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Barcode: 7798336290099 (EAN / EAN-13)

Brands: Vrink

Categories: Plant-based foods and beverages, Beverages, Plant-based foods, Dairy substitutes, Milk substitutes, Nuts and their products, Plant-based beverages, Plant-based milk alternatives, Nut-based drinks, Almond-based drinks

Labels, certifications, awards: No gluten, No lactose, es:Sin TACC

Origin of ingredients: Argentina

Countries where sold: Argentina

Matching with your preferences

Health

Ingredients

  • icon

    21 ingredients

    : Agua, almendras, minerales (carbonato de calcio, sulfato de zinc), sal, vitaminas (vitamina E, vitamina A, ácido fólico, vitamina B12, vitamina B2, vitamina D2), estabilizantes (goma xantica, goma gellan), aromatizantes naturales, emulsionante (lecitina de girasol), edulcorante (glucósido de esteviol)
    Allergens: Nuts

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • Additive: E418 - Gellan gum
    • Additive: E960 - Steviol glycosides
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • 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

  • 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.

  • E418 - Gellan gum

    Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
    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

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

    : Agua, almendras, minerales (carbonato de calcio, sulfato de zinc), sal, vitaminas, vitamina E, vitamina A, ácido fólico, vitamina B12, vitamina B2, vitamina D2, estabilizantes (goma xantica, goma gellan), aromatizantes naturales, emulsionante (lecitina de girasol), edulcorante (glucósido de esteviol)
    1. Agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 6.66666666666667 - percent_max: 100
    2. almendras -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 50
    3. minerales -> en:minerals - percent_min: 0 - percent_max: 33.3333333333333
      1. carbonato de calcio -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
      2. sulfato de zinc -> en:zinc-sulfate - percent_min: 0 - percent_max: 16.6666666666667
    4. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 25
    5. vitaminas -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. vitamina E -> en:vitamin-e - percent_min: 0 - percent_max: 16.6666666666667
    7. vitamina A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. ácido fólico -> en:folic-acid - percent_min: 0 - percent_max: 12.5
    9. vitamina B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 11.1111111111111
    10. vitamina B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. vitamina D2 -> en:ergocalciferol - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 8.33333333333333
      1. goma xantica -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      2. goma gellan -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    13. aromatizantes naturales -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    14. emulsionante -> en:emulsifier - percent_min: 0 - percent_max: 5
      1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    15. edulcorante -> en:sweetener - percent_min: 0 - percent_max: 5
      1. glucósido de esteviol -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Almond-based drinks
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 23.333 %

Environment

Carbon footprint

Packaging

Transportation

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Data sources

Product added on by veganeamos
Last edit of product page on by .
Product page also edited by flipwared, openfoodfacts-contributors.

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