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Codi de barres: 7502257730479 (EAN / EAN-13)

Marques: Gaveti

Categories: es:Vegan

Països on es va vendre: Mèxic, Espanya

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Salut

Ingredients

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    32 ingredients

    : Harina de trigo fortificada (Hierro, ácido fólico, zinc, niacina (vitamina b3), tiamina (vitamina b1), riboflavina (vitamina b2) (GLUTEN), Jarabe de agave orgánico, Grasa vegetal (aceite de palma y/o sus fracciones, coco y/o kermell), Chispa de chocolate sin azúcar (isomalt (41.05 a/100g), grasa vegetal, cocoa, polidextrosa, harina, lecitina de soya (como emulsificante) sucralosa (03.03g/100g) y Sabor vainilla idéntico al natural), Sabor vainilla natural. Inulina de agave orgánico, Leudantes (Bicarbonato de amonio y Bicarbonato de sodio). Este producto fue elaborado en equipos donde se procesa nuez y gluten. ote y caducidad:
    Al·lèrgens: en:Gluten, 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: E953 - Isomalt

    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

  • E1200 - Polidextrosa

    Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
    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)

  • 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)

  • E500ii - Bicarbonat 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)

  • E503 - Carbonatos de amonio

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Origen: Wikipedia (Anglès)

  • E503ii - Carbonat àcid d'amoni

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Origen: Wikipedia (Anglès)

  • E953 - Isomalt

    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Es desconeix si és vegà

    Ingredients no reconeguts: Ferro, Àcid fòlic, Zinc, Tiamina, Tiamina, es:aceite-de-palma-y-sus-fracciones, es:coco-y-kermell, es:41-05-a, es:como-emulsificante, es:sabor-vainilla-identico-al-natural, es:sabor-vainilla-natural, es:inulina-de-agave, es:este-producto-fue-elaborado-en-equipos-donde-se-procesa-nuez-y-gluten, es:ote-y-caducidad

    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: Ferro, Àcid fòlic, Zinc, Tiamina, Tiamina, es:aceite-de-palma-y-sus-fracciones, es:coco-y-kermell, es:41-05-a, es:como-emulsificante, es:sabor-vainilla-identico-al-natural, es:sabor-vainilla-natural, es:inulina-de-agave, es:este-producto-fue-elaborado-en-equipos-donde-se-procesa-nuez-y-gluten, es:ote-y-caducidad

    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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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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    : Harina de trigo fortificada, Hierro, ácido fólico, zinc, niacina (vitamina b3), tiamina (vitamina b1), riboflavina (vitamina b2), Jarabe de agave, Grasa vegetal (aceite de palma y sus fracciones, coco y kermell), Chispa de chocolate sin azúcar (isomalt (41.05 a), grasa vegetal, cocoa, polidextrosa, harina, lecitina de soya (como emulsificante), sucralosa, Sabor vainilla idéntico al natural), Sabor vainilla natural, Inulina de agave, Leudantes (Bicarbonato de amonio, Bicarbonato de sodio), Este producto fue elaborado en equipos donde se procesa nuez y gluten, ote y caducidad
    1. Harina de trigo fortificada -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 6.66666666666667 - percent_max: 100
    2. Hierro -> en:iron - percent_min: 0 - percent_max: 50
    3. ácido fólico -> en:folic-acid - percent_min: 0 - percent_max: 33.3333333333333
    4. zinc -> en:zinc - percent_min: 0 - percent_max: 25
    5. niacina -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 20
      1. vitamina b3 -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 20
    6. tiamina -> en:thiamin - percent_min: 0 - percent_max: 16.6666666666667
      1. vitamina b1 -> en:thiamin - percent_min: 0 - percent_max: 16.6666666666667
    7. riboflavina -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      1. vitamina b2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. Jarabe de agave -> en:agave-syrup - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 31089 - percent_min: 0 - percent_max: 12.5
    9. Grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 11.1111111111111
      1. aceite de palma y sus fracciones -> es:aceite-de-palma-y-sus-fracciones - percent_min: 0 - percent_max: 11.1111111111111
      2. coco y kermell -> es:coco-y-kermell - percent_min: 0 - percent_max: 5.55555555555556
    10. Chispa de chocolate sin azúcar -> en:sugar-free-chocolate-chips - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10
      1. isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
        1. 41.05 a -> es:41-05-a - percent_min: 0 - percent_max: 10
      2. grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
      3. cocoa -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 3.33333333333333
      4. polidextrosa -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      5. harina -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2
      6. lecitina de soya -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.66666666666667
        1. como emulsificante -> es:como-emulsificante - percent_min: 0 - percent_max: 1.66666666666667
      7. sucralosa -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.42857142857143
      8. Sabor vainilla idéntico al natural -> es:sabor-vainilla-identico-al-natural - percent_min: 0 - percent_max: 1.25
    11. Sabor vainilla natural -> es:sabor-vainilla-natural - percent_min: 0 - percent_max: 9.09090909090909
    12. Inulina de agave -> es:inulina-de-agave - labels: en:organic - percent_min: 0 - percent_max: 8.33333333333333
    13. Leudantes -> en:raising-agent - percent_min: 0 - percent_max: 7.69230769230769
      1. Bicarbonato de amonio -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
      2. Bicarbonato de sodio -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    14. Este producto fue elaborado en equipos donde se procesa nuez y gluten -> es:este-producto-fue-elaborado-en-equipos-donde-se-procesa-nuez-y-gluten - percent_min: 0 - percent_max: 7.14285714285714
    15. ote y caducidad -> es:ote-y-caducidad - percent_min: 0 - percent_max: 6.66666666666667

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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