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Vitlök - Creme Bonjour - 200g

Vitlök - Creme Bonjour - 200g

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Streckkod: 8719200066113 (EAN / EAN-13)

Kvantitet: 200g

Varumärken: Creme Bonjour

Kategorier: Mejeriprodukt, Fermenterad mat, Fermenterade mjölkprodukter, Ostar, Bredbara pålägg, en:Salted spreads, en:Cheese spreads

Etiketter, certifieringar, utmärkelser: Laktosfri

Spårbarhetskod: SE 1081 EC

Länder där såld: Sverige

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Hälsa

Ingredienser

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    14 ingredienser


    GRÄDDE, SKUMMJÖLKSPULVER, salt, stabiliseringsmedel (karragenan, fruktkärnmjöl), vitlök 0.5%, syra (mjölksyra), konserveringsmedel (kaliumsorbat), persilja, vitpeppar, syrningskultur.
    Allergener: Mjölk

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: E407 - Karragenan

    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

  • E202 - Kaliumsorbat


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Källa: Wikipedia (Engelska)
  • E270 - Mjölksyra


    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    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)

Ingrediensanalys

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    Icke-vegan


    Non-vegan ingredients: Grädde, Skummjölkspulver
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


    : _GRÄDDE_, _SKUMMJÖLKSPULVER_, salt, stabiliseringsmedel (karragenan, fruktkärnmjöl), vitlök 0.5%, syra (mjölksyra), konserveringsmedel (kaliumsorbat), persilja, vitpeppar, syrningskultur
    1. _GRÄDDE_ -> en:cream - vegan: no - vegetarian: yes - percent_min: 45.55 - percent_max: 98
    2. _SKUMMJÖLKSPULVER_ -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 49.25
    3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 1.1
    4. stabiliseringsmedel -> en:stabiliser - percent_min: 0.5 - percent_max: 1.1
      1. karragenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0.25 - percent_max: 1.1
      2. fruktkärnmjöl -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.55
    5. vitlök -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    6. syra -> en:acid - percent_min: 0 - percent_max: 0.5
      1. mjölksyra -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    7. konserveringsmedel -> en:preservative - percent_min: 0 - percent_max: 0.5
      1. kaliumsorbat -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    8. persilja -> en:parsley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    9. vitpeppar -> en:white-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    10. syrningskultur -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.5

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: 0

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

    Positiva poäng: 1

    • Proteiner: 1 / 5 (värde: 3, avrundat värde: 3)
    • Fiber: 0 / 5 (värde: 0, avrundat värde: 0)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0.75, avrundat värde: 0.8)

    Negativa poäng: 18

    • Energi: 3 / 10 (värde: 1075, avrundat värde: 1075)
    • Socker: 1 / 10 (värde: 4.7, avrundat värde: 4.7)
    • Mättat fett: 10 / 10 (värde: 17, avrundat värde: 17)
    • Natrium: 4 / 10 (värde: 440, avrundat värde: 440)

    The points for proteins are counted because the product is in the cheeses category.

    Näringsvärde: (18 - 1)

    Nutri-Score:

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    Näringsfakta


    Näringsfakta Som såld
    för 100 g / 100 ml
    Compared to: en:Cheese spreads
    Energi 1 075 kj
    (257 kcal)
    +23 %
    Fett 25 g +40 %
    Mättat fett 17 g +43 %
    Kolhydrat 5,6 g +109 %
    Sockerarter 4,7 g +95 %
    Laktos < 0,01 g
    Fiber ?
    Protein 3 g −67 %
    Salt 1,1 g −30 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,75 %

Miljö

Carbon footprint

Förpackning

Transportation

Datakällor

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