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Chocolate Dipped Crunchy Bites Pouch - Oreo - 110

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Chocolate Dipped Crunchy Bites Pouch - Oreo - 110

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Codi de barres: 7622210638021 (EAN / EAN-13)

Quantitat: 110

Marques: Oreo

Categories: Snacks, Aperitius dolços, Cacau i derivats, Galetes i pastissos, Galetes, Xocolata, Galetes de xocolata

Països on es va vendre: Espanya

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Ingredients

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    17 ingredients

    Anglès: skimmed milk powder, wheat starch, glucose-fructose syrup, lactose (from milk), emulsifiers (e476, soya lecithins, e492), raising agents (ammonium carbonates, potassium carbonates, sodium carbonates), salt, acidity regulator (sodium hydroxide), flavourings
    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: E476 - Poliricinoleat de poligliceril
    • Additiu: E492 - Triestearat de sorbitan
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Lactosa

    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)

  • E476 - Poliricinoleat de poligliceril

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Origen: Wikipedia (Anglès)

  • E492 - Triestearat de sorbitan

    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    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)

  • E524 - Hidròxid de sodi

    Sodium hydroxide: Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na+ and hydroxide anions OH−. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·nH2O. The monohydrate NaOH·H2O crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students.Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: Llet desnatada en pols, Lactosa, Llet
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

    en: skimmed milk powder, wheat starch, glucose-fructose syrup, lactose (from milk), emulsifiers (e476, soya lecithins, e492), raising agents (ammonium carbonates, potassium carbonates, sodium carbonates), salt, acidity regulator (sodium hydroxide), flavourings
    1. skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 11.1111111111111 - percent_max: 100
    2. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 50
    3. glucose-fructose syrup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 33.3333333333333
    4. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
      1. from milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25
    5. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 20
      1. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      2. soya lecithins -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 10
      3. e492 -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.66666666666667
    6. raising agents -> en:raising-agent - percent_min: 0 - percent_max: 16.6666666666667
      1. ammonium carbonates -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      2. potassium carbonates -> en:e501 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      3. sodium carbonates -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.193
    8. acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 0.193
      1. sodium hydroxide -> en:e524 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.193
    9. flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.193

Nutrició

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    Mala qualitat nutricional

    ⚠ ️Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠ ️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: 3 / 5 (valor: 4.9, valor arrodonit: 4.9)
    • 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: 25

    • Energia: 6 / 10 (valor: 2096, valor arrodonit: 2096)
    • Sucres: 10 / 10 (valor: 46, valor arrodonit: 46)
    • Greixos saturats: 9 / 10 (valor: 10, valor arrodonit: 10)
    • Sodi: 0 / 10 (valor: 77.2, valor arrodonit: 77.2)

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

    Puntuació nutricional: (25 - 0)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Galetes de xocolata
    Energia 2.096 kj
    (501 kcal)     		+3%
    Greix 24 g +5%
    Àcid gras saturat 10 g -8%
    Hidrats de carboni 64 g +2%
    Sucre 46 g +52%
    Fiber ?
    Proteïna 4,9 g -24%
    Sal comuna 0,193 g -65%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Producte afegit per kiliweb
Última modificació de la pàgina del producte per tasja.
La pàgina del producte, també editada per foodless, inf, jeanvaljeann, off.8fe22b9ecda165a54966781fde58a460, openfoodfacts-contributors, redspider, yuka.UUpJL0tLUStpY2cwbGN3ZHpBakVvZFVzMWIydVpFU3BFdWdKSVE9PQ, yuka.VFpvQUNwMHRuY2NVaGZRVjR6K0YrUHhVNExiMmIwR3pOY3RMSUE9PQ.

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