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Cookies con chips de chocolate sin gluten - Gerblé - 150 g

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Cookies con chips de chocolate sin gluten - Gerblé - 150 g

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Codi de barres: 3175681040960 (EAN / EAN-13)

Nom comú: Cookies con chips de chocolate sin gluten

Quantitat: 150 g

Empaquetament: es:Bolsa de plástico, es:Caja de cartón

Marques: Gerblé

Categories: Snacks, Aperitius dolços, en:Specific products, Galetes i pastissos, en:Products for specific diets, Galetes, en:Products without gluten, Galetes de xocolata, Cookies, en:Chocolate chip cookies, en:Gluten-free biscuits

Etiquetes, certificacions, premis: Lliure de gluten, Sense lactosa

Llocs de fabricació o processament: Compiègne, Oise (departamento), Picardía, Francia

Codi de traçabilitat: FABRICANTE Y ENVASADOR:, VALPIFORM S.A.S., PERTENECIENTE A:, NUTRITION & SANTÉ S.A.S., OTSUKA PHARMACEUTICAL CO. LTD., OTSUKA HOLDINGS CO. LTD., DISTRIBUIDOR EN ESPAÑA:, NUTRITION & SANTÉ IBERIA S.L.

Botigues: Carrefour

Països on es va vendre: França, Espanya

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Ingredients

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    20 ingredients

    : Azúcar, grasa vegetal no hidrogenada, harina de arroz, harina de maíz, harina de Teff, pepitas de chocolate: 8% (cacao, azúcar, manteca de cacao), agua, jarabe de glucosa, almidón de arroz, aroma de vainilla, emulgente: lecitina, gasificante: carbonato amónico, espesante: goma xantana y sal
    Al·lèrgens: en:Gluten
    Rastres: en:Eggs, en:Milk, en:Nuts

Processament d'aliments

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    Aliments ultra processats

    Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

    • Additiu: E322 - Lecitines
    • Additiu: E415 - Goma de xantè
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Espessidor

    Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Aliments ultra processats

    La determinació del grup es fa en funció de la categoria del producte i dels ingredients que conté.

    → Més informació sobre la classificació NOVA

Additius

  • E322 - Lecitines

    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.
    Origen: Wikipedia (Anglès)

  • E322i - Lecitina

    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.
    Origen: Wikipedia (Anglès)

  • E415 - Goma de xantè

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Origen: Wikipedia (Anglès)

  • E503 - Carbonatos de amonio

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Origen: Wikipedia (Anglès)

  • E503i - Carbonat d'amoni

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Pot ser vegà

    Ingredients que potser no són vegans: Aroma de vainilla, E322i
L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
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    Detalls de l'anàlisi dels ingredients

    : Azúcar, grasa vegetal no hidrogenada, harina de arroz, harina de maíz, harina de Teff, pepitas de chocolate 8% (cacao), azúcar, manteca de cacao, agua, jarabe de glucosa, almidón de arroz, aroma de vainilla, emulgente (lecitina), gasificante (carbonato amónico), espesante (goma xantana, sal)
    1. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 8 - percent_max: 60
    2. grasa vegetal no hidrogenada -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 8 - percent_max: 34
    3. harina de arroz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 8 - percent_max: 25.3333333333333
    4. harina de maíz -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 8 - percent_max: 21
    5. harina de Teff -> en:teff-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 8 - percent_max: 18.4
    6. pepitas de chocolate -> en:chocolate-chunk - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31005 - percent_min: 8 - percent: 8 - percent_max: 8
      1. cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 8 - percent_max: 8
    7. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8
    8. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 8
    9. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 8
    10. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 7.5
    11. almidón de arroz -> en:rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 6.66666666666667
    12. aroma de vainilla -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    13. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 5
      1. lecitina -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    14. gasificante -> en:raising-agent - percent_min: 0 - percent_max: 5
      1. carbonato amónico -> en:e503i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    15. espesante -> en:thickener - percent_min: 0 - percent_max: 4.61538461538461
      1. goma xantana -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.61538461538461
      2. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.14

Nutrició

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    Poca qualitat nutricional

    ⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 0

    Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

    Punts positius: 4

    • Proteïnes: 2 / 5 (valor: 3.7, valor arrodonit: 3.7)
    • Fibra: 4 / 5 (valor: 4.5, valor arrodonit: 4.5)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 15

    • Energia: 6 / 10 (valor: 2143.9, valor arrodonit: 2143.9)
    • Sucres: 6 / 10 (valor: 31, valor arrodonit: 31)
    • Greixos saturats: 3 / 10 (valor: 4, valor arrodonit: 4)
    • Sodi: 0 / 10 (valor: 56, valor arrodonit: 56)

    Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.

    Puntuació nutricional: (15 - 4)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Gluten-free biscuits
    Energia 2.143,9 kj
    (493 kcal)     		+11%
    Greix 23 g +26%
    Àcid gras saturat 4 g -36%
    Hidrats de carboni 68 g +3%
    Sucre 31 g +31%
    Fiber 4,5 g +36%
    Proteïna 3,7 g -26%
    Sal comuna 0,14 g -76%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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