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Iso hydro whey - gold nutrition

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Iso hydro whey - gold nutrition

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Barra-kodea: 5601607074484 (EAN / EAN-13)

Markak: gold nutrition

Kategoriak: Elikadura-osagarri, en:Bodybuilding supplements, en:Protein powders

Saltzen diren herrialdeak: Espainia

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Health

Osagaiak

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    25 ingredients

    : ISOLAC Instant (Aislados de proteina de suero de la leche, Emulgente (Lecitina de soja) [92% proteina de suero de leche aislada, Emulgente (Lecitina de soja)) [4%]. Aroma, Colorante (Rojo de remolacha). Espesantes (Goma guar, Goma xantana), Cloruro de sodio, Edulcorantes (Sucralosa. Glucósidos de es - teviol). Fabricado en instalaciones que manipulan gluten, huevos y pescado, por lo que puede contener trazas de los mismos. J, OPTIPEP® 90 PRO (Hidrolizados de
    Alergenoak: en:Eggs, en:Fish, en:Soybeans
    Aztarnak: en:Eggs, en:Fish, en:Gluten

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: E162
    • Gehigarria: E322
    • Gehigarria: E412
    • Gehigarria: E415
    • Gehigarria: E955
    • Osagaia: Colour
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Sweetener
    • 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)

  • 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)

  • E955

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Palm oil content unknown

    Unrecognized ingredients: es:isolac-instant, es:aislados-de-proteina-de-suero-de-la-leche, es:proteina-de-suero-de-leche-aislada, es:glucosidos-de-es, es:teviol, es:fabricado-en-instalaciones-que-manipulan-gluten, es:por-lo-que-puede-contener-trazas-de-los-mismos, es:j, es:optipep-90-pro, es:hidrolizados-de

    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:Non-vegan

    Non-vegan ingredients: Arrautza, Arrain

    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:Non-vegetarian

    Non-vegetarian ingredients: Arrain

    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!

    : ISOLAC Instant (Aislados de proteina de suero de la leche, Emulgente (Lecitina de soja), proteina de suero de leche aislada 92%, Emulgente (Lecitina de soja)), Aroma, Colorante (Rojo de remolacha), Espesantes (Goma guar, Goma xantana), Cloruro de sodio, Edulcorantes (Sucralosa, Glucósidos de es, teviol), Fabricado en instalaciones que manipulan gluten, huevos, pescado, por lo que puede contener trazas de los mismos, J, OPTIPEP® 90 PRO, Hidrolizados de
    1. ISOLAC Instant -> es:isolac-instant
      1. Aislados de proteina de suero de la leche -> es:aislados-de-proteina-de-suero-de-la-leche
      2. Emulgente -> en:emulsifier
        1. Lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      3. proteina de suero de leche aislada -> es:proteina-de-suero-de-leche-aislada - percent: 92
      4. Emulgente -> en:emulsifier
        1. Lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    2. Aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
    3. Colorante -> en:colour
      1. Rojo de remolacha -> en:e162 - vegan: yes - vegetarian: yes
    4. Espesantes -> en:thickener
      1. Goma guar -> en:e412 - vegan: yes - vegetarian: yes
      2. Goma xantana -> en:e415 - vegan: yes - vegetarian: yes
    5. Cloruro de sodio -> en:sodium-chloride
    6. Edulcorantes -> en:sweetener
      1. Sucralosa -> en:e955 - vegan: yes - vegetarian: yes
      2. Glucósidos de es -> es:glucosidos-de-es
      3. teviol -> es:teviol
    7. Fabricado en instalaciones que manipulan gluten -> es:fabricado-en-instalaciones-que-manipulan-gluten
    8. huevos -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
    9. pescado -> en:fish - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140
    10. por lo que puede contener trazas de los mismos -> es:por-lo-que-puede-contener-trazas-de-los-mismos
    11. J -> es:j
    12. OPTIPEP® 90 PRO -> es:optipep-90-pro
    13. Hidrolizados de -> es:hidrolizados-de

Elikadura

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (30g)     		Compared to: en:Protein powders
    Koipe 1 g 0,3 g -% 75
    Gantz-azido ase 0 g 0 g -% 100
    Carbohydrates 3,7 g 1,11 g -% 48
    Azukre 1,2 g 0,36 g -% 60
    Fiber 0,45 g 0,135 g -% 82
    Proteina 87 g 26,1 g +% 18
    Gatz arrunt 0,85 g 0,255 g +% 9
    Alkohol 0 % vol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 30g

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Datuen iturria

Product added on by kiliweb
Last edit of product page on by thaialagata.
Produktuaren orria -gatik editatua joelnavarro, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvlnMaCcTh_GvLLBL4l3KZmNy3L57oU9ouzdjWbKs.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
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