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Bebida de coco almendras - Central Lechera Asturiana - 1 l

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Bebida de coco almendras - Central Lechera Asturiana - 1 l

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Codi de barres: 8410297161896 (EAN / EAN-13)

Nom comú: Bebida de Coco-Almendras U.H.T. enriquecida con calcio y vitaminas (B2, B12, E y D)

Quantitat: 1 l

Empaquetament: Tetra Brik, es:UHT

Marques: Central Lechera Asturiana

Categories: Aliments i begudes amb base vegetal, Begudes, en:Dairy substitutes, Substitutius de la llet, Begudes amb base vegetal, Begudes vegetals, Begudes sense sucre, en:Mixed plant milks, Begudes ensucrades

Etiquetes, certificacions, premis: Lliure de gluten, Vegetarià, Sense conservants, Vegà, 100% vegetal, Font de calci, Unió Vegetariana Europea, Unió Vegana Vegetariana Europea, FSC, Punt verd, Sense colorants, Sense lactosa, Font de Vitamina D, es:Baja en azúcares, es:Baja en grasas

Codi de traçabilitat: FSC-C014047

Botigues: Carrefour, Alcampo, Eroski

Països on es va vendre: Espanya

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Ingredients

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    22 ingredients

    : agua, leche de coco (3,3%) (crema de coco, agua), azúcar, almendra (1,3%), fosfato tricálcico, sal marina, corrector de acidez (fosfato monopotásico), estabilizantes (goma gellan, goma garrofín), emulgente (lecitina de girasol), aroma, vitaminas (riboflavina (B2), B12, E, D).
    Al·lèrgens: en:Nuts
    Rastres: en:Nuts

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: E322 - Lecitines
    • Additiu: E410 - Goma de garrofí
    • Additiu: E418 - Goma gellan
    • Ingredient: Emulsionant
    • Ingredient: Aromes

    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

  • 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)

  • E340 - Fosfat de potassi

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Origen: Wikipedia (Anglès)

  • E340i

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Origen: 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.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Vegà

    No s'han detectat ingredients no vegans

    Ingredients no reconeguts: Cobalamina, Tocoferol, Vitamina D
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    Vegetarià

    No s'han detectat ingredients no vegetarians

    Ingredients no reconeguts: Cobalamina, Tocoferol, Vitamina D
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

    : agua, leche de coco 3.3% (crema de coco, agua), azúcar, _almendra_ 1.3%, fosfato tricálcico, sal marina, corrector de acidez (fosfato monopotásico), estabilizantes (goma gellan, goma garrofín), emulgente (lecitina de girasol), aroma, vitaminas, riboflavina, vitamina B2, vitamina B12, vitamina E, vitamina D
    1. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 90.39 - percent_max: 94.1
    2. leche de coco -> en:coconut-milk - vegan: yes - vegetarian: yes - ciqual_food_code: 18041 - percent_min: 3.3 - percent: 3.3 - percent_max: 3.3
      1. crema de coco -> en:coconut-cream - vegan: yes - vegetarian: yes - ciqual_food_code: 18041 - percent_min: 1.65 - percent_max: 3.3
      2. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.65
    3. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.3 - percent_max: 2.5
    4. _almendra_ -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 1.3 - percent: 1.3 - percent_max: 1.3
    5. fosfato tricálcico -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    6. sal marina -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 0.11
    7. corrector de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 0.11
      1. fosfato monopotásico -> en:e340i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11
    8. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 0.11
      1. goma gellan -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11
      2. goma garrofín -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11
    9. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.11
      1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11
    10. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.11
    11. vitaminas -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11
    12. riboflavina -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.11
    13. vitamina B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.11
    14. vitamina B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 0.11
    15. vitamina E -> en:vitamin-e - percent_min: 0 - percent_max: 0.11
    16. vitamina D -> en:vitamin-d - percent_min: 0 - percent_max: 0.11

Nutrició

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    Bona qualitat nutricional

    ⚠ ️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: 4

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

    Punts positius: 0

    • Proteïnes: 0 / 5 (valor: 0.3, valor arrodonit: 0.3)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 4.6, valor arrodonit: 4.6)

    Punts negatius: 0

    • Energia: 0 / 10 (valor: 99, valor arrodonit: 99)
    • Sucres: 0 / 10 (valor: 2.5, valor arrodonit: 2.5)
    • Greixos saturats: 0 / 10 (valor: 0.6, valor arrodonit: 0.6)
    • Sodi: 0 / 10 (valor: 44, valor arrodonit: 44)

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

    Puntuació nutricional: (0 - 0)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Mixed plant milks
    Energia 99 kj
    (24 kcal)     		-56%
    Greix 1,3 g -13%
    Àcid gras saturat 0,6 g +35%
    Hidrats de carboni 2,5 g -73%
    Sucre 2,5 g -53%
    Fiber 0 g -100%
    Proteïna 0,3 g -44%
    Sal comuna 0,11 g +17%
    Vitamina D 0,75 µg
    Vitamin E 1,8 mg
    Vitamin B2 (Riboflavin) 0,21 mg
    Vitamin B12 (cobalamin) 0,38 µg
    Calci 120 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4,6 %

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