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Activ soja antiox - Don Simón - 750 ml (6 x 125 ml)
Activ soja antiox - Don Simón - 750 ml (6 x 125 ml)
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Barra-kodea: 8410261723082 (EAN / EAN-13)
Izen arrunta: Bebida de soja fermentada, pasteurizada. Con edulcorante.
Kopurua: 750 ml (6 x 125 ml)
Ontziratzea: en:Plastic, en:container, en:Refrigerated, es:Botellitas
Markak: Don Simón
Kategoriak: en:Plant-based foods and beverages, en:Beverages, en:Dairy substitutes, en:Milk substitutes, en:Plant-based beverages, en:Plant-based milk alternatives
Etiketak, ziurtagiriak, sariak:
en:No gluten, en:100% vegetable, en:Green Dot, en:No lactose
Link to the product page on the official site of the producer: https://donsimon.com/esp/refrigerados/ac...
Dendak: Carrefour, Alcampo, Ahorramás
Saltzen diren herrialdeak: Espainia
Matching with your preferences
Health
Osagaiak
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25 ingredients
: Extracto de soja (agua y semillas de soja 9%), zumos de frutas a partir de concentrado (manzana 40%, arándano 1%, mirtilo 1%, granada 1%), puré de açai 1%, estabilizantes (goma gellan y pectina), correctores de la acidez (ácido láctico y citrato trisódico), vitaminas A, B6, E, D, colorante: antocianinas, edulcorante: glucósidos de esteviol, aromas y fermentos de Lactobacillus spp.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: E163 - Antozianina
- Gehigarria: E418
- Gehigarria: E440 - Pektina
- Gehigarria: E960
- Osagaia: Colour
- Osagaia: Sweetener
- Osagaia: Fruit juice concentrate
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.
Gehigarriak
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E163 - Antozianina
Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.Source: Wikipedia (Ingeles)
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E270
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 (Ingeles)
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E331
Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.Source: Wikipedia (Ingeles)
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E331iii
Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.Source: Wikipedia (Ingeles)
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E418
Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.Source: Wikipedia (Ingeles)
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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)
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E960
Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.Source: Wikipedia (Ingeles)
Ingredients analysis
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en:Palm oil free
No ingredients containing palm oil detected
Unrecognized ingredients: es:mirtilo, es:pure-de-acai, es:aromas-y-fermentos-de-lactobacillus-sppSome ingredients could not be recognized.
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en:Vegan status unknown
Unrecognized ingredients: en:Fruit juice from concentrate, es:mirtilo, es:pure-de-acai, E bitamina, D bitamina, es:aromas-y-fermentos-de-lactobacillus-sppSome ingredients could not be recognized.
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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!
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en:Vegetarian status unknown
Unrecognized ingredients: en:Fruit juice from concentrate, es:mirtilo, es:pure-de-acai, E bitamina, D bitamina, es:aromas-y-fermentos-de-lactobacillus-sppSome ingredients could not be recognized.
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- 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!
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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!
: _soja_ (agua, semillas de _soja_ 9%), zumos de frutas a partir de concentrado (manzana 40%, arándano 1%, mirtilo 1%, granada 1%), puré de açai 1%, estabilizantes (goma gellan, pectina), correctores de la acidez (ácido láctico, citrato trisódico), vitaminas, vitamina A, vitamina B6, vitamina E, vitamina D, colorante (antocianinas), edulcorante (glucósidos de esteviol), aromas y fermentos de Lactobacillus spp- _soja_ -> en:soya - vegan: yes - vegetarian: yes - percent_min: 46 - percent_max: 56
- agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 37 - percent_max: 47
- semillas de _soja_ -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 9 - percent: 9 - percent_max: 9
- zumos de frutas a partir de concentrado -> en:fruit-juice-from-concentrate - percent_min: 43 - percent_max: 43
- manzana -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 40 - percent: 40 - percent_max: 40
- arándano -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent_min: 1 - percent: 1 - percent_max: 1
- mirtilo -> es:mirtilo - percent_min: 1 - percent: 1 - percent_max: 1
- granada -> en:pomegranate - vegan: yes - vegetarian: yes - percent_min: 1 - percent: 1 - percent_max: 1
- puré de açai -> es:pure-de-acai - percent_min: 1 - percent: 1 - percent_max: 1
- estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 1
- goma gellan -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
- pectina -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
- correctores de la acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 1
- ácido láctico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
- citrato trisódico -> en:e331iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
- vitaminas -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
- vitamina A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
- vitamina B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
- vitamina E -> en:vitamin-e - percent_min: 0 - percent_max: 1
- vitamina D -> en:vitamin-d - percent_min: 0 - percent_max: 1
- colorante -> en:colour - percent_min: 0 - percent_max: 1
- antocianinas -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
- edulcorante -> en:sweetener - percent_min: 0 - percent_max: 1
- glucósidos de esteviol -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
- aromas y fermentos de Lactobacillus spp -> es:aromas-y-fermentos-de-lactobacillus-spp - percent_min: 0 - percent_max: 1
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: 51This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 2
- Proteinak: 1 / 5 (balioa: 2.1, rounded value: 2.1)
- Fiber: 0 / 5 (balioa: 0.2, rounded value: 0.2)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 1 / 5 (balioa: 51, rounded value: 51)
Negative points: 0
- Energia: 0 / 10 (balioa: 170, rounded value: 170)
- Azukreak: 0 / 10 (balioa: 4.5, rounded value: 4.5)
- Gantz saturatua: 0 / 10 (balioa: 0.2, rounded value: 0.2)
- Sodioa: 0 / 10 (balioa: 8, rounded value: 8)
The points for proteins are counted because the negative points are less than 11.
Nutritional score: (0 - 2)
Nutri-Score:
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Nutrient levels
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Koipe in low quantity (1.1%)
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.
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Gantz-azido ase in low quantity (0.2%)
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.
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Azukre in moderate quantity (4.5%)
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.
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Gatz arrunt in low quantity (0.02%)
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.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs sold
per serving (125 ml)Compared to: en:Plant-based milk alternatives Energia 170 kj
(41 kcal)212 kj
(51 kcal)-% 22 Koipe 1,1 g 1,38 g -% 43 Gantz-azido ase 0,2 g 0,25 g -% 61 Carbohydrates 5,5 g 6,88 g -% 15 Azukre 4,5 g 5,62 g +% 6 Fiber 0,2 g 0,25 g -% 58 Proteina 2,1 g 2,62 g +% 69 Gatz arrunt 0,02 g 0,025 g -% 79 A bitamina 120 µg 150 µg +% 12 D bitamina 0,75 µg 0,938 µg -% 8 Vitamin E 1,8 mg 2,25 mg +% 9 B6 bitamina 0,21 mg 0,262 mg -% 23 Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 51 % 51 %
Ingurumena
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Eco-Score not computed - Unknown environmental impact
We could not compute the Eco-Score of this product as it is missing some data, could you help complete it?Could you add a precise product category so that we can compute the Eco-Score? Add a category
Ontziratzea
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Packaging with a medium impact
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Packaging parts
(Plastic)
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Bilgarriaren materialak
Material % Bilgarriaren pisua Bilgarriaren pisua produktuaren 100g-ko Plastic
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠ ️ The origins of the ingredients of this product are not indicated.
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Datuen iturria
Product added on by neptuno
Last edit of product page on by packbot.
Produktuaren orria -gatik editatua musarana, openfoodfacts-contributors, thaialagata.