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Cuisine soja - Sojasun - 20 cl

Cuisine soja - Sojasun - 20 cl

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Barra-kodea: 3273227088190 (EAN / EAN-13)

Izen arrunta: Spécialité culinaire a base de soja et de matières grasse végétales, stérilisée UHT

Kopurua: 20 cl

Ontziratzea: en:multilayer-composite, Tetra Pak

Markak: Sojasun

Kategoriak: en:Plant-based foods and beverages, en:Plant-based foods, en:Plant-based creams, en:Plant-based creams for cooking, en:Soy-based creams for cooking

Etiketak, ziurtagiriak, sariak: en:No GMOs, Omega-3, fr:Soja Français, en:FSC, en:FSC Mix, en:Green Dot, High in Omega 3, en:Made in France

Origin of ingredients: Frantzia

Manufacturing or processing places: Francia

Traceability code: FSC-C014047

Link to the product page on the official site of the producer: http://www.sojasun.com/produit/sojasun-c...

Dendak: Carrefour, Magasins U

Saltzen diren herrialdeak: Frantzia, Espainia, Suitza

Matching with your preferences

Health

Osagaiak

9 ingredients

: jus de soja 82% (eau, graines de soja sans OGM 7%), huile de soja, sucre de canne non raffiné, lécithine de tournesol, épaississants: gomme de xanthane, carraghénanes.

Alergenoak: en:Soybeans

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

Gehigarria: E322

Gehigarria: E407

Gehigarria: E415

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

Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak

Sukaldaritzako osagaiak prozesatu

Prozesatutako jakiak

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

Gehigarriak

E322

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.
Source: Wikipedia (Ingeles)

E322i - Lezitina

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.
Source: Wikipedia (Ingeles)

E407

Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
Source: Wikipedia (Ingeles)

E415

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 (Ingeles)

Ingredients analysis

en:Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: fr:graines-de-soja-sans-ogm
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

en:Vegan status unknown
Unrecognized ingredients: en:Soy base, fr:graines-de-soja-sans-ogm
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

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en:Vegetarian status unknown
Unrecognized ingredients: en:Soy base, fr:graines-de-soja-sans-ogm
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: jus de _soja_ 82% (eau, graines de _soja_ sans OGM 7%), huile de _soja_, sucre de canne non raffiné, lécithine de tournesol, épaississants (gomme de xanthane), carraghénanes
jus de _soja_ -> en:soy-base - percent_min: 82 - percent: 82 - percent_max: 82

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 75 - percent_max: 75

graines de _soja_ sans OGM -> fr:graines-de-soja-sans-ogm - percent_min: 7 - percent: 7 - percent_max: 7

huile de _soja_ -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 9.2 - percent_max: 18

sucre de canne non raffiné -> en:unrefined-cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.2

lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2

épaississants -> en:thickener - percent_min: 0 - percent_max: 2.2

gomme de xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2

carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
en:soya -> en:soya

Elikadura

Average nutritional quality
⚠ ️Abisua: zuntz kopurua ez dago zehaztuta, ezin izan dute kontuan izan kalifikaziorako izan dezaketen ekarpen positiboa.

⚠ ️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: 1

Proteinak: 1 / 5 (balioa: 3, rounded value: 3)

Fiber: 0 / 5 (balioa: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

Negative points: 4

Energia: 2 / 10 (balioa: 721, rounded value: 721)

Azukreak: 0 / 10 (balioa: 2.2, rounded value: 2.2)

Gantz saturatua: 2 / 10 (balioa: 3, rounded value: 3)

Sodioa: 0 / 10 (balioa: 40, rounded value: 40)

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

Nutritional score: (4 - 1)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Koipe in moderate quantity (17%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Gantz-azido ase in moderate quantity (3%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Azukre in low quantity (2.2%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Gatz arrunt in low quantity (0.1%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: en:Plant-based creams for cooking
Energia	721 kj (175 kcal)	+% 26
Koipe	17 g	+% 36
Gantz-azido ase	3 g	-% 70
Gantz-azido monoasegabe	3,8 g
Polyunsaturated fat	10,2 g
Omega 3 fat	1.100 mg
Carbohydrates	2,2 g	-% 42
Azukre	2,2 g	-
Fiber	?
Proteina	3 g	+% 205
Gatz arrunt	0,1 g	+% 1
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Ingurumena

Eco-Score A - Very low environmental impact

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: A (Score: 94/100)

Kategoria: Soy "cream" preparation

PEF environmental score: 0.15 (the lower the score, the lower the impact)
including impact on climate change: 1.04 kg CO2 eq/kg of product

Stage	Impact
Agriculture	52.5 %
Processing	27.1 %
Ontziratzea	7.5 %
Transportation	9.5 %
Distribution	3.3 %
Consumption	0.0 %

Bonuses and maluses

Origins of ingredients with a medium impact

Bonus: +10

Environmental policy: +4
Transportation: +6

Origin of the product and/or its ingredients	% of ingredients	Impact
Frantzia	100 %	Medium

No ingredients that threaten species

Packaging with a low impact

Malus: -4

Shape	Material	Recycling	Impact
Brick	Tetra Pak		Medium

Eco-Score for this product

Impact for this product: A (Score: 100/100)
Produktua: Cuisine soja - Sojasun - 20 cl

Life cycle analysis score: 94
Sum of bonuses and maluses: +6

Final score: 100/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 0.5 km in a petrol car

104 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Soy "cream" preparation (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	48.5 %
Processing	24.0 %
Ontziratzea	10.5 %
Transportation	15.1 %
Distribution	1.9 %
Consumption	0.0 %

Ontziratzea

Packaging with a low impact

Packaging parts

Brick (Tetra Pak)

Bilgarriaren materialak

Material	%	Bilgarriaren pisua	Bilgarriaren pisua produktuaren 100g-ko

Transportation

Origins of ingredients

Origins of ingredients with a medium impact

Origin of the product and/or its ingredients	% of ingredients	Impact
Frantzia	100 %	Medium

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Complete or correct product information

Datuen iturria

Product added on 2017(e)ko urriaren 8(a) 20:44:30 (CEST) by kiliweb
Last edit of product page on 2023(e)ko ekainaren 26(a) 02:31:51 (CEST) by worldtest.
Produktuaren orria -gatik editatua dotsuke, magasins-u, neptuno, openfoodfacts-contributors, packbot, quechoisir, roboto-app, scanbot, segundo, yuka.R2E4TFRhRWhpOVVsZ3ZBRXhpbjN4L3hsOWNTRVkxbUhGTEkwSVE9PQ, yuka.YUpJd0NhdFF1L01CbGNkaTdpbVArdDUyeGNXTVdHaVRKOFJCSUE9PQ, yuka.ZmE5WURZRXVxL3Mzc3NZNjd3L2E0dTl5eTdTemRsMndLZHM0SVE9PQ.

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Cuisine soja - Sojasun - 20 cl