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Bebida de almendra - Santal - 1L

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Bebida de almendra - Santal - 1L

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Codi de barres: 8410285999104 (EAN / EAN-13)

Nom comú: Bebida de almendra UHT

Quantitat: 1L

Empaquetament: es:Sostenible, es:Tetrabrik

Marques: Santal

Categories: Aliments i begudes amb base vegetal, Begudes, Aliments amb base vegetal, en:Dairy substitutes, Fruits secs i derivats, Begudes amb base vegetal, Substitutius de la llet, Begudes vegetals, Beguda de fruits secs, Beguda d'ametlla

Etiquetes, certificacions, premis: Baix o sense greix, Baix o sense sal, Sense o baix en sucre, Baix en greixos, Baix en sal, Sense transgènics, Sense conservants, 100% vegetal, Font de calci, Producte compensat en carboni, Enriquit amb vitamines, FSC, Mix FSC, Punt verd, Sense colorants, Sense lactosa, Sense sucre

Llocs de fabricació o processament: Spain

Botigues: Alcampo

Països on es va vendre: Guadalupe, Espanya

Matching with your preferences

Health

Ingredients

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    23 ingredients

    Castellà: Agua, almendra (4%), maltodextrina, fosfato tricálcico, estabilizantes (goma gelana, celulosa, goma de celulosa, fosfato disódico), aromas (almendra), emulgente (lecitina de girasol), sal, vitaminas A, D, E, B1, B3, B6, B9 y C
    Al·lèrgens: en:Nuts
    Rastres: en:Gluten, en:Soybeans

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: E460 - Cel·lulosa
    • Additiu: E466 - Carboximetilcellulosa sòdica
    • Ingredient: Emulsionant
    • Ingredient: Aromes

    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)

  • E339ii

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia (Anglès)

  • E460 - Cel·lulosa

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia (Anglès)

  • E466 - Carboximetilcellulosa sòdica

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    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

    Agua, _almendra_ 4%, maltodextrina, fosfato tricálcico, estabilizantes (goma gelana, celulosa, goma de celulosa, fosfato disódico), aromas (_almendra_), emulgente (lecitina de girasol), sal, vitaminas, vitamina A, vitamina D, vitamina E, vitamina B1, vitamina B3, vitamina B6, vitamina B9, vitamina C
    1. Agua -> en:water - vegan: yes - vegetarian: yes - percent_min: 36 - percent_max: 96
    2. _almendra_ -> en:almond - vegan: yes - vegetarian: yes - percent_min: 4 - percent: 4 - percent_max: 4
    3. maltodextrina -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    4. fosfato tricálcico -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    5. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 4
      1. goma gelana -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      2. celulosa -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      3. goma de celulosa -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.33333333333333
      4. fosfato disódico -> en:e339ii - percent_min: 0 - percent_max: 1
    6. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4
      1. _almendra_ -> en:almond - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    7. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 4
      1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    8. sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    9. vitaminas -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    10. vitamina A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    11. vitamina D -> en:vitamin-d - percent_min: 0 - percent_max: 4
    12. vitamina E -> en:vitamin-e - percent_min: 0 - percent_max: 4
    13. vitamina B1 -> en:thiamin - percent_min: 0 - percent_max: 4
    14. vitamina B3 -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4
    15. vitamina B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    16. vitamina B9 -> en:folic-acid - percent_min: 0 - percent_max: 4
    17. vitamina C -> en:vitamin-c - percent_min: 0 - percent_max: 4

Nutrició

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    Very good nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 4

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

    Positive points: 1

    • Proteïnes: 0 / 5 (valor: 0.9, rounded value: 0.9)
    • Fiber: 1 / 5 (valor: 1.2, rounded value: 1.2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 4, rounded value: 4)

    Negative points: 0

    • Energia: 0 / 10 (valor: 157, rounded value: 157)
    • Sucres: 0 / 10 (valor: 1, rounded value: 1)
    • Greixos saturats: 0 / 10 (valor: 0.2, rounded value: 0.2)
    • Sodi: 0 / 10 (valor: 64, rounded value: 64)

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

    Score nutritionnel: -1 (0 - 1)

    Nutri-Score: A

  • icon

    Sucre en baixa quantitat (1%)

    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     		Compared to: Beguda d'ametlla
    Energia 157 kj
    (38 kcal)     		+10%
    Greix 2,2 g +16%
    Àcid gras saturat 0,2 g -0%
    Carbohydrates 3 g -5%
    Sucre 1 g -57%
    Fiber 1,2 g +170%
    Proteïna 0,9 g +17%
    Sal comuna 0,16 g +45%
    Vitamina A 80 µg -12%
    Vitamina D 2,7 µg -86%
    Vitamin E 1,6 mg -44%
    Vitamina C 10 mg
    Vitamin B1 (Thiamin) 0,2 mg
    Vitamin B3 1,6 mg
    Vitamina B6 0,12 mg
    Vitamin B9 (Folic acid) 65.000 µg
    Calci 120 mg -23%
    Fòsfor 80 mg +47%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4 %

Entorn

Carbon footprint

Empaquetament

Transportation

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Producte afegit per kiliweb
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La pàgina del producte, també editada per alia, cayra22, ecoscore-impact-estimator, guimar3, inf, maylord, musarana, openfoodfacts-contributors, roboto-app, scanbot, yuka.VzcwcklMMDh2YVFYbXM4OStrUGE4OTU4NVlLUFVudVhNN0FXSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk0YQfnZ-G6fEyXRyH2P6YqMEcblaot2zqn4HKo, yuka.sY2b0xO6T85zoF3NwEKvlkZuTPbevG7gPRjum3yBnM2vMbbPffNP_Nn3KKs, yuka.sY2b0xO6T85zoF3NwEKvlm5dX-PxryDabE3kg07a_vigJIzmQNRg86nBPqs, yuka.sY2b0xO6T85zoF3NwEKvlndaWufjnznPEwLvi2-t9_yTP8CxSuBv67XoK6g.

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