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Eldorado Flytande margarin - 450 ml

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Eldorado Flytande margarin - 450 ml

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Streckkod: 7340083427770 (EAN / EAN-13)

Kvantitet: 450 ml

Förpackning: Plast, en:pet-polyethylene-terephthalate, en:pp-polypropylene

Varumärken: Eldorado, Axfood

Kategorier: Växtbaserad mat och dryck, Växtbaserad mat, Fett, Bredbara pålägg, en:Plant-based spreads, en:Salted spreads, en:Spreadable fats, en:Vegetable fats, Margarin

Etiketter, certifieringar, utmärkelser: Keyhole

Tillverknings eller bearbetningsplats: Denmark

Butiker: Willys

Länder där såld: Sverige

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Ingredienser

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    15 ingredienser

    Rapsolja, vatten, emulgeringsmedel (E322, E471 (av vegetabiliskt fett), E472c), salt, fullhärdad rapsolja, arom, färgämne (betakaroten), vitamin A, vitamin D

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra bearbetade livsmedel och drycker group:

    • Tillsats: E160a - Karoten
    • Tillsats: E322 - Lecitiner
    • Tillsats: E471 - Mono- och diglycerider av fettsyror
    • Tillsats: E472c - Mono- och diglyceriders citronsyraestrar
    • Ingrediens: Färg
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom

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

    1. Obearbetade eller minimalt bearbetade livsmedel
    2. Bearbetade kulinariska ingredienser
    3. Halvfabrikat
    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

Tillsatser

  • E160a - Karoten

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Källa: Wikipedia (Engelska)

  • E160ai - Betakaroten

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Källa: Wikipedia (Engelska)

  • E322 - Lecitiner

    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.
    Källa: Wikipedia (Engelska)

  • E471 - Mono- och diglycerider av fettsyror

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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

    : Rapsolja, vatten, emulgeringsmedel (e322, e471 (av vegetabiliskt fett), e472c), salt, fullhärdad rapsolja, arom, färgämne (betakaroten), vitaminer, vitamin A, vitamin D
    1. Rapsolja -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 10 - percent_max: 100
    2. vatten -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. emulgeringsmedel -> en:emulsifier - percent_min: 0 - percent_max: 33.3333333333333
      1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
      2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667
        1. av vegetabiliskt fett -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667
      3. e472c -> en:e472c - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 11.1111111111111
    4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1
    5. fullhärdad rapsolja -> en:fully-hydrogenated-canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1
    6. arom -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    7. färgämne -> en:colour - percent_min: 0 - percent_max: 1
      1. betakaroten -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
    8. vitaminer -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    9. vitamin A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    10. vitamin D -> en:vitamin-d - percent_min: 0 - percent_max: 1

Näring

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    Poor nutritional quality

    ⚠ ️Varning: mängden fibrer är inte angiven, eventuella positiv inverkan på betyget kunde inte beaktas.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 55

    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.

    Positiva poäng: 1

    • Proteiner: 0 / 5 (värde: 0, avrundat värde: 0)
    • Fiber: 0 / 5 (värde: 0, avrundat värde: 0)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 1 / 5 (värde: 55.5, avrundat värde: 55.5)

    Negativa poäng: 12

    • Energi: 7 / 10 (värde: 2600, avrundat värde: 2600)
    • Socker: 0 / 10 (värde: 0, avrundat värde: 0)
    • Mättat fett / fettratio: 1 / 10 (värde: 10, avrundat värde: 10)
    • Natrium: 4 / 10 (värde: 400, avrundat värde: 400)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Näringsvärde: (12 - 1)

    Nutri-Score:

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    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml     		Compared to: Margarin
    Energi 2 600 kj
    (621 kcal)     		+14 %
    Fett 70 g +19 %
    Mättat fett 7 g −69 %
    Enkelomättat fett 41 g +81 %
    Fleromättat fett 18 g +83 %
    Kolhydrat 0 g −100 %
    Sockerarter 0 g −100 %
    Fiber ?
    Protein 0 g −100 %
    Salt 1 g −18 %
    Vitamin A 840 µg −6 %
    Vitamin D 7,5 µg −60 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 55,5 %

Miljö

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Senast ändrad produktsida på av packbot.
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