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Peach yogurt 0% - Activia

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Codi de barres: 5060360503264 (EAN / EAN-13)

Marques: Activia

Categories: Productes làctics, Aliments fermentats, Productes làctics fermentats, Postres, Postres làctics, en:Fermented dairy desserts, Iogurt, en:Bifidus yogurts, es:Yogures de melocotón

Etiquetes, certificacions, premis: Sense sucre afegit

Codi de traçabilitat: FR 76.260.001 CE - Ferrières-en-Bray (Seine-Maritime, France), FR 32.464.040 CE - Villecomtal-sur-Arros (Gers, France)

Països on es va vendre: Espanya, Regne Unit

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Ingredients

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    14 ingredients

    : fat free yogurt (milk), peach (8%), carrot and pumpkin concentrate, modified maize starch, thickener (pectin), flavouring, acidity regulators (sodium citrate, lactic acid), sweeteners (acesulfame k, sucralose).
    Al·lèrgens: en:Milk, en:Peach

Processament d'aliments

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    Aliments ultra processats

    Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

    • Additiu: E440 - Pectina
    • Additiu: E950 - Acesulfam K
    • Additiu: E955 - Sucralosa
    • Ingredient: Aromes
    • Ingredient: Edulcorant
    • Ingredient: Espessidor

    Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

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

    La determinació del grup es fa en funció de la categoria del producte i dels ingredients que conté.

    → Més informació sobre la classificació NOVA

Additius

  • 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)

  • E331 - Citrats de sodi

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Origen: Wikipedia (Anglès)

  • E440 - Pectina

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    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

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

    : fat free yogurt, peach 8%, carrot, pumpkin, modified maize starch, thickener (pectin), flavouring, acidity regulators (sodium citrate, lactic acid), sweeteners (acesulfame k, sucralose)
    1. fat free yogurt -> en:skimmed-yogurt - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593 - percent_min: 45 - percent_max: 92
    2. peach -> en:peach - vegan: yes - vegetarian: yes - percent_min: 8 - percent: 8 - percent_max: 8
    3. carrot -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 8
    4. pumpkin -> en:pumpkin - vegan: yes - vegetarian: yes - ciqual_food_code: 20139 - percent_min: 0 - percent_max: 8
    5. modified maize starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 8
    6. thickener -> en:thickener - percent_min: 0 - percent_max: 8
      1. pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
    7. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    8. acidity regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 5
      1. sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 5
      2. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    9. sweeteners -> en:sweetener - percent_min: 0 - percent_max: 5
      1. acesulfame k -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

Nutrició

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    Bona qualitat nutricional

    ⚠ ️Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta però s'ha fet una estimació manual a partir de la llista d'ingredients: 8%

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

    Punts positius: 2

    • Proteïnes: 2 / 5 (valor: 4.8, valor arrodonit: 4.8)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 8, valor arrodonit: 8)

    Punts negatius: 2

    • Energia: 0 / 10 (valor: 209, valor arrodonit: 209)
    • Sucres: 1 / 10 (valor: 7.2, valor arrodonit: 7.2)
    • Greixos saturats: 0 / 10 (valor: 0.1, valor arrodonit: 0.1)
    • Sodi: 1 / 10 (valor: 100, valor arrodonit: 100)

    Els punts per proteïnes es compten perquè els punts negatius són inferiors a 11.

    Puntuació nutricional: (2 - 2)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Bifidus yogurts
    Energia 209 kj
    (50 kcal)     		-28%
    Greix 0,1 g -94%
    Àcid gras saturat 0,1 g -90%
    Hidrats de carboni 7,4 g -19%
    Sucre 7,2 g -15%
    Fiber ?
    Proteïna 4,8 g +18%
    Sal comuna 0,25 g +88%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (manual estimate from ingredients list) 8 % -2%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 16 %

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Producte afegit per kiliweb
Última modificació de la pàgina del producte per vaporous.
La pàgina del producte, també editada per elcoco, inf, moon-rabbit, openfoodfacts-contributors, roboto-app, thaialagata, yuka.ZFBrU0tQc2htOU03bWNRQzhETG8zTWhGK1ppMkExcVJkY28vSVE9PQ.

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