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Abbott

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Barcode: 0070074578118 (EAN / EAN-13) 070074578118 (UPC / UPC-A)

Brands: Abbott

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    48 ingredients


    WATER, MILK PROTEIN CONCENTRATE, CANOLA OIL: LESS THAN 2% OF: GLYCERIN, FRUCTOSE, CORN MALTODEXTRIN, SOY PROTEIN ISOLATE, SHORT-CHAIN FRUCTOOLIGOSACCHARIDES, CORN OIL, SOLUBLE CORN FIBER, NATURAL AND ARTIFICIAL ELAVOR POTASSILUM CITRATE, MAGNESIUM PHOSPHATE, CELLULOSE GEL, SALT, CHOLINE CHLORIDE ASCORBIC ACID, CALCIUM CARBONATE, SOY LECITHIN, MONOGLYCERIDES, CELLULOSE GUM, CARRAGEENAN, CALCIUM PHOSPHATE, SODIUM CITRATE, POTASSIUM CHLORIDE, ACESULFAME POTASSIUM, dl-ALPHA-TOCOPHERYL ACETATE, FERROUS SULFATE, GELLAN GUM, SUCRALOSE, ZINC SULFATE, NIACINAMIDE, CALCIUM PANTOTHENATE, MANGANESE SULFATE, THIAMINE HYDROCHLORIDE, PYRIDOXINE HYDROCHLORIDE, RIBOFLAVIN, VITAMIN A PALMITATE, COPPER SULFATE, FOLIC ACID, CHROMIUM CHLORIDE, POTASSIUM IODIDE, SODIUM SELENATE, PHYLLOQUINONE, SODIUM MOLYBDATE, BIOTIN, VITAMIN D3 AND VITAMIN B12
    Allergens: Milk, Soybeans
    Traces: Milk, Soybeans

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E418 - Gellan gum
    • Additive: E422 - Glycerol
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E950 - Acesulfame k
    • Additive: E955 - Sucralose
    • Ingredient: Milk proteins

    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
  • E407 - Carrageenan


    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia
  • 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
  • E422 - Glycerol


    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia
  • E466 - Sodium carboxy methyl cellulose


    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia
  • E950 - Acesulfame k


    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    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

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    Palm oil free


    No ingredients containing palm oil detected

    Unrecognized ingredients: Less-than-2-of, Short-chain-fructooligosaccharides, Natural-and-artificial-elavor-potassilum-citrate, Cellulose-gel, Choline-chloride-ascorbic-acid, Monoglycerides, Thiamine-hydrochloride

    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

    Non-vegan


    Non-vegan ingredients: Milk protein concentrate

    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.
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    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: Less-than-2-of, Short-chain-fructooligosaccharides, Natural-and-artificial-elavor-potassilum-citrate, Cellulose-gel, Choline-chloride-ascorbic-acid, Monoglycerides, Sodium citrate, DL-alpha tocopheryl acetate, Ferrous sulfate, Zinc sulfate, Manganese sulfate, Thiamine-hydrochloride, Folic acid, Chromium chloride, Potassium iodide, Sodium selenate, Sodium molybdate, Vitamin b12

    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!

    WATER, MILK PROTEIN CONCENTRATE, CANOLA OIL (LESS THAN 2% OF), GLYCERIN, FRUCTOSE, CORN MALTODEXTRIN, SOY PROTEIN ISOLATE, SHORT-CHAIN FRUCTOOLIGOSACCHARIDES, CORN OIL, SOLUBLE CORN FIBER, NATURAL and ARTIFICIAL ELAVOR POTASSILUM CITRATE, MAGNESIUM PHOSPHATE, CELLULOSE GEL, SALT, CHOLINE CHLORIDE ASCORBIC ACID, CALCIUM CARBONATE, SOY LECITHIN, MONOGLYCERIDES, CELLULOSE GUM, CARRAGEENAN, CALCIUM PHOSPHATE, SODIUM CITRATE, POTASSIUM CHLORIDE, ACESULFAME POTASSIUM, dl-ALPHA-TOCOPHERYL ACETATE, FERROUS SULFATE, GELLAN GUM, SUCRALOSE, ZINC SULFATE, NIACINAMIDE, CALCIUM PANTOTHENATE, MANGANESE SULFATE, THIAMINE HYDROCHLORIDE, PYRIDOXINE HYDROCHLORIDE, RIBOFLAVIN, VITAMIN A PALMITATE, COPPER SULFATE, FOLIC ACID, CHROMIUM CHLORIDE, POTASSIUM IODIDE, SODIUM SELENATE, PHYLLOQUINONE, SODIUM MOLYBDATE, BIOTIN, vitamins, vitamin D3, VITAMIN B12
    1. WATER -> en:water - vegan: yes - vegetarian: yes - percent_min: 2.12765957446809 - percent_max: 100
    2. MILK PROTEIN CONCENTRATE -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. CANOLA OIL -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 33.3333333333333
      1. LESS THAN 2% OF -> en:less-than-2-of - percent_min: 0 - percent_max: 33.3333333333333
    4. GLYCERIN -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
    5. FRUCTOSE -> en:fructose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. CORN MALTODEXTRIN -> en:corn-maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. SOY PROTEIN ISOLATE -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. SHORT-CHAIN FRUCTOOLIGOSACCHARIDES -> en:short-chain-fructooligosaccharides - percent_min: 0 - percent_max: 12.5
    9. CORN OIL -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 11.1111111111111
    10. SOLUBLE CORN FIBER -> en:soluble-corn-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. NATURAL and ARTIFICIAL ELAVOR POTASSILUM CITRATE -> en:natural-and-artificial-elavor-potassilum-citrate - percent_min: 0 - percent_max: 9.09090909090909
    12. MAGNESIUM PHOSPHATE -> en:e343i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. CELLULOSE GEL -> en:cellulose-gel - percent_min: 0 - percent_max: 7.69230769230769
    14. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. CHOLINE CHLORIDE ASCORBIC ACID -> en:choline-chloride-ascorbic-acid - percent_min: 0 - percent_max: 6.66666666666667
    16. CALCIUM CARBONATE -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.25
    17. SOY LECITHIN -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. MONOGLYCERIDES -> en:monoglycerides - percent_min: 0 - percent_max: 5.55555555555556
    19. CELLULOSE GUM -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. CARRAGEENAN -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. CALCIUM PHOSPHATE -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. SODIUM CITRATE -> en:sodium-citrate - percent_min: 0 - percent_max: 4.54545454545455
    23. POTASSIUM CHLORIDE -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. ACESULFAME POTASSIUM -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. dl-ALPHA-TOCOPHERYL ACETATE -> en:dl-alpha-tocopheryl-acetate - percent_min: 0 - percent_max: 4
    26. FERROUS SULFATE -> en:ferrous-sulfate - percent_min: 0 - percent_max: 3.84615384615385
    27. GELLAN GUM -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. SUCRALOSE -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    29. ZINC SULFATE -> en:zinc-sulfate - percent_min: 0 - percent_max: 3.44827586206897
    30. NIACINAMIDE -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33333333333333
    31. CALCIUM PANTOTHENATE -> en:calcium-pantothenate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129
    32. MANGANESE SULFATE -> en:manganese-sulfate - percent_min: 0 - percent_max: 3.125
    33. THIAMINE HYDROCHLORIDE -> en:thiamine-hydrochloride - percent_min: 0 - percent_max: 3.03030303030303
    34. PYRIDOXINE HYDROCHLORIDE -> en:pyridoxine-hydrochloride - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
    35. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
    36. VITAMIN A PALMITATE -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    37. COPPER SULFATE -> en:e519 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    38. FOLIC ACID -> en:folic-acid - percent_min: 0 - percent_max: 2.63157894736842
    39. CHROMIUM CHLORIDE -> en:chromium-chloride - percent_min: 0 - percent_max: 2.63157894736842
    40. POTASSIUM IODIDE -> en:potassium-iodide - percent_min: 0 - percent_max: 2.5
    41. SODIUM SELENATE -> en:sodium-selenate - percent_min: 0 - percent_max: 2.5
    42. PHYLLOQUINONE -> en:phylloquinone - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    43. SODIUM MOLYBDATE -> en:sodium-molybdate - percent_min: 0 - percent_max: 2.38095238095238
    44. BIOTIN -> en:biotin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
    45. vitamins -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
    46. vitamin D3 -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.17391304347826
    47. VITAMIN B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 2.17391304347826

Nutrition

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 336 kj
    (80 kcal)
    Fat 4.018 g
    Saturated fat 0.446 g
    Salt 0.234 g
    Carbohydrates 7.143 g
    Fiber 1.786 g
    Sugars 1.786 g
    Proteins 4.464 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by danizavtz.
Product page also edited by kiliweb, off.775e1bd8-d738-4f4c-a6b0-8bbb95b49d19, yuka.sY2b0xO6T85zoF3NwEKvllxZcIrOvS6aFSbto2a7-vuiAKfUYPpNybTzEKs.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.