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Almond breeze - Blue diamond almonds - 1 l

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Almond breeze - Blue diamond almonds - 1 l

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Codi de barres: 0041570112717 (EAN / EAN-13) 041570112717 (UPC / UPC-A)

Nom comú: Leche de almendras con calcio

Quantitat: 1 l

Empaquetament: en:Multilayer composite, Tetra Pak, Tetra Brik, es:Ultrapasteurizado

Marques: Blue diamond almonds

Categories: Aliments i begudes amb base vegetal, Begudes, Aliments amb base vegetal, en:Dairies substitutes, Fruits secs i derivats, Begudes amb base vegetal, Substitutius de la llet, Begudes vegetals, Beguda de fruits secs, Beguda d'ametlla

Etiquetes, certificacions, premis: Vegetarià, Lliure de gluten, Vegà, FSC, Sense ou, Sense lactosa, Sense llet, Lliure de soja

Origen dels ingredients: Estats Units d'Amèrica, Califòrnia, es:[ALMENDRAS]

Llocs de fabricació o processament: Agrón (parroquia), Ames, La Coruña (provincia), Galicia, España

EMB code: FABRICANTE-Y-ENVASADOR, NIF-B-15996929, LICENCIA-DE, FEIRACO-LACTEOS-S-L, BLUE-DIAMOND-GROWERS-CORPORATION

Botigues: Carrefour

Països on es va vendre: Espanya

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Health

Ingredients

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    12 ingredients

    Castellà: Agua, azúcar de caña, almendras (2%), carbonato de calcio (E-170i), sal marina, emulgente: lecitina de girasol (E-322), estabilizante: goma gelana (E-418)
    Al·lèrgens: en:Nuts

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E322 - Lecitines
    • Additiu: E418 - Goma gellan
    • Ingredient: Emulsionant

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

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    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

Additius

  • E322 - Lecitines

    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.
    Source: Wikipedia (Anglès)

  • E322i - Lecitina

    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.
    Source: Wikipedia (Anglès)

  • E418 - Goma gellan

    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.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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

    Agua, azúcar de caña, _almendras_ 2%, carbonato de calcio (e170i), sal marina, emulgente (lecitina de girasol (e322)), estabilizante (goma gelana (e418))
    1. Agua -> en:water - vegan: yes - vegetarian: yes - percent_min: 41 - percent_max: 96
    2. azúcar de caña -> en:cane-sugar - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 49
    3. _almendras_ -> en:almond - vegan: yes - vegetarian: yes - percent_min: 2 - percent: 2 - percent_max: 2
    4. carbonato de calcio -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
      1. e170i -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    5. sal marina -> en:sea-salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    6. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 2
      1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    7. estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 2
      1. goma gelana -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
        1. e418 -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

Nutrició

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    Good nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2

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

    Positive points: 0

    • Proteïnes: 0 / 5 (valor: 0.5, rounded value: 0.5)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 2, rounded value: 2)

    Negative points: 0

    • Energia: 0 / 10 (valor: 100, rounded value: 100)
    • Sucres: 0 / 10 (valor: 2.8, rounded value: 2.8)
    • Greixos saturats: 0 / 10 (valor: 0.1, rounded value: 0.1)
    • Sodi: 0 / 10 (valor: 52, rounded value: 52)

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

    Score nutritionnel: 0 (0 - 0)

    Nutri-Score: B

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    Sucre en Quantitat moderada (2.8%)

    Què us cal saber
    • Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
  • icon

    Sal comuna en baixa quantitat (0.13%)

    Què us cal saber
    • Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.
    • Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
    • La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

    Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
    • Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
    • Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (100g)     		Compared to: Beguda d'ametlla
    Energia 100 kj
    (24 kcal)     		100 kj
    (24 kcal)     		-32%
    Greix 1,1 g 1,1 g -40%
    Àcid gras saturat 0,1 g 0,1 g -54%
    Carbohydrates 2,9 g 2,9 g -5%
    Sucre 2,8 g 2,8 g +18%
    Fiber 0 g 0 g -100%
    Proteïna 0,5 g 0,5 g -33%
    Sal comuna 0,13 g 0,13 g +21%
    Calci 120 mg 120 mg +7%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2 % 2 %
Mida de la porció: 100g

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