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Shake framboise/myrtille - Herbalife - 550 gr

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Shake framboise/myrtille - Herbalife - 550 gr

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Barra-kodea: 5000299298282 (EAN / EAN-13)

Kopurua: 550 gr

Ontziratzea: en:Jar

Markak: Herbalife

Kategoriak: en:Meals, Elikadura-osagarri, en:Meal replacements, en:Bodybuilding supplements

Etiketak, ziurtagiriak, sariak: en:Carbon footprint, en:No colorings, en:Carbon footprint

Origin of ingredients: fr:mondo

Traceability code: CE

Saltzen diren herrialdeak: Frantzia, Espainia

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Health

Osagaiak

  • icon

    47 ingredients

    : Isolat de protéines de soja (39.0%), fructose, inuline, fibres d'avoine, huile de soja, arômes, mélange de minéraux (citrate de calcium, oxyde de magnésium, fumarate ferreux, sélénite de sodium, oxyde de zinc, carbonate de manganèse, chlorure de chrome (III), iodure de potassium, citrate de cuivre), phosphate de potassium, émulsifiant (lécithine de soja), épaississants (gomme xanthane, carraghénane, gomme guar, pectine), colorant (rouge de betterave), mélange de vitamines (acide L-ascorbique, acétate de DL-alpha-tocophéryle, bêta-carotène, nicotinamide, D-pantothénate de calcium, D-biotine, cholécalciférol, chlorhydrate de pyridoxine, chlorhydrate de thiamine, cyanocobalamine, acide ptéroylmonoglutamique, riboflavine), chlorure de sodium, antiagglomérant (dioxyde de silicium), papaye en poudre (0,020%), persil en poudre (0,02%), jus de myrtille en poudre (0,02%), jus de grenade en poudre (0,02%)
    Alergenoak: en:Milk, en:Soybeans
    Aztarnak: en:Milk

Food processing

  • icon

    Ultra processed foods

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

    • Gehigarria: E162
    • Gehigarria: E322
    • Gehigarria: E407
    • Gehigarria: E412
    • Gehigarria: E415
    • Gehigarria: E440 - Pektina
    • Gehigarria: E551 - Silizio dioxido
    • Osagaia: Colour
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • 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

  • E162

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia (Ingeles)

  • 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)

  • E412

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    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)

  • E440 - Pektina

    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.
    Source: Wikipedia (Ingeles)

  • E551 - Silizio dioxido

    Silicon dioxide: Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics -as an electrical insulator-, and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Vegan status unknown

    Unrecognized ingredients: fr:melange-de-mineraux, en:Iron fumarate, en:Sodium selenite, en:Zinc oxide, en:Manganese carbonate, en:Chromium chloride, fr:iii, en:Cupric citrate, en:DL-alpha tocopheryl acetate, en:Thiamin hydrochloride, en:Cyanocobalamin, Azido foliko, Sodio kloruro

    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!

  • icon

    en:Vegetarian status unknown

    Unrecognized ingredients: fr:melange-de-mineraux, en:Iron fumarate, en:Sodium selenite, en:Zinc oxide, en:Manganese carbonate, en:Chromium chloride, fr:iii, en:Cupric citrate, en:DL-alpha tocopheryl acetate, en:Thiamin hydrochloride, en:Cyanocobalamin, Azido foliko, Sodio kloruro

    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.
  • icon

    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!

    : Isolat de protéines de soja 39%, fructose, inuline, fibres d'avoine, huile de soja, arômes, mélange de minéraux (citrate de calcium, oxyde de magnésium, fumarate ferreux, sélénite de sodium, oxyde de zinc, carbonate de manganèse, chlorure de chrome (III), iodure de potassium, citrate de cuivre), phosphate de potassium, émulsifiant (lécithine de soja), épaississants (gomme xanthane, carraghénane, gomme guar, pectine), colorant (rouge de betterave), mélange de vitamines (acide L-ascorbique, acétate de DL-alpha-tocophéryle, bêta-carotène, nicotinamide, D-pantothénate de calcium, D-biotine, cholécalciférol, chlorhydrate de pyridoxine, chlorhydrate de thiamine, cyanocobalamine, acide ptéroylmonoglutamique, riboflavine), chlorure de sodium, antiagglomérant (dioxyde de silicium), papaye 0.02%, persil 0.02%, myrtille 0.02%, jus de grenade 0.02%
    1. Isolat de protéines de soja -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 39 - percent: 39 - percent_max: 39
    2. fructose -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 3.58823529411765 - percent_max: 39
    3. inuline -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 1.375 - percent_max: 33.2333333333333
    4. fibres d'avoine -> en:oat-fibre - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0.02 - percent_max: 24.93
    5. huile de soja -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0.02 - percent_max: 19.1372549019608
    6. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0.02 - percent_max: 5
    7. mélange de minéraux -> fr:melange-de-mineraux - percent_min: 0.02 - percent_max: 5
      1. citrate de calcium -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. oxyde de magnésium -> en:e530 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. fumarate ferreux -> en:iron-fumarate - percent_min: 0 - percent_max: 1.66666666666667
      4. sélénite de sodium -> en:sodium-selenite - percent_min: 0 - percent_max: 1.25
      5. oxyde de zinc -> en:zinc-oxide - percent_min: 0 - percent_max: 1
      6. carbonate de manganèse -> en:manganese-carbonate - percent_min: 0 - percent_max: 0.833333333333333
      7. chlorure de chrome -> en:chromium-chloride - percent_min: 0 - percent_max: 0.714285714285714
        1. III -> fr:iii - percent_min: 0 - percent_max: 0.714285714285714
      8. iodure de potassium -> en:potassium-iodide - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.625
      9. citrate de cuivre -> en:cupric-citrate - percent_min: 0 - percent_max: 0.555555555555556
    8. phosphate de potassium -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 5
    9. émulsifiant -> en:emulsifier - percent_min: 0.02 - percent_max: 5
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 5
    10. épaississants -> en:thickener - percent_min: 0.02 - percent_max: 5
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. carraghénane -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      4. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
    11. colorant -> en:colour - percent_min: 0.02 - percent_max: 5
      1. rouge de betterave -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    12. mélange de vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 5
      1. acide L-ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. acétate de DL-alpha-tocophéryle -> en:dl-alpha-tocopheryl-acetate - percent_min: 0 - percent_max: 2.5
      3. bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.66666666666667
      4. nicotinamide -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.25
      5. D-pantothénate de calcium -> en:d-pantothenate-calcium - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      6. D-biotine -> en:biotin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
      7. cholécalciférol -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.714285714285714
      8. chlorhydrate de pyridoxine -> en:pyridoxine-hydrochloride - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.625
      9. chlorhydrate de thiamine -> en:thiamin-hydrochloride - percent_min: 0 - percent_max: 0.555555555555556
      10. cyanocobalamine -> en:cyanocobalamin - percent_min: 0 - percent_max: 0.5
      11. acide ptéroylmonoglutamique -> en:folic-acid - percent_min: 0 - percent_max: 0.454545454545455
      12. riboflavine -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.416666666666667
    13. chlorure de sodium -> en:sodium-chloride - percent_min: 0.02 - percent_max: 5
    14. antiagglomérant -> en:anti-caking-agent - percent_min: 0.02 - percent_max: 4.7843137254902
      1. dioxyde de silicium -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.7843137254902
    15. papaye -> en:papaya - vegan: yes - vegetarian: yes - ciqual_food_code: 13035 - percent_min: 0.02 - percent: 0.02 - percent_max: 0.02
    16. persil -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0.02 - percent: 0.02 - percent_max: 0.02
    17. myrtille -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent_min: 0.02 - percent: 0.02 - percent_max: 0.02
    18. jus de grenade -> en:pomegranate-juice - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent: 0.02 - percent_max: 0.02

Elikadura

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Meal replacements
    Energia 1.623 kj
    (388 kcal)     		+% 18
    Koipe 10 g +% 9
    Gantz-azido ase 1,6 g -% 17
    Carbohydrates 32 g +% 9
    Azukre 27 g +% 91
    Fiber 15 g +% 66
    Proteina 35 g +% 44
    Gatz arrunt 1,2 g +% 52
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
    Karbono aztarna 0 g

Ingurumena

Carbon footprint

Ontziratzea

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Last edit of product page on by tacite-mass-editor.
Produktuaren orria -gatik editatua 1billion, 1billioncomsrls, 1billioncomsrls2, acuario, ecoscore-impact-estimator, foodonline, openfoodfacts-contributors, packbot, roboto-app, stephaniefood, thaialagata, yuka.UzY0T0ZieFFsOFJRdjlzRDBDdkgxZnQwNHJLbFdUMlRkZFpKSVE9PQ.

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