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St Hubert Doux Bio 100 % végétal - 245 g

St Hubert Doux Bio 100 % végétal - 245 g

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Algunes de les dades d’aquest producte les ha proporcionat directament el fabricant SAINT HUBERT.

Codi de barres: 3366321052331 (EAN / EAN-13)

Nom comú: Matière grasse allégée à tartiner et à cuire issue de l'agriculture biologique (52% de MG).

Quantitat: 245 g

Empaquetament: en:Plastic, en:Refrigerated, en:Tray

Marques: St Hubert, St hubert bio

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Greixos, Productes per untar, Productes amb base vegetal per untar, Productes salats per untar, Greixos d'untar, Greixos vegetals, Margarina, en:Light margarines

Etiquetes, certificacions, premis: Orgànic, Orgànic UE, Sense conservants, Agricultura No-UE, Agricultura UE, Procedent d'agricultura UE/no UE, FR-BIO-01, Fet a França, Sense colorants, Lliure d'oli de palma, AB Agriculture Biologique

Origen dels ingredients: Desconegut

Llocs de fabricació o processament: Inconnue

EMB code: INCONNU

Botigues: quantités

Països on es va vendre: França, Guadalupe, Luxemburg, Illa de la Reunió, Suïssa

Matching with your preferences

Health

Ingredients

  • icon

    12 ingredients


    Francès: Huiles végétales biologiques 52% (tournesol oléique, colza, coco, karité, noisette 0,5%), eau, sel, émulsifiant (lécithine de soja biologique), stabilisant (pectine).
    Al·lèrgens: en:Nuts, en:Soybeans
    Rastres: fr:quantites-negligeables-de-glucides-sucres-et-proteines

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E322 - Lecitines
    • Additiu: E440 - Pectina
    • Ingredient: Emulsionant

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

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    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

Additius

  • E322 - Lecitines


    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 (Anglès)
  • E322i - Lecitina


    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 (Anglès)
  • E440 - Pectina


    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 (Anglès)

Anàlisi dels ingredients

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


    Huiles végétales 52% (tournesol oléique, colza, coco, karité, noisette 0.5%), eau, sel, émulsifiant (lécithine de soja), stabilisant (pectine)
    1. Huiles végétales -> en:vegetable-oil - labels: en:organic - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 52 - percent: 52 - percent_max: 52
      1. tournesol oléique -> en:high-oleic-sunflower - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 10.4 - percent_max: 50
      2. colza -> en:rapeseed - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 25.25
      3. coco -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 17
      4. karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.5 - percent_max: 12.875
      5. noisette -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 12 - percent_max: 48
    3. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 18
      1. lécithine de soja -> en:soya-lecithin - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18
    5. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 12
      1. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12

Nutrició

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    Average nutritional quality


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

    The product is in the fats category, the points for saturated fat are replaced by the points for the saturated fat / fat ratio.

    Positive points: 0

    • Proteïnes: 0 / 5 (valor: 0, rounded value: 0)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 10

    • Energia: 5 / 10 (valor: 1931, rounded value: 1931)
    • Sucres: 0 / 10 (valor: 0, rounded value: 0)
    • Saturated fat / fat ratio: 4 / 10 (valor: 32.6923076923077, rounded value: 32.7)
    • Sodi: 1 / 10 (valor: 180, rounded value: 180)

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

    Score nutritionnel: 10 (10 - 0)

    Nutri-Score: C

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    Sucre en baixa quantitat (0%)


    Què us cal saber
    • Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.

  • icon

    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (10 g (10))
    Compared to: en:Light margarines
    Energia 1.931 kj
    (470 kcal)
    193 kj
    (47 kcal)
    +4%
    Greix 52 g 5,2 g +5%
    Àcid gras saturat 17 g 1,7 g +22%
    Àcid gras monoinsaturat 28 g 2,8 g +39%
    Àcid gras poliinsaturat 6,6 g 0,66 g -57%
    Carbohydrates 0 g 0 g -100%
    Sucre 0 g 0 g -100%
    Fiber 0 g 0 g -100%
    Proteïna 0 g 0 g -100%
    Sal comuna 0,45 g 0,045 g -22%
    Vitamin E 7 mg 0,7 mg -44%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 0 % 0 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1,5 % 1,5 %
Mida de la porció: 10 g (10)

Entorn

Carbon footprint

Empaquetament

Transportation

Etiquetes

Altres dades

Condicions de conservació: A conserver entre 0°C et 8°C.

Servei al client: ST HUBERT, 13-15 rue du Pont des Halles 94526 RUNGIS

Fonts de dades

The manufacturer SAINT HUBERT uses Equadis to automatically transmit data and photos for its products.

Producte afegit per kiliweb
Última modificació de la pàgina del producte per packbot.
La pàgina del producte, també editada per cindyll77, date-limite-app, desan, drunkenbison, ecoscore-impact-estimator, envol-vert, gusscorp, inf, judith3, julie-yuka, mama-gogo, mannx, marmotte73, moon-rabbit, mr38, openfoodfacts-contributors, org-saint-hubert, roboto-app, scanbot, sebleouf, teolemon, yuka.RjRaZE5MWUYvS01taGZNazJ6NysrTUJMeDdLdUJ6T2FBdXM3SVE9PQ, yuka.Ulk4Y09wWWs5OEF3eGN3UzFDeUwzZEJMNEtId1ZteWVJUE16SVE9PQ, yuka.VEpnK05vNEdtYVVsbmNVMTRRbnA1Y042bDZHbFUwbW1lN284SUE9PQ, yuka.WXB3c0xhOFByZWs0d1BjZHdnT0YySXg4eDRHRlEwK1hKdFJLSVE9PQ, yuka.WXE0QUhZNVkvTm9qdjlnejVCUGE1K0F0eVpHSUJtNkpFUEVhSVE9PQ, yuka.ZVlBY0hKZzl1ZWNyaC9RNHdETEkvdDVMbHI2cmUzeTRNK0JJSVE9PQ, yuka.Zm9RbVFJVVpoL2NPc3NjSHhnLzMrdmhSd0lMNVFEdWVFZFpNSUE9PQ.

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