en:Poultry extract, Fjäderfäkött
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, sel, extrait de volaille 6.6%, graisse, viande de volaille 6%, arômes, sucre, extrait de levure, carotte, épaississants (agar-agar), gomme xanthane, curcuma, ail, persil, oignon, sucre caramélisé, céleri, poireau, acidifiant (acide lactique), chou, poivre, antioxydant (extraits de romarin)
    1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 6.6 - percent_max: 74.8
    2. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 6.6 - percent_max: 40.7
    3. extrait de volaille -> en:poultry-extract - vegan: no - vegetarian: no - percent_min: 6.6 - percent: 6.6 - percent_max: 6.6
    4. graisse -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 6 - percent_max: 6.6
    5. viande de volaille -> en:poultry-meat - vegan: no - vegetarian: no - percent_min: 6 - percent: 6 - percent_max: 6
    6. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    7. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    8. extrait de levure -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    9. carotte -> en:carrot - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    10. épaississants -> en:thickener - percent_min: 0 - percent_max: 5
      1. agar-agar -> en:e406 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    11. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    12. curcuma -> en:turmeric - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    13. ail -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. persil -> en:parsley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    15. oignon -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    16. sucre caramélisé -> en:caramelised-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    17. céleri -> en:celery - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    18. poireau -> en:leek - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.675
    19. acidifiant -> en:acid - percent_min: 0 - percent_max: 4.4
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.4
    20. chou -> en:cabbage - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.15555555555556
    21. poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.93684210526316
    22. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 3.74
      1. extraits de romarin -> en:e392 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.74

Näring

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    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml     		Som såld
    per portion (24 g)     		Compared to: en:Bouillon cubes
    Energi 420 kj
    (100 kcal)     		101 kj
    (24 kcal)     		−38 %
    Fett 5,5 g 1,32 g −23 %
    Mättat fett 1,7 g 0,408 g −58 %
    Kolhydrat 8,4 g 2,02 g −49 %
    Sockerarter 5,7 g 1,37 g −2 %
    Fiber 1,4 g 0,336 g +65 %
    Protein 3,7 g 0,888 g −16 %
    Salt 20,7 g 4,97 g −28 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 0,11 % 0,11 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Portionsstorlek: 24 g

Miljö

Förpackning

Transportation

Övrig information

Förberedelse: En cocotte ou à la poêle : Pour relever délicatement les saveurs de vos pats, ajoutez avant la fin de la cuisson un bouillon gourmand à votre recette (1 bouillon pour 1 plat pour 4 personnes). Inutile de saler. En cuisson à l'eau : Pour relever délicatement le goût de vos pâtes ou votre riz, laissez fondre 1 bouillon gourmand dans l'eau de bouillante avant la cuisson (1 bouillon pour 500ml d'eau). Inutile de saler.

Datakällor

Produkt tillagd den av kiliweb
Senast ändrad produktsida på av roboto-app.
Produktsida också redigerad av inf, openfoodfacts-contributors, org-scamark, scamark, sebleouf, teolemon, yuka.WDdzN1B2azVpT1ZScHM4MHBTcnIyczUyemNhMWNUMjRMTzB5SVE9PQ, yuka.WHY0bEZyc2ZqZjFXbnNBWjhCcnc0ODEvbTUyRVVVRHVMOUkzSVE9PQ.

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