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Almond & Oat Non-Dairy Coffee Enhancer (Pumkpin Spice Latte) - null

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Almond & Oat Non-Dairy Coffee Enhancer (Pumkpin Spice Latte) - null

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Barcode: 0055000204170 (EAN / EAN-13) 055000204170 (UPC / UPC-A)

Brands: Null

Labels, certifications, awards: No colorings

Countries where sold: Canada

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Health

Ingredients

  • icon

    30 ingredients

    Almond base (water, almonds), Sugar, Coconut oil, Pea protein, Potassium citrate, Oat flour, Baking soda, Gellan gum, Guar gum, Tocopherols, Amylase, Natural flavour. Ingrédients: Base d'amande (eau, amandes), Sucre, Huile de copra, Protéines de pois, Citrate de potassium, Farine d'avoine, Bicarbonate de soude, Gomme gellane, Gomme de guar, Tocophérols, Amylase, Arôme naturel. IS BROKEN DO NOT QUALITY NET OF OPENING BIEN AGITER LE SCEAUERTE AU REFRIGER CONGELER P OPTIMALE 14 JOURS
    Allergens: Nuts

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: E412 - Guar gum
    • Additive: E418 - Gellan gum
    • 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

  • E1100 - Alpha-Amylase

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Source: Wikipedia

  • E332 - Potassium citrates

    Potassium citrate: Potassium citrate -also known as tripotassium citrate- is a potassium salt of citric acid with the molecular formula K3C6H5O7. It is a white, hygroscopic crystalline powder. It is odorless with a saline taste. It contains 38.28% potassium by mass. In the monohydrate form it is highly hygroscopic and deliquescent. As a food additive, potassium citrate is used to regulate acidity and is known as E number E332. Medicinally, it may be used to control kidney stones derived from either uric acid or cystine.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E418 - Gellan gum

    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

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: fr:almond-base, fr:water, fr:almonds, fr:sugar, fr:coconut-oil, fr:pea-protein, fr:potassium-citrate, fr:oat-flour, fr:baking-soda, fr:guar-gum, fr:natural-flavour, fr:ingredients, fr:base-d-amande, fr:huile-de-copra, fr:is-broken-do-not-quality-net-of-opening-bien-agiter-le-sceauerte-au-refriger-congeler-p-optimale-14-jours

    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:almond-base, fr:water, fr:almonds, fr:sugar, fr:coconut-oil, fr:pea-protein, fr:potassium-citrate, fr:oat-flour, fr:baking-soda, fr:guar-gum, Vitamin E, fr:natural-flavour, fr:ingredients, fr:base-d-amande, fr:huile-de-copra, Vitamin E, fr:is-broken-do-not-quality-net-of-opening-bien-agiter-le-sceauerte-au-refriger-congeler-p-optimale-14-jours

    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:almond-base, fr:water, fr:almonds, fr:sugar, fr:coconut-oil, fr:pea-protein, fr:potassium-citrate, fr:oat-flour, fr:baking-soda, fr:guar-gum, Vitamin E, fr:natural-flavour, fr:ingredients, fr:base-d-amande, fr:huile-de-copra, Vitamin E, fr:is-broken-do-not-quality-net-of-opening-bien-agiter-le-sceauerte-au-refriger-congeler-p-optimale-14-jours

    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!

    : Almond base (water, almonds), Sugar, Coconut oil, Pea protein, Potassium citrate, Oat flour, Baking soda, Gellan gum, Guar gum, Tocopherols, Amylase, Natural flavour, Ingrédients (Base d'amande, eau), amandes, Sucre, Huile de copra, Protéines de pois, Citrate de potassium, Farine d'avoine, Bicarbonate de soude, Gomme gellane, Gomme de guar, Tocophérols, Amylase, Arôme naturel, IS BROKEN DO NOT QUALITY NET OF OPENING BIEN AGITER LE SCEAUERTE AU REFRIGER CONGELER P OPTIMALE 14 JOURS
    1. Almond base -> fr:almond-base - percent_min: 3.84615384615385 - percent_max: 100
      1. water -> fr:water - percent_min: 1.92307692307692 - percent_max: 100
      2. almonds -> fr:almonds - percent_min: 0 - percent_max: 50
    2. Sugar -> fr:sugar - percent_min: 0 - percent_max: 50
    3. Coconut oil -> fr:coconut-oil - percent_min: 0 - percent_max: 33.3333333333333
    4. Pea protein -> fr:pea-protein - percent_min: 0 - percent_max: 25
    5. Potassium citrate -> fr:potassium-citrate - percent_min: 0 - percent_max: 20
    6. Oat flour -> fr:oat-flour - percent_min: 0 - percent_max: 16.6666666666667
    7. Baking soda -> fr:baking-soda - percent_min: 0 - percent_max: 14.2857142857143
    8. Gellan gum -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. Guar gum -> fr:guar-gum - percent_min: 0 - percent_max: 11.1111111111111
    10. Tocopherols -> en:vitamin-e - percent_min: 0 - percent_max: 10
    11. Amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. Natural flavour -> fr:natural-flavour - percent_min: 0 - percent_max: 8.33333333333333
    13. Ingrédients -> fr:ingredients - percent_min: 0 - percent_max: 7.69230769230769
      1. Base d'amande -> fr:base-d-amande - percent_min: 0 - percent_max: 7.69230769230769
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3.84615384615385
    14. amandes -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 7.14285714285714
    15. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6.66666666666667
    16. Huile de copra -> fr:huile-de-copra - percent_min: 0 - percent_max: 6.25
    17. Protéines de pois -> en:pea-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. Citrate de potassium -> en:e332ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. Farine d'avoine -> en:oat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 5.26315789473684
    20. Bicarbonate de soude -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. Gomme gellane -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. Gomme de guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. Tocophérols -> en:vitamin-e - percent_min: 0 - percent_max: 4.34782608695652
    24. Amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. Arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4
    26. IS BROKEN DO NOT QUALITY NET OF OPENING BIEN AGITER LE SCEAUERTE AU REFRIGER CONGELER P OPTIMALE 14 JOURS -> fr:is-broken-do-not-quality-net-of-opening-bien-agiter-le-sceauerte-au-refriger-congeler-p-optimale-14-jours - percent_min: 0 - percent_max: 3.84615384615385

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 837 kj
    (200 kcal)
    Fat 6.667 g
    Saturated fat 6.667 g
    Carbohydrates 33.333 g
    Fiber 0 g
    Sugars 33.333 g
    Proteins 1.333 g
    Salt 0.333 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.006 %

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Product added on by kiliweb
Last edit of product page on by gluten-scan.
Product page also edited by roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlk5cWd_OogPAbgffyXao4PuPL67nXfBN4aPlK6g.

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