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Strawberry milkshake - Propud - 330 ml

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Strawberry milkshake - Propud - 330 ml

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Streckkod: 7350068295232 (EAN / EAN-13)

Vanligt namn: Laktosfri proteindryck med smakav jordgubb. Utan tillsatt socker.

Kvantitet: 330 ml

Förpackning: Plast, en:pet-polyethylene-terephthalate, HDPE

Varumärken: Propud, NJIE

Kategorier: Drycker, Mejeriprodukt, en:Dairy drinks, Mjölk, en:Flavoured milks, en:Homogenized milks, Kosttillskott, H-mjölk, en:Bodybuilding supplements, en:Milkshakes, en:Protein shakes

Etiketter, certifieringar, utmärkelser: en:Green Dot, Inget tillsat socker, Laktosfri

Tillverknings eller bearbetningsplats: Germany, Tyskland

Spårbarhetskod: DE BW-033 EG

Butiker: Coop

Länder där såld: Sverige

Matching with your preferences

Hälsa

Ingredienser

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    12 ingredienser

    MJÖLK, MJÖLKPROTEIN, stabiliseringsmedel (karragenan, gellangummi), arom, sötningsmedel (acesulfam K, steviolglykosider), färgämne (karotener), laktasenzym.
    Allergener: Mjölk

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

    • Tillsats: E160a - Karoten
    • Tillsats: E407 - Karragenan
    • Tillsats: E418 - Gellangummi
    • Tillsats: E950 - Acesulfam k
    • Tillsats: E960 - Steviolglykosider
    • Ingrediens: Färg
    • Ingrediens: Arom
    • Ingrediens: Mjölkprotein
    • Ingrediens: Sötningsmedel

    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)

  • E407 - Karragenan

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Källa: Wikipedia (Engelska)

  • E418 - Gellangummi

    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.
    Källa: Wikipedia (Engelska)

  • E950 - Acesulfam k

    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.
    Källa: Wikipedia (Engelska)

  • E960 - Steviolglykosider

    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.
    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

    : _MJÖLK_, _MJÖLKPROTEIN_, stabiliseringsmedel (karragenan, gellangummi), arom, sötningsmedel (acesulfam K, steviolglykosider), färgämne (karotener), laktasenzym
    1. _MJÖLK_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 14.2857142857143 - percent_max: 100
    2. _MJÖLKPROTEIN_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. stabiliseringsmedel -> en:stabiliser - percent_min: 0 - percent_max: 33.3333333333333
      1. karragenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. gellangummi -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    4. arom -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
    5. sötningsmedel -> en:sweetener - percent_min: 0 - percent_max: 20
      1. acesulfam K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      2. steviolglykosider -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    6. färgämne -> en:colour - percent_min: 0 - percent_max: 16.6666666666667
      1. karotener -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. laktasenzym -> en:lactase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143

Näring

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    Very good 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: 0

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

    Positiva poäng: 3

    • Proteiner: 3 / 5 (värde: 6.1, avrundat värde: 6.1)
    • Fiber: 0 / 5 (värde: 0, avrundat värde: 0)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0, avrundat värde: 0)

    Negativa poäng: 2

    • Energi: 0 / 10 (värde: 241, avrundat värde: 241)
    • Socker: 1 / 10 (värde: 4.6, avrundat värde: 4.6)
    • Mättat fett: 1 / 10 (värde: 1.1, avrundat värde: 1.1)
    • Natrium: 0 / 10 (värde: 64, avrundat värde: 64)

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

    Näringsvärde: -1 (2 - 3)

    Nutri-Score: A

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    Sockerarter i måttlig kvantitet (4.6%)

    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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    Salt i måttlig kvantitet (0.16%)

    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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    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml     		Som såld
    per portion (330 ml)     		Compared to: en:Homogenized milks
    Energi 241 kj
    (57 kcal)     		795 kj
    (188 kcal)     		+8 %
    Fett 1,1 g 3,63 g −32 %
    Mättat fett 1,1 g 3,63 g -
    Kolhydrat 4,7 g 15,5 g −2 %
    Sockerarter 4,6 g 15,2 g −3 %
    Laktos < 0,01 g < 0,033 g
    Fiber ? ?
    Protein 6,1 g 20,1 g +41 %
    Salt 0,16 g 0,528 g +39 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Portionsstorlek: 330 ml

Miljö

Carbon footprint

Förpackning

Transportation

Datakällor

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