Njie ProPud Proteinpudding Chocolate

Description

Njie ProPud Proteinpudding Chocolate
Proteinpudding med chokladsmak
Barcode: 7350068291111

Certified as: No added Sugar, No Lactose

Ingredients: Högpastöriserad mjölk, mjölkprotein, fettreducerad kakao 1,8%, stabiliseringsmedel (cellulosaGummi, karragenan), antioxidationsmedel (natriumfosfat), sötningsmedel (acesulfam K, aspartam), arom, laktasenzym.

Shipped from: Sweden

Manufacturer:
Njie ProPud,Njie,Njie Group Germany

Available at the following stores: ICA Supermarket

Weight: 500 g

Serving size:

Food Traces: mjölk, mjölkprotein

Number of additives / E-numbers: 4 – e407 (A natural polysaccharide, produced by different seaweeds (Chrondrus crispus, Gigartina stellata, Euchema spinosum, E. cottonii) in Europe, Asia and America. It is complex mixture of polysaccharides. E407a has slightly different composition; moreover, it contains considerable amount of cellulose. Side effects: None known in the concentrations used, although high concentrations bring about flatulence and bloating, due to fermentation by the intestinal microflora (in the same way as all indigestible polysaccharides). Short-chain carrageenans may cause intestinal leakage and are not permitted for use in foods),e466,e950,e951 (Aspartame is an artificial non-saccharide sweetener 200 times sweeter than sucrose, and is commonly used as sugar substitute in foods and beverages. It is methyl ester of the aspartic acid/phenylalanine dipeptide with the trade names NutraSweet, Equal, and Canderel. Aspartame was first made in 1965 and approved for use in food products by the United States Food and Drug Administration (FDA) in 1981. Many aspects of industrial synthesis of aspartame were established by Ajinomoto. In 2004, the market for aspartame, in which Ajinomoto, the world’s largest aspartame manufacturer, had 40 percent share, was 14,000 metric tons year, and consumption of the product was rising by 2 percent year. Ajinomoto acquired its aspartame business in 2000 from Monsanto for $67M. Because sucralose, unlike aspartame, retains its sweetness after being heated, and has at least twice the shelf life of aspartame, it has become more popular as an ingredient. This, along with differences in marketing and changing consumer preferences, caused aspartame to lose market share to sucralose. In 2004, aspartame traded at about $30/kg and sucralose, which is roughly three times sweeter by weight, at around $300/kg)

National Nutrition Category: Milk and Dairy Products / Dairy desserts

Nutrition Facts: