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OPTIFAST - Nestlé

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Codi de barres: 7613037073836 (EAN / EAN-13)

Marques: Nestlé

Països on es va vendre: Espanya

Matching with your preferences

Salut

Ingredients

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    60 ingredients

    : Galado de soja (proteinas de soia, almidón de tapioca, sal), chocolate con leche (17%) (azúcar, manteca de cacao, leche entera en polvo, cacao, emulgente lecitina de soal. aomal, humectantes Isorbitol, glicerol, proteinas de soja, fibra (polidextrosa, inulina., soja tostada, minerales (citrato potásico, carbonato cálcica, fasfato sódico, carbonato e magnesio, citrato sódica, fostato de magnesio, fostato cálcico, sulfato cúprico, pirofosfato férico, yodato potásico, selenato sádico, ixido de zinc, sulfato de manganesol. malindentinas, jarabe de fructosa y glucosa, aceite vegetal Inabinal, preparado de café (0.5%) (café fostado, aceite de soja, aceite de girasol, aceite de palma parcialmente idalicadol, witaminas lacetato de retinilo, colecalciferol, acetato de DL-o-tocoferilo, mononitrato de tiamina, ribollavina, clorhidrato de piridorina, niacina, ácidc janimonaglutámico, cianocobalamina, D-pantotenato cálcico, D-biotina, filoquinona, ácido ascórbico), aroma, edulcorantes (sucralosa, acesulfamo K) amuigente (lecitina de soja)
    Al·lèrgens: en:Milk, 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: E422 - Glicerol
    • Additiu: E450 - Difosfat
    • Additiu: E950 - Acesulfam K
    • Additiu: E955 - Sucralosa
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Edulcorant

    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)

  • 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)

  • E507 - Àcid clorhídric

    Hydrochloric acid: Hydrochloric acid is a colorless inorganic chemical system with the formula H2O:HCl. Hydrochloric acid has a distinctive pungent smell. It is mainly produced as a precursor to vinyl chloride for PVC. It is classified as strongly acidic and can attack the skin over a wide composition range, since the hydrogen chloride practically dissociates completely in solution. Hydrochloric acid is the simplest chlorine-based acid system containing water. It consists of hydrogen chloride and water, and a variety of other chemical species, including hydronium and chloride ions. It is an important chemical reagent and industrial chemical, used primarily in the production of polyvinyl chloride for plastic. In households, diluted hydrochloric acid is often used as a descaling agent. In the food industry, hydrochloric acid used as a food additive and in the production of gelatin. Hydrochloric acid is also used in leather processing. Hydrochloric acid was discovered by the alchemist Jabir ibn Hayyan around the year 800 AD. Hydrochloric acid was historically called acidum salis, muriatic acid, and spirits of salt because it was produced from rock salt and "green vitriol" -IronII sulfate- -by Basilius Valentinus in the 15th century- and later from the chemically similar common salt and sulfuric acid -by Johann Rudolph Glauber in the 17th century-. Free hydrochloric acid was first formally described in the 16th century by Libavius. Later, it was used by chemists such as Glauber, Priestley, and Davy in their scientific research. Unless pressurized or cooled, hydrochloric acid will turn into a gas if there is around 60% or less of water. Hydrochloric acid is also known as hydronium chloride.
    Origen: Wikipedia (Anglès)

  • E950 - Acesulfam K

    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Origen: Wikipedia (Anglès)

  • E955 - Sucralosa

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Es desconeix si conté oli de palma

    Ingredients no reconeguts: es:galado-de-soja, es:proteinas-de-soia, es:emulgente-lecitina-de-soal, es:aomal, es:humectantes-isorbitol, es:citrato-potasico, es:carbonato-calcica, es:fasfato-sodico, es:citrato-sodica, es:fostato-de-magnesio, es:fostato-calcico, es:pirofosfato-ferico, es:selenato-sadico, es:ixido-de-zinc, es:sulfato-de-manganesol, es:malindentinas, es:aceite-vegetal-inabinal, es:preparado-de-cafe, es:cafe-fostado, es:aceite-de-palma-parcialmente-idalicadol, es:witaminas-lacetato-de-retinilo, es:acetato-de-dl-o-tocoferilo, es:ribollavina, es:clorhidrato-de-piridorina, es:acidc-janimonaglutamico, es:amuigente

    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

    No és vegà

    Ingredients no vegans: Xocolata amb llet, Llet sencera en pols

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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    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!

  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:galado-de-soja, es:proteinas-de-soia, es:emulgente-lecitina-de-soal, es:aomal, es:humectantes-isorbitol, Fibra, es:citrato-potasico, es:carbonato-calcica, es:fasfato-sodico, es:citrato-sodica, es:fostato-de-magnesio, es:fostato-calcico, es:pirofosfato-ferico, es:selenato-sadico, es:ixido-de-zinc, es:sulfato-de-manganesol, es:malindentinas, es:aceite-vegetal-inabinal, es:preparado-de-cafe, es:cafe-fostado, es:aceite-de-palma-parcialmente-idalicadol, es:witaminas-lacetato-de-retinilo, es:acetato-de-dl-o-tocoferilo, Mononitrat de tiamina, es:ribollavina, es:clorhidrato-de-piridorina, es:acidc-janimonaglutamico, en:Cyanocobalamin, es:amuigente

    Alguns ingredients no s'han pogut reconèixer.

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    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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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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    : Galado de soja (proteinas de soia, almidón de tapioca, sal), chocolate con leche 17%, azúcar, manteca de cacao, leche entera en polvo, cacao, emulgente lecitina de soal, aomal, humectantes Isorbitol, glicerol, proteinas de soja, fibra, polidextrosa, inulina, soja, minerales, citrato potásico, carbonato cálcica, fasfato sódico, carbonato y magnesio, citrato sódica, fostato de magnesio, fostato cálcico, sulfato cúprico, pirofosfato férico, yodato potásico, selenato sádico, ixido de zinc, sulfato de manganesol, malindentinas, jarabe de fructosa, glucosa, aceite vegetal Inabinal, preparado de café 0.5% (café fostado, aceite de soja, aceite de girasol, aceite de palma parcialmente idalicadol, witaminas lacetato de retinilo, colecalciferol, acetato de DL-o-tocoferilo, mononitrato de tiamina, ribollavina, clorhidrato de piridorina, niacina, ácidc janimonaglutámico, cianocobalamina, D-pantotenato cálcico, D-biotina, filoquinona, ácido ascórbico), aroma, edulcorantes (sucralosa, acesulfamo K), amuigente (lecitina de soja)
    1. Galado de soja -> es:galado-de-soja - percent_min: 17 - percent_max: 67
      1. proteinas de soia -> es:proteinas-de-soia - percent_min: 5.66666666666667 - percent_max: 67
      2. almidón de tapioca -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 33.5
      3. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.5
    2. chocolate con leche -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 17 - percent: 17 - percent_max: 17
    3. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.5 - percent_max: 12
    4. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0.5 - percent_max: 12
    5. leche entera en polvo -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0.5 - percent_max: 12
    6. cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0.5 - percent_max: 12
    7. emulgente lecitina de soal -> es:emulgente-lecitina-de-soal - percent_min: 0.5 - percent_max: 12
    8. aomal -> es:aomal - percent_min: 0.5 - percent_max: 10.6666666666667
    9. humectantes Isorbitol -> es:humectantes-isorbitol - percent_min: 0.5 - percent_max: 9.07142857142857
    10. glicerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0.5 - percent_max: 7.875
    11. proteinas de soja -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0.5 - percent_max: 6.94444444444444
    12. fibra -> en:fiber - percent_min: 0.5 - percent_max: 6.2
    13. polidextrosa -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 5.59090909090909
    14. inulina -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 5.08333333333333
    15. soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 4.65384615384615
    16. minerales -> en:minerals - percent_min: 0.5 - percent_max: 4.28571428571429
    17. citrato potásico -> es:citrato-potasico - percent_min: 0.5 - percent_max: 3.96666666666667
    18. carbonato cálcica -> es:carbonato-calcica - percent_min: 0.5 - percent_max: 3.6875
    19. fasfato sódico -> es:fasfato-sodico - percent_min: 0.5 - percent_max: 3.44117647058824
    20. carbonato y magnesio -> en:e504i - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 3.22222222222222
    21. citrato sódica -> es:citrato-sodica - percent_min: 0.5 - percent_max: 3.02631578947368
    22. fostato de magnesio -> es:fostato-de-magnesio - percent_min: 0.5 - percent_max: 2.85
    23. fostato cálcico -> es:fostato-calcico - percent_min: 0.5 - percent_max: 2.69047619047619
    24. sulfato cúprico -> en:e519 - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 2.54545454545455
    25. pirofosfato férico -> es:pirofosfato-ferico - percent_min: 0.5 - percent_max: 2.41304347826087
    26. yodato potásico -> en:e917 - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 2.29166666666667
    27. selenato sádico -> es:selenato-sadico - percent_min: 0.5 - percent_max: 2.18
    28. ixido de zinc -> es:ixido-de-zinc - percent_min: 0.5 - percent_max: 2.07692307692308
    29. sulfato de manganesol -> es:sulfato-de-manganesol - percent_min: 0.5 - percent_max: 2.07692307692308
    30. malindentinas -> es:malindentinas - percent_min: 0.5 - percent_max: 1.89285714285714
    31. jarabe de fructosa -> en:fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0.5 - percent_max: 1.89285714285714
    32. glucosa -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.5 - percent_max: 1.73333333333333
    33. aceite vegetal Inabinal -> es:aceite-vegetal-inabinal - percent_min: 0.5 - percent_max: 1.73333333333333
    34. preparado de café -> es:preparado-de-cafe - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
      1. café fostado -> es:cafe-fostado - percent_min: 0 - percent_max: 0.5
      2. aceite de soja -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.25
      3. aceite de girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 0.166666666666667
      4. aceite de palma parcialmente idalicadol -> es:aceite-de-palma-parcialmente-idalicadol - percent_min: 0 - percent_max: 0.125
      5. witaminas lacetato de retinilo -> es:witaminas-lacetato-de-retinilo - percent_min: 0 - percent_max: 0.1
      6. colecalciferol -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.1
      7. acetato de DL-o-tocoferilo -> es:acetato-de-dl-o-tocoferilo - percent_min: 0 - percent_max: 0.1
      8. mononitrato de tiamina -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.1
      9. ribollavina -> es:ribollavina - percent_min: 0 - percent_max: 0.1
      10. clorhidrato de piridorina -> es:clorhidrato-de-piridorina - percent_min: 0 - percent_max: 0.1
      11. niacina -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.1
      12. ácidc janimonaglutámico -> es:acidc-janimonaglutamico - percent_min: 0 - percent_max: 0.1
      13. cianocobalamina -> en:cyanocobalamin - percent_min: 0 - percent_max: 0.1
      14. D-pantotenato cálcico -> en:d-pantothenate-calcium - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      15. D-biotina -> en:biotin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      16. filoquinona -> en:phylloquinone - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      17. ácido ascórbico -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    35. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
    36. edulcorantes -> en:sweetener - percent_min: 0 - percent_max: 0.5
      1. sucralosa -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      2. acesulfamo K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    37. amuigente -> es:amuigente - percent_min: 0 - percent_max: 0.5
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.5

Nutrició

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml
    Energia 1.494 kj
    (357 kcal)
    Greix 12 g
    Àcid gras saturat 5,8 g
    Hidrats de carboni 32 g
    Sucre 12 g
    Fiber 6,8 g
    Proteïna 32 g
    Sal comuna 1,5 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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