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Soja Cuisine - Carrefour - 20 cl

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Soja Cuisine - Carrefour - 20 cl

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Some of the data for this product has been provided directly by the manufacturer Carrefour.

Barra-kodea: 3560070906208 (EAN / EAN-13)

Izen arrunta: Préparation culinaire à base de soja, allégée en matières grasses*, stérilisée UHT. *70% d'allègement en matière grasse par rapport à un soja à cuisiner standard du marché.

Kopurua: 20 cl

Ontziratzea: Tetra Pak, en:Brick, en:Cardboard, Tetra Brik Aseptic

Markak: Carrefour

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:Low or no fat, Low fat, en:Reduced fat, fr:Soja Français, en:FSC, en:FSC Mix, en:Green Dot, en:Made in France, Triman

Origin of the product and/or its ingredients: Ce produit est fabriqué en France à partir de soja origine France.

Producer: Fabriqué en France par EMB 45273 pour Interdis.

Traceability code: EMB 45273 - Saint-Denis-de-l'Hôtel (Loiret, France)

Dendak: Carrefour, carrefour.fr

Saltzen diren herrialdeak: Frantzia, Espainia

Matching with your preferences

Health

Osagaiak

  • icon

    11 ingredients

    : Jus de soja 95% (eau, graines de soja 6,4%), huile de tournesol, sucre, émulsifiant : lécithine de soja, épaississants : gomme xanthane et carraghénanes. Soja origine France.
    Alergenoak: en:Soybeans

Food processing

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    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: Emulsifier
    • Osagaia: Thickener

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

    1. Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak
    2. Sukaldaritzako osagaiak prozesatu
    3. Prozesatutako jakiak
    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

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

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

    : Jus de _soja_ 95% (eau, graines de _soja_ 6.4%), huile de tournesol, sucre, émulsifiant (lécithine de _soja_), épaississants (gomme xanthane, carraghénanes, Soja)
    1. Jus de _soja_ -> en:soy-base - percent_min: 95 - percent: 95 - percent_max: 95
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 88.6 - percent_max: 88.6
      2. graines de _soja_ -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 6.4 - percent: 6.4 - percent_max: 6.4
    2. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 1.25 - percent_max: 5
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.9
    4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.9
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.9
    5. épaississants -> en:thickener - percent_min: 0 - percent_max: 1.25
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      2. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.625
      3. Soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.416666666666667

    • en:soya -> en:soya

Elikadura

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    Nutrizio-kalitate oso ona

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 6

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

    Positive points: 1

    • Proteinak: 1 / 5 (balioa: 3.1, rounded value: 3.1)
    • Fiber: 0 / 5 (balioa: 0.9, rounded value: 0.9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 6.4, rounded value: 6.4)

    Negative points: 0

    • Energia: 0 / 10 (balioa: 284, rounded value: 284)
    • Azukreak: 0 / 10 (balioa: 1.9, rounded value: 1.9)
    • Gantz saturatua: 0 / 10 (balioa: 0.8, rounded value: 0.8)
    • Sodioa: 0 / 10 (balioa: 24, rounded value: 24)

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

    Nutritional score: (0 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (40 ml)     		Compared to: en:Plant-based creams for cooking
    Energia 284 kj
    (68 kcal)     		114 kj
    (27 kcal)     		-% 50
    Koipe 5 g 2 g -% 60
    Gantz-azido ase 0,8 g 0,32 g -% 92
    Carbohydrates 2,3 g 0,92 g -% 39
    Azukre 1,9 g 0,76 g -% 14
    Fiber 0,9 g 0,36 g +% 200
    Proteina 3,1 g 1,24 g +% 215
    Gatz arrunt 0,06 g 0,024 g -% 40
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6,4 % 6,4 %
Serving size: 40 ml

Ingurumena

Carbon footprint

Ontziratzea

Transportation

Other information

Other information: Ces 3 briques ne peuvent être vendues séparément. 20cle + % AR Picto "Allégé en matières grasses*" Soja origine FRANCE *70% d'allègement en matière grasse par rapport à un soja à cuisiner standard du marché.

Preparation: Bien agiter avant utilisation.

Conservation conditions: À consommer de préférence avant le / N° de lot : voir sur le dessus de la brique. Avant ouverture : à conserver à température ambiante dans un endroit propre et sec à l'abri de la chaleur et de la lumière. Après ouverture : à conserver au réfrigérateur et à consommer dans les 5 jours.

Customer service: Interdis - TSA 91431 - 91343 MASSY Cedex - France

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Datuen iturria

Product added on by kiliweb
Last edit of product page on by moon-rabbit.
Produktuaren orria -gatik editatua carrefour, date-limite-app, driveoff, ecoscore-impact-estimator, openfoodfacts-contributors, org-carrefour, packbot, quechoisir, roboto-app, spotter, tacite, teolemon, vaiton, yuka.WHBBeUd2d1RsT2NYb3ZFWndqSG85ZEpUeDZHQ1ptQzlEdThnSVE9PQ, yuka.WWJ3dVNwb29qS01TZzhRVjhVN1oyTUpSL0s3MVVIS2JOOW93SUE9PQ.

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