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Crackets Minisandwich sabor queso - Gamesa - 41 g (6 galletas)

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Crackets Minisandwich sabor queso - Gamesa - 41 g (6 galletas)

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Codi de barres: 7501000610235 (EAN / EAN-13)

Nom comú: Galletas rellenas

Quantitat: 41 g (6 galletas)

Marques: Gamesa

Categories: Snacks, Aperitius salats, Aperitius dolços, Aperitius, Galetes i pastissos, Galetes

Països on es va vendre: Espanya

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Ingredients

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    39 ingredients

    Castellà: Harina de trigo, grasa vegetal (antioxidante tbhq), _leche_descremada en polvo, aroma de queso (maltodextrina, aceite vegetal, queso 1,4 %, sólidos de leche, saborizante artificial y natural, sal yodada, leche descremada en polvo, caseinato de sodio), colorantes (tartrazina, amarillo ocaso fcf), potenciador de sabor (glutamato monosódico, inosinato disódico, guanilato disódico), dióxido de silicio (antiaglomerante)), azúcar, jarabe de glucosa-fructosa, saborizantes artificiales (queso gouda, mantequilla), extracto de malta, sal yodada, emulsificantes (lecitina de soja, ésteres de propilenglicol de ácidos grasos, monoestearato de glicerol, estearoil lactilato de sodio), almidón, metabisulfito de sodio (acondicionador de masa), harina de malta.
    Al·lèrgens: en:Gluten, en:Milk, en:Soybeans, es:caseinato, es:mantequilla, es:caseinato, es:mantequilla
    Rastres: en:Eggs, 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: E102 - Tartrazina
    • Additiu: E322 - Lecitines
    • Additiu: E481 - Estearoïl-2-lactilat de sodi
    • Additiu: E621 - Glutamat de monosodi
    • Additiu: E627 - Guanilat de disodi
    • Additiu: E631 - Inosinat de disodi
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Potenciador del gust
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Maltodextrina

    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

  • E102 - Tartrazina

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Origen: Wikipedia (Anglès)

  • E223 - Metabisulfit de sodi

    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    Origen: Wikipedia (Anglès)

  • E319 - Tertbutilhidroquinona

    Tert-Butylhydroquinone: tert-Butylhydroquinone -TBHQ, tertiary butylhydroquinone- is a synthetic aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with a tert-butyl group.
    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)

  • 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)

  • E621 - Glutamat de monosodi

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Origen: Wikipedia (Anglès)

  • E627 - Guanilat de disodi

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Origen: Wikipedia (Anglès)

  • E631 - Inosinat de disodi

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: Llet desnatada en pols, Formatge, en:Milk solids, Llet desnatada en pols, en:Sodium caseinate, Formatge gouda, Mantega
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

    es: Harina de _trigo_, grasa vegetal (antioxidante (tbhq)), _leche_descremada en polvo, aroma de queso (maltodextrina, aceite vegetal, _queso_ 1.4%, sólidos de _leche_, saborizante artificial y natural, sal yodada, _leche_ descremada en polvo, _caseinato_ de sodio), colorantes (tartrazina, amarillo ocaso fcf), potenciador de sabor (glutamato monosódico, inosinato disódico, guanilato disódico), dióxido de silicio (antiaglomerante), azúcar, jarabe de glucosa-fructosa, saborizantes artificiales (_queso_ gouda, _mantequilla_), extracto de malta, sal yodada, emulsificantes (lecitina de _soja_, ésteres de propilenglicol de ácidos grasos, monoestearato de glicerol, estearoil lactilato de sodio), almidón, metabisulfito de sodio (acondicionador de masa), harina de malta
    1. Harina de _trigo_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 6.25 - percent_max: 87.4
    2. grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 4.2 - percent_max: 45.8
      1. antioxidante -> en:antioxidant - percent_min: 4.2 - percent_max: 45.8
        1. tbhq -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 4.2 - percent_max: 45.8
    3. _leche_descremada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 4.2 - percent_max: 31.9333333333333
    4. aroma de queso -> en:cheese-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 4.2 - percent_max: 5
      1. maltodextrina -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 1.4 - percent_max: 2.2
      2. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 1.4 - percent_max: 1.8
      3. _queso_ -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 1.4 - percent: 1.4 - percent_max: 1.4
      4. sólidos de _leche_ -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.800000000000001
      5. saborizante artificial y natural -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.800000000000001
      6. sal yodada -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.55
      7. _leche_ descremada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.44
      8. _caseinato_ de sodio -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.44
    5. colorantes -> en:colour - percent_min: 0 - percent_max: 5
      1. tartrazina -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. amarillo ocaso fcf -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    6. potenciador de sabor -> en:flavour-enhancer - percent_min: 0 - percent_max: 5
      1. glutamato monosódico -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. inosinato disódico -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
      3. guanilato disódico -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.66666666666667
    7. dióxido de silicio -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      1. antiaglomerante -> en:anti-caking-agent - percent_min: 0 - percent_max: 5
    8. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5
    9. jarabe de glucosa-fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 5
    10. saborizantes artificiales -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. _queso_ gouda -> en:gouda - vegan: no - vegetarian: maybe - ciqual_food_code: 12736 - percent_min: 0 - percent_max: 5
      2. _mantequilla_ -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 2.5
    11. extracto de malta -> en:malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    12. sal yodada -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.13
    13. emulsificantes -> en:emulsifier - percent_min: 0 - percent_max: 2.13
      1. lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.13
      2. ésteres de propilenglicol de ácidos grasos -> en:e477 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.065
      3. monoestearato de glicerol -> en:glycerol-monostearate - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.71
      4. estearoil lactilato de sodio -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.5325
    14. almidón -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2.13
    15. metabisulfito de sodio -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.13
      1. acondicionador de masa -> en:flour-treatment-agent - percent_min: 0 - percent_max: 2.13
    16. harina de malta -> en:malt-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.13

Nutrició

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    Mala qualitat nutricional

    ⚠ ️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: 0

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

    Punts positius: 0

    • Proteïnes: 5 / 5 (valor: 10, valor arrodonit: 10)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 27

    • Energia: 6 / 10 (valor: 2120, valor arrodonit: 2120)
    • Sucres: 2 / 10 (valor: 13.3, valor arrodonit: 13.3)
    • Greixos saturats: 10 / 10 (valor: 13.3, valor arrodonit: 13.3)
    • Sodi: 9 / 10 (valor: 853, valor arrodonit: 853)

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

    Puntuació nutricional: (27 - 0)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (30 g)     		Comparat amb: Aperitius
    Energia 2.120 kj
    (507 kcal)     		636 kj
    (152 kcal)     		+3%
    Greix 26,7 g 8 g +4%
    Àcid gras saturat 13,3 g 4 g +264%
    Àcid gras monoinsaturat 10 g 3 g -25%
    Àcid gras poliinsaturat 3,33 g 1 g -44%
    Hidrats de carboni 56,7 g 17 g +5%
    Sucre 13,3 g 4 g +546%
    Fiber 0 g 0 g -100%
    Proteïna 10 g 3 g +50%
    Sal comuna 2,13 g 0,64 g +53%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 30 g

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