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M&M's

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Codi de barres: 5000159500920 (EAN / EAN-13)

Marques: M&M's

Categories: Snacks

Països on es va vendre: Espanya

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Ingredients

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    56 ingredients

    : 914g 1hagp og 03/11/19 10:53 milk chocolate (62%) with a rice centre (17%) in a sugar shell. ingredients. sugar, cocoa mass, rice flour skimmed milk powder, cocoa butter, palm kernel fat, lactose, pa at, miik fat, shea fat, salt, barley nalt 38.5g (%") extract, colours (e100, carmine, e133, e160a, e160e, e171), glucose syru 96kj (10%) sstarch, emulsifier (soya lecithin), dextrin, dextrose, glazing agent (camautba okcal (10%) wax), flavourings, palm kernel oil. (may contain: peanut, hazelnut, 8.9g (13%) almond). milk chocolate contains milk solids 14% minimutn. tm/®/designs/© mars 38.5g 5.9g (30%) 25.1g (9%) mars chocolat france, 3 chemin de andlach, cs 10036-67 501 haguenau cedex - service conson eurs o n°cristal: 0969 320 680 appel non surtaxé), www.mschocatfrance.fr imp: gb freepost mars rg5 consumer care 080052 0077, www.mars.co.uk. 14g (2%) www.marsnutrition.co.uk ire mars ireland, box 3856, dublin 4 .3g (24%) 1890 812 315 milk chocolate contains vegetable fats in addition to cocoa butte
    Al·lèrgens: en:Milk, en:Soybeans
    Rastres: en:Nuts, en:Peanuts

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: E100 - Curcumina
    • Additiu: E120 - Carmí
    • Additiu: E133 - Blau brillant FCF
    • Additiu: E1400 - Dextrina
    • Additiu: E160a - Carotè
    • Additiu: E160e
    • Additiu: E171 - Diòxid de titani
    • Additiu: E322 - Lecitines
    • Ingredient: Color
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Agent de recobriment
    • Ingredient: Glucosa
    • 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

  • E120 - Carmí

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Origen: Wikipedia (Anglès)

  • E133 - Blau brillant FCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Origen: Wikipedia (Anglès)

  • E1400 - Dextrina

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Origen: Wikipedia (Anglès)

  • E160a - Carotè

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Origen: Wikipedia (Anglès)

  • E171 - Diòxid de titani

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    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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    Oli de palma

    Ingredients que contenen oli de palma: en:Palm kernel fat, Palmist
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    No és vegà

    Ingredients no vegans: Lactosa, E120

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    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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  • icon

    No és vegetarià

    Ingredients no vegetarians: E120

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    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.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
  • icon

    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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

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    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

    : 1hagp og 03, 11, 19 10 (53 milk chocolate 62%, with a rice centre 17%, in a sugar shell, ingredients, sugar), cocoa mass, rice flour skimmed milk powder, cocoa butter, palm kernel fat, lactose, pa at, miik fat, shea fat, salt, barley nalt (%"), extract, colours (e100, carmine, e133, e160a, e160e, e171), glucose syru 96kj 10%, sstarch, emulsifier (soya lecithin), dextrin, dextrose, glazing agent (camautba okcal 10%, wax), flavourings, palm kernel oil (almond 13%), solids 14% minimutn, tm, ®, designs, 38.5g, chocolat france 9%, 3 chemin de andlach, cs 10036-67 501 haguenau cedex, service conson eurs o n°cristal (0969 320 680 appel non surtaxé), www.mschocatfrance.fr imp (gb freepost mars rg5 consumer care 080052 0077), www.mars.co.uk, www.marsnutrition.co.uk ire mars ireland 2%, box 3856, dublin 4, 1890 812 315 milk chocolate contains vegetable fats in addition to cocoa butte
    1. 1hagp og 03 -> en:1hagp-og-03
    2. 11 -> en:11
    3. 19 10 -> en:19-10
      1. 53 milk chocolate -> en:53-milk-chocolate - percent: 62
      2. with a rice centre -> en:with-a-rice-centre - percent: 17
      3. in a sugar shell -> en:in-a-sugar-shell
      4. ingredients -> en:ingredients
      5. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    4. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    5. rice flour skimmed milk powder -> en:rice-flour-skimmed-milk-powder
    6. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    7. palm kernel fat -> en:palm-kernel-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes
    8. lactose -> en:lactose - vegan: no - vegetarian: yes
    9. pa at -> en:pa-at
    10. miik fat -> en:miik-fat
    11. shea fat -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no
    12. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    13. barley nalt -> en:barley-nalt
      1. %" -> en:
    14. extract -> en:extract
    15. colours -> en:colour
      1. e100 -> en:e100 - vegan: yes - vegetarian: yes
      2. carmine -> en:e120 - vegan: no - vegetarian: no
      3. e133 -> en:e133 - vegan: yes - vegetarian: yes
      4. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      5. e160e -> en:e160e - vegan: yes - vegetarian: yes
      6. e171 -> en:e171 - vegan: yes - vegetarian: yes
    16. glucose syru 96kj -> en:glucose-syru-96kj - percent: 10
    17. sstarch -> en:sstarch
    18. emulsifier -> en:emulsifier
      1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    19. dextrin -> en:e1400 - vegan: yes - vegetarian: yes
    20. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    21. glazing agent -> en:glazing-agent
      1. camautba okcal -> en:camautba-okcal - percent: 10
      2. wax -> en:wax
    22. flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe
    23. palm kernel oil -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes
      1. almond -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent: 13
    24. solids 14% minimutn -> en:solids-14-minimutn
    25. tm -> en:tm
    26. ® -> en:
    27. designs -> en:designs
    28. 38.5g -> en:38-5g
    29. chocolat france -> en:chocolat-france - percent: 9
    30. 3 chemin de andlach -> en:3-chemin-de-andlach
    31. cs 10036-67 501 haguenau cedex -> en:cs-10036-67-501-haguenau-cedex
    32. service conson eurs o n°cristal -> en:service-conson-eurs-o-n-cristal
      1. 0969 320 680 appel non surtaxé -> en:0969-320-680-appel-non-surtaxe
    33. www.mschocatfrance.fr imp -> en:www-mschocatfrance-fr-imp
      1. gb freepost mars rg5 consumer care 080052 0077 -> en:gb-freepost-mars-rg5-consumer-care-080052-0077
    34. www.mars.co.uk -> en:www-mars-co-uk
    35. www.marsnutrition.co.uk ire mars ireland -> en:www-marsnutrition-co-uk-ire-mars-ireland - percent: 2
    36. box 3856 -> en:box-3856
    37. dublin 4 -> en:dublin-4
    38. 1890 812 315 milk chocolate contains vegetable fats in addition to cocoa butte -> en:1890-812-315-milk-chocolate-contains-vegetable-fats-in-addition-to-cocoa-butte

Nutrició

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Snacks
    Greix ?
    Àcid gras saturat ?
    Hidrats de carboni ?
    Sucre ?
    Fiber ?
    Proteïna ?
    Sal comuna ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 13 %

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