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Super Neutrose - Louis François - 1 kg

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Super Neutrose - Louis François - 1 kg

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Barcode: 3700434800272 (EAN / EAN-13)

Quantity: 1 kg

Packaging: Plastic, Jug

Brands: Louis François

Categories: Cooking helpers, fr:Stabilisants

Labels, certifications, awards: Products for professional use

Manufacturing or processing places: France

Countries where sold: France

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Health

Ingredients

  • icon

    9 ingredients

    : Sirop de glucose, épaississant : E410 (gomme de caroube), gélifiants: E401 (alginate) - E407 (carraghénane).

Food processing

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    Ultra processed foods

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

    • Additive: E400 - Alginic acid
    • Additive: E401 - Sodium alginate
    • Additive: E407 - Carrageenan
    • Additive: E410 - Locust bean gum
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Thickener

    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

  • E400 - Alginic acid

    Alginic acid: Alginic acid, also called algin or alginate, is a polysaccharide distributed widely in the cell walls of brown algae, where through binding with water it forms a viscous gum. It is also a significant component of the biofilms produced by the bacterium Pseudomonas aeruginosa, the major pathogen in cystic fibrosis, that confer it a high resistance to antibiotics and killing by macrophages. Its colour ranges from white to yellowish-brown. It is sold in filamentous, granular or powdered forms.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

Ingredients analysis

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

    : Sirop de glucose, épaississant (e410 (gomme de caroube)), gélifiants (e401 (alginate)), e407 (carraghénane)
    1. Sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 25 - percent_max: 100
    2. épaississant -> en:thickener - percent_min: 0 - percent_max: 50
      1. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
        1. gomme de caroube -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 33.3333333333333
      1. e401 -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
        1. alginate -> en:e400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      1. carraghénane -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

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Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by beniben, openfoodfacts-contributors, yuka.ZnBFUlBKMHFwS2Nwdi9BYTVRcnYzZlFsNThXbmMxR05DczRUSVE9PQ.

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