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Greek-style Blueberry Flavour yogurt base - easiyo - 230 g

Greek-style Blueberry Flavour yogurt base - easiyo - 230 g

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Barcode: 9416892525087 (EAN / EAN-13)

Quantity: 230 g

Packaging: Pack

Brands: Easiyo

Origin of ingredients: New Zealand

Manufacturing or processing places: Nouvelle-zelande

Stores: Woolworths, Coles

Countries where sold: Australia, New Caledonia

Matching with your preferences

Health

Ingredients

  • icon

    12 ingredients


    French: Extrait sec de lait (63%) (émulsifiant (lécithine de soja)),sucre, colorants naturels (rouge betterave, anthocyane), arôme naturel, cultures lactiques vivantes .bulgaricus, S.ther mophilus, L. acidophilus, Bifidobacterium lactis).
    Allergens: Soybeans

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E162 - Beetroot red
    • Additive: E163 - Anthocyanins
    • Additive: E322 - Lecithins
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

    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

  • E162 - Beetroot red


    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia
  • E163 - Anthocyanins


    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia
  • E322 - Lecithins


    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
  • E322i - Lecithin


    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

Ingredients analysis

  • icon

    Palm oil content unknown


    Unrecognized ingredients: fr:extrait-sec-de-lait, fr:cultures-lactiques-vivantes-bulgaricus, fr:s-ther-mophilus, Lactobacillus acidophilus, Bifidobacterium lactis

    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

    Vegan status unknown


    Unrecognized ingredients: fr:extrait-sec-de-lait, fr:cultures-lactiques-vivantes-bulgaricus, fr:s-ther-mophilus, Lactobacillus acidophilus, Bifidobacterium lactis

    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:extrait-sec-de-lait, fr:cultures-lactiques-vivantes-bulgaricus, fr:s-ther-mophilus, Lactobacillus acidophilus, Bifidobacterium lactis

    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!

    Extrait sec de lait 63% (émulsifiant (lécithine de soja)), sucre, colorants naturels (rouge betterave, anthocyane), arôme naturel, cultures lactiques vivantes .bulgaricus, S.ther mophilus, lactobacillus acidophilus, Bifidobacterium lactis
    1. Extrait sec de lait -> fr:extrait-sec-de-lait - percent_min: 63 - percent: 63 - percent_max: 63
      1. émulsifiant -> en:emulsifier - percent_min: 63 - percent_max: 63
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 63 - percent_max: 63
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5.28571428571429 - percent_max: 37
    3. colorants naturels -> en:natural-colours - percent_min: 0 - percent_max: 31.7142857142857
      1. rouge betterave -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 31.7142857142857
      2. anthocyane -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15.8571428571429
    4. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    5. cultures lactiques vivantes .bulgaricus -> fr:cultures-lactiques-vivantes-bulgaricus - percent_min: 0 - percent_max: 5
    6. S.ther mophilus -> fr:s-ther-mophilus - percent_min: 0 - percent_max: 5
    7. lactobacillus acidophilus -> fr:lactobacillus-acidophilus - percent_min: 0 - percent_max: 5
    8. Bifidobacterium lactis -> fr:bifidobacterium-lactis - percent_min: 0 - percent_max: 5

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 452 kj
    (108 kcal)
    Fat 4.2 g
    Saturated fat 2.85 g
    Carbohydrates 13.5 g
    Sugars 13.35 g
    Lactose 5.2 g
    Fiber 0 g
    Proteins 3.95 g
    Salt 0.09 g
    Calcium 128 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by kiliweb.
Product page also edited by archanox, packbot, yuka.UW9sUk5hbzZ0djhXdVBBYy9BUFkzOHhheHNlTGUwem9FK3BLSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlh13Y9rs_RjfOyHmq3HTmcmWIoTTOttWs7OjEqs.

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