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Bouillon gelee boeuf - Marque Repère - 8 x 24 g

Bouillon gelee boeuf - Marque Repère - 8 x 24 g

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

Barcode: 3564700869093 (EAN / EAN-13)

Quantity: 8 x 24 g

Brands: Marque Repère, Rustica

Categories: Broths, Beef broth

Stores: Leclerc

Countries where sold: France

Matching with your preferences

Health

Ingredients

18 ingredients

French: Eau ; sel ; arômes ; huile de tournesol ; sucre ; extrait de levure ; carotte ; extrait de viande de bœuf 1,5 % ; épaississants : agar-agar, gomme xanthane ; sucre caramélisé ; oignon ; céleri ; chou ; persil ; acidifiant : acide lactique. Traces de gluten et lait.

Allergens: Celery

Traces: Gluten, Milk

Food processing

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

Additive: E406 - Agar

Additive: E415 - Xanthan gum

Ingredient: Flavouring

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

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

E406 - Agar

Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
Source: Wikipedia

E415 - Xanthan gum

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

Ingredients analysis

Palm oil free

No ingredients containing palm oil detected

Non-vegan

Non-vegan ingredients: Beef meat extract

Non-vegetarian

Non-vegetarian ingredients: Beef meat extract

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

Details of the analysis of the ingredients
fr: Eau, sel, arômes, huile de tournesol, sucre, extrait de levure, carotte, extrait de viande de bœuf 1.5%, épaississants (agar-agar), gomme xanthane, sucre caramélisé, oignon, céleri, chou, persil, acidifiant (acide lactique)
Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 40.5 - percent_max: 89.5

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 1.5 - percent_max: 21

arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 1.5 - percent_max: 5

huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 1.5 - percent_max: 5

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.5 - percent_max: 5

extrait de levure -> en:yeast-extract - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009 - percent_min: 1.5 - percent_max: 5

carotte -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 1.5 - percent_max: 5

extrait de viande de bœuf -> en:beef-meat-extract - vegan: no - vegetarian: no - ciqual_proxy_food_code: 6101 - percent_min: 1.5 - percent: 1.5 - percent_max: 1.5

épaississants -> en:thickener - percent_min: 0 - percent_max: 1.5

agar-agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 1.5

gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5

sucre caramélisé -> en:caramelised-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.5

oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.5

céleri -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0 - percent_max: 1.5

chou -> en:cabbage - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5

persil -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 1.5

acidifiant -> en:acid - percent_min: 0 - percent_max: 1.5

acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5

Nutrition

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

Positive points: 1

Proteins: 2 / 5 (value: 3.4, rounded value: 3.4)

Fiber: 1 / 5 (value: 1, rounded value: 1)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.12, rounded value: 0.1)

Negative points: 12

Energy: 1 / 10 (value: 371, rounded value: 371)

Sugars: 1 / 10 (value: 5.5, rounded value: 5.5)

Saturated fat: 0 / 10 (value: 0.8, rounded value: 0.8)

Sodium: 10 / 10 (value: 8400, rounded value: 8400)

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

Nutritional score: (12 - 1)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (4.8%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (0.8%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in moderate quantity (5.5%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (21%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Beef broth
Energy	371 kj (89 kcal)	+19%
Fat	4.8 g	+98%
Saturated fat	0.8 g	-26%
Carbohydrates	7.5 g	-11%
Sugars	5.5 g	+133%
Fiber	1 g	+255%
Proteins	3.4 g	+19%
Salt	21 g	+71%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils	0.12 %
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	6.25 %
Carbon footprint from meat or fish	53.7 g

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
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Other information

Preparation: En cocotte ou à la poêle : Pour relever délicatement les saveurs de vos pats, ajoutez avant la fin de la cuisson un bouillon gourmand à votre recette (1 bouillon pour 1 plat pour 4 personnes). Inutile de saler. En cuisson à l'eau : Pour relever délicatement le goût de vos pâtes ou votre riz, laissez fondre 1 bouillon gourmand dans l'eau de bouillante avant la cuisson (1 bouillon pour 500ml d'eau). Inutile de saler.

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Data sources

Product added on March 3, 2018, 10:34:01 AM CET by kiliweb
Last edit of product page on April 11, 2024, 8:10:11 AM CEST by roboto-app.
Product page also edited by openfoodfacts-contributors, org-scamark, scamark, yuka.WXAxUlNwOEIvUFlUdnNCditpdlpxODFPN2NlNGJXUHVKY2MvSVE9PQ.

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Bouillon gelee boeuf - Marque Repère - 8 x 24 g