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Nitro Tech Performance Series - Muscletech - 1,8 kg

Nitro Tech Performance Series - Muscletech - 1,8 kg

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Barcode: 0631656703283 (EAN / EAN-13) 631656703283 (UPC / UPC-A)

Quantity: 1,8 kg

Packaging: Plastic, Box

Brands: Muscletech

Categories: Dietary supplements, Bodybuilding supplements

Labels, certifications, awards: fr:Déconseillé aux enfants

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    19 ingredients


    French: Isolat de protéines de lait et matrice d'acides aminés (Isolate de whey, isolate de lait hydrolisé, L-Valine, L-Leucine, L-Isoleucine, L-glutamine),Whey protéine concentré (ultra-filtrée), poudre de cacao, Arômes naturels et artificiels, Sel, mélange de gommes (gomme de cellulose, gomme de xanthane, carraghénanes), lécithine de soja, acésulfame de potassium, sucralose.
    Allergens: Milk, Soybeans
    Traces: Eggs, Fish, Gluten, Nuts, Peanuts

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E415 - Xanthan gum
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E641 - Leucine
    • Additive: E950 - Acesulfame k
    • Additive: E955 - Sucralose
    • Ingredient: Flavouring

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Additives

  • E322 - Lecithins


    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
  • E322i - Lecithin


    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
  • E407 - Carrageenan


    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
  • E415 - Xanthan gum


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia
  • E466 - Sodium carboxy methyl cellulose


    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
  • E950 - Acesulfame 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.
    Source: Wikipedia
  • E955 - Sucralose


    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown


    Unrecognized ingredients: fr:isolat-de-proteines-de-lait-et-matrice-d-acides-amines, fr:isolate-de-whey, fr:isolate-de-lait-hydrolise, fr:l-valine, fr:l-isoleucine, fr:l-glutamine, fr:whey-proteine-concentre, fr:ultra-filtree, fr:melange-de-gommes

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegan status unknown


    Unrecognized ingredients: fr:isolat-de-proteines-de-lait-et-matrice-d-acides-amines, fr:isolate-de-whey, fr:isolate-de-lait-hydrolise, fr:l-valine, fr:l-isoleucine, fr:l-glutamine, fr:whey-proteine-concentre, fr:ultra-filtree, fr:melange-de-gommes

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown


    Unrecognized ingredients: fr:isolat-de-proteines-de-lait-et-matrice-d-acides-amines, fr:isolate-de-whey, fr:isolate-de-lait-hydrolise, fr:l-valine, fr:l-isoleucine, fr:l-glutamine, fr:whey-proteine-concentre, fr:ultra-filtree, fr:melange-de-gommes

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    Isolat de protéines de _lait_ et matrice d'acides aminés (Isolate de whey, isolate de _lait_ hydrolisé, L-Valine, L-Leucine, L-Isoleucine, L-glutamine), Whey protéine concentré (ultra-filtrée), poudre de cacao, Arômes naturels et artificiels, Sel, mélange de gommes (gomme de cellulose, gomme de xanthane, carraghénanes), lécithine de _soja_, acésulfame de potassium, sucralose
    1. Isolat de protéines de _lait_ et matrice d'acides aminés -> fr:isolat-de-proteines-de-lait-et-matrice-d-acides-amines - percent_min: 11.1111111111111 - percent_max: 100
      1. Isolate de whey -> fr:isolate-de-whey - percent_min: 1.85185185185185 - percent_max: 100
      2. isolate de _lait_ hydrolisé -> fr:isolate-de-lait-hydrolise - percent_min: 0 - percent_max: 50
      3. L-Valine -> fr:l-valine - percent_min: 0 - percent_max: 33.3333333333333
      4. L-Leucine -> en:e641 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      5. L-Isoleucine -> fr:l-isoleucine - percent_min: 0 - percent_max: 20
      6. L-glutamine -> fr:l-glutamine - percent_min: 0 - percent_max: 16.6666666666667
    2. Whey protéine concentré -> fr:whey-proteine-concentre - percent_min: 0 - percent_max: 50
      1. ultra-filtrée -> fr:ultra-filtree - percent_min: 0 - percent_max: 50
    3. poudre de cacao -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. Arômes naturels et artificiels -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
    5. Sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. mélange de gommes -> fr:melange-de-gommes - percent_min: 0 - percent_max: 16.6666666666667
      1. gomme de cellulose -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      2. gomme de xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      3. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    7. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. acésulfame de potassium -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111

Nutrition

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    Very good 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: 0

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

    Positive points: 5

    • Proteins: 5 / 5 (value: 30, rounded value: 30)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 2

    • Energy: 1 / 10 (value: 669, rounded value: 669)
    • Sugars: 0 / 10 (value: 1, rounded value: 1)
    • Saturated fat: 1 / 10 (value: 1.5, rounded value: 1.5)
    • Sodium: 0 / 10 (value: 60, rounded value: 60)

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

    Score nutritionnel: -3 (2 - 5)

    Nutri-Score: A

  • icon

    Sugars in low quantity (1%)


    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.
  • icon

    Salt in low quantity (0.15%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (44 g)
    Compared to: Bodybuilding supplements
    Energy 669 kj
    (160 kcal)
    294 kj
    (70 kcal)
    -55%
    Fat 2.5 g 1.1 g -69%
    Saturated fat 1.5 g 0.66 g -56%
    Carbohydrates 4 g 1.76 g -79%
    Sugars 1 g 0.44 g -87%
    Fiber ? ?
    Proteins 30 g 13.2 g -37%
    Salt 0.15 g 0.066 g -76%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 44 g

Environment

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by .
Product page also edited by beniben, foodless, kiliweb, packbot, yuka.WUtZN0ZMWWVwdHd6bk1RWjNSTFUvKzlGbDRXUmQwUzJEZk13SUE9PQ.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.