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Rocklets Galletas sabor Vainilla - 165 g

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Rocklets Galletas sabor Vainilla - 165 g

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Codi de barres: 7802225688758 (EAN / EAN-13)

Nom comú: galletas sabor vainilla con chocolate confitado y chips sabor chocolate.

Quantitat: 165 g

Empaquetament: Plàstic, PP 5 - polipropilè, en:Bag

Marques: Rocklets, Arcor

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Galetes, Galetes de xocolata, Cookies, en:Chocolate chip cookies, en:Dry biscuits

Etiquetes, certificacions, premis: es:ALTO EN AZÚCARES, es:ALTO EN CALORÍAS, es:ALTO EN GRASAS SATURADAS

Origen dels ingredients: Xile

Llocs de fabricació o processament: Santiago, Chile

Codi de traçabilitat: SSA 004811/1994, 080503190006, 040503190009, CNPJ 54.360.656/0001, RFC UME941006L77, RE 00231, IM SRA 1409/

Països on es va vendre: Argentina, Bolívia, Brasil, Xile, Colòmbia, Equador, Mèxic, Paraguai, Perú, Espanya, Uruguai, Veneçuela

Matching with your preferences

Salut

Ingredients

  • icon

    58 ingredients

    : HARINA ENRIQUECIDA (HARINA DE TRIGO, HIERRO, NIACINA, TIAMINA, ÁCIDO FÓLICO, RIBOFLAVINA), CHOCOLATE CONFITADO 13% [AZÚCAR, MANTECA DE CACAO, MASA DE CACAO, LECHE ENTERA EN POLVO, LECHE DESCREMADA EN POLVO, COLORANTES (DIÓXIDO DE TITANIO (E171), ROJO ALLURA AC (E129), TARTRAZINA (E102), AZUL BRILLANTE FCF (E133), AMARILLO OCASO (E110), INDIGOTINA (E132)), EMULSIONANTES (LECITINA DE SOJA, POLIGLICEROL POLIRRICINOLEATO), SUSTANCIAS DE RECUBRIMIENTO (GOMA LACA, CERA CARNAUBA), ESTABILIZANTE (GOMA ARÁBIGA), MALTODEXTRINA, SABORIZANTE IDÉNTICO AL NATURAL], AZÚCAR, MANTECA DE PALMA FRACCIONADA, CHIPS SABOR CHOCOLATE 8% [AZÚCAR, GRASA VEGETAL HIDROGENADA E INTERESTERIFICADA (GRASA DE PALMISTE), CACAO EN POLVO, EMULSIONANTE (LECITINA DE SOJA), SABORIZANTE ARTIFICIAL, SAL], ALMIDÓN DE MAÍZ, LECHE ENTERA EN POLVO, MIEL, DEXTROSA, LEUDANTES QUÍMICOS (BICARBONATO DE AMONIO, BICARBONATO DE SODIO), SABORIZANTES ARTIFICIALES, SAL, EMULSIONANTE (LECITINA DE SOJA).
    Al·lèrgens: en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Gluten, en:Nuts, en:Peanuts, es:avena

Processament d'aliments

  • icon

    Aliments ultra processats

    Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

    • Additiu: E102 - Tartrazina
    • Additiu: E110 - Groc ataronjat S
    • Additiu: E129 - Vermell Allure 2C
    • Additiu: E132 - Indigotina
    • Additiu: E133 - Blau brillant FCF
    • Additiu: E171 - Diòxid de titani
    • Additiu: E322 - Lecitines
    • Additiu: E414 - Goma aràbiga
    • Additiu: E903 - Cera de carnauba
    • Additiu: E904 - Goma laca
    • Ingredient: Color
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Maltodextrina

    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

  • E102 - Tartrazina

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Origen: Wikipedia (Anglès)

  • E110 - Groc ataronjat S

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Origen: Wikipedia (Anglès)

  • E129 - Vermell Allure 2C

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Origen: Wikipedia (Anglès)

  • E132 - Indigotina

    Indigo carmine: Indigo carmine, or 5‚5′-indigodisulfonic acid sodium salt, is an organic salt derived from indigo by sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant in the U.S and E.U., It has the E number E132. It is also a pH indicator.
    Origen: Wikipedia (Anglès)

  • E133 - Blau brillant FCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Origen: Wikipedia (Anglès)

  • E171 - Diòxid de titani

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    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)

  • E414 - Goma aràbiga

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    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)

  • E500ii - Bicarbonat 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)

  • E503ii - Carbonat àcid d'amoni

    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)

  • E903 - Cera de carnauba

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Origen: Wikipedia (Anglès)

  • E904 - Goma laca

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    Oli de palma

    Ingredients que contenen oli de palma: en:Palm kernel fat
  • icon

    No és vegà

    Ingredients no vegans: Llet sencera en pols, Llet desnatada en pols, E904, Llet sencera en pols, Mel

    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 vegetarià

    Ingredients no vegetarians: E904

    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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    • 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!

    : HARINA (HARINA DE TRIGO, HIERRO, NIACINA, TIAMINA, ÁCIDO FÓLICO, RIBOFLAVINA), CHOCOLATE 13% (AZÚCAR, MANTECA DE CACAO, MASA DE CACAO, LECHE ENTERA EN POLVO, LECHE DESCREMADA EN POLVO, COLORANTES (DIÓXIDO DE TITANIO (e171), ROJO ALLURA AC (e129), TARTRAZINA (e102), AZUL BRILLANTE FCF (e133), AMARILLO OCASO (e110), INDIGOTINA (e132)), EMULSIONANTES (LECITINA DE SOJA, POLIGLICEROL POLIRRICINOLEATO), SUSTANCIAS DE RECUBRIMIENTO (GOMA LACA, CERA CARNAUBA), ESTABILIZANTE (GOMA ARÁBIGA), MALTODEXTRINA, SABORIZANTE IDÉNTICO AL NATURAL), AZÚCAR, MANTECA DE PALMA FRACCIONADA, CHIPS SABOR CHOCOLATE 8% (AZÚCAR, GRASA VEGETAL HIDROGENADA y INTERESTERIFICADA (GRASA DE PALMISTE), CACAO EN POLVO, EMULSIONANTE (LECITINA DE SOJA), SABORIZANTE ARTIFICIAL, SAL), ALMIDÓN DE MAÍZ, LECHE ENTERA EN POLVO, MIEL, DEXTROSA, LEUDANTES QUÍMICOS (BICARBONATO DE AMONIO, BICARBONATO DE SODIO), SABORIZANTES ARTIFICIALES, SAL, EMULSIONANTE (LECITINA DE SOJA)
    1. HARINA -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 13 - percent_max: 63
      1. HARINA DE TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.16666666666667 - percent_max: 63
      2. HIERRO -> en:iron - percent_min: 0 - percent_max: 31.5
      3. NIACINA -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 21
      4. TIAMINA -> en:thiamin - percent_min: 0 - percent_max: 15.75
      5. ÁCIDO FÓLICO -> en:folic-acid - percent_min: 0 - percent_max: 12.6
      6. RIBOFLAVINA -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10.5
    2. CHOCOLATE -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 13 - percent: 13 - percent_max: 13
      1. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.18181818181818 - percent_max: 13
      2. MANTECA DE CACAO -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 6.5
      3. MASA DE CACAO -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 4.33333333333333
      4. LECHE ENTERA EN POLVO -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 3.25
      5. LECHE DESCREMADA EN POLVO -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 2.6
      6. COLORANTES -> en:colour - percent_min: 0 - percent_max: 2.16666666666667
        1. DIÓXIDO DE TITANIO -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.16666666666667
          1. e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.16666666666667
        2. ROJO ALLURA AC -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.08333333333333
          1. e129 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.08333333333333
        3. TARTRAZINA -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.722222222222222
          1. e102 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.722222222222222
        4. AZUL BRILLANTE FCF -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.541666666666667
          1. e133 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.541666666666667
        5. AMARILLO OCASO -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.433333333333333
          1. e110 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.433333333333333
        6. INDIGOTINA -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.361111111111111
          1. e132 -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.361111111111111
      7. EMULSIONANTES -> en:emulsifier - percent_min: 0 - percent_max: 1.85714285714286
        1. LECITINA DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.85714285714286
        2. POLIGLICEROL POLIRRICINOLEATO -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.928571428571429
      8. SUSTANCIAS DE RECUBRIMIENTO -> es:sustancias-de-recubrimiento - percent_min: 0 - percent_max: 1.625
        1. GOMA LACA -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.625
        2. CERA CARNAUBA -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8125
      9. ESTABILIZANTE -> en:stabiliser - percent_min: 0 - percent_max: 1.44444444444444
        1. GOMA ARÁBIGA -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.44444444444444
      10. MALTODEXTRINA -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
      11. SABORIZANTE IDÉNTICO AL NATURAL -> es:saborizante-identico-al-natural - percent_min: 0 - percent_max: 1.18181818181818
    3. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 8 - percent_max: 13
    4. MANTECA DE PALMA FRACCIONADA -> es:manteca-de-palma-fraccionada - percent_min: 8 - percent_max: 13
    5. CHIPS SABOR CHOCOLATE -> es:chips-sabor-chocolate - percent_min: 8 - percent: 8 - percent_max: 8
      1. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.33333333333333 - percent_max: 8
      2. GRASA VEGETAL HIDROGENADA y INTERESTERIFICADA -> es:grasa-vegetal-hidrogenada-y-interesterificada - percent_min: 0 - percent_max: 4
        1. GRASA DE PALMISTE -> en:palm-kernel-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 4
      3. CACAO EN POLVO -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 2.66666666666667
      4. EMULSIONANTE -> en:emulsifier - percent_min: 0 - percent_max: 2
        1. LECITINA DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2
      5. SABORIZANTE ARTIFICIAL -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6
      6. SAL -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.585
    6. ALMIDÓN DE MAÍZ -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 8
    7. LECHE ENTERA EN POLVO -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 8
    8. MIEL -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 0 - percent_max: 8
    9. DEXTROSA -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8
    10. LEUDANTES QUÍMICOS -> en:raising-agent - percent_min: 0 - percent_max: 7.25
      1. BICARBONATO DE AMONIO -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.25
      2. BICARBONATO DE SODIO -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.625
    11. SABORIZANTES ARTIFICIALES -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    12. SAL -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.585
    13. EMULSIONANTE -> en:emulsifier - percent_min: 0 - percent_max: 0.585
      1. LECITINA DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.585

Nutrició

  • icon

    Mala 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: 0

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

    Punts positius: 1

    • Proteïnes: 3 / 5 (valor: 6.2, valor arrodonit: 6.2)
    • Fibra: 1 / 5 (valor: 1.4, valor arrodonit: 1.4)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 25

    • Energia: 5 / 10 (valor: 1939, valor arrodonit: 1939)
    • Sucres: 8 / 10 (valor: 38, valor arrodonit: 38)
    • Greixos saturats: 10 / 10 (valor: 11, valor arrodonit: 11)
    • Sodi: 2 / 10 (valor: 234, valor arrodonit: 234)

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

    Puntuació nutricional: (25 - 1)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (3 galletas 32 g)     		Comparat amb: en:Chocolate chip cookies
    Energia 1.939 kj
    (462 kcal)     		620 kj
    (148 kcal)     		-4%
    Greix 19 g 6,08 g -18%
    Àcid gras saturat 11 g 3,52 g +8%
    Àcid gras monoinsaturat 6,3 g 2,02 g
    Àcid gras poliinsaturat 1,7 g 0,544 g
    Àcid gras trans 0,1 g 0,032 g
    Colesterol 4,7 mg 1,5 mg
    Hidrats de carboni 66 g 21,1 g +7%
    Sucre 38 g 12,2 g +37%
    Fiber 1,4 g 0,448 g -62%
    Proteïna 6,2 g 1,98 g +4%
    Sal comuna 0,585 g 0,187 g -2%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 3 galletas 32 g

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