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Galletas de chocolate rellenas de crema bañadas - Oreo - 240 g

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Galletas de chocolate rellenas de crema bañadas - Oreo - 240 g

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Codi de barres: 7622300491215 (EAN / EAN-13)

Quantitat: 240 g

Empaquetament: en:container

Marques: Oreo

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Galetes, Galetes de xocolata, en:Filled biscuits, en:Chocolate sandwich cookies

Països on es va vendre: França, Mauritània, Espanya

Matching with your preferences

Health

Ingredients

  • icon

    22 ingredients

    Castellà: Azúcar, harina de TRIGO, grasa de palma, grasa de shea, cacao magro en polvo 4,5%, aceite de nabina, LECHE desnatada en polvo, almidón de TRIGO, lactosa (de LECHE), jarabe de glucosa-fructosa, emulgentes (lecitina de SOJA, E492, lecitina de girasol, E476), gasificantes (carbonatos de potasio, carbonatos de amonio, carbonatos de sodio), sal, aromas.
    Al·lèrgens: en:Gluten, en:Milk, en:Soybeans

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E322 - Lecitines
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Additiu: E492 - Triestearat de sorbitan
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Lactosa

    Food products are classified into 4 groups according to their degree of processing:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

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.
    Source: 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.
    Source: 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.
    Source: 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.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    No és vegà

    Non-vegan ingredients: Llet desnatada en pols, Lactosa, Llet

    Some ingredients could not be recognized.

    We need your help!

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    • 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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    Es desconeix si és vegetarià

    Unrecognized ingredients: es:grasa-de-shea

    Some ingredients could not be recognized.

    We need your help!

    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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The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    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.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    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!

    Azúcar, harina de TRIGO, grasa de palma, grasa de shea, cacao magro en polvo 4.5%, aceite de nabina, LECHE desnatada en polvo, almidón de TRIGO, lactosa (de LECHE), jarabe de glucosa-fructosa, emulgentes (lecitina de SOJA, e492, lecitina de girasol, e476), gasificantes (carbonatos de potasio, carbonatos de amonio, carbonatos de sodio), sal, aromas
    1. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 7.14285714285714 - percent_max: 82
    2. harina de TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 4.5 - percent_max: 43.25
    3. grasa de palma -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 4.5 - percent_max: 30.3333333333333
    4. grasa de shea -> es:grasa-de-shea - percent_min: 4.5 - percent_max: 23.875
    5. cacao magro en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 4.5 - percent: 4.5 - percent_max: 4.5
    6. aceite de nabina -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.5
    7. LECHE desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    8. almidón de TRIGO -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    9. lactosa -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      1. de LECHE -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    10. jarabe de glucosa-fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    11. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 4.5
      1. lecitina de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      2. e492 -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.25
      3. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      4. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.125
    12. gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 4.5
      1. carbonatos de potasio -> en:e501 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      2. carbonatos de amonio -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.25
      3. carbonatos de sodio -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    13. sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    14. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.5

Nutrició

  • icon

    Bad nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 2

    • Proteïnes: 3 / 5 (valor: 5.2, rounded value: 5.2)
    • Fiber: 2 / 5 (valor: 2.6, rounded value: 2.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 28

    • Energia: 6 / 10 (valor: 2218, rounded value: 2218)
    • Sucres: 10 / 10 (valor: 49, rounded value: 49)
    • Greixos saturats: 10 / 10 (valor: 11, rounded value: 11)
    • Sodi: 2 / 10 (valor: 200, rounded value: 200)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 26 (28 - 2)

    Nutri-Score: E

  • icon

    Sucre en alta quantitat (49%)

    Què us cal saber
    • Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
  • icon

    Sal comuna en Quantitat moderada (0.5%)

    Què us cal saber
    • Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.
    • Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
    • La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

    Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
    • Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
    • Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Compared to: en:Chocolate sandwich cookies
    Energia 2.218 kj
    (530 kcal)     		+11%
    Greix 25 g +23%
    Àcid gras saturat 11 g +24%
    Carbohydrates 69 g +3%
    Sucre 49 g +42%
    Fiber 2,6 g -2%
    Proteïna 5,2 g +4%
    Sal comuna 0,5 g -43%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Carbon footprint

Empaquetament

Transportation

Threatened species

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La pàgina del producte, també editada per desan, eatshalal, elcoco, jjavier-es, mohamedzaghouli, musarana, openfoodfacts-contributors, packbot, saisa, scanbot, telperion87, yuka.YTVzeU9aMExpL0lBdjhFRitVakszK2h1M3BDeUJtbm9CdU1SSVE9PQ, yuka.ZDd3bUlmdGQrUGsxbzhBdi9qekhxdmQ1K0wzeFRYdUpHK0V4SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhViVMiAkCPVDBrnxFyUx9GkFLPPb-p305fXEas, yuka.sY2b0xO6T85zoF3NwEKvlkNGV_7nqB7mZyTfhky5yuaQPK7jcMt2z6n4L6g, yuka.sY2b0xO6T85zoF3NwEKvllB-D_yGnzSUNBnRn2Gg5dO0LqbyaPRgyY7-bqo, yuka.sY2b0xO6T85zoF3NwEKvlnAaeN-PuQ2ZBzftum-OwMnSc6f6UfFw0KHCDqs, yuka.sY2b0xO6T85zoF3NwEKvlnRpbOHcrzv9OTnhxl23wMuwMZnpW8lgx7bCNag.

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