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Crisp Protein Bar - decathlon - 4pcs

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Crisp Protein Bar - decathlon - 4pcs

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Codi de barres: 3608418926362 (EAN / EAN-13)

Quantitat: 4pcs

Marques: Decathlon

Etiquetes, certificacions, premis: Fet a França

Països on es va vendre: Alemanya, Espanya

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Ingredients

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    33 ingredients

    : Protéines de soja (26%), protéines de lait (17%), sirop de glucose-fructose, chocolat au lait (11%) (sucre, beurre de cacao, lait entier en poudre, pâte de cacao, lactosérum en poudre, émulsifiant : lécithine de soja, arôme naturel de vanille), fructo-oligosaccharides, huiles de tournesol, sirop de fructose, fructose, amidon, humectant : glycérol, poudre de praliné (noisette, sucre) (1,8%), arôme, noisettes (1,3%), sucre, sel, stabilisant : carbonate de calcium, émulsifiants : lécithine de soja et sucroesters d'acides gras, antioxydant : alpha-tocophérol.
    Al·lèrgens: en:Milk, en:Nuts, en:Soybeans

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: E422 - Glicerol
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Humectant
    • Ingredient: Proteina de la llet
    • Ingredient: Edulcorant
    • Ingredient: Sèrum de llet

    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

  • E307 - Α-tocoferol

    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.
    Origen: Wikipedia (Anglès)

  • 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)

  • E422 - Glicerol

    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.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: Proteina de la llet, Xocolata amb llet, Llet sencera en pols, Xerigot en pols
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

    : Protéines de soja 26%, protéines de lait 17%, sirop de glucose-fructose, chocolat au lait 11% (sucre, beurre de cacao, lait entier en poudre, pâte de cacao, lactosérum en poudre, émulsifiant (lécithine de soja), arôme naturel de vanille), fructo-oligosaccharides, huiles de tournesol, sirop de fructose, fructose, amidon, humectant (glycérol), praliné (noisette, sucre), arôme, noisettes 1.3%, sucre, sel, stabilisant (carbonate de calcium), émulsifiants (lécithine de soja, sucroesters d'acides gras), antioxydant (alpha-tocophérol)
    1. Protéines de soja -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 26 - percent: 26 - percent_max: 26
    2. protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 17 - percent: 17 - percent_max: 17
    3. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 11 - percent_max: 17
    4. chocolat au lait -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 11 - percent: 11 - percent_max: 11
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.57142857142857 - percent_max: 11
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 5.5
      3. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 3.66666666666667
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 2.75
      5. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.2
      6. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.83333333333333
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.83333333333333
      7. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.57142857142857
    5. fructo-oligosaccharides -> en:fructooligosaccharide - percent_min: 2.07142857142857 - percent_max: 11
    6. huiles de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 1.38461538461538 - percent_max: 11
    7. sirop de fructose -> en:fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 1.3 - percent_max: 8.50879120879121
    8. fructose -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 1.3 - percent_max: 6.87399267399267
    9. amidon -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 1.3 - percent_max: 5.70627943485086
    10. humectant -> en:humectant - percent_min: 1.3 - percent_max: 4.83049450549451
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 1.3 - percent_max: 4.83049450549451
    11. praliné -> en:praline - percent_min: 1.3 - percent_max: 4.14932844932845
      1. noisette -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0.65 - percent_max: 4.14932844932845
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.07466422466423
    12. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 1.3 - percent_max: 3.60439560439561
    13. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 1.3 - percent: 1.3 - percent_max: 1.3
    14. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.3
    15. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.8
    16. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0.8
      1. carbonate de calcium -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8
    17. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.8
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.8
      2. sucroesters d'acides gras -> en:e473 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4
    18. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.8
      1. alpha-tocophérol -> en:e307 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8

Nutrició

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml
    Energia 1.657 kj
    (396 kcal)
    Greix 12 g
    Àcid gras saturat 5,7 g
    Hidrats de carboni 32 g
    Sucre 24 g
    Fiber ?
    Proteïna 39 g
    Sal comuna 0,8 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2,878 %

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