COCONUT MILK
Summary
This coconut milk is ultra-processed, which limits its potential score. It contains stabilizers and emulsifiers, including sucrose esters of fatty acids, which are synthetically produced and contribute to its processing level. While it does not contain harmful seed oils or artificial sweeteners, the presence of these additives and its processing level impact its overall healthiness.
At a glance
Key ingredients 5
Coconut ExtractNeutral
Coconut extract is a natural ingredient derived from the flesh of coconuts. It provides a creamy texture and flavor to the product but is high in saturated fats. While it is a natural source of medium-chain triglycerides, it does not offer significant nutritional benefits in small quantities.
Risks
High in saturated fats, which may contribute to heart disease if consumed in excess.
Benefits
Contains medium-chain triglycerides that may support energy metabolism.
WaterNeutral
Water is a neutral ingredient used as a solvent and to adjust the consistency of the product. It is essential for hydration but does not contribute any nutritional value. Its presence is necessary for diluting the coconut extract to achieve the desired texture.
See more about Water →Guar GumNeutral
Guar gum is a natural thickening agent derived from guar beans. It is used to stabilize and thicken the product, improving texture and consistency. While generally safe, excessive consumption may cause digestive issues.
Risks
May cause digestive discomfort such as gas or bloating when consumed in large amounts.
Benefits
Helps improve the texture and stability of the product without adding calories.
CarboxymethylcelluloseNeutral
Carboxymethylcellulose is a cellulose derivative used as a thickener and stabilizer. It is widely used in food products to improve texture and prevent separation. It is considered safe for consumption but offers no nutritional benefits.
Risks
Excessive consumption may lead to digestive issues such as bloating or diarrhea.
Benefits
Improves product stability and texture without contributing calories.
Sucrose Esters Of Fatty AcidsBad
Sucrose esters of fatty acids are emulsifiers used to blend ingredients that typically do not mix well. They are synthetically produced and can be considered ultra-processed. While generally recognized as safe, they do not provide nutritional benefits.
Risks
May contribute to the ultra-processed nature of the product, which is associated with negative health outcomes when consumed frequently.
Processing
Ultra-Processed Foods
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