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Galletas de chocolate rellenas de crema bañadas – Oreo – 246g

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Galletas de chocolate rellenas de crema bañadas – Oreo – 246g

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

Quantitat: 246g

Empaquetament: en:container

Marques: Oreo

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

Països on es va vendre: França, Mauritània, Marroc, Espanya

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Salut

Nutrició

  • icon

    Nutri-Score E

    Lower nutritional quality
    ⚠ ️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
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

      The display of this logo is recommended by public health authorities without obligation for companies.

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    Punts negatius: 32/55

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      Energia

      6/10 points (2218kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sucres

      14/15 points (49g)

      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.

    • icon

      Sal

      2/20 points (0.5g)

      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.

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    Punts positius: 0/10

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      Fibra

      0/5 points (2.6g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Detalls del càlcul de la Nutri-Score

      ⚠ ️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.

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

      Puntuació nutricional: 32 (32 - 0)

      Nutri-Score: E

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Chocolate sandwich cookies
    Energia 2.218 kj
    (530 kcal)     		+10%
    Greix 25 g +23%
    Àcid gras saturat 11 g +25%
    Hidrats de carboni 69 g +3%
    Sucre 49 g +40%
    Fiber 2,6 g -9%
    Proteïna 5,2 g +3%
    Sal comuna 0,5 g -40%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,159 %

Ingredients

  • icon

    21 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

    • Ingredient information

      • Sucre: 44.6% (estimate)

      • Farina de ble: 23.9% (estimate)

      • Greix de palma: 17.4% (estimate)

      • grasa-de-shea: 9.3% (estimate)

      • Cacau desgreixat en pols: 4.5%

      • Oli de colza: < 2% (estimate)

      • Llet desnatada en pols: < 2% (estimate)

      • Midó de blat: < 2% (estimate)

      • Lactosa: < 2% (estimate)

      • Xarop de glucosa-fructosa: < 2% (estimate)

      • Emulsionant: < 2% (estimate)

      • — Lecitina de soja: < 2% (estimate)

      • — E492: < 2% (estimate)

      • — Lecitina de gira-sol: < 2% (estimate)

      • — E476: < 2% (estimate)

      • Gasificants: < 2% (estimate)

      • — E501: < 2% (estimate)

      • — E503: < 2% (estimate)

      • — E500: < 2% (estimate)

      • Sal: < 2% (estimate)

      • Aromes: < 2% (estimate)

Processament d'aliments

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)

  • 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)

  • 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)

  • E502

Anàlisi dels ingredients

  • icon

    No és vegà

    Ingredients no vegans: Llet desnatada en pols, Lactosa

    Alguns ingredients no s'han pogut reconèixer.

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    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:grasa-de-shea

    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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    • 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.
  • 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:

    • 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!

    es: 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, 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 – ciqual_proxy_food_code: 31016 – percent_min: 7.14285714285714 – percent_max: 82
    2. harina de TRIGO -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 4.5 – percent_max: 43.25
    3. grasa de palma -> en:palm-fat – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_proxy_food_code: 16129 – 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 – ciqual_food_code: 18100 – 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 – ciqual_food_code: 17130 – percent_min: 0 – percent_max: 4.5
    7. LECHE desnatada en polvo -> en:skimmed-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19054 – percent_min: 0 – percent_max: 4.5
    8. almidón de TRIGO -> en:wheat-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 4.5
    9. lactosa -> en:lactose – vegan: no – vegetarian: yes – percent_min: 0 – percent_max: 4.5
    10. jarabe de glucosa-fructosa -> en:glucose-fructose-syrup – vegan: yes – vegetarian: yes – ciqual_food_code: 31077 – 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 – ciqual_food_code: 42200 – 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 – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.5
    14. aromas -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 0.5

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