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Sheese

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Barcode: 5034795003644 (EAN / EAN-13)

Labels, certifications, awards: Vegetarian, Vegan

Countries where sold: Australia

Matching with your preferences

Health

Ingredients

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    19 ingredients


    water, coconut oil (23%), mr dified potato starch, oat fibre (wheat free), maize starch, acidity regqulaters (calcum citrate, lactic acid, sodium lactate), modified maize starch, salt, yeast extract, thickeners (carrageenan, guar gum), natual flavourings, colour (carotenes). allergy advice: for allergens, see ingredients in b0ld keep refrigerated.

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: E325 - Sodium lactate
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Ingredient: Colour
    • Ingredient: Thickener

    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
  • E270 - Lactic acid


    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia
  • E325 - Sodium lactate


    Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
    Source: Wikipedia
  • E407 - Carrageenan


    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia
  • E412 - Guar gum


    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

Ingredients analysis

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    Vegan


    No non-vegan ingredients

    Unrecognized ingredients: Mr-dified-potato-starch, Acidity-regqulaters, Calcum-citrate, Natual-flavourings, See-ingredients-in-b0ld-keep-refrigerated

    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!

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    Vegetarian


    No non-vegetarian ingredients detected

    Unrecognized ingredients: Mr-dified-potato-starch, Acidity-regqulaters, Calcum-citrate, Natual-flavourings, See-ingredients-in-b0ld-keep-refrigerated

    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.
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    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!

    water, coconut oil 23%, mr dified potato starch, oat fibre, maize starch, acidity regqulaters (calcum citrate, lactic acid, sodium lactate), modified maize starch, salt, yeast extract, thickeners (carrageenan, guar gum), natual flavourings, colour (carotenes), see ingredients in b0ld keep refrigerated
    1. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 23 - percent_max: 77
    2. coconut oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 23 - percent: 23 - percent_max: 23
    3. mr dified potato starch -> en:mr-dified-potato-starch - percent_min: 0 - percent_max: 23
    4. oat fibre -> en:oat-fibre - labels: en:no-wheat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 23
    5. maize starch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18
    6. acidity regqulaters -> en:acidity-regqulaters - percent_min: 0 - percent_max: 13.5
      1. calcum citrate -> en:calcum-citrate - percent_min: 0 - percent_max: 13.5
      2. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.75
      3. sodium lactate -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    7. modified maize starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.8
    8. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
    9. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.71428571428571
    10. thickeners -> en:thickener - percent_min: 0 - percent_max: 6.75
      1. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.75
      2. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.375
    11. natual flavourings -> en:natual-flavourings - percent_min: 0 - percent_max: 6
    12. colour -> en:colour - percent_min: 0 - percent_max: 5.4
      1. carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.4
    13. see ingredients in b0ld keep refrigerated -> en:see-ingredients-in-b0ld-keep-refrigerated - percent_min: 0 - percent_max: 4.90909090909091

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,318 kj
    (315 kcal)
    Fat 26.2 g
    Saturated fat 21.8 g
    Carbohydrates 17 g
    Sugars 0.3 g
    Fiber 4.9 g
    Proteins 1.3 g
    Salt 1.9 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

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Transportation

Data sources

Product added on by inf
Last edit of product page on by roboto-app.
Product page also edited by ecoscore-impact-estimator, kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlkVcCoXcqWjJPATUn0HV_PqODqf4eI1fzpr_bao.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.