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Lait amande - Delhaize - 1 l

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Barkod: 5400113603085 (EAN / EAN-13)

Količina: 1 l

Ambalaža: Tetra Pak, en:Brick, Tetra Brik Aseptic

Брендови: Delhaize

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

Oznake, sertifikati, nagrade: en:FSC, en:FSC Mix, en:FSC-C014047

Mesto u kojem se proizvodi ili prerađuje: Delhaize

Traceability code: FSC-C014047

Prodavnice: Delhaize, Maxi

Државе у којима се продаје: Белгија, Француска, Србија

Matching with your preferences

Health

Sastojci

  • icon

    14 ingredients


    : eau, sucre, amandes 2%, carbonate de calcium, stabilisants (gomme gellane, gomme guar), sel de mer, émulsifiant (lécithines), vitamine E, vitamine B2, vitamine D2, vitamine B12,
    Алергени: Jezgrasto voće

Food processing

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    Ultra processed foods


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

    • Адитив: E322
    • Адитив: E412
    • Адитив: E418
    • Ingredient: Emulsifier

    Food products are classified into 4 groups according to their degree of processing:

    1. Neprerađena ili minimalno prerađena hrana
    2. Prerađeni kulinarski sastojci
    3. Prerađena hrana
    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

Адитиви

  • E322


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia (Енглески језик)
  • E412


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia (Енглески језик)
  • E418


    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 (Енглески језик)

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


    : eau, sucre, amandes 2%, carbonate de calcium, stabilisants (gomme gellane, gomme guar), sel de mer, émulsifiant (lécithines), vitamine E, vitamine B2, vitamine D2, vitamine B12
    1. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 90.28 - percent_max: 96
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 3
    3. amandes -> en:almond - vegan: yes - vegetarian: yes - percent_min: 2 - percent: 2 - percent_max: 2
    4. carbonate de calcium -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    5. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 2
      1. gomme gellane -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      2. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    6. sel de mer -> en:sea-salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.12
    7. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.12
      1. lécithines -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.12
    8. vitamine E -> en:vitamin-e - percent_min: 0 - percent_max: 0.12
    9. vitamine B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.12
    10. vitamine D2 -> en:ergocalciferol - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.12
    11. vitamine B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 0.12

Nutritivne vrednosti

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    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: 2

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 0 / 5 (value: 0.3, rounded value: 0.3)
    • Fiber: 0 / 5 (value: 0.4, rounded value: 0.4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2, rounded value: 2)

    Negative points: 0

    • Energy: 0 / 10 (value: 100, rounded value: 100)
    • Sugars: 0 / 10 (value: 3, rounded value: 3)
    • Zasićene masne kiseline: 0 / 10 (value: 0.19, rounded value: 0.2)
    • Natrijum: 0 / 10 (value: 48, rounded value: 48)

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

    Nutritional score: (0 - 0)

    Nutri-Score:

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    Hranljiva vrednost


    Hranljiva vrednost As sold
    for 100 g / 100 ml
    Compared to: en:Nuts and their products
    Енергија 100 kj
    (24 kcal)
    -96%
    Масти 2,2 g -95%
    Zasićena mast 0,19 g -97%
    Carbohydrates 3 g -83%
    Шећер 3 g -64%
    Fiber 0,4 g -93%
    Протеин 0,3 g -98%
    Со 0,12 g -86%
    Витамин Д 0,75 µg
    Vitamin E 1,8 mg
    Vitamin B2 (Riboflavin) 0,21 mg
    Vitamin B12 (cobalamin) 0,38 µg
    Калцијум 120 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2 %

Environment

Carbon footprint

Ambalaža

Transportation

Data sources

Product added on од kiliweb
Last edit of product page on од hungergames.
Страницу производа такође уредио ccutting, desan, foodvisor, gigilano, inf, intrlctr, openfoodfacts-contributors, packbot, roboto-app, sebleouf, teolemon, yuka.R0xreUY0VUxqT2sxcXZNKzBVUHUwKzFFN2JxMGIwU2JEOVVnSVE9PQ, yuka.SExvN1NaVWkrTVJUeFBaaC96UDM4LzVsMnErcEFFenNNdElOSWc9PQ, yuka.SFlVOUNyWUlndDBNcHNSbHpFL08wZEpOMlo3MkRGbTZMdElOSWc9PQ, yuka.U0sxUVM2VXd2TUFnd01VdTR4Yk41WXQ0K2NhSVhVcW1GL1lRSWc9PQ, yuka.U0tVZVRJNGN2dVVEdnNNdXhoS1AxczR0OVp6MFpIT05MTE13SUE9PQ, yuka.U2JFUURJOVkvcUVWcWMwaXdrdm41ZlV0NUtLV1pGS09MTm9ySVE9PQ, yuka.Um9VQ0lwd2QvYWtrbTg4T3hEUFZvTkJwLzQ2TGNVNk9PY3c2SUE9PQ, yuka.UmYwQ1RJOEl2UFVEaWNjdXB6aVA4L1JTbjdxd1pWS3RFdTQrSUE9PQ, yuka.UzZKY0U2b01yNlVna01JWnBESFp3WWxlKzc2a1hsSG9GTTlCSVE9PQ, yuka.V3B3dUlhUXhqT2Mza3NBMTF5N1kzKzVLbU1DYlFWR1FBc29NSVE9PQ, yuka.VDRFWU5vb205c0ZRc3ZjWnpELyt3SWwvNTgra2JYMjBjdTRCSVE9PQ, yuka.VFlzalNJRmQvc01HZ3Yxa3J4bjY1czVyeDc2MmUwbVNkZmdqSVE9PQ, yuka.VFo4QUthOGlwT0lzb2NjWitoM0p3c0FreExHQ1dYdVJBZWxLSUE9PQ, yuka.WDc1UU1iUVloY2swa2M4UCtFTE5vZDk3L0xHeFZ6MjFkdFlKSWc9PQ, yuka.WEkwRUNLSXV2c01Ub01FaDNCRC8zZEJNN3E3eVVrR09jT0ZQSUE9PQ, yuka.WGZnQUxwc1F2Y0FLbXNBMzJoZldvKzVVbkxxMVh6K3BGczlQSUE9PQ, yuka.WXB3cVBxa0hxL1lxaXRzNzBSM2wxTjVZeHBxb2UzdVdKTlFBSVE9PQ, yuka.WjQwNUgvay90TmN6d2ZRbm9RUFZxOVFweTdxeFcxS3JldFFTSVE9PQ, yuka.WjYwYURKOGovTUJTdjlvTTJnTGw4OEoyNDhHeGMxcXVJZk1JSVE9PQ, yuka.YVlrTlRQaFJwdU1oaXZjRHhEL2t5TjkremNXaVprcXhHOWdNSWc9PQ, yuka.Ykk4NE5xSmRnZVFybFBjT3pEM3J5SU1zenNUd1VGS3BPc1U3SVE9PQ, yuka.Ykl0ZkhvbzhpS1JXcDhFWDl5blpvSXBQeGNTQWZHcUdHdVl2SVE9PQ, yuka.YlpJcERxNFIvUGdWdXNjRTdFT08zdjlZNjZHVVhsbXJPdFUwSVE9PQ, yuka.ZWZ3ZEg0SWJ2OW92bGZJVXd5djMrdFJyeXArQ0IwSzZCcklXSVE9PQ, yuka.ZXI0bEZib3p1LzB5eDhJejJSajY0SU5UeFlLUEFrVzRJTlJKSVE9PQ, yuka.ZjdoZkxhRXcvdDh0cFBNay96VEt3b3grMzVLZ1hGdVpDODRUSVE9PQ, yuka.Zm8wR1NabGJsTmtnaGZNNzV3Nk14Y3RlL3EvNGVsT1pCYk13SUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhB8asTz_G_ELxrilGiBwvyqL5vOZfFi-LnmHKs, yuka.sY2b0xO6T85zoF3NwEKvlm1nTfr__jD2Gx7fyBevw8mBAcXTO9RVxYL8Fas.

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