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Whey Protein Isolate – aptonia

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Whey Protein Isolate – aptonia

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Codi de barres:
3608419192032(EAN / EAN-13)

Marques: aptonia

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

Països on es va vendre: França, Espanya

Matching with your preferences

Salut

Nutrició

  • icon

    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     		Comparat amb: en:Protein powders
    Energia 1.577 kj
    (377 kcal)     		+1%
    Greix 3 g -25%
    Àcid gras saturat 1,5 g -24%
    Hidrats de carboni 5 g -30%
    Sucre 2,5 g -17%
    Fiber ?
    Proteïna 82 g +10%
    Sal comuna 1 g +27%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingredients

  • icon

    11 ingredients

    Francès: protéines de lactosérum 96 % (lait) (isolat et concentrat) (émulsifiants : lécithine de tournesol et lécithine de soja), arôme, épaississant: gomme xanthane, édulcorants: acésulfame de potassium et sucralose.
    Al·lèrgens: en:Milk, en:Soybeans
    Rastres: en:Celery, en:Crustaceans, en:Eggs, en:Fish, en:Gluten, en:Mustard, en:Nuts, en:Sulphur dioxide and sulphites

    • Ingredient information

      • milk-whey-proteins: 96.0%

      • — isolat-et-concentrat: 72.0% (estimate)

      • — Emulsionant: 24.0% (estimate)

      • —— Lecitina de gira-sol: 12.0% (estimate)

      • —— Lecitina de soja: 12.0% (estimate)

      • Aromes: 2.7% (estimate)

      • Espessidor: < 2% (estimate)

      • — E415: < 2% (estimate)

      • Edulcorant: < 2% (estimate)

      • — E950: < 2% (estimate)

      • — E955: < 2% (estimate)

Processament d'aliments

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.
    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)

  • E415 - Goma de xantè

    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.
    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)

  • E955 - Sucralosa

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    No conté oli de palma

    No s'han detectat ingredients que continguin oli de palma

    Ingredients no reconeguts: fr:isolat-et-concentrat

    Alguns ingredients no s'han pogut reconèixer.

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    No és vegà

    Ingredients no vegans: en:milk-whey-proteins

    Alguns ingredients no s'han pogut reconèixer.

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    Es desconeix si és vegetarià

    Ingredients no reconeguts: fr:isolat-et-concentrat

    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.

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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
  • icon

    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

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    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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    fr: protéines de lactosérum 96% (isolat et concentrat, émulsifiants (lécithine de tournesol, _lécithine de soja_)), arôme, épaississant (gomme xanthane), édulcorants (acésulfame de potassium, sucralose)
    1. protéines de lactosérum -> en:milk-whey-proteins – vegan: no – vegetarian: yes – percent_min: 96 – percent: 96 – percent_max: 96
      1. isolat et concentrat -> fr:isolat-et-concentrat – percent_min: 48 – percent_max: 96
      2. émulsifiants -> en:emulsifier – percent_min: 0 – percent_max: 48
        1. lécithine de tournesol -> en:sunflower-lecithin – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 48
        2. _lécithine de soja_ -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_max: 24
    2. arôme -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 1.33333333333333 – percent_max: 4
    3. épaississant -> en:thickener – percent_min: 0 – percent_max: 2.66666666666667
      1. gomme xanthane -> en:e415 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.66666666666667
    4. édulcorants -> en:sweetener – percent_min: 0 – percent_max: 1.33333333333334
      1. acésulfame de potassium -> en:e950 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.33333333333334
      2. sucralose -> en:e955 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.666666666666668

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