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Protein muffins cocoa-caramel - - 2 x 30 g

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Protein muffins cocoa-caramel - - 2 x 30 g

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Codi de barres: 5600499520093 (EAN / EAN-13)

Quantitat: 2 x 30 g

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Pastís, en:Muffins

Països on es va vendre: Espanya

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Salut

Ingredients

  • icon

    52 ingredients

    : Harina de TRIGO, Edulcorante (Maltitol), HUEVO, Agua, Aceite de Girassol, Concentrado de Proteina de Suero de LECHE (8.1%) (Contiene Emulsionante (Lecitina de Girassol), Clara de HUEVO, Amidón , Harina de Malta de TRIGO, Oligofrutosa, LECHE Desnatada en Polvo, Aceite de Palma, Suero de LECHE en polvo, Trozos de Caramelo (2.1%)(Jarabe de Frutosa, Jarabe de Glucose, Concentrado de Manzan, Suero de LECHE en polvo, MANTEQUILLA, Azúcar, Humectante (Glicerina), Fibra de TRIGO, Aceite de Palma, Gelificante (Pectina), Aroma Natural, Corrector de Acidez (Ácido LÁCTICO), Extratco de Arroz, Extracto de Malta de CEBADA, Almidón Modificado, Cacao Magro en Polvo (1.6%). Fibra de Limón, Gasificantes (Difosfatos, Carbonatos de Sódio), Proteínas de LECHE, Sal, Estabilizantes (Carboximetilcelulosa Sódica, Goma Xantana, Goma de Guar), Emulsionante (Estearoil-2-Lactilato de Sódio) Aromas, Canela, Conservante (Sorbato de Potásico).
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk

Processament d'aliments

  • icon

    Aliments ultra processats

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

    • Additiu: E14XX - Midó modificat
    • Additiu: E322 - Lecitines
    • Additiu: E412 - Goma de guar
    • Additiu: E415 - Goma de xantè
    • Additiu: E422 - Glicerol
    • Additiu: E440 - Pectina
    • Additiu: E450 - Difosfat
    • Additiu: E466 - Carboximetilcellulosa sòdica
    • Additiu: E481 - Estearoïl-2-lactilat de sodi
    • Additiu: E965 - Maltitol
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Gelificant
    • 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

  • E200 - Àcid sòrbic

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Origen: Wikipedia (Anglès)

  • E270 - Àcid làctic

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    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)

  • E412 - Goma de guar

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    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)

  • 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)

  • E440 - Pectina

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Origen: Wikipedia (Anglès)

  • E466 - Carboximetilcellulosa sòdica

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Origen: Wikipedia (Anglès)

  • E481 - Estearoïl-2-lactilat de sodi

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Origen: Wikipedia (Anglès)

  • E500 - Carbonats de sodi

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Origen: 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.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    Oli de palma

    Ingredients que contenen oli de palma: Oli de palma, Oli de palma
  • icon

    No és vegà

    Ingredients no vegans: Ou, en:Whey protein, Clara d'ou, Llet desnatada en pols, Xerigot en pols, Xerigot en pols, Mantega, Proteina de la llet

    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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  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:aceite-de-girassol, es:lecitina-de-girassol, es:amidon, es:oligofrutosa, es:jarabe-de-frutosa, es:jarabe-de-glucose, es:concentrado-de-manzan, es:extratco-de-arroz

    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.

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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:

    • 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!

    : Harina de TRIGO, Edulcorante (Maltitol), HUEVO, Agua, Aceite de Girassol, de Proteina de Suero de LECHE 8.1%, Contiene Emulsionante (Lecitina de Girassol), Clara de HUEVO, Amidón, Harina de Malta de TRIGO, Oligofrutosa, LECHE Desnatada en Polvo, Aceite de Palma, Suero de LECHE en polvo, de Caramelo 2.1%, Jarabe de Frutosa, Jarabe de Glucose, Concentrado de Manzan, Suero de LECHE en polvo, MANTEQUILLA, Azúcar, Humectante (Glicerina), Fibra de TRIGO, Aceite de Palma, Gelificante (Pectina), Aroma Natural, Corrector de Acidez (Ácido LÁCTICO), Extratco de Arroz, Extracto de Malta de CEBADA, Almidón Modificado, Cacao Magro en Polvo 1.6%, Fibra de Limón, Gasificantes (Difosfatos, Carbonatos de Sódio), Proteínas de LECHE, Sal, Estabilizantes (Carboximetilcelulosa Sódica, Goma Xantana, Goma de Guar), Emulsionante (Estearoil-2-Lactilato de Sódio), Aromas, Canela, Conservante (Sorbato de Potásico)
    1. Harina de TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 8.1 - percent_max: 15
    2. Edulcorante -> en:sweetener - percent_min: 8.1 - percent_max: 11.55
      1. Maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 8.1 - percent_max: 11.55
    3. HUEVO -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 8.1 - percent_max: 10.4
    4. Agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 8.1 - percent_max: 9.825
    5. Aceite de Girassol -> es:aceite-de-girassol - percent_min: 8.1 - percent_max: 9.48
    6. de Proteina de Suero de LECHE -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 8.1 - percent: 8.1 - percent_max: 8.1
    7. Contiene Emulsionante -> en:emulsifier - percent_min: 2.1 - percent_max: 8.1
      1. Lecitina de Girassol -> es:lecitina-de-girassol - percent_min: 2.1 - percent_max: 8.1
    8. Clara de HUEVO -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 2.1 - percent_max: 7.4625
    9. Amidón -> es:amidon - percent_min: 2.1 - percent_max: 6.86666666666667
    10. Harina de Malta de TRIGO -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.1 - percent_max: 6.39
    11. Oligofrutosa -> es:oligofrutosa - percent_min: 2.1 - percent_max: 5.67777777777778
    12. LECHE Desnatada en Polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 2.1 - percent_max: 4.9
    13. Aceite de Palma -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 2.1 - percent_max: 4.26363636363636
    14. Suero de LECHE en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 2.1 - percent_max: 3.73333333333333
    15. de Caramelo -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 2.1 - percent: 2.1 - percent_max: 2.1
    16. Jarabe de Frutosa -> es:jarabe-de-frutosa - percent_min: 1.6 - percent_max: 2.1
    17. Jarabe de Glucose -> es:jarabe-de-glucose - percent_min: 1.6 - percent_max: 2.1
    18. Concentrado de Manzan -> es:concentrado-de-manzan - percent_min: 1.6 - percent_max: 2.1
    19. Suero de LECHE en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 1.6 - percent_max: 2.1
    20. MANTEQUILLA -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 1.6 - percent_max: 1.9
    21. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.6 - percent_max: 1.71578947368421
    22. Humectante -> en:humectant - percent_min: 1.6 - percent_max: 1.55
      1. Glicerina -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 1.6 - percent_max: 1.55
    23. Fibra de TRIGO -> en:wheat-fiber - vegan: yes - vegetarian: yes - percent_min: 1.6 - percent_max: 1.4
    24. Aceite de Palma -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 1.6 - percent_max: 1.26363636363637
    25. Gelificante -> en:gelling-agent - percent_min: 1.6 - percent_max: 1.13913043478261
      1. Pectina -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 1.6 - percent_max: 1.13913043478261
    26. Aroma Natural -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 1.6 - percent_max: 1.025
    27. Corrector de Acidez -> en:acidity-regulator - percent_min: 1.6 - percent_max: 0.920000000000003
      1. Ácido LÁCTICO -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 1.6 - percent_max: 0.920000000000003
    28. Extratco de Arroz -> es:extratco-de-arroz - percent_min: 1.6 - percent_max: 0.823076923076926
    29. Extracto de Malta de CEBADA -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 1.6 - percent_max: 0.733333333333336
    30. Almidón Modificado -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 1.6 - percent_max: 0.650000000000003
    31. Cacao Magro en Polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 1.6 - percent: 1.6 - percent_max: 0.572413793103451
    32. Fibra de Limón -> en:lemon-fibre - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.500000000000003
    33. Gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 0.483870967741938
      1. Difosfatos -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.483870967741938
      2. Carbonatos de Sódio -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.241935483870969
    34. Proteínas de LECHE -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.468750000000003
    35. Sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
    36. Estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 0
      1. Carboximetilcelulosa Sódica -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      2. Goma Xantana -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      3. Goma de Guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    37. Emulsionante -> en:emulsifier - percent_min: 0 - percent_max: 0
      1. Estearoil-2-Lactilato de Sódio -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0
    38. Aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    39. Canela -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    40. Conservante -> en:preservative - percent_min: 0 - percent_max: 0
      1. Sorbato de Potásico -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

Nutrició

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Muffins
    Greix ?
    Àcid gras saturat ?
    Hidrats de carboni ?
    Sucre ?
    Fiber ?
    Proteïna ?
    Sal comuna 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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