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Bombones - Lindt

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Codi de barres: 4000539747809 (EAN / EAN-13)

Marques: Lindt

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Caramels de xocolata, Bombons, en:Assorted chocolate candies

Països on es va vendre: Espanya

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Ingredients

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    22 ingredients

    : azúcar, manteca de cacao, almendras, leche entera en polvo, pasta de cacao, avellanas, glucosa, leche de coco en polvo, leche desnatada en polvo, lactosa, trigo, arroz, emulgente (lecitina de soja), harina de trigo, clara de huevo, extracto de malta de cebada, huesos de albaricoque, humectantes (invertasa), aromas (contiene nuez), extractos de especias.
    Al·lèrgens: en:Gluten, 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
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Humectant
    • Ingredient: Lactosa

    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

  • E1103 - Invertasa

    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    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)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: Llet sencera en pols, Llet desnatada en pols, Lactosa, Clara d'ou
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, manteca de cacao, almendras, leche entera en polvo, pasta de cacao, avellanas, glucosa, leche de coco en polvo, leche desnatada en polvo, lactosa, trigo, arroz, emulgente (lecitina de soja), harina de trigo, clara de huevo, extracto de malta de cebada, huesos de albaricoque, humectantes (invertasa), aromas, extractos de especias
    1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5 - percent_max: 100
    2. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 50
    3. almendras -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 33.3333333333333
    4. leche entera en polvo -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 25
    5. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 20
    6. avellanas -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 16.6666666666667
    7. glucosa -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 14.2857142857143
    8. leche de coco en polvo -> en:coconut-milk-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18041 - percent_min: 0 - percent_max: 12.5
    9. leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 11.1111111111111
    10. lactosa -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. trigo -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 9.09090909090909
    12. arroz -> en:rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 0 - percent_max: 8.33333333333333
    13. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 7.69230769230769
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 7.69230769230769
    14. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 7.14285714285714
    15. clara de huevo -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 6.66666666666667
    16. extracto de malta de cebada -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. huesos de albaricoque -> en:apricot-kernels - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. humectantes -> en:humectant - percent_min: 0 - percent_max: 5.55555555555556
      1. invertasa -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    20. extractos de especias -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Nutrició

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    Mala qualitat nutricional

    ⚠ ️Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠ ️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: 13

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

    Punts positius: 0

    • Proteïnes: 2 / 5 (valor: 4.8, valor arrodonit: 4.8)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 13.7311935424805, valor arrodonit: 13.7)

    Punts negatius: 29

    • Energia: 6 / 10 (valor: 2167, valor arrodonit: 2167)
    • Sucres: 10 / 10 (valor: 47, valor arrodonit: 47)
    • Greixos saturats: 10 / 10 (valor: 12, valor arrodonit: 12)
    • Sodi: 3 / 10 (valor: 296, valor arrodonit: 296)

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

    Puntuació nutricional: (29 - 0)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Assorted chocolate candies
    Energia 2.167 kj
    (518 kcal)     		-4%
    Greix 31 g -11%
    Àcid gras saturat 12 g -36%
    Hidrats de carboni 50 g +2%
    Sucre 47 g +4%
    Fiber ?
    Proteïna 4,8 g -21%
    Sal comuna 0,74 g +410%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 13,731 %

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