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Spécialité laitière sucrée à ananas et fruit de la passion, aromatisée - Oikos - 230 g

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Spécialité laitière sucrée à ananas et fruit de la passion, aromatisée - Oikos - 230 g

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Barcode:
3033491348617(EAN / EAN-13)

Quantity: 230 g

Packaging: en:Fresh

Brands: Oikos

Categories: en:Dairies, en:Fermented foods, en:Fermented milk products, en:Desserts, en:Dairy desserts, en:Fermented dairy desserts, en:Fermented dairy desserts with fruits, en:Yogurts, en:Fruit yogurts, en:Greek-style yogurts, fr:Spécialités laitières, fr:Spécialités laitières aromatisées, fr:yaourts-multifruits

Labels, certifications, awards: en:Made in Spain, Nutriscore, Nutriscore C

Traceability code: ES 15.00783/B CE

Countries where sold: افغانستان, فرانسه

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score D

    Lower nutritional quality
    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 12
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

    icon

    Negative points: 11/55

    • icon

      Energy

      2/10 points (686kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sugar

      4/15 points (16.9g)

      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.

    • icon

      Salt

      0/20 points (0.16g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

    • icon

      Fiber

      0/5 points (unknown)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 12

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

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

      Nutritional score: 11 (11 - 0)

      Nutri-Score: D

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (115g)     		Compared to: en:Yogurts
    Energy ۶۸۶ kj
    (164 kcal)     		۷۸۹ kj
    (189 kcal)     		+۶۷٪
    Fat ۹٫۱ g ۱۰٫۵ g +۱۴۹٪
    Saturated fat ۵٫۷ g ۶٫۵۶ g +۱۴۶٪
    Carbohydrates ۱۷٫۶ g ۲۰٫۲ g +۳۹٪
    بوره ۱۶٫۹ g ۱۹٫۴ g +۳۵٪
    Fiber ? ?
    Proteins ۲٫۷ g ۳٫۱۱ g ‎-‎۳٪
    مالگه ۰٫۱۶ g ۰٫۱۸۴ g +۴۳٪
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) ۱۲٫۷ % ۱۲٫۷ %
Serving size: 115g

Ingredients

  • icon

    18 ingredients

    فرانسوي: Yaourt (lait) (67,2%), sucre (10,7%), ananas (7,9%), jus de fruit de la passion à base de concentré (3,4%), sirop de glucose-fructose, fruit de la passion (1,4%), épaississants (amidon transformé de maïs, carraghénanes, pectine de fruits, gomme guar), colorant (beta-carotène), correcteurs d'acidité (citrate de sodium, acide citrique), arôme, arôme naturel.
    Allergens: en:Milk
    Traces: en:Eggs, en:Gluten, en:Nuts

Food processing

Additives

  • E160a

    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.
    Source: Wikipedia (انگليسي)

  • E160ai

    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.
    Source: Wikipedia (انگليسي)

  • E330

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia (انگليسي)

  • E331

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia (انگليسي)

  • E407

    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.
    Source: Wikipedia (انگليسي)

  • E412

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia (انگليسي)

  • E440

    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 (انگليسي)

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    fr: Yaourt, sucre 10.7%, ananas 7.9%, fruit de la passion 3.4%, sirop de glucose-fructose, fruit de la passion 1.4%, épaississants (amidon transformé de maïs, carraghénanes, pectine de fruits, gomme guar), colorant (beta-carotène), correcteurs d'acidité (citrate de sodium, acide citrique), arôme, arôme naturel
    1. Yaourt -> en:yogurt - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593 - percent_min: 66.2 - percent_max: 75.2
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 10.7 - percent: 10.7 - percent_max: 10.7
    3. ananas -> en:pineapple - vegan: yes - vegetarian: yes - percent_min: 7.9 - percent: 7.9 - percent_max: 7.9
    4. fruit de la passion -> en:passionfruit - vegan: yes - vegetarian: yes - ciqual_food_code: 13016 - percent_min: 3.4 - percent: 3.4 - percent_max: 3.4
    5. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 1.4 - percent_max: 3.4
    6. fruit de la passion -> en:passionfruit - vegan: yes - vegetarian: yes - ciqual_food_code: 13016 - percent_min: 1.4 - percent: 1.4 - percent_max: 1.4
    7. épaississants -> en:thickener - percent_min: 0 - percent_max: 1.4
      1. amidon transformé de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.4
      2. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
      3. pectine de fruits -> en:fruit-pectin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.466666666666667
      4. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35
    8. colorant -> en:colour - percent_min: 0 - percent_max: 1.4
      1. beta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.4
    9. correcteurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.4
      1. citrate de sodium -> en:sodium-citrate - percent_min: 0 - percent_max: 1.4
      2. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    10. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4
    11. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4

Environment

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Data sources

Product added on by kiliweb
Last edit of product page on by guezguez-majed.
Product page also edited by clayen, date-limite-app, moon-rabbit, openfoodfacts-contributors, packbot, quechoisir, roboto-app, yuka.US93ckNJaFlxdk1ZbE1JNTJBL0wvZkYzNDUrd2NHU25kOEFYSWc9PQ.

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