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Salsa yogurt - Florette - 250 ml

Salsa yogurt - Florette - 250 ml

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Codi de barres: 8414516079061 (EAN / EAN-13)

Quantitat: 250 ml

Empaquetament: en:Plastic

Marques: Florette

Categories: Condiments, Salses, en:groceries

Etiquetes, certificacions, premis: es:Yogurt

Botigues: Alcampo, Auchan

Països on es va vendre: França, Espanya

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Health

Ingredients

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    24 ingredients


    Castellà: agua, aceite vegetal (girasol),azucar, yogurt en polvo 3.1%, sal, acidulantes (E270, E327, E260), yema de huevo en polvo, almidon modificado de maiz (E1422), zumo de limon, nata en polvo, estabilizante (E415), conservador (E202), eneldo, colorante (E171), antioxidante (E385)
    Al·lèrgens: en:Eggs, es:nata, es:nata

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E1422 - Adipat de dimidó acetilat
    • Additiu: E14XX - Midó modificat
    • Additiu: E171 - Diòxid de titani
    • Additiu: E327 - Lactat de calci
    • Additiu: E415 - Goma de xantè
    • Ingredient: Color

    Food products are classified into 4 groups according to their degree of processing:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

Additius

  • E1422 - Adipat de dimidó acetilat


    Acetylated distarch adipate: Acetylated distarch adipate -E1422-, is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.
    Source: Wikipedia (Anglès)
  • E171 - Diòxid de titani


    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia (Anglès)
  • E202 - Sorbat de potassi


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia (Anglès)
  • E260 - Àcid acètic


    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia (Anglès)
  • 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.
    Source: Wikipedia (Anglès)
  • E327 - Lactat de calci


    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    Source: 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.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No conté oli de palma


    No ingredients containing palm oil detected

    Unrecognized ingredients: es:yogurt-en-polvo

    Some ingredients could not be recognized.

    We need your help!

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    No és vegà


    Non-vegan ingredients: Gema d'ou en pols, Nata

    Some ingredients could not be recognized.

    We need your help!

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    Es desconeix si és vegetarià


    Unrecognized ingredients: es:yogurt-en-polvo

    Some ingredients could not be recognized.

    We need your help!

    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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The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

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

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

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    agua, aceite vegetal (girasol), azucar, yogurt en polvo 3.1%, sal, acidulantes (e270, e327, e260), yema de _huevo_ en polvo, almidon modificado de maiz (e1422), zumo de limon, _nata_, estabilizante (e415), conservador (e202), eneldo, colorante (e171), antioxidante (e385)
    1. agua -> en:water - vegan: yes - vegetarian: yes - percent_min: 6.66666666666667 - percent_max: 90.7
    2. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 3.1 - percent_max: 46.9
      1. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 3.1 - percent_max: 46.9
    3. azucar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 3.1 - percent_max: 32.3
    4. yogurt en polvo -> es:yogurt-en-polvo - percent_min: 3.1 - percent: 3.1 - percent_max: 3.1
    5. sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1
    6. acidulantes -> en:acid - percent_min: 0 - percent_max: 3.1
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1
      2. e327 -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55
      3. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.03333333333333
    7. yema de _huevo_ en polvo -> en:egg-yolk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.1
    8. almidon modificado de maiz -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1
      1. e1422 -> en:e1422 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1
    9. zumo de limon -> en:lemon-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1
    10. _nata_ -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.1
    11. estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 3.1
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1
    12. conservador -> en:preservative - percent_min: 0 - percent_max: 3.1
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1
    13. eneldo -> en:dill - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1
    14. colorante -> en:colour - percent_min: 0 - percent_max: 3.1
      1. e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1
    15. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 3.1
      1. e385 -> en:e385 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1

Nutrició

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    Average nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteïnes: 0 / 5 (valor: 1.4, rounded value: 1.4)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 10

    • Energia: 2 / 10 (valor: 703, rounded value: 703)
    • Sucres: 1 / 10 (valor: 6.3, rounded value: 6.3)
    • Greixos saturats: 1 / 10 (valor: 2, rounded value: 2)
    • Sodi: 6 / 10 (valor: 580, rounded value: 580)

    The points for proteins are counted because the negative points are less than 11.

    Score nutritionnel: 10 (10 - 0)

    Nutri-Score: C

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    Sucre en Quantitat moderada (6.3%)


    Què us cal saber
    • 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.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.

  • icon

    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Compared to: Salses
    Energia 703 kj
    (163 kcal)
    -6%
    Greix 13 g +7%
    Àcid gras saturat 2 g +18%
    Carbohydrates 9,2 g -6%
    Sucre 6,3 g +9%
    Fiber 0 g -100%
    Proteïna 1,4 g -31%
    Sal comuna 1,45 g -9%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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