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Barra fresa - Quaker

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Codi de barres: 7500478018482 (EAN / EAN-13)

Marques: Quaker

Països on es va vendre: Espanya

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Salut

Ingredients

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    39 ingredients

    : INGREDIENTES DE LA BARRA: HARINA DE AVENA INTEGRAL, GRASA VEGETAL (CONTIENE ANTIOXIDANTES TBHQ, PALMITATO DE ASCORBILO, TOCOFEROLES), HARINA DE TRIGO AZUCAR eVE SE MAIZ, INULINA, LECHEEN POLVO, HUEVO, GLICERINA, SAL YODADA, LECITINA DE SOYA, CARAMELO CLASE I, SABORIZANTES, ALMIDON, ESTEAROIL LACTILATO DE SODIO. NGREDIENTES DEL RELLENO: JARABE DE MAIZ DE ALTA FRUCTOSA, GLUCOSA, SORBITOL (1,8 g/100 g de productoj, JUGO CONCENTRADO DE MANZANA, GLICERINA AZICAR, PASTA DE PRESA AGTA DE MAICANA ALGINATO DE SODIO, ACIDO CITRICO, PECTINA, CITRATO DE CALCIO, LACTATO DE CALCIO, SABORIZANTE, BENZOATO DE SODNO, ROJD ALLIRLAC PRODUCTO CONTENE TRIO Y OTROS CEREALES CON GLUTEN, SOYA, LECHE Y HUEVO. M0 ERS CUE PROCESA PRODUCTOS CON NUECES DE ARBOLES, CACAHUATE Y COCO. 3797V11
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Peanuts, 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: E327 - Lactat de calci
    • Additiu: E420 - Sorbitol
    • Additiu: E422 - Glicerol
    • Additiu: E440 - Pectina
    • Additiu: E481 - Estearoïl-2-lactilat de sodi
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de blat de moro alt en fructosa

    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

  • E304 - Èster d'àcids grassos d'àcid ascòrbic

    Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
    Origen: Wikipedia (Anglès)

  • E304i - Palmitat d'ascorbil

    Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
    Origen: Wikipedia (Anglès)

  • 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)

  • E327 - Lactat de calci

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    Origen: Wikipedia (Anglès)

  • E330 - Acid citric

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Origen: 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.
    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)

  • 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)

Anàlisi dels ingredients

  • icon

    No és vegà

    Ingredients no vegans: Ou, Llet, Ou

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:ingredientes-de-la-barra, es:contiene-antioxidantes-tbhq, es:harina-de-trigo-azucar-eve-se-maiz, es:lecheen-polvo, es:caramelo-clase-i, es:ngredientes-del-relleno, es:productoj, es:glicerina-azicar, es:pasta-de-presa-agta-de-maicana-alginato-de-sodio, es:benzoato-de-sodno, es:rojd-allirlac-producto-contene-trio-y-otros-cereales-con-gluten, es:m0-ers-cue-procesa-productos-con-nueces-de-arboles, es:3797v11

    Alguns ingredients no s'han pogut reconèixer.

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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:

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    : INGREDIENTES DE LA BARRA (HARINA DE AVENA INTEGRAL), GRASA VEGETAL (CONTIENE ANTIOXIDANTES TBHQ, PALMITATO DE ASCORBILO, TOCOFEROLES), HARINA DE TRIGO AZUCAR eVE SE MAIZ, INULINA, LECHEEN POLVO, HUEVO, GLICERINA, SAL YODADA, LECITINA DE SOYA, CARAMELO CLASE I, SABORIZANTES, ALMIDON, ESTEAROIL LACTILATO DE SODIO, NGREDIENTES DEL RELLENO (JARABE DE MAIZ DE ALTA FRUCTOSA), GLUCOSA, SORBITOL 1.8%, productoj, DE MANZANA, GLICERINA AZICAR, PASTA DE PRESA AGTA DE MAICANA ALGINATO DE SODIO, ACIDO CITRICO, PECTINA, CITRATO DE CALCIO, LACTATO DE CALCIO, SABORIZANTE, BENZOATO DE SODNO, ROJD ALLIRLAC PRODUCTO CONTENE TRIO y OTROS CEREALES CON GLUTEN, SOYA, LECHE, HUEVO, M0 ERS CUE PROCESA PRODUCTOS CON NUECES DE ARBOLES, CACAHUATE, COCO, 3797V11
    1. INGREDIENTES DE LA BARRA -> es:ingredientes-de-la-barra - percent_min: 2.94117647058824 - percent_max: 73
      1. HARINA DE AVENA INTEGRAL -> en:wholemeal-oat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 2.94117647058824 - percent_max: 73
    2. GRASA VEGETAL -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 1.8 - percent_max: 37.4
      1. CONTIENE ANTIOXIDANTES TBHQ -> es:contiene-antioxidantes-tbhq - percent_min: 0.6 - percent_max: 37.4
      2. PALMITATO DE ASCORBILO -> en:e304i - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 18.7
      3. TOCOFEROLES -> en:e307 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.4666666666667
    3. HARINA DE TRIGO AZUCAR eVE SE MAIZ -> es:harina-de-trigo-azucar-eve-se-maiz - percent_min: 1.8 - percent_max: 25.5333333333333
    4. INULINA -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 1.8 - percent_max: 19.6
    5. LECHEEN POLVO -> es:lecheen-polvo - percent_min: 1.8 - percent_max: 16.04
    6. HUEVO -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 1.8 - percent_max: 13.6666666666667
    7. GLICERINA -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 1.8 - percent_max: 11.9714285714286
    8. SAL YODADA -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 1.8 - percent_max: 10.7
    9. LECITINA DE SOYA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 1.8 - percent_max: 9.71111111111111
    10. CARAMELO CLASE I -> es:caramelo-clase-i - percent_min: 1.8 - percent_max: 8.92
    11. SABORIZANTES -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 1.8 - percent_max: 5
    12. ALMIDON -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 1.8 - percent_max: 5
    13. ESTEAROIL LACTILATO DE SODIO -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 1.8 - percent_max: 5
    14. NGREDIENTES DEL RELLENO -> es:ngredientes-del-relleno - percent_min: 1.8 - percent_max: 5
      1. JARABE DE MAIZ DE ALTA FRUCTOSA -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 1.8 - percent_max: 5
    15. GLUCOSA -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.8 - percent_max: 5
    16. SORBITOL -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 1.8 - percent: 1.8 - percent_max: 1.8
    17. productoj -> es:productoj - percent_min: 0 - percent_max: 1.8
    18. DE MANZANA -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 1.8
    19. GLICERINA AZICAR -> es:glicerina-azicar - percent_min: 0 - percent_max: 1.8
    20. PASTA DE PRESA AGTA DE MAICANA ALGINATO DE SODIO -> es:pasta-de-presa-agta-de-maicana-alginato-de-sodio - percent_min: 0 - percent_max: 1.8
    21. ACIDO CITRICO -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    22. PECTINA -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    23. CITRATO DE CALCIO -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    24. LACTATO DE CALCIO -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    25. SABORIZANTE -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8
    26. BENZOATO DE SODNO -> es:benzoato-de-sodno - percent_min: 0 - percent_max: 1.8
    27. ROJD ALLIRLAC PRODUCTO CONTENE TRIO y OTROS CEREALES CON GLUTEN -> es:rojd-allirlac-producto-contene-trio-y-otros-cereales-con-gluten - percent_min: 0 - percent_max: 1.8
    28. SOYA -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    29. LECHE -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.8
    30. HUEVO -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 1.8
    31. M0 ERS CUE PROCESA PRODUCTOS CON NUECES DE ARBOLES -> es:m0-ers-cue-procesa-productos-con-nueces-de-arboles - percent_min: 0 - percent_max: 1.8
    32. CACAHUATE -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 1.8
    33. COCO -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 1.8
    34. 3797V11 -> es:3797v11 - percent_min: 0 - percent_max: 1.8

Nutrició

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml
    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) 0 %

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