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100% Whey Gold Standard 450G Delicious Strawberry - Optimum nutrition

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100% Whey Gold Standard 450G Delicious Strawberry - Optimum nutrition

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Barcode: 5060245600668 (EAN / EAN-13)

Brands: Optimum nutrition

Categories: Dietary supplements, Bodybuilding supplements, Protein powders

Countries where sold: France

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Health

Ingredients

  • icon

    97 ingredients

    : Protein Blend (Whey Protein Isolate0 [contains Emulsifier: Soy Lecithinl, Whey Protein Concentratev , Hydrolysed Whey Pro tein Isolate? Flavouring, Acidity Regulators (Citri Acide Malic Acid), Colour (Beetroot Red). Sweeteners (Acesulfame K, Sucralose), Enzyme Complex (Amylase. Protease, Cellulase. Beta-D-Galactosidase. Lipase). 0 From MILK INGRÉDIENT' Mélange de protéines (isolat de protéines de lactosérum' [contient un émulsifiant : lécithine de soja). concentré de protéines de lactosérum? . isolat de protéines de lactosérum hydrolysé a arôme, régulateurs d'acidité (acide citrique, acide malique), colorant (rouge de betterave), édulcorants (acésulfame-K. sucratose). complexe enzymatique (amylase. protéase, cellulase, bêta-D-galactosidase, lipase). 0 Issu du LAIT ZUTATEN: Proteinmischung (Molkenproteinisolat0 [enthâlt Emulgator: Sojalecithinel, Molkenproteinkonzentrat 0. hydrolisiertes Molkenproteinisolat? Aroma, Sâureregulatoren (Citronensâure, Apfelsâure), Farbstoff (Betenrot). SüBungsmitteln (Acesulfarn-K, Sucralose). Enzymkomplex (Amylase, Protease. Cellulas INGREDIENTI: Miscela proteica (Proteine del siero di latte isolate0 (contiene emulsionante: Lecitine di sciai, concentrato di proteine del siero di Beta-D-Galactosidase, Lipase). ? Aus MILCH lattez proteine del siero di latte isolate idrolizzate aromi. Comettori di acidità (acido citrico, acido malico). coloranti (rosso di barbabietola). edutcoranti (acesulfame K. sucralosio), Mezcla de proteinas (aislado de proteina de suero tâcteo? tcontiene INGREDIENTES: complesso enzimatico (amilasi, proteasi, cellulasi, Beta-D-galattosidasi, lipasi). ? Derivato del LATTE emulgente: lecitina de soja]. concentrado de proteïna de suero lâcte00 aislado de proteïna de suero lâcteo hidrolizada? aroma. correctores de acidez (âcido citrico. coloran (rojo de remolacha), edulcorantes (acesulfamo K, sucralosa), complejo de enzimas (amilasa, proteasa, celutasa. beta-D-galactOSidasa? tipasa). ? Derivado de tauECHE
    Allergens: Milk, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E1104 - Lipase
    • Additive: E162 - Beetroot red
    • Additive: E322 - Lecithins
    • Additive: E950 - Acesulfame k
    • Additive: E955 - Sucralose
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Milk proteins
    • Ingredient: Sweetener

    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

  • E1100 - Alpha-Amylase

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Source: Wikipedia

  • E1101 - Protease

    Protease: A protease -also called a peptidase or proteinase- is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds. Proteases have evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. Proteases can be found in Animalia, Plantae, Fungi, Bacteria, Archaea and viruses.
    Source: Wikipedia

  • E1104 - Lipase

    Lipase: A lipase -, - is any enzyme that catalyzes the hydrolysis of fats -lipids-. Lipases are a subclass of the esterases. Lipases perform essential roles in digestion, transport and processing of dietary lipids -e.g. triglycerides, fats, oils- in most, if not all, living organisms. Genes encoding lipases are even present in certain viruses.Most lipases act at a specific position on the glycerol backbone of a lipid substrate -A1, A2 or A3--small intestine-. For example, human pancreatic lipase -HPL-, which is the main enzyme that breaks down dietary fats in the human digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids. Several other types of lipase activities exist in nature, such as phospholipases and sphingomyelinases; however, these are usually treated separately from "conventional" lipases. Some lipases are expressed and secreted by pathogenic organisms during an infection. In particular, Candida albicans has a large number of different lipases, possibly reflecting broad-lipolytic activity, which may contribute to the persistence and virulence of C. albicans in human tissue.
    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

  • E296 - Malic acid

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E950 - Acesulfame k

    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    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

Ingredients analysis

  • icon

    Palm oil content unknown

    Unrecognized ingredients: fr:protein-blend, fr:whey-protein-isolate0, fr:contains-emulsifier, fr:soy-lecithinl, fr:whey-protein-concentratev, fr:hydrolysed-whey-pro-tein-isolate-flavouring, fr:acidity-regulators, fr:citri-acide-malic-acid, fr:colour, fr:beetroot-red, fr:sweeteners, fr:enzyme-complex, fr:0-from-milk-ingredient-melange-de-proteines, fr:isolat-de-proteines-de-lactoserum-hydrolyse-a-arome, fr:sucratose, fr:complexe-enzymatique, fr:0-issu-du-lait-zutaten, fr:proteinmischung, fr:molkenproteinisolat0, fr:enthalt-emulgator, fr:sojalecithinel, fr:molkenproteinkonzentrat-0, fr:hydrolisiertes-molkenproteinisolat-aroma, fr:saureregulatoren, fr:citronensaure, fr:apfelsaure, fr:farbstoff, fr:betenrot, fr:subungsmitteln, fr:acesulfarn-k, fr:enzymkomplex, fr:cellulas-ingredienti, fr:miscela-proteica, fr:proteine-del-siero-di-latte-isolate0, fr:contiene-emulsionante, fr:lecitine-di-sciai, fr:concentrato-di-proteine-del-siero-di-beta-d-galactosidase, fr:aus-milch-lattez-proteine-del-siero-di-latte-isolate-idrolizzate-aromi, fr:comettori-di-acidita, fr:acido-citrico, fr:acido-malico, fr:coloranti, fr:rosso-di-barbabietola, fr:edutcoranti, fr:sucralosio, fr:mezcla-de-proteinas, fr:aislado-de-proteina-de-suero-tacteo-tcontiene-ingredientes, fr:complesso-enzimatico, fr:amilasi, fr:proteasi, fr:cellulasi, fr:beta-d-galattosidasi, fr:lipasi, fr:derivato-del-latte-emulgente, fr:lecitina-de-soja, fr:concentrado-de-proteina-de-suero-lacte00-aislado-de-proteina-de-suero-lacteo-hidrolizada-aroma, fr:correctores-de-acidez, fr:acido-citrico, fr:coloran, fr:rojo-de-remolacha, fr:edulcorantes, fr:sucralosa, fr:complejo-de-enzimas, fr:amilasa, fr:proteasa, fr:celutasa, fr:beta-d-galactosidasa-tipasa, fr:derivado-de-taueche

    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

    Non-vegan

    Non-vegan ingredients: Whey protein isolate, Concentrated whey protein

    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:protein-blend, fr:whey-protein-isolate0, fr:contains-emulsifier, fr:soy-lecithinl, fr:whey-protein-concentratev, fr:hydrolysed-whey-pro-tein-isolate-flavouring, fr:acidity-regulators, fr:citri-acide-malic-acid, fr:colour, fr:beetroot-red, fr:sweeteners, fr:enzyme-complex, fr:0-from-milk-ingredient-melange-de-proteines, fr:isolat-de-proteines-de-lactoserum-hydrolyse-a-arome, fr:sucratose, fr:complexe-enzymatique, fr:0-issu-du-lait-zutaten, fr:proteinmischung, fr:molkenproteinisolat0, fr:enthalt-emulgator, fr:sojalecithinel, fr:molkenproteinkonzentrat-0, fr:hydrolisiertes-molkenproteinisolat-aroma, fr:saureregulatoren, fr:citronensaure, fr:apfelsaure, fr:farbstoff, fr:betenrot, fr:subungsmitteln, fr:acesulfarn-k, fr:enzymkomplex, fr:cellulas-ingredienti, fr:miscela-proteica, fr:proteine-del-siero-di-latte-isolate0, fr:contiene-emulsionante, fr:lecitine-di-sciai, fr:concentrato-di-proteine-del-siero-di-beta-d-galactosidase, fr:aus-milch-lattez-proteine-del-siero-di-latte-isolate-idrolizzate-aromi, fr:comettori-di-acidita, fr:acido-citrico, fr:acido-malico, fr:coloranti, fr:rosso-di-barbabietola, fr:edutcoranti, fr:sucralosio, fr:mezcla-de-proteinas, fr:aislado-de-proteina-de-suero-tacteo-tcontiene-ingredientes, fr:complesso-enzimatico, fr:amilasi, fr:proteasi, fr:cellulasi, fr:beta-d-galattosidasi, fr:lipasi, fr:derivato-del-latte-emulgente, fr:lecitina-de-soja, fr:concentrado-de-proteina-de-suero-lacte00-aislado-de-proteina-de-suero-lacteo-hidrolizada-aroma, fr:correctores-de-acidez, fr:acido-citrico, fr:coloran, fr:rojo-de-remolacha, fr:edulcorantes, fr:sucralosa, fr:complejo-de-enzimas, fr:amilasa, fr:proteasa, fr:celutasa, fr:beta-d-galactosidasa-tipasa, fr:derivado-de-taueche

    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!

    : Protein Blend, Whey Protein Isolate0 (contains Emulsifier (Soy Lecithinl), Whey Protein Concentratev, Hydrolysed Whey Pro tein Isolate? Flavouring, Acidity Regulators (Citri Acide Malic Acid), Colour (Beetroot Red), Sweeteners (Acesulfame K, Sucralose), Enzyme Complex (Amylase, Protease, Cellulase, Beta-D-Galactosidase, Lipase), 0 From MILK INGRÉDIENT' Mélange de protéines (isolat de protéines de lactosérum, contient un émulsifiant (lécithine de soja)), concentré de protéines de lactosérum?, isolat de protéines de lactosérum hydrolysé a arôme, régulateurs d'acidité (acide citrique, acide malique), colorant (rouge de betterave), édulcorants (acésulfame-K, sucratose), complexe enzymatique (amylase, protéase, cellulase, bêta-D-galactosidase, lipase), 0 issu du LAIT ZUTATEN (Proteinmischung, Molkenproteinisolat0, enthâlt Emulgator), Sojalecithinel, Molkenproteinkonzentrat 0, hydrolisiertes Molkenproteinisolat? Aroma, Sâureregulatoren (Citronensâure, Apfelsâure), Farbstoff (Betenrot), SüBungsmitteln (Acesulfarn-K, Sucralose), Enzymkomplex, Amylase, Protease, Cellulas INGREDIENTI (Miscela proteica, Proteine del siero di latte isolate0, contiene emulsionante), Lecitine di sciai, concentrato di proteine del siero di Beta-D-Galactosidase, Lipase, ? Aus MILCH lattez proteine del siero di latte isolate idrolizzate aromi, Comettori di acidità (acido citrico, acido malico), coloranti (rosso di barbabietola), edutcoranti (acesulfame K, sucralosio), Mezcla de proteinas, aislado de proteina de suero tâcteo? tcontiene INGREDIENTES (complesso enzimatico, amilasi), proteasi, cellulasi, Beta-D-galattosidasi, lipasi, ? Derivato del LATTE emulgente (lecitina de soja)), concentrado de proteïna de suero lâcte00 aislado de proteïna de suero lâcteo hidrolizada? aroma, correctores de acidez, âcido citrico, coloran (rojo de remolacha), edulcorantes (acesulfamo K, sucralosa), complejo de enzimas (amilasa, proteasa, celutasa, beta-D-galactOSidasa? tipasa), ? Derivado de tauECHE
    1. Protein Blend -> fr:protein-blend - percent_min: 11.1111111111111 - percent_max: 100
    2. Whey Protein Isolate0 -> fr:whey-protein-isolate0 - percent_min: 0 - percent_max: 50
      1. contains Emulsifier -> fr:contains-emulsifier - percent_min: 0 - percent_max: 50
        1. Soy Lecithinl -> fr:soy-lecithinl - percent_min: 0 - percent_max: 50
      2. Whey Protein Concentratev -> fr:whey-protein-concentratev - percent_min: 0 - percent_max: 25
      3. Hydrolysed Whey Pro tein Isolate? Flavouring -> fr:hydrolysed-whey-pro-tein-isolate-flavouring - percent_min: 0 - percent_max: 16.6666666666667
      4. Acidity Regulators -> fr:acidity-regulators - percent_min: 0 - percent_max: 12.5
        1. Citri Acide Malic Acid -> fr:citri-acide-malic-acid - percent_min: 0 - percent_max: 12.5
      5. Colour -> fr:colour - percent_min: 0 - percent_max: 10
        1. Beetroot Red -> fr:beetroot-red - percent_min: 0 - percent_max: 10
      6. Sweeteners -> fr:sweeteners - percent_min: 0 - percent_max: 8.33333333333333
        1. Acesulfame K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        2. Sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      7. Enzyme Complex -> fr:enzyme-complex - percent_min: 0 - percent_max: 7.14285714285714
        1. Amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
        2. Protease -> en:e1101 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
        3. Cellulase -> en:cellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.38095238095238
        4. Beta-D-Galactosidase -> en:beta-galactosidase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.78571428571429
        5. Lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.42857142857143
      8. 0 From MILK INGRÉDIENT' Mélange de protéines -> fr:0-from-milk-ingredient-melange-de-proteines - percent_min: 0 - percent_max: 6.25
        1. isolat de protéines de lactosérum -> en:whey-protein-isolate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.25
        2. contient un émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 3.125
          1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3.125
      9. concentré de protéines de lactosérum? -> en:concentrated-whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      10. isolat de protéines de lactosérum hydrolysé a arôme -> fr:isolat-de-proteines-de-lactoserum-hydrolyse-a-arome - percent_min: 0 - percent_max: 5
      11. régulateurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 4.54545454545455
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
        2. acide malique -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
      12. colorant -> en:colour - percent_min: 0 - percent_max: 4.16666666666667
        1. rouge de betterave -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      13. édulcorants -> en:sweetener - percent_min: 0 - percent_max: 3.84615384615385
        1. acésulfame-K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
        2. sucratose -> fr:sucratose - percent_min: 0 - percent_max: 1.92307692307692
      14. complexe enzymatique -> fr:complexe-enzymatique - percent_min: 0 - percent_max: 3.57142857142857
        1. amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
        2. protéase -> en:e1101 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.78571428571429
        3. cellulase -> en:cellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.19047619047619
        4. bêta-D-galactosidase -> en:beta-galactosidase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.892857142857143
        5. lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.714285714285714
      15. 0 issu du LAIT ZUTATEN -> fr:0-issu-du-lait-zutaten - percent_min: 0 - percent_max: 3.33333333333333
        1. Proteinmischung -> fr:proteinmischung - percent_min: 0 - percent_max: 3.33333333333333
        2. Molkenproteinisolat0 -> fr:molkenproteinisolat0 - percent_min: 0 - percent_max: 1.66666666666667
        3. enthâlt Emulgator -> fr:enthalt-emulgator - percent_min: 0 - percent_max: 1.11111111111111
      16. Sojalecithinel -> fr:sojalecithinel - percent_min: 0 - percent_max: 3.125
      17. Molkenproteinkonzentrat 0 -> fr:molkenproteinkonzentrat-0 - percent_min: 0 - percent_max: 2.94117647058824
      18. hydrolisiertes Molkenproteinisolat? Aroma -> fr:hydrolisiertes-molkenproteinisolat-aroma - percent_min: 0 - percent_max: 2.77777777777778
      19. Sâureregulatoren -> fr:saureregulatoren - percent_min: 0 - percent_max: 2.63157894736842
        1. Citronensâure -> fr:citronensaure - percent_min: 0 - percent_max: 2.63157894736842
        2. Apfelsâure -> fr:apfelsaure - percent_min: 0 - percent_max: 1.31578947368421
      20. Farbstoff -> fr:farbstoff - percent_min: 0 - percent_max: 2.5
        1. Betenrot -> fr:betenrot - percent_min: 0 - percent_max: 2.5
      21. SüBungsmitteln -> fr:subungsmitteln - percent_min: 0 - percent_max: 2.38095238095238
        1. Acesulfarn-K -> fr:acesulfarn-k - percent_min: 0 - percent_max: 2.38095238095238
        2. Sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19047619047619
      22. Enzymkomplex -> fr:enzymkomplex - percent_min: 0 - percent_max: 2.27272727272727
      23. Amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17391304347826
      24. Protease -> en:e1101 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333
      25. Cellulas INGREDIENTI -> fr:cellulas-ingredienti - percent_min: 0 - percent_max: 2
        1. Miscela proteica -> fr:miscela-proteica - percent_min: 0 - percent_max: 2
        2. Proteine del siero di latte isolate0 -> fr:proteine-del-siero-di-latte-isolate0 - percent_min: 0 - percent_max: 1
        3. contiene emulsionante -> fr:contiene-emulsionante - percent_min: 0 - percent_max: 0.666666666666667
      26. Lecitine di sciai -> fr:lecitine-di-sciai - percent_min: 0 - percent_max: 1.92307692307692
      27. concentrato di proteine del siero di Beta-D-Galactosidase -> fr:concentrato-di-proteine-del-siero-di-beta-d-galactosidase - percent_min: 0 - percent_max: 1.85185185185185
      28. Lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.78571428571429
      29. ? Aus MILCH lattez proteine del siero di latte isolate idrolizzate aromi -> fr:aus-milch-lattez-proteine-del-siero-di-latte-isolate-idrolizzate-aromi - percent_min: 0 - percent_max: 1.72413793103448
      30. Comettori di acidità -> fr:comettori-di-acidita - percent_min: 0 - percent_max: 1.66666666666667
        1. acido citrico -> fr:acido-citrico - percent_min: 0 - percent_max: 1.66666666666667
        2. acido malico -> fr:acido-malico - percent_min: 0 - percent_max: 0.833333333333333
      31. coloranti -> fr:coloranti - percent_min: 0 - percent_max: 1.61290322580645
        1. rosso di barbabietola -> fr:rosso-di-barbabietola - percent_min: 0 - percent_max: 1.61290322580645
      32. edutcoranti -> fr:edutcoranti - percent_min: 0 - percent_max: 1.5625
        1. acesulfame K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5625
        2. sucralosio -> fr:sucralosio - percent_min: 0 - percent_max: 0.78125
      33. Mezcla de proteinas -> fr:mezcla-de-proteinas - percent_min: 0 - percent_max: 1.51515151515152
      34. aislado de proteina de suero tâcteo? tcontiene INGREDIENTES -> fr:aislado-de-proteina-de-suero-tacteo-tcontiene-ingredientes - percent_min: 0 - percent_max: 1.51515151515152
        1. complesso enzimatico -> fr:complesso-enzimatico - percent_min: 0 - percent_max: 1.51515151515152
        2. amilasi -> fr:amilasi - percent_min: 0 - percent_max: 0.78125
      35. proteasi -> fr:proteasi - percent_min: 0 - percent_max: 1.42857142857143
      36. cellulasi -> fr:cellulasi - percent_min: 0 - percent_max: 1.38888888888889
      37. Beta-D-galattosidasi -> fr:beta-d-galattosidasi - percent_min: 0 - percent_max: 1.38888888888889
      38. lipasi -> fr:lipasi - percent_min: 0 - percent_max: 1.31578947368421
      39. ? Derivato del LATTE emulgente -> fr:derivato-del-latte-emulgente - percent_min: 0 - percent_max: 1.28205128205128
        1. lecitina de soja -> fr:lecitina-de-soja - percent_min: 0 - percent_max: 1.28205128205128
    3. concentrado de proteïna de suero lâcte00 aislado de proteïna de suero lâcteo hidrolizada? aroma -> fr:concentrado-de-proteina-de-suero-lacte00-aislado-de-proteina-de-suero-lacteo-hidrolizada-aroma - percent_min: 0 - percent_max: 33.3333333333333
    4. correctores de acidez -> fr:correctores-de-acidez - percent_min: 0 - percent_max: 25
    5. âcido citrico -> fr:acido-citrico - percent_min: 0 - percent_max: 20
    6. coloran -> fr:coloran - percent_min: 0 - percent_max: 16.6666666666667
      1. rojo de remolacha -> fr:rojo-de-remolacha - percent_min: 0 - percent_max: 16.6666666666667
    7. edulcorantes -> fr:edulcorantes - percent_min: 0 - percent_max: 14.2857142857143
      1. acesulfamo K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. sucralosa -> fr:sucralosa - percent_min: 0 - percent_max: 7.14285714285714
    8. complejo de enzimas -> fr:complejo-de-enzimas - percent_min: 0 - percent_max: 12.5
      1. amilasa -> fr:amilasa - percent_min: 0 - percent_max: 12.5
      2. proteasa -> fr:proteasa - percent_min: 0 - percent_max: 6.25
      3. celutasa -> fr:celutasa - percent_min: 0 - percent_max: 4.16666666666667
      4. beta-D-galactOSidasa? tipasa -> fr:beta-d-galactosidasa-tipasa - percent_min: 0 - percent_max: 3.125
    9. ? Derivado de tauECHE -> fr:derivado-de-taueche - percent_min: 0 - percent_max: 11.1111111111111

Nutrition

  • icon

    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: 5

    • Proteins: 5 / 5 (value: 82.5, rounded value: 82.5)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 7

    • Energy: 4 / 10 (value: 1569, rounded value: 1569)
    • Sugars: 0 / 10 (value: 3.8, rounded value: 3.8)
    • Saturated fat: 1 / 10 (value: 1.9, rounded value: 1.9)
    • Sodium: 2 / 10 (value: 263.2, rounded value: 263.2)

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

    Nutritional score: (7 - 5)

    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 2.9 g -33%
    Saturated fat 1.9 g +7%
    Carbohydrates 4.5 g -44%
    Sugars 3.8 g +18%
    Fiber 0 g -100%
    Proteins 82.5 g +17%
    Salt 0.658 g -18%
    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 segundo.
Product page also edited by gilcu3, openfoodfacts-contributors, yuka.ZVB3OENiMHRwcWszdHN3RDVCM28zOEowL3FYelQycWxPZHN5SVE9PQ.

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