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Protein bar - fitspo - 1

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Codi de barres: 3800224890763 (EAN / EAN-13)

Quantitat: 1

Empaquetament: en:Plastic

Marques: Fitspo

Etiquetes, certificacions, premis: Fet a Itàlia

Origen dels ingredients: Itàlia

Llocs de fabricació o processament: Italy

Països on es va vendre: Bulgària, Espanya

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Health

Ingredients

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    31 ingredients

    Anglès: protein mix (calcium caseinate, whey protein concentrate, soy protein isolate), sweetener: maltitol, cocoa glaze (sweetener: maltitol, non-hydrogenated vegetable oil (from palm nuts, palm, shea)% skimmed emulator) sunflower lecithin], moisturizer: sorbitol, hydrolyzed gelatin, sunflower oil, cocoa crispita from soy protein [soy protein isolate, cocoa, tapioca starch], crispita from soy protein [soy protein isolate] [soy protein isolate], rice flour, stabilizer flour, flavoring, skimmed cocoa powder, sweetener: (steviol glycosides).
    Al·lèrgens: en:Milk, en:Soybeans
    Rastres: en:Gluten, en:Nuts, en:Soybeans

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E322 - Lecitines
    • Additiu: E420 - Sorbitol
    • Additiu: E428 - Gelatina
    • Additiu: E960 - Glicòsid d'esteviol
    • Additiu: E965 - Maltitol
    • Ingredient: Aromes
    • Ingredient: Proteina de la llet
    • Ingredient: Edulcorant

    Food products are classified into 4 groups according to their degree of processing:

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

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.
    Source: 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.
    Source: Wikipedia (Anglès)

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia (Anglès)

  • E960 - Glicòsid d'esteviol

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia (Anglès)

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Non-vegan ingredients: en:Calcium caseinate, en:Whey protein

    Some ingredients could not be recognized.

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    Es desconeix si és vegetarià

    Unrecognized ingredients: en:Proteins mix, en:cocoa-glaze, en:from-palm-nuts, en:skimmed-emulator, en:moisturizer, en:hydrolyzed-gelatin, en:cocoa-crispita-from-soy-protein, en:crispita-from-soy-protein

    Some ingredients could not be recognized.

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The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
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    protein mix (calcium caseinate, whey protein, soy protein isolate), sweetener (maltitol), cocoa glaze (sweetener (maltitol), non-hydrogenated vegetable oil (from palm nuts, palm, shea), % skimmed emulator), sunflower lecithin, moisturizer (sorbitol), hydrolyzed gelatin, sunflower oil, cocoa crispita from soy protein (soy protein isolate, cocoa, tapioca starch), crispita from soy protein (soy protein isolate, soy protein isolate), rice flour, stabilizer, flavoring, skimmed cocoa powder, sweetener ()
    1. protein mix -> en:proteins-mix - percent_min: 7.14285714285714 - percent_max: 100
      1. calcium caseinate -> en:calcium-caseinate - vegan: no - vegetarian: yes - percent_min: 2.38095238095238 - percent_max: 100
      2. whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
      3. soy protein isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    2. sweetener -> en:sweetener - percent_min: 0 - percent_max: 50
      1. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. cocoa glaze -> en:cocoa-glaze - percent_min: 0 - percent_max: 33.3333333333333
      1. sweetener -> en:sweetener - percent_min: 0 - percent_max: 33.3333333333333
        1. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. non-hydrogenated vegetable oil -> en:non-hydrogenated-vegetable-oils - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667
        1. from palm nuts -> en:from-palm-nuts - percent_min: 0 - percent_max: 16.6666666666667
        2. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 8.33333333333333
        3. shea -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5.55555555555556
      3. % skimmed emulator -> en:skimmed-emulator - percent_min: 0 - percent_max: 11.1111111111111
    4. sunflower lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. moisturizer -> en:moisturizer - percent_min: 0 - percent_max: 20
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. hydrolyzed gelatin -> en:hydrolyzed-gelatin - percent_min: 0 - percent_max: 16.6666666666667
    7. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 14.2857142857143
    8. cocoa crispita from soy protein -> en:cocoa-crispita-from-soy-protein - percent_min: 0 - percent_max: 12.5
      1. soy protein isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      2. cocoa -> en:cocoa - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      3. tapioca starch -> en:tapioca - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    9. crispita from soy protein -> en:crispita-from-soy-protein - percent_min: 0 - percent_max: 11.1111111111111
      1. soy protein isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      2. soy protein isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    10. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. stabilizer -> en:stabiliser - percent_min: 0 - percent_max: 9.09090909090909
    12. flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
    13. skimmed cocoa powder -> en:skimmed-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. sweetener -> en:sweetener - percent_min: 0 - percent_max: 0

Nutrició

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (85g)
    Energia 1.284,49 kj
    (361 kcal)     		1.090 kj
    (307 kcal)
    Greix 13,9 g 11,8 g
    Àcid gras saturat 5,7 g 4,84 g
    Carbohydrates 35,8 g 30,4 g
    Sucre 0,6 g 0,51 g
    Fiber 1,4 g 1,19 g
    Proteïna 35,5 g 30,2 g
    Sal comuna 0,1 g 0,085 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 85g

Entorn

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Producte afegit per elcoco
Última modificació de la pàgina del producte per kiliweb.
La pàgina del producte, també editada per ayyyvocado, elcoco.5dad352c8ad58fa90ecd7c0243f64837, openfoodfacts-contributors, robolokiddo, roboto-app, teolemon, thaialagata, yuka.WTRBbU5Ka1JsdDBEdE5zYThnenc1ZGRObUo2UmZUMlBHK0FRSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkFZCYT8pWPuPQP4n1eCwNSIJcPxROxT0pbhFKs, yuka.sY2b0xO6T85zoF3NwEKvlkpuYcvVvjnmDBbiw1DR1-XWAoWzaIgi8pffNKg, yuka.sY2b0xO6T85zoF3NwEKvlmNOeYPUrhfALhLWvBK6-dCjH5PKXMlovrb6HKs.

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