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Hulala mica - 200ml

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Barcode: 8007990406982 (EAN / EAN-13)

Quantity: 200ml

Brands: Hulala

Categories: Dairies, Creams

Labels, certifications, awards: No lactose

Countries where sold: Algeria, Germany, Morocco

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Health

Ingredients

  • icon

    28 ingredients

    FR VEGETALES SPECIAL PATISSERIE PREPARATION A BASE DE GRAISSES LONGUE CONSERVATION UHT Modalités d'utilisation: Pour garantir le meilleur résultat, avant le montage, il est conseillé de-laisser le produit au réfrigérateur pendant au moins 3 heures. Le produit se foisonne à une température comprise entre 8 et 12 °C, tel quel, en ajoutant de la crème ou jusqu'à 30% de lait entier Ingrédients: Eau, Graisses végétales hydrogénées (26%), Sucre (11%), Protéines du lait, Stabilisateurs: E420ii, E463, Agents émulsifiants: E472e, Lécithine de soja (E322), E472b, Sel, Arômes, Colorant: E160a. Conservation: Se conserve à température ambiante non supérieure à 20 °C. Une fois ouvert le produit doit être conservé au réfrigérateur et consommé dans les 3 à 4 jours. Tenir le produit a l'abri de sources de chaleur. MIX Board
    Traces: fr:stabilisateur-e420ii-e463-agents-emulsifiant-e472e-lecithine-de-soja-e322-e472b-arome-colorant-e160a

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: E322 - Lecithins
    • Additive: E420 - Sorbitol
    • Additive: E463 - Hydroxypropyl cellulose
    • Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Ingredient: Colour

    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

  • 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.

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • E420ii - Sorbitol syrup

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • E463 - Hydroxypropyl cellulose

    Hydroxypropyl cellulose: Hydroxypropyl cellulose -HPC- is a derivative of cellulose with both water solubility and organic solubility. It is used as an excipient, and topical ophthalmic protectant and lubricant.
    Source: Wikipedia

Ingredients analysis

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    Vegan status unknown

    Unrecognized ingredients: Fr-vegetales-special-patisserie-preparation-a-base-de-graisses-longue-conservation-uht-modalites-d-utilisation, Pour-garantir-le-meilleur-resultat, Avant-le-montage, Il-est-conseille-de-laisser-le-produit-au-refrigerateur-pendant-au-moins-3-heures, Le-produit-se-foisonne-a-une-temperature-comprise-entre-8-et-12-c, Tel-quel, En-ajoutant-de-la-creme-ou-jusqu-a-30-de-lait-entier-ingredients, Eau, Graisses-vegetales-hydrogenees, Sucre, Proteines-du-lait, Stabilisateurs, Agents-emulsifiants, Lecithine-de-soja, Sel, Aromes, Conservation, Se-conserve-a-temperature-ambiante-non-superieure-a-20-c, Une-fois-ouvert-le-produit-doit-etre-conserve-au-refrigerateur-et-consomme-dans-les-3-a-4-jours, Tenir-le-produit-a-l-abri-de-sources-de-chaleur, Mix-board

    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-vegetales-special-patisserie-preparation-a-base-de-graisses-longue-conservation-uht-modalites-d-utilisation, Pour-garantir-le-meilleur-resultat, Avant-le-montage, Il-est-conseille-de-laisser-le-produit-au-refrigerateur-pendant-au-moins-3-heures, Le-produit-se-foisonne-a-une-temperature-comprise-entre-8-et-12-c, Tel-quel, En-ajoutant-de-la-creme-ou-jusqu-a-30-de-lait-entier-ingredients, Eau, Graisses-vegetales-hydrogenees, Sucre, Proteines-du-lait, Stabilisateurs, Agents-emulsifiants, Lecithine-de-soja, Sel, Aromes, Conservation, Se-conserve-a-temperature-ambiante-non-superieure-a-20-c, Une-fois-ouvert-le-produit-doit-etre-conserve-au-refrigerateur-et-consomme-dans-les-3-a-4-jours, Tenir-le-produit-a-l-abri-de-sources-de-chaleur, Mix-board

    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!

    en: FR VEGETALES SPECIAL PATISSERIE PREPARATION A BASE DE GRAISSES LONGUE CONSERVATION UHT Modalités d'utilisation (Pour garantir le meilleur résultat), avant le montage, il est conseillé de-laisser le produit au réfrigérateur pendant au moins 3 heures, Le produit se foisonne à une température comprise entre 8 et 12 °C, tel quel, en ajoutant de la crème ou jusqu'à 30% de lait entier Ingrédients (Eau), Graisses végétales hydrogénées 26%, Sucre 11%, Protéines du lait, Stabilisateurs (e420ii), e463, Agents émulsifiants (e472e), Lécithine de soja (e322), e472b, Sel, Arômes, Colorant (e160a, Conservation), Se conserve à température ambiante non supérieure à 20 °C, Une fois ouvert le produit doit être conservé au réfrigérateur et consommé dans les 3 à 4 jours, Tenir le produit a l'abri de sources de chaleur, MIX Board
    1. FR VEGETALES SPECIAL PATISSERIE PREPARATION A BASE DE GRAISSES LONGUE CONSERVATION UHT Modalités d'utilisation -> en:fr-vegetales-special-patisserie-preparation-a-base-de-graisses-longue-conservation-uht-modalites-d-utilisation
      1. Pour garantir le meilleur résultat -> en:pour-garantir-le-meilleur-resultat
    2. avant le montage -> en:avant-le-montage
    3. il est conseillé de-laisser le produit au réfrigérateur pendant au moins 3 heures -> en:il-est-conseille-de-laisser-le-produit-au-refrigerateur-pendant-au-moins-3-heures
    4. Le produit se foisonne à une température comprise entre 8 et 12 °C -> en:le-produit-se-foisonne-a-une-temperature-comprise-entre-8-et-12-c
    5. tel quel -> en:tel-quel
    6. en ajoutant de la crème ou jusqu'à 30% de lait entier Ingrédients -> en:en-ajoutant-de-la-creme-ou-jusqu-a-30-de-lait-entier-ingredients
      1. Eau -> en:eau
    7. Graisses végétales hydrogénées -> en:graisses-vegetales-hydrogenees - percent: 26
    8. Sucre -> en:sucre - percent: 11
    9. Protéines du lait -> en:proteines-du-lait
    10. Stabilisateurs -> en:stabilisateurs
      1. e420ii -> en:e420ii - vegan: yes - vegetarian: yes
    11. e463 -> en:e463 - vegan: yes - vegetarian: yes
    12. Agents émulsifiants -> en:agents-emulsifiants
      1. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    13. Lécithine de soja -> en:lecithine-de-soja
      1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
    14. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    15. Sel -> en:sel
    16. Arômes -> en:aromes
    17. Colorant -> en:colour
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      2. Conservation -> en:conservation
    18. Se conserve à température ambiante non supérieure à 20 °C -> en:se-conserve-a-temperature-ambiante-non-superieure-a-20-c
    19. Une fois ouvert le produit doit être conservé au réfrigérateur et consommé dans les 3 à 4 jours -> en:une-fois-ouvert-le-produit-doit-etre-conserve-au-refrigerateur-et-consomme-dans-les-3-a-4-jours
    20. Tenir le produit a l'abri de sources de chaleur -> en:tenir-le-produit-a-l-abri-de-sources-de-chaleur
    21. MIX Board -> en:mix-board

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Creams
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

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Transportation

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by imane24.
Product page also edited by annelotte, elcoco, foodless, kiliweb, prepperapp, smoothie-app, yuka.WDd3YU9yb3JwL2dvdFAwaDNFM1M0ZEZXN0tLa1oyanZKc2NLSWc9PQ.

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