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St Hubert Doux Bio 100 % végétal - 245 g

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St Hubert Doux Bio 100 % végétal - 245 g

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Some of the data for this product has been provided directly by the manufacturer SAINT HUBERT.

Barcode: 3366321052331 (EAN / EAN-13)

Allgemengen Numm:: Matière grasse allégée à tartiner et à cuire issue de l'agriculture biologique (52% de MG).

Quantitéit: 245 g

Verpackungsart: en:Plastic, en:Refrigerated, en:Tray

Marken: St Hubert, St hubert bio

Kategorien: en:Plant-based foods and beverages, en:Plant-based foods, en:Fats, en:Spreads, en:Plant-based spreads, en:Salted spreads, en:Spreadable fats, en:Vegetable fats, en:Margarines, en:Light margarines

Labelen, Zertifizéierungen, Auszeechnungen: en:Organic, en:EU Organic, en:No preservatives, en:Non-EU Agriculture, en:EU Agriculture, en:EU/non-EU Agriculture, FR-BIO-01, en:Green Dot, en:Made in France, en:No colorings, en:No palm oil, AB Agriculture Biologique

Ursprong vun den Zutaten: en:Unknown

Fabrikant oder Veraarbechtungsplaatz: Inconnue

Traceability code: INCONNU

Geschäfter: Quantités

Country: Frankräich, Departement Guadeloupe, Lëtzebuerg (Land), Departement La Réunion, Schwäiz

Matching with your preferences

Health

Inhaltstoffer

  • icon

    12 ingredients

    : Huiles végétales biologiques 52% (tournesol oléique, colza, coco, karité, noisette 0,5%), eau, sel, émulsifiant (lécithine de soja biologique), stabilisant (pectine).
    Allergenen: en:Nuts, en:Soybeans
    Traces: fr:quantites-negligeables-de-glucides-sucres-et-proteines

Food processing

  • icon

    Ultra processed foods

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

    • Zousätz: E322
    • Zousätz: E440
    • Inhaltstoffer: Emulsifier

    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

Zousätz

  • 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 (Englesch)

  • E322i

    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 (Englesch)

  • E440

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia (Englesch)

Analys vun den Inhaltstoffer

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

    : Huiles végétales 52% (tournesol oléique, colza, coco, karité, noisette 0.5%), eau, sel, émulsifiant (lécithine de soja), stabilisant (pectine)
    1. Huiles végétales -> en:vegetable-oil - labels: en:organic - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 52 - percent: 52 - percent_max: 52
      1. tournesol oléique -> en:high-oleic-sunflower - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 10.4 - percent_max: 50
      2. colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0.5 - percent_max: 25.25
      3. coco -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0.5 - percent_max: 17
      4. karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.5 - percent_max: 12.875
      5. noisette -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 46.65 - percent_max: 48
    3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.45
    4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.45
      1. lécithine de soja -> en:soya-lecithin - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.45
    5. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0.45
      1. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.45

Ernährung

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    Average nutritional quality

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

    The product is in the fats category, the points for saturated fat are replaced by the points for the saturated fat / fat ratio.

    Positive points: 0

    • Protéinen/Ëiweisser: 0 / 5 (value: 0, rounded value: 0)
    • 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: 10

    • Energie: 5 / 10 (value: 1931, rounded value: 1931)
    • Zocker: 0 / 10 (value: 0, rounded value: 0)
    • Saturated fat / fat ratio: 4 / 10 (value: 32.6923076923077, rounded value: 32.7)
    • Sodium: 1 / 10 (value: 180, rounded value: 180)

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

    Nutritional score: (10 - 0)

    Nutri-Score:

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    Ernährungangaben

    Ernährungangaben As sold
    for 100 g / 100 ml     		Compared to: en:Spreadable fats
    Energie 1.931 kj
    (470 kcal)     		-28 %
    Fat 52 g -28 %
    Saturated fat 17 g -62 %
    Monounsaturated fat 28 g
    Polyunsaturated fat 6,6 g
    Carbohydrates 0 g -100 %
    Sugars 0 g -100 %
    Fiber 0 g
    Protein 0 g -100 %
    Salt 0,45 g +3 %
    Vitamin E 7 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 0 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17,225 %
Gréisst vun der Portioun: 10 g (10)

Environment

Carbon footprint

Verpackungsart

Transportation

Labels

Other information

Conservation conditions: A conserver entre 0°C et 8°C.

Customer service: ST HUBERT, 13-15 rue du Pont des Halles 94526 RUNGIS

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Data sources

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