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Reflex 100% Native Whey Choc Perf 1800G

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Reflex 100% Native Whey Choc Perf 1800G

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Barcode: 5033579014159 (EAN / EAN-13)

Brands: Reflex

Categories: Dietary supplements, Bodybuilding supplements, Protein powders

Countries where sold: France

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Health

Ingredients

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    24 ingredients

    : Native Whey Protein Concentrate (60%) [MILKI, Native Whey Protein Isolate (35%) [MILKI, Flavouring, Cocoa Powder (chocolate varieties only), Thickener (Carboxymethyl Cellulose), Sweetener (Sucralose), Natural Colour (Betanin [strawberry variety onlyJ), Natural Colour (Beta Carotene [vanilla variety onlyJ), Natural Sweetener (Stevia), Multi Component Protected Lactic Acid Bacteria (LAB2PR0@ [Bifidobacterium Bifidum, Lactobacillus Acidophilus, Lactobacillus Rhamnosusl).

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: E160a - Carotene
    • Additive: E162 - Beetroot red
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E955 - Sucralose
    • Additive: E960 - Steviol glycosides

    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

  • 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

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    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

  • 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

  • E960 - Steviol glycosides

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia

Ingredients analysis

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    Vegan status unknown

    Unrecognized ingredients: fr:native-whey-protein-concentrate, fr:milki, fr:native-whey-protein-isolate, fr:milki, fr:flavouring, fr:cocoa-powder, fr:chocolate-varieties-only, fr:thickener, fr:sweetener, fr:natural-colour, fr:betanin, fr:strawberry-variety-onlyj, fr:natural-colour, fr:vanilla-variety-onlyj, fr:natural-sweetener, fr:multi-component-protected-lactic-acid-bacteria, fr:lab2pr0, fr:lactobacillus-rhamnosusl

    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:native-whey-protein-concentrate, fr:milki, fr:native-whey-protein-isolate, fr:milki, fr:flavouring, fr:cocoa-powder, fr:chocolate-varieties-only, fr:thickener, fr:sweetener, fr:natural-colour, fr:betanin, fr:strawberry-variety-onlyj, fr:natural-colour, fr:vanilla-variety-onlyj, fr:natural-sweetener, fr:multi-component-protected-lactic-acid-bacteria, fr:lab2pr0, fr:lactobacillus-rhamnosusl

    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!

    : Native Whey Protein Concentrate 60%, MILKI, Native Whey Protein Isolate 35%, MILKI, Flavouring, Cocoa Powder (chocolate varieties only), Thickener (Carboxymethyl Cellulose), Sweetener (Sucralose), Natural Colour (Betanin, strawberry variety onlyJ), Natural Colour (Beta Carotene, vanilla variety onlyJ), Natural Sweetener (Stevia), Multi Component Protected Lactic Acid Bacteria (LAB2PR0@, Bifidobacterium Bifidum, Lactobacillus Acidophilus, Lactobacillus Rhamnosusl)
    1. Native Whey Protein Concentrate -> fr:native-whey-protein-concentrate - percent: 60
    2. MILKI -> fr:milki
    3. Native Whey Protein Isolate -> fr:native-whey-protein-isolate - percent: 35
    4. MILKI -> fr:milki
    5. Flavouring -> fr:flavouring
    6. Cocoa Powder -> fr:cocoa-powder
      1. chocolate varieties only -> fr:chocolate-varieties-only
    7. Thickener -> fr:thickener
      1. Carboxymethyl Cellulose -> en:e466 - vegan: yes - vegetarian: yes
    8. Sweetener -> fr:sweetener
      1. Sucralose -> en:e955 - vegan: yes - vegetarian: yes
    9. Natural Colour -> fr:natural-colour
      1. Betanin -> fr:betanin
      2. strawberry variety onlyJ -> fr:strawberry-variety-onlyj
    10. Natural Colour -> fr:natural-colour
      1. Beta Carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      2. vanilla variety onlyJ -> fr:vanilla-variety-onlyj
    11. Natural Sweetener -> fr:natural-sweetener
      1. Stevia -> en:e960 - vegan: yes - vegetarian: yes
    12. Multi Component Protected Lactic Acid Bacteria -> fr:multi-component-protected-lactic-acid-bacteria
      1. LAB2PR0@ -> fr:lab2pr0
      2. Bifidobacterium Bifidum -> en:bifidobacterium-bifidum - vegan: maybe - vegetarian: yes
      3. Lactobacillus Acidophilus -> en:lactobacillus-acidophilus - vegan: maybe - vegetarian: yes
      4. Lactobacillus Rhamnosusl -> fr:lactobacillus-rhamnosusl

Nutrition

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    Very good nutritional quality

    ⚠ ️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: 6

    • Proteins: 5 / 5 (value: 80, rounded value: 80)
    • Fiber: 1 / 5 (value: 1, rounded value: 1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 5

    • Energy: 4 / 10 (value: 1569, rounded value: 1569)
    • Sugars: 0 / 10 (value: 0.4, rounded value: 0.4)
    • Saturated fat: 0 / 10 (value: 0.45, rounded value: 0.5)
    • Sodium: 1 / 10 (value: 180, rounded value: 180)

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

    Nutritional score: (5 - 6)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Protein powders
    Energy 1,569 kj
    (375 kcal)     		+3%
    Fat 1.1 g -74%
    Saturated fat 0.45 g -75%
    Carbohydrates 10.7 g +34%
    Sugars 0.4 g -88%
    Fiber 1 g -69%
    Proteins 80 g +14%
    Salt 0.45 g -44%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by kiliweb
Last edit of product page on by laurd.
Product page also edited by openfoodfacts-contributors, yuka.VFpJNU0vb2UvYUlvaWZGa3doNyswODlKeWFLT0RISHFCTWNYSWc9PQ.

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