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St hubert bio doux 230g ss hdp - 230 g

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St hubert bio doux 230g ss hdp - 230 g

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

Barcode: 3366321052386 (EAN / EAN-13)

Common name: Matière grasse allégée à tartiner et à cuire issue de l'agriculture biologique (56% de MG).

Quantity: 230 g

Packaging: Jar, Tray, fr:Couvercle en carton, fr:Opercule en métal, fr:Pot en carton

Brands: St Hubert, St hubert bio

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

Labels, certifications, awards: Organic, EU Organic, Non-EU Agriculture, EU Agriculture, EU/non-EU Agriculture, FR-BIO-01, PEFC, AB Agriculture Biologique, Triman

Origin of the product and/or its ingredients: Matiere grasse allégée à tartiner et à cuire issue de l'agriculture biologique : France

Manufacturing or processing places: France

Stores: carrefour.fr

Countries where sold: France

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Health

Ingredients

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    14 ingredients

    organic vegetable oils 52% (oleic sunflower, rapeseed, coconut, shea, hazelnut), water, salt, emulsifier (organic soy lecithin), stabilizing (pectin)
    Allergens: Nuts, Soybeans

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: E322 - Lecithins
    • Additive: E440 - Pectins
    • 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

  • 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

  • E440 - Pectins

    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

Ingredients analysis

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    Maybe vegan

    Ingredients that may not be vegan: Natural carrot flavouring
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

    Huiles végétales 55% (tournesol oléique, colza, coco, karité, paprika), eau, sel, émulsifiant (lécithine de SOJA), arôme naturel de carotte, jus de citron, stabilisant (pectine)
    1. Huiles végétales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 55 - percent: 55 - percent_max: 55
      1. tournesol oléique -> en:high-oleic-sunflower - labels: en:organic - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 11 - percent_max: 55
      2. colza -> en:rapeseed - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 27.5
      3. coco -> en:coconut - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18.3333333333333
      4. karité -> en:shea-butter - labels: en:organic - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 13.75
      5. paprika -> en:paprika - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11
    2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 7.5 - percent_max: 45
    3. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 18.75
      1. lécithine de SOJA -> en:soya-lecithin - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18.75
    5. arôme naturel de carotte -> en:natural-carrot-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    6. jus de citron -> en:lemon-juice - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    7. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 5
      1. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Nutrition

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    Poor nutritional quality

    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    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

    • Proteins: 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: 11

    • Energy: 6 / 10 (value: 2072, rounded value: 2072)
    • Sugars: 0 / 10 (value: 0, rounded value: 0)
    • Saturated fat / fat ratio: 4 / 10 (value: 32.1428571428571, rounded value: 32.1)
    • Sodium: 1 / 10 (value: 180, rounded value: 180)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 11 (11 - 0)

    Nutri-Score: D

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    Sugars in low quantity (0%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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    Salt in moderate quantity (0.45%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Light margarines
    Energy 2,072 kj
    (504 kcal)     		+7%
    Fat 56 g +9%
    Saturated fat 18 g +22%
    Monounsaturated fat 31 g +46%
    Polyunsaturated fat 6.2 g -60%
    Carbohydrates 0 g -100%
    Sugars 0 g -100%
    Fiber ?
    Proteins 0 g -100%
    Salt 0.45 g -23%
    Vitamin E 12 mg -4%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
Serving size: 10 g (10)

Environment

Carbon footprint

Packaging

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

Data sources

The manufacturer SAINT HUBERT uses Equadis to automatically transmit data and photos for its products.

Product added on by kiliweb
Last edit of product page on by org-saint-hubert.
Product page also edited by alexfauquette, arkhi, driveoff, ecoscore-impact-estimator, foodvisor, inf, lauraffaire, moon-rabbit, oatsbanana, off.2e2c24dd-c77e-4278-b910-be2bafd0ede0, off.b31ee33c-0f2b-4920-b3c6-97ba568b9259, openfoodfacts-contributors, packbot, pepapipi64, roboto-app, teolemon, yuka.CJNvbfysLck4PcTZ6Kw6hzKxJPXQWvpXAFU8og, yuka.F5ltbdm3H8kqR8X96a873ge2TL7qONJeGEYmog.

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