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Precision Engineered Whey Protein Cookies and Cream -

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Precision Engineered Whey Protein Cookies and Cream -

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Barcode: 5017174356074 (EAN / EAN-13)

Categories: Dietary supplements, Bodybuilding supplements, Protein powders

Countries where sold: United Kingdom

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Health

Ingredients

  • icon

    39 ingredients

    protein blend (whey (milk) protein concentrate (wpc80), hydrolysed whey (milk) protein, whey (milk) protein isolate), emulsifier (soya lecithin), cocoa powder, bulking agent (xanthan gum), cream flavouring (maltodextrin, emulsifier (acacia gum), flavouring preparations & substances, triacetin), biscuit flavouring (maltodextrin, flavouring preparations & substances, triacetin, anti-caking agent (silicon dioxide)), sweetener (sucralose), colour (beta carotene (maltodextrin, coconut oil, emulsifier (acacia gum), sucrose, sodium ascorbate, dl-alpha tocopherol, beta carotene, anti-caking agent (silicon dioxide)).
    Allergens: Milk, 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: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E415 - Xanthan gum
    • Additive: E551 - Silicon dioxide
    • Additive: E955 - Sucralose
    • Ingredient: Bulking agent
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Maltodextrin
    • Ingredient: Sweetener
    • Ingredient: Whey

    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

  • E1518 - Glyceryl triacetate

    Triacetin: The triglyceride 1‚2,3-triacetoxypropane is more generally known as triacetin and glycerin triacetate. It is the triester of glycerol and acetylating agents, such as acetic acid and acetic anhydride. It is a colorless, viscous and odorless liquid with a high boiling point. Triacetin was first prepared in 1854 by the French chemist Marcellin Berthelot.
    Source: Wikipedia

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E307 - Alpha-tocopherol

    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E551 - Silicon dioxide

    Silicon dioxide: Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics -as an electrical insulator-, and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.
    Source: Wikipedia

  • E955 - Sucralose

    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

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Whey, Whey, Whey

    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: Protein-blend, Wpc80, Protein-isolate, Flavouring-preparations-and-substances, Flavouring-preparations-and-substances

    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!

    : protein blend (whey, protein (wpc80), whey, protein, whey, protein isolate), emulsifier (soya lecithin), cocoa powder, bulking agent (xanthan gum), cream flavouring (maltodextrin, emulsifier (acacia gum), flavouring preparations and substances, triacetin), biscuit flavouring (maltodextrin, flavouring preparations and substances, triacetin, anti-caking agent (silicon dioxide)), sweetener (sucralose), colour, beta carotene (maltodextrin, coconut oil, emulsifier (acacia gum), sucrose, sodium ascorbate, dl-alpha tocopherol, beta carotene, anti-caking agent (silicon dioxide))
    1. protein blend -> en:protein-blend - percent_min: 11.1111111111111 - percent_max: 100
      1. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 1.85185185185185 - percent_max: 100
      2. protein -> en:protein - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
        1. wpc80 -> en:wpc80 - percent_min: 0 - percent_max: 50
      3. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
      4. protein -> en:protein - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
      5. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 20
      6. protein isolate -> en:protein-isolate - percent_min: 0 - percent_max: 16.6666666666667
    2. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 50
      1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 50
    3. cocoa powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 33.3333333333333
    4. bulking agent -> en:bulking-agent - percent_min: 0 - percent_max: 25
      1. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. cream flavouring -> en:cream-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 2.5
        1. acacia gum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. flavouring preparations and substances -> en:flavouring-preparations-and-substances - percent_min: 0 - percent_max: 1.66666666666667
      4. triacetin -> en:e1518 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
    6. biscuit flavouring -> en:biscuit-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. flavouring preparations and substances -> en:flavouring-preparations-and-substances - percent_min: 0 - percent_max: 2.5
      3. triacetin -> en:e1518 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      4. anti-caking agent -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.25
        1. silicon dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
    7. sweetener -> en:sweetener - percent_min: 0 - percent_max: 5
      1. sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    8. colour -> en:colour - percent_min: 0 - percent_max: 5
    9. beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
      1. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. coconut oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 2.5
      3. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 1.66666666666667
        1. acacia gum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      4. sucrose -> en:sucrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.25
      5. sodium ascorbate -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      6. dl-alpha tocopherol -> en:e307c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
      7. beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.714285714285714
      8. anti-caking agent -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.625
        1. silicon dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.625

Nutrition

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    Average 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.

    Positive points: 5

    • Proteins: 5 / 5 (value: 80, rounded value: 80)
    • 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: 8

    • Energy: 5 / 10 (value: 1711, rounded value: 1711)
    • Sugars: 0 / 10 (value: 3.9000000953674, rounded value: 3.9)
    • Saturated fat: 2 / 10 (value: 2.5, rounded value: 2.5)
    • Sodium: 1 / 10 (value: 163.999998569488, rounded value: 164)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (8 - 5)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Protein powders
    Energy 1,711 kj
    (409 kcal)     		+14%
    Fat 7.4 g +68%
    Saturated fat 2.5 g +71%
    Carbohydrates 5.1 g -46%
    Sugars 3.9 g +32%
    Fiber ?
    Proteins 80 g +23%
    Salt 0.41 g -57%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by vaporous.
Product page also edited by inf, kiliweb, yuka.D5BrPvmlT5cmR_bwgYQ_xDejBt6wPcNFGlhSow.

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