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Viandox 160ml – Knorr – 160 ml

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Viandox 160ml – Knorr – 160 ml

Algunes de les dades d’aquest producte les ha proporcionat directament el fabricant unilever-france.

Codi de barres:
3034450001123(EAN / EAN-13)

Nom comú: Assaisonnement.

Quantitat: 160 ml

Empaquetament: Plàstic, Vidre, fr:Bouteille en verre

Marques: Knorr

Categories: Condiments, Salses, en:Groceries

Etiquetes, certificacions, premis: Punt verd
Punt verd

Origen dels ingredients: en:C

Botigues: Magasins U, Mercadona, Carrefour, Leclerc

Països on es va vendre: França, Espanya

Matching with your preferences

Salut

Nutrició

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    Nutri-Score E

    Lower nutritional quality
    ⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 0
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      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

      The display of this logo is recommended by public health authorities without obligation for companies.

    icon

    Punts negatius: 20/55

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      Energia

      0/10 points (180kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sucres

      0/15 points (2.5g)

      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.

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      Sal

      20/20 points (21g)

      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.

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    Punts positius: 0/10

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      Fibra

      0/5 points (0.5g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Detalls del càlcul de la Nutri-Score

      ⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 0

      Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

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

      Puntuació nutricional: 20 (20 - 0)

      Nutri-Score: E

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Salses
    Energia 180 kj
    (45 kcal)     		-76%
    Greix 0,5 g -96%
    Àcid gras saturat 0,1 g -94%
    Hidrats de carboni 6,8 g -32%
    Sucre 2,5 g -57%
    Fiber 0,5 g -70%
    Proteïna 5,4 g +145%
    Sal comuna 21 g +1.067%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,625 %

Ingredients

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    25 ingredients

    Francès: Eau, sel, extrait de levure, arômes (dont blé et céleri), colorants : E 150c et E 150a, sauce soja (eau, graines de soja, blé, sel), exhausteurs de goût : glutamate de sodium, inosinate disodique et guanylate disodique, sucre, acidifiants : acide lactique et acide citrique, sirop de glucose, émulsifiant : mono - et diglycérides d'acides gras.
    Al·lèrgens: en:Celery, en:Gluten, en:Soybeans

    • Ingredient information

      • Aigua: 56.5% (estimate)

      • Sal: 10.5% (estimate)

      • Extracte de llevat: 10.5% (estimate)

      • Aromes: 2.5% (estimate)

      • — Blat: < 2% (estimate)

      • — Celery flavouring: < 2% (estimate)

      • Color: 2.5% (estimate)

      • — E150a: 2.5% (estimate)

      • E150a: 2.5% (estimate)

      • Salsa de soia: 2.5% (estimate)

      • — Aigua: < 2% (estimate)

      • — Faves de soja: < 2% (estimate)

      • — Blat: < 2% (estimate)

      • — Sal: < 2% (estimate)

      • Potenciador del gust: 2.5% (estimate)

      • — E621: 2.5% (estimate)

        Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
        Origen: Wikipedia (Anglès)

      • E631: 2.5% (estimate)

      • E627: 2.5% (estimate)

      • Sucre: < 2% (estimate)

      • Àcid: < 2% (estimate)

      • — E270: < 2% (estimate)

      • — E330: < 2% (estimate)

      • Xarop de glucosa: < 2% (estimate)

        • What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
        • Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
        • Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
        • Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
        • Concerns:
        • Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
        • May contribute to "empty calories" with little nutritional value.
        • Sources: WHO

      • Emulsionant: < 2% (estimate)

      • — E471: < 2% (estimate)

Processament d'aliments

Additius

  • E150a - Colorant de caramel

  • E150c

  • E270 - Àcid làctic

    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.
    Origen: Wikipedia (Anglès)

  • E330 - Acid citric

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E471 - Monoglicèrids i diglicèrids d'àcids grassos

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E621 - Glutamat de monosodi

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Origen: Wikipedia (Anglès)

  • E627 - Guanilat de disodi

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Origen: Wikipedia (Anglès)

  • E631 - Inosinat de disodi

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Pot ser vegà

    Ingredients que potser no són vegans: en:Celery flavouring, E631, E627, E471
  • icon

    Pot ser vegetarià

    Ingredients que potser no són vegetarians: en:Celery flavouring, E631, E627, E471
L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
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    Detalls de l'anàlisi dels ingredients

    fr: Eau, sel, extrait de levure, arômes (dont _blé_, _céleri_), colorants (e150c), e150a, sauce soja (eau, graines de _soja_, _blé_, sel), exhausteurs de goût (glutamate de sodium), inosinate disodique, guanylate disodique, sucre, acidifiants (acide lactique, acide citrique), sirop de glucose, émulsifiant (mono- et diglycérides d'acides gras)
    1. Eau -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 13 – percent_max: 100
    2. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 21
    3. extrait de levure -> en:yeast-extract – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_max: 21
    4. arômes -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 5
      1. dont _blé_ -> en:wheat – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 5
      2. _céleri_ -> en:celery-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 2.5
    5. colorants -> en:colour – percent_min: 0 – percent_max: 5
      1. e150c -> en:e150a – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
    6. e150a -> en:e150a – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
    7. sauce soja -> en:soy-sauce – vegan: maybe – vegetarian: maybe – ciqual_food_code: 11104 – percent_min: 0 – percent_max: 5
      1. eau -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 5
      2. graines de _soja_ -> en:soya-bean – vegan: yes – vegetarian: yes – ciqual_food_code: 20901 – percent_min: 0 – percent_max: 2.5
      3. _blé_ -> en:wheat – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 1.66666666666667
      4. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.25
    8. exhausteurs de goût -> en:flavour-enhancer – percent_min: 0 – percent_max: 5
      1. glutamate de sodium -> en:e621 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
    9. inosinate disodique -> en:e631 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 5
    10. guanylate disodique -> en:e627 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 5
    11. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 2.5
    12. acidifiants -> en:acid – percent_min: 0 – percent_max: 2.5
      1. acide lactique -> en:e270 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.5
      2. acide citrique -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.25
    13. sirop de glucose -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 2.5
    14. émulsifiant -> en:emulsifier – percent_min: 0 – percent_max: 2.5
      1. mono- et diglycérides d'acides gras -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 2.5

Entorn

Empaquetament

Transport

Altres dades

Preparació: Pour la cuisson des pâtes, du riz, des pommes de terre et des légumesversez 2 cuillères à soupe d'assaisonnement Viandox dans l'eau de cuisson. Pour vos soupes et vos plats de viande ou poisson, versez quelques gouttes d'assaisonnement Viandox pendant la cuisson ou directement dans l'assiette. Pour rehausser vos vinaigrettes, mélangez 1 c. à soupe de vinaigre, 1 c. à soupe de moutarde, 1 c. à café d'assaisonnement Viandox et 3 c. à soupe d'huile. Inutile de saler. Plus de recettes sur Knorr.fr

Condicions de conservació: Tenir au sec. Fermer après usage.

Servei al client: Knorr® Relation Consommateurs 09 69 32 00 60 (appel non surtaxé) www.knorr.fr Unilever France 20 rue des Deux Gares 92842 Rueil-Malmaison Cedex

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Producte afegit per openfoodfacts-contributors
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