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Pim's naranja - Fontaneda

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Codi de barres: 7622201639815 (EAN / EAN-13)

Marques: Fontaneda

Categories: Snacks, Aperitius dolços, Galetes i pastissos, en:Jaffa cakes

Etiquetes, certificacions, premis: Punt verd

Països on es va vendre: Espanya

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Ingredients

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    44 ingredients

    Castellà: Jalea de marmalade de naranja 41% [jarabe de glucosa y fructosa, azúcar, zumo de naranja concentrado 1,2% (equivalente a 8% de zumo de naranja), acidulante (ácido cítrico), puré de naranja concentrado 0,6 % (equivalente a 1,9 % de puré de naranja), gelificante (pectina), correctores de acidez (citrato de sodio, citrato de calcio), aroma natural de naranja, espesante (goma xantana)], chocolate 24% [azúcar, pasta de cacao, manteca de cacao, grasas vegetales (hueso de mango, sal, shea, palma, en proporciones variables), emulgente (lecitinas de soja), aroma], harina de trigo 15 %, azúcar, huevo, jarabe de glucosa y fructosa, aceite de nabina, gasificantes (carbonatos de amonio, difosfatos, carbonatos de sodio), almidón de trigo, sal, emulgente (lecitinas de soja), leche desnatada en polvo. Puede contener granos de sésamo.
    Al·lèrgens: en:Eggs, en:Gluten, en:Soybeans
    Rastres: en:Sesame seeds

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: E415 - Goma de xantè
    • Additiu: E440 - Pectina
    • Additiu: E450 - Difosfat
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Gelificant
    • Ingredient: Glucosa
    • Ingredient: Espessidor

    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

  • 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)

  • 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)

  • E331 - Citrats de sodi

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Origen: Wikipedia (Anglès)

  • E333 - Citrats de calci

    Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
    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)

  • 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)

  • 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)

  • 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)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: Ou, Llet desnatada en pols

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:jalea-de-marmalade-de-naranja, es:equivalente-a-8-de-zumo-de-naranja, es:equivalente-a-1-9-de-pure-de-naranja, Citronan sodný, es:hueso-de-mango, es:en-proporciones-variables

    Alguns ingredients no s'han pogut reconèixer.

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    • 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.
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    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    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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    es: Jalea de marmalade de naranja 41% (jarabe de glucosa y fructosa, azúcar, zumo de naranja concentrado 1.2% (equivalente a 8% de zumo de naranja), acidulante (ácido cítrico), naranja 0.6% (equivalente a 1.9% de puré de naranja), gelificante (pectina), correctores de acidez (citrato de sodio, citrato de calcio), aroma natural de naranja, espesante (goma xantana)), chocolate 24% (azúcar, pasta de cacao, manteca de cacao, grasas vegetales (hueso de mango, sal, shea, palma, en proporciones variables), emulgente (lecitinas de soja), aroma), harina de trigo 15%, azúcar, huevo, jarabe de glucosa y fructosa, aceite de nabina, gasificantes (carbonatos de amonio, difosfatos, carbonatos de sodio), almidón de trigo, sal, emulgente (lecitinas de soja), leche desnatada en polvo
    1. Jalea de marmalade de naranja -> es:jalea-de-marmalade-de-naranja - percent_min: 41 - percent: 41 - percent_max: 41
      1. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 16.3 - percent_max: 37.4
      2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.2 - percent_max: 19.3
      3. zumo de naranja concentrado -> en:concentrated-orange-juice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 2070 - percent_min: 1.2 - percent: 1.2 - percent_max: 1.2
        1. equivalente a 8% de zumo de naranja -> es:equivalente-a-8-de-zumo-de-naranja - percent_min: 1.2 - percent_max: 1.2
      4. acidulante -> en:acid - percent_min: 0.6 - percent_max: 1.2
        1. ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0.6 - percent_max: 1.2
      5. naranja -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
        1. equivalente a 1.9% de puré de naranja -> es:equivalente-a-1-9-de-pure-de-naranja - percent_min: 0.6 - percent_max: 0.6
      6. gelificante -> en:gelling-agent - percent_min: 0 - percent_max: 0.6
        1. pectina -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      7. correctores de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 0.6
        1. citrato de sodio -> en:sodium-citrate - percent_min: 0 - percent_max: 0.6
        2. citrato de calcio -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
      8. aroma natural de naranja -> en:natural-orange-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6
      9. espesante -> en:thickener - percent_min: 0 - percent_max: 0.6
        1. goma xantana -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    2. chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 24 - percent: 24 - percent_max: 24
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4 - percent_max: 24
      2. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 12
      3. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 8
      4. grasas vegetales -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6
        1. hueso de mango -> es:hueso-de-mango - percent_min: 0 - percent_max: 6
        2. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.44
        3. shea -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16110 - percent_min: 0 - percent_max: 0.44
        4. palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 0.44
        5. en proporciones variables -> es:en-proporciones-variables - percent_min: 0 - percent_max: 0.44
      5. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 4.8
        1. lecitinas de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 4.8
      6. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4
    3. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 15 - percent: 15 - percent_max: 15
    4. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.22222222222222 - percent_max: 15
    5. huevo -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0.625 - percent_max: 10.9259259259259
    6. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 8.03819444444444
    7. aceite de nabina -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 6.43055555555555
    8. gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 5.35879629629629
      1. carbonatos de amonio -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.35879629629629
      2. difosfatos -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.67939814814815
      3. carbonatos de sodio -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.78626543209876
    9. almidón de trigo -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4.59325396825397
    10. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.44
    11. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.44
      1. lecitinas de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.44
    12. leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.44

Nutrició

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    Poca 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: 3

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

    Punts positius: 2

    • Proteïnes: 2 / 5 (valor: 3.3, valor arrodonit: 3.3)
    • Fibra: 2 / 5 (valor: 2.5, valor arrodonit: 2.5)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 3.20335648148148, valor arrodonit: 3.2)

    Punts negatius: 20

    • Energia: 4 / 10 (valor: 1661, valor arrodonit: 1661)
    • Sucres: 10 / 10 (valor: 48, valor arrodonit: 48)
    • Greixos saturats: 5 / 10 (valor: 5.8, valor arrodonit: 5.8)
    • Sodi: 1 / 10 (valor: 176, valor arrodonit: 176)

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

    Puntuació nutricional: (20 - 2)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Jaffa cakes
    Energia 1.661 kj
    (397 kcal)     		+4%
    Greix 13 g +35%
    Àcid gras saturat 5,8 g +9%
    Hidrats de carboni 66 g -4%
    Sucre 48 g -2%
    Fiber 2,5 g +22%
    Proteïna 3,3 g -5%
    Sal comuna 0,44 g +104%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3,203 %

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