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High protein bar - Myprotein - 80 g

High protein bar - Myprotein - 80 g

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Barcode: 5055936873742 (EAN / EAN-13)

Quantity: 80 g

Brandaí: Myprotein

Catagóirí: en:Dietary supplements, en:Bodybuilding supplements, en:Protein bars

Labels, certifications, awards: en:Low or no sugar, Low sugar, Source of fibre, High fibres

Manufacturing or processing places: United kingdom

Traceability code: 0924581

Link to the product page on the official site of the producer: http://www.myprotein.com

Siopaí: Myprotein

Country: An Fhrainc, An Ghréig, An Ríocht Aontaithe

Matching with your preferences

Health

Comhábhair

35 ingredients

: Protein Blend (23%) (Milk Protein, whey Protein Concentrate (Milk)), Humectants (Glycerol, Maltitol), Milk Chocolate Flavoured coating (14%) (Sweeteners (Isomalt, Sucralose), No-hydrogenated Palm and Palm Kernel Oil, Whey Powder (Milk), Fat Reduced Cocoa Powder, Fortified Wheat flour (Wheat Flour, Calcium Carbonate, Iron, niacin, thiamin), Emulsifiers (Soya Lecithin, E476), natural Flavouring), Hydrolysed Collagen, Fructo-oligosaccharides, Soya Protein Isolate, Bulking Agent (polydextrose), Flavouring, Rapeseed oil, Salt, Sweetener (Sucralose), Antioxidant (Natural Mixed Tocopherols).

Hailléirginí: Glútan, Bainne, Pónairí soighe

Traces: Uibheacha, Glútan, Cnónna, Piseanna, Dé-ocsaíd sulfair agus suilfítí

Food processing

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

Additive: E322

Additive: E422 - Gliocról

Additive: E476 - Polairicineoláit pholaigliocróil

Additive: E953 - Iseamalt

Additive: E955

Additive: E965

Comhábhar: Toirteoir

Comhábhar: Eiblitheoir

Comhábhar: Flavouring

Comhábhar: Taisleán

Comhábhar: Milk proteins

Comhábhar: Milseoir

Comhábhar: Whey
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E1200

Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
Source: Wikipedia (An Béarla)

E306

E322

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 (An Béarla)

E322i

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 (An Béarla)

E422 - Gliocról

Gliocról: OHCH2– CH-OH-–CH2OH. Tugtar glicrín air freisin. Leacht le fiuchphointe 290 °C, gan dath, slaodach le blas milis. Faightear é ó shaill agus olaí plandaí is ainmhithe trí hidrealú, agus mar sin is fo-tháirge é ar dhéanamh gallúnaí. Baintear úsáid as in an-chuid ullmhúcháin leighis is cosmaide, agus imoibríonn sé le haigéad nítreach chun nítriglicrín a dhéanamh.
Source: Wikipedia

E476 - Polairicineoláit pholaigliocróil

Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
Source: Wikipedia (An Béarla)

E953 - Iseamalt

Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
Source: Wikipedia (An Béarla)

E955

Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
Source: Wikipedia (An Béarla)

E965

Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
Source: Wikipedia (An Béarla)

Ingredients analysis

en:Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: en:protein-blend, en:milk-chocolate-flavoured-coating, en:no-hydrogenated-palm-and-palm-kernel-oil
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en:Non-vegan
Non-vegan ingredients: en:Milk proteins, en:Whey protein, en:Whey powder, en:Hydrolyzed collagen
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en:Non-vegetarian
Non-vegetarian ingredients: en:Hydrolyzed collagen
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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: Protein Blend 23% (Milk Protein, whey Protein), Humectants (Glycerol, Maltitol), Milk Chocolate Flavoured coating 14% (Sweeteners (Isomalt, Sucralose), No-hydrogenated Palm and Palm Kernel Oil, Whey Powder, Fat Reduced Cocoa Powder, Fortified Wheat flour (Wheat Flour, Calcium Carbonate, Iron, niacin, thiamin), Emulsifiers (Soya Lecithin, e476), natural Flavouring), Hydrolysed Collagen, Fructo-oligosaccharides, Soya Protein Isolate, Bulking Agent (polydextrose), Flavouring, Rapeseed oil, Salt, Sweetener (Sucralose), Antioxidant (Natural Mixed Tocopherols)
Protein Blend -> en:protein-blend - percent_min: 23 - percent: 23 - percent_max: 23

Milk Protein -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 11.5 - percent_max: 23

whey Protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11.5

Humectants -> en:humectant - percent_min: 14 - percent_max: 23

Glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 7 - percent_max: 23

Maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.5

Milk Chocolate Flavoured coating -> en:milk-chocolate-flavoured-coating - percent_min: 14 - percent: 14 - percent_max: 14

Sweeteners -> en:sweetener - percent_min: 2 - percent_max: 14

Isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 14

Sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7

No-hydrogenated Palm and Palm Kernel Oil -> en:no-hydrogenated-palm-and-palm-kernel-oil - percent_min: 0 - percent_max: 7

Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 4.66666666666667

Fat Reduced Cocoa Powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 3.5

Fortified Wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.8

Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.8

Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4

Iron -> en:iron - percent_min: 0 - percent_max: 0.933333333333333

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7

thiamin -> en:thiamin - percent_min: 0 - percent_max: 0.56

Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 2.33333333333333

Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.33333333333333

e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.16666666666667

natural Flavouring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2

Hydrolysed Collagen -> en:hydrolyzed-collagen - vegan: no - vegetarian: no - percent_min: 4.44444444444444 - percent_max: 14

Fructo-oligosaccharides -> en:fructooligosaccharide - percent_min: 3.25 - percent_max: 14

Soya Protein Isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 1.71428571428571 - percent_max: 13.8263888888889

Bulking Agent -> en:bulking-agent - percent_min: 0 - percent_max: 10.718253968254

polydextrose -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.718253968254

Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

Rapeseed oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7

Sweetener -> en:sweetener - percent_min: 0 - percent_max: 0.7

Sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 0.7

Natural Mixed Tocopherols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

Nutrition

Average nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Próitéiní: 5 / 5 (value: 38, rounded value: 38)

Fiber: 5 / 5 (value: 13, rounded value: 13)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2.5, rounded value: 2.5)

Negative points: 13

Energy: 4 / 10 (value: 1372, rounded value: 1372)

Siúcraí: 1 / 10 (value: 4.7, rounded value: 4.7)

Saturated fat: 5 / 10 (value: 5.1, rounded value: 5.1)

Sodium: 3 / 10 (value: 280, rounded value: 280)

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

Nutritional score: (13 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Saill as moderate quantity (7.9%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- SáSitheáin saill as high quantity (5.1%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Siúcraí as cainníocht íseal (4.7%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salann as moderate quantity (0.7%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (80g)	Compared to: en:Protein bars
Fuinneamh	1,372 kj (328 kcal)	1,100 kj (262 kcal)	-17%
Saill	7.9 g	6.32 g	-54%
SáSitheáin saill	5.1 g	4.08 g	-25%
Carbaihiodráit	29 g	23.2 g	-11%
Siúcraí	4.7 g	3.76 g	-62%
Snáithín	13 g	10.4 g	+52%
Próitéin	38 g	30.4 g	+44%
Salann	0.7 g	0.56 g	+37%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	2.5 %	2.5 %

Serving size: 80g

Environment

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Product added on 19 Eanáir 2018 12:26:35 CET ag kiliweb
Last edit of product page on 1 Samhain 2020 20:47:30 CET ag vaporous.
Product page also edited by clockwerx, openfoodfacts-contributors, vassopt, yuka.VC80akg0SU52NlpSeDhRNG9EYksydHRQd01UeFlVUHRGZm9MSVE9PQ, yuka.ZWE0dUNiUmVxcUpidnZFUDVEellvOXQvd1lHbFluR2NNK0EySVE9PQ.

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High protein bar - Myprotein - 80 g