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Amix Pure CFM 1KG Chocolate - 1 kg

Amix Pure CFM 1KG Chocolate - Produktua - en

Amix Pure CFM 1KG Chocolate - 1 kg

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Barra-kodea: 8594159537385 (EAN / EAN-13)

Kopurua: 1 kg

Markak: Amix

Kategoriak: es:Proteinas

Etiketak, ziurtagiriak, sariak: en:Green Dot

Saltzen diren herrialdeak: Frantzia, Espainia

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Health

Osagaiak

39 ingredients

: CFM® - Cross Flow Microfiltered Whey Protein Isolate /from milk/ with protein fractions (Beta-Lactoglobulin, Lactoglobulin, Bovine Serum Albumin, Immunoglobulin, Glycomacropeptide, Lactoferrin, Lactoperoxidase); cocoa powder (only in choc. and banoffee flavour), stabilizers: xanthan gum, guar gum, collagen hydrolyzate; aroma, ActiNOS™M - selectively enriched Bioactive Peptides and Proteins from Whey /from milk/, emulsifier: soya lecithin; sweeteners: steviol glycosides, sucralose and acesulfame-K; dye: (milky vanilla flavour - curcumin; strawberry-yogurt flavour - beetroot extract), Aminogen® (maltodextrin, protease blend), LactoSpore (bacils coagulans, maltodextrin)

Alergenoak: en:Milk

Aztarnak: en:Gluten

Food processing

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

Gehigarria: E100

Gehigarria: E322

Gehigarria: E412

Gehigarria: E415

Gehigarria: E950

Gehigarria: E955

Gehigarria: E960

Osagaia: Emulsifier

Osagaia: Flavouring

Osagaia: Maltodextrin

Osagaia: Sweetener
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

E100

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)

E950

Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
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)

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

en:Palm oil content unknown
Unrecognized ingredients: en:cfm, en:cross-flow-microfiltered-whey-protein-isolate, en:with-protein-fractions, en:beta-lactoglobulin, en:lactoglobulin, en:bovine-serum-albumin, en:immunoglobulin, en:glycomacropeptide, en:lactoferrin, en:lactoperoxidase, en:only-in-choc, en:and-banoffee-flavour, en:actinos-m, en:selectively-enriched-bioactive-peptides-and-proteins-from-whey, en:dye, en:milky-vanilla-flavour, en:strawberry-yogurt-flavour, en:aminogen, en:protease-blend, en:lactospore, en:bacils-coagulans
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en:Non-vegan
Non-vegan ingredients: Esne, en:Hydrolyzed collagen, Esne
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en:Non-vegetarian
Non-vegetarian ingredients: en:Hydrolyzed collagen
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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: CFM®, Cross Flow Microfiltered Whey Protein Isolate, from milk, with protein fractions (Beta-Lactoglobulin, Lactoglobulin, Bovine Serum Albumin, Immunoglobulin, Glycomacropeptide, Lactoferrin, Lactoperoxidase), cocoa powder (only in choc, and banoffee flavour), stabilizers (xanthan gum), guar gum, collagen hydrolyzate, aroma, ActiNOS™M, selectively enriched Bioactive Peptides and Proteins from Whey, from milk, emulsifier (soya lecithin), sweeteners (steviol glycosides), sucralose, acesulfame-K, dye (milky vanilla flavour), curcumin, strawberry-yogurt flavour, beetroot, Aminogen® (maltodextrin, protease blend), LactoSpore (bacils coagulans, maltodextrin)
CFM® -> en:cfm - percent_min: 4.54545454545455 - percent_max: 100

Cross Flow Microfiltered Whey Protein Isolate -> en:cross-flow-microfiltered-whey-protein-isolate - percent_min: 0 - percent_max: 50

from milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333

with protein fractions -> en:with-protein-fractions - percent_min: 0 - percent_max: 25

Beta-Lactoglobulin -> en:beta-lactoglobulin - percent_min: 0 - percent_max: 25

Lactoglobulin -> en:lactoglobulin - percent_min: 0 - percent_max: 12.5

Bovine Serum Albumin -> en:bovine-serum-albumin - percent_min: 0 - percent_max: 8.33333333333333

Immunoglobulin -> en:immunoglobulin - percent_min: 0 - percent_max: 6.25

Glycomacropeptide -> en:glycomacropeptide - percent_min: 0 - percent_max: 5

Lactoferrin -> en:lactoferrin - percent_min: 0 - percent_max: 4.16666666666667

Lactoperoxidase -> en:lactoperoxidase - percent_min: 0 - percent_max: 3.57142857142857

cocoa powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 20

only in choc -> en:only-in-choc - percent_min: 0 - percent_max: 20

and banoffee flavour -> en:and-banoffee-flavour - percent_min: 0 - percent_max: 10

stabilizers -> en:stabiliser - percent_min: 0 - percent_max: 16.6666666666667

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

collagen hydrolyzate -> en:hydrolyzed-collagen - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 12.5

aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

ActiNOS™M -> en:actinos-m - percent_min: 0 - percent_max: 5

selectively enriched Bioactive Peptides and Proteins from Whey -> en:selectively-enriched-bioactive-peptides-and-proteins-from-whey - percent_min: 0 - percent_max: 5

from milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5

emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 5

soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 5

sweeteners -> en:sweetener - percent_min: 0 - percent_max: 5

steviol glycosides -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

acesulfame-K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

dye -> en:dye - percent_min: 0 - percent_max: 5

milky vanilla flavour -> en:milky-vanilla-flavour - percent_min: 0 - percent_max: 5

curcumin -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

strawberry-yogurt flavour -> en:strawberry-yogurt-flavour - percent_min: 0 - percent_max: 5

beetroot -> en:beetroot - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20091 - percent_min: 0 - percent_max: 5

Aminogen® -> en:aminogen - percent_min: 0 - percent_max: 4.76190476190476

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476

protease blend -> en:protease-blend - percent_min: 0 - percent_max: 2.38095238095238

LactoSpore -> en:lactospore - percent_min: 0 - percent_max: 4.54545454545455

bacils coagulans -> en:bacils-coagulans - percent_min: 0 - percent_max: 4.54545454545455

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727

Elikadura

Average nutritional quality
⚠ ️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: 5

Proteinak: 5 / 5 (balioa: 90, rounded value: 90)

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

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 9.10325483829411e-05, rounded value: 0)

Negative points: 8

Energia: 4 / 10 (balioa: 1586, rounded value: 1586)

Azukreak: 0 / 10 (balioa: 1, rounded value: 1)

Gantz saturatua: 0 / 10 (balioa: 0.5, rounded value: 0.5)

Sodioa: 4 / 10 (balioa: 400, rounded value: 400)

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

Nutritional score: (8 - 5)

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

Nutrient levels
- Koipe in low quantity (1.2%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Gantz-azido ase in low quantity (0.5%)
  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 (1%)
  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 moderate quantity (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: es:proteinas
Energia	1.586 kj (379 kcal)	+% 23
Koipe	1,2 g	-% 75
Gantz-azido ase	0,5 g	-% 76
Carbohydrates	2,1 g	-% 68
Azukre	1 g	-% 69
Fiber	0 g	-% 100
Proteina	90 g	+% 63
Gatz arrunt	1 g	+% 69
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Ingurumena

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Datuen iturria

Product added on 2018(e)ko urtarrilaren 14(a) 13:03:55 (CET) by kiliweb
Last edit of product page on 2023(e)ko abuztuaren 16(a) 22:46:09 (CEST) by thaialagata.
Produktuaren orria -gatik editatua acuario, elcoco, isabel626, musarana, openfoodfacts-contributors, teolemon, yuka.ZTZvR0hyUmNuT2dCbGZNbTJ6ZU0yZDVMMTVLbmVFenNlc2M4SVE9PQ.

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Amix Pure CFM 1KG Chocolate - 1 kg