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St hubert 41 500 g doux ss hdp offre decouverte – 500 g

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St hubert 41 500 g doux ss hdp offre decouverte – 500 g

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Some of the data for this product has been provided directly by the manufacturer SAINT HUBERT.

Barcode:
3366321054359(EAN / EAN-13)

Common name: Matière grasse à tartiner légère (41% de M.G.)

Quantity: 500 g

Packaging: Plastic, Tray

Brands: St Hubert, St hubert 41

Categories: Plant-based foods and beverages, Plant-based foods, Fats, Spreads, Plant-based spreads, Salted spreads, Vegetable fats, Spreadable fats, Margarines, Light margarines, Unsalted margarines

Labels, certifications, awards: Triman
Triman

Origin of the product and/or its ingredients: Matière grasse à tartiner légère: France

Countries where sold: France

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score UNKNOWN

    Missing nutrition facts
    ⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.

    Missing nutrition facts: Energy, Fat, Proteins, Saturated fat, Sodium, Sugars

    Could you add the information needed to compute the Nutri-Score?
    • 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

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (10 g)     		Compared to: Unsalted margarines
    Fat ? ?
    Saturated fat ? ?
    Carbohydrates ? ?
    Sugars ? ?
    Fiber 0 g 0 g
    Proteins ? ?
    Salt ? ?
    Alcohol 0 % vol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 7 % 7 %
Serving size: 10 g

Ingredients

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    23 ingredients

    French: Babeurre (LAIT), huiles et stéarine végétales 36% (colza, coco, karité), LAIT écrémé réhydraté, eau, BEURRE concentré 3%, épaississant (E1422), émulsifiants (mono et diglycérides d'acide gras, E476), sel, correcteurs d'acidité (E331(iii), acide lactique), arômes (LAIT), conservateur (sorbate de potassium), colorant (bêta-carotène).
    Allergens: Milk

    • Ingredient information

      • Buttermilk: 50.0% (estimate)

      • Oil: 36.0%

      • stearine-vegetales: 36.0%

      • — Colza oil: 7.0% (estimate)

      • — Coconut oil: 3.5% (estimate)

      • — Shea butter: 3.5% (estimate)

      • Reconstituted skimmed milk: < 2% (estimate)

      • Water: < 2% (estimate)

      • Butterfat: 3.0%

      • Thickener: < 2% (estimate)

      • — E1422: < 2% (estimate)

      • Emulsifier: < 2% (estimate)

      • — E471: < 2% (estimate)

      • — E476: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Acidity regulator: < 2% (estimate)

      • — E331iii: < 2% (estimate)

      • — E270: < 2% (estimate)

      • Flavouring: < 2% (estimate)

      • Preservative: < 2% (estimate)

      • — E202: < 2% (estimate)

      • Colour: < 2% (estimate)

      • — Beta-carotene dye: < 2% (estimate)

Food processing

Additives

  • E1422 - Acetylated distarch adipate

    Acetylated distarch adipate: Acetylated distarch adipate -E1422-, is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.
    Source: Wikipedia

  • E160a - Carotene

    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

  • E160ai - Beta-carotene

    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

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E270 - Lactic acid

    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.
    Source: Wikipedia

  • E331 - Sodium citrates

    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

  • E331iii - Trisodium citrate

    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

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E476 - Polyglycerol polyricinoleate

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Buttermilk, Reconstituted skimmed milk, Butterfat

    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!

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    Vegetarian status unknown

    Unrecognized ingredients: fr:stearine-vegetales

    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!

    fr: Babeurre, huiles 36%, stéarine végétales 36% (huile de colza, huile de coco, huile de karité), LAIT écrémé réhydraté, eau, BEURRE concentré 3%, épaississant (e1422), émulsifiants (mono- et diglycérides d'acides gras, e476), sel, correcteurs d'acidité (e331iii, acide lactique), arômes, conservateur (sorbate de potassium), colorant (bêta-carotène)
    1. Babeurre -> en:buttermilk – vegan: no – vegetarian: yes – ciqual_food_code: 19801
    2. huiles -> en:oil – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent: 36
    3. stéarine végétales -> fr:stearine-vegetales – percent: 36
      1. huile de colza -> en:colza-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17130
      2. huile de coco -> en:coconut-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16040
      3. huile de karité -> en:shea-butter – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16110
    4. LAIT écrémé réhydraté -> en:reconstituted-skimmed-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051
    5. eau -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066
    6. BEURRE concentré -> en:butterfat – vegan: no – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16401 – percent: 3
    7. épaississant -> en:thickener
      1. e1422 -> en:e1422 – vegan: yes – vegetarian: yes
    8. émulsifiants -> en:emulsifier
      1. mono- et diglycérides d'acides gras -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe
      2. e476 -> en:e476 – vegan: yes – vegetarian: yes
    9. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058
    10. correcteurs d'acidité -> en:acidity-regulator
      1. e331iii -> en:e331iii – vegan: yes – vegetarian: yes
      2. acide lactique -> en:e270 – vegan: yes – vegetarian: yes
    11. arômes -> en:flavouring – vegan: maybe – vegetarian: maybe
    12. conservateur -> en:preservative
      1. sorbate de potassium -> en:e202 – vegan: yes – vegetarian: yes
    13. colorant -> en:colour
      1. bêta-carotène -> en:beta-carotene-dye – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe

Environment

Carbon footprint

Packaging

Transportation

Other information

Conservation conditions: A conserver entre 0°C et 8°C.

Customer service: St Hubert, 13-15 rue du Pont des Halles 94526 Rungis

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Data sources

The manufacturer SAINT HUBERT uses Equadis to automatically transmit data and photos for its products.

Product added on by kiliweb
Last edit of product page on by hamornie.
Product page also edited by autorotate-bot, date-limite-app, ecoscore-impact-estimator, foodvisor, hungergames, moon-rabbit, openfoodfacts-contributors, org-saint-hubert, packbot, roboto-app, sebleouf, serpicozaure, yuka.UUo4eEZxRW1yZWNCdE1ROTRSejVwdmh5bklmMFpXK3lKTk1JSVE9PQ, yuka.UklZTE5hYzRwcVVRa2NZQ3dSL1A0c2h5bjhHWmNIcnRCN0JLSVE9PQ, yuka.WjZ3Zk1yNHF2TU5Sc2ZjVitSemMwT05NbktUeVgyNnhNZlFWSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvllNCSsr4rgOUMjXUgXKP9_KBFKDJZo537aXab6o.

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