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Vegetable stock pots - Asda - 4 x 24 g

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Vegetable stock pots - Asda - 4 x 24 g

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Barcode: 5054781701712 (EAN / EAN-13)

Quantity: 4 x 24 g

Packaging: Tub

Brands: Asda

Stores: Asda

Countries where sold: United Kingdom

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Health

Ingredients

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    22 ingredients

    concentrated vegetable stock(62%) (water, carrot 1,5%, tomato, red pepper, celery, red onion, leek (0,2%), cabbage), salt, sunflower oil, flavourings (contains celery), sugar, yeast extract, gelling agents (agar, xanthan gum), spices (turmeric, parsley) acidity regulator (lactic acid)
    Allergens: Celery

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: E406 - Agar
    • Additive: E415 - Xanthan gum
    • Ingredient: Flavouring
    • Ingredient: Gelling agent

    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

  • 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

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

    : vegetable stock 62% (water, carrot 1.5%, tomato, red pepper, celery, red onion, leek 0.2%, cabbage), salt, sunflower oil, flavourings, sugar, yeast extract, gelling agents (agar, xanthan gum), spices (turmeric, parsley), acidity regulator (lactic acid)
    1. vegetable stock -> en:vegetable-broth - percent_min: 62 - percent: 62 - percent_max: 62
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 54.1 - percent_max: 59.5
      2. carrot -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 1.5 - percent: 1.5 - percent_max: 1.5
      3. tomato -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0.2 - percent_max: 1.5
      4. red pepper -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0.2 - percent_max: 1.5
      5. celery -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0.2 - percent_max: 1.5
      6. red onion -> en:red-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0.2 - percent_max: 1.5
      7. leek -> en:leek - vegan: yes - vegetarian: yes - ciqual_food_code: 20039 - percent_min: 0.2 - percent: 0.2 - percent_max: 0.2
      8. cabbage -> en:cabbage - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 4.75 - percent_max: 38
    3. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 33.25
    4. flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    5. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.5
    6. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    7. gelling agents -> en:gelling-agent - percent_min: 0 - percent_max: 0.5
      1. agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 0.5
      2. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    8. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      1. turmeric -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 0.5
      2. parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 0.25
    9. acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 0.5
      1. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 25 kj
    (6 kcal)
    Fat 0.5 g
    Saturated fat 0.1 g
    Carbohydrates 0.5 g
    Sugars 0.5 g
    Fiber 0.5 g
    Proteins 0.5 g
    Salt 0.92 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5.325 %

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Product added on by inf
Last edit of product page on by roboto-app.
Product page also edited by ecoscore-impact-estimator, kiliweb, openfoodfacts-contributors, swipe-studio, teolemon, vaporous, yuka.sY2b0xO6T85zoF3NwEKvllxeeNDYqxnfaxbQmmGr5fi0Po7rfNtg-63iPas.

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