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Whey Protein Chocolate Flavor – isostar – 570g

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Whey Protein Chocolate Flavor – isostar – 570g

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Codi de barres:
3175681247154(EAN / EAN-13)

Nom comú: Pour

Quantitat: 570g

Marques: isostar

Categories: Suplements dietètics, Suplements per culturisme, en:Protein powders

Botigues: carrefour.fr

Països on es va vendre: França, Espanya

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Nutrició

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    Nutri-Score no aplicable

    No aplicable per a la categoria: Suplements dietètics
    ⚠ ️Nutri-Score no s'aplica a aquesta categoria de producte.
    • icon

      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.

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (1 serving (30 g))     		Comparat amb: en:Protein powders
    Energia 1.650 kj
    (393 kcal)     		494 kj
    (117 kcal)     		+6%
    Greix 6,67 g 2 g +66%
    Àcid gras saturat 3,33 g 1 g +67%
    Hidrats de carboni 7,67 g 2,3 g +7%
    Sucre 2,33 g 0,7 g -23%
    Fiber ? ?
    Proteïna 73,3 g 22 g -1%
    Sal comuna 1,5 g 0,45 g +89%
    Vitamin E 50 mg 15 mg +1.117%
    Vitamina C 357 mg 107 mg +448%
    Vitamin B1 (Thiamin) 4,67 mg 1,4 mg +1.457%
    Vitamin B2 (Riboflavin) 6 mg 1,8 mg +703%
    Vitamina B6 7,33 mg 2,2 mg +516%
    Calci 2.700 mg 809 mg +665%
    Magnesi 947 mg 284 mg +474%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 1 serving (30 g)

Ingredients

  • icon

    16 ingredients

    Francès: Protéines de Lactosérum 91% (émulsifiants : lécithines de tournesol et de soja), poudre de cacao maigre 7% (émulsifiant : lécithines de tournesol), arôme (colorant : E150c), antiagglomérant : phosphates de calcium, édulcorants : aspartame et acésulfame-K.
    Al·lèrgens: en:Milk, en:Soybeans
    Rastres: en:Celery, en:Eggs, en:Fish, en:Gluten, en:Lupin, en:Nuts, en:Sesame seeds

    • Ingredient information

      • milk-whey-proteins: 91.0%

      • — Emulsionant: 68.2% (estimate)

      • —— E322: 45.5% (estimate)

      • —— Lecitina de gira-sol: 22.8% (estimate)

      • — Lecitina de soja: 22.8% (estimate)

      • Cacau desgreixat en pols: 7.0%

      • — Emulsionant: 7.0% (estimate)

      • —— Lecitina de gira-sol: 7.0% (estimate)

      • Aromes: < 2% (estimate)

      • — Color: < 2% (estimate)

      • —— E150a: < 2% (estimate)

      • Antiaglomerant: < 2% (estimate)

      • — E341: < 2% (estimate)

      • Edulcorant: < 2% (estimate)

      • — E951: < 2% (estimate)

      • — E950: < 2% (estimate)

Processament d'aliments

Additius

  • E150c

  • 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.
    Origen: 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.
    Origen: Wikipedia (Anglès)

  • E950 - Acesulfam K

    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Origen: Wikipedia (Anglès)

  • E951 - Aspartam

    Aspartame: Aspartame -APM- is an artificial non-saccharide sweetener used as a sugar substitute in some foods and beverages. In the European Union, it is codified as E951. Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide. A panel of experts set up by the European Food Safety Authority concluded in 2013 that aspartame is safe for human consumption at current levels of exposure. As of 2018, evidence does not support a long-term benefit for weight loss or in diabetes. Because its breakdown products include phenylalanine, people with the genetic condition phenylketonuria -PKU- must be aware of this as an additional source.It was first sold under the brand name NutraSweet. It was first made in 1965, and the patent expired in 1992. It was initially approved for use in food products by the U.S. Food and Drug Administration -FDA- in 1981. The safety of aspartame has been the subject of several political and medical controversies, United States congressional hearings, and Internet hoaxes.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

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    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

    fr: Protéines de Lactosérum 91% (émulsifiants (lécithines, lécithines de tournesol), lécithines de soja), poudre de cacao maigre 7% (émulsifiant (lécithines de tournesol)), arôme (colorant (e150c)), antiagglomérant (phosphates de calcium), édulcorants (aspartame, acésulfame-K)
    1. Protéines de Lactosérum -> en:milk-whey-proteins – vegan: no – vegetarian: yes – percent_min: 91 – percent: 91 – percent_max: 91
      1. émulsifiants -> en:emulsifier – percent_min: 45.5 – percent_max: 91
        1. lécithines -> en:e322 – vegan: maybe – vegetarian: maybe – percent_min: 22.75 – percent_max: 91
        2. lécithines de tournesol -> en:sunflower-lecithin – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 45.5
      2. lécithines de soja -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_max: 45.5
    2. poudre de cacao maigre -> en:fat-reduced-cocoa-powder – vegan: yes – vegetarian: yes – ciqual_food_code: 18100 – percent_min: 7 – percent: 7 – percent_max: 7
      1. émulsifiant -> en:emulsifier – percent_min: 7 – percent_max: 7
        1. lécithines de tournesol -> en:sunflower-lecithin – vegan: yes – vegetarian: yes – percent_min: 7 – percent_max: 7
    3. arôme -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0.666666666666667 – percent_max: 2
      1. colorant -> en:colour – percent_min: 0.666666666666667 – percent_max: 2
        1. e150c -> en:e150a – vegan: yes – vegetarian: yes – percent_min: 0.666666666666667 – percent_max: 2
    4. antiagglomérant -> en:anti-caking-agent – percent_min: 0 – percent_max: 0.999999999999998
      1. phosphates de calcium -> en:e341 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.999999999999998
    5. édulcorants -> en:sweetener – percent_min: 0 – percent_max: 0.666666666666665
      1. aspartame -> en:e951 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.666666666666665
      2. acésulfame-K -> en:e950 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.333333333333333

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