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Cônes Soja Chocolat - Naturattiva - 4120 ml - 480 ml / 475 g - 300 g

Cônes Soja Chocolat - Naturattiva - 4120 ml - 480 ml / 475 g - 300 g

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Codi de barres: 8006040710826 (EAN / EAN-13)

Nom comú: Dessert glacé végétal a base de soya avec gaufrette. Biologique.

Quantitat: 4*120 ml - 480 ml / 4*75 g - 300 g

Empaquetament: en:Box, Cartó, en:Frozen

Marques: Naturattiva

Categories: Aliments i begudes amb base vegetal, en:Dairy substitutes, Postres, Aliments congelats, Postres congelats, Sorbets i gelats, en:Plant-based ice creams, en:Plant-based ice cream cones

Etiquetes, certificacions, premis: Orgànic, Vegetarià, Orgànic UE, Agricultura No-UE, Vegà, 100% vegetal, Agricultura UE, Procedent d'agricultura UE/no UE, Punt verd, IT-BIO-009, Sense lactosa, fr:Agricultura UE/no UE

Llocs de fabricació o processament: Italia

Enllaç a la pàgina del producte en el lloc oficial del productor: https://www.naturattiva.com/prodotto/gel...

Botigues: Carrefour, El Corte Inglés, Hipercor

Països on es va vendre: França, Espanya

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Ingredients

23 ingredients

: Ingrédients de la glace : Extrait de soja (46%) (eau, graines de soja* (8%), sel marin), huile de coco*, sucre brut de canne (11%), sirop de glucose*, noisettes grillées (4,0%) (dextrose*, poudre de cacao maigre*, stabilisant : farine de graines de caroube, lécithine de soja). // Ingrédients de la Gaufrette (15%): Farine de blé tendre type 0*, sucre brut de canne* (27%), huile de palme*, émulsifiant : lécithine de soja. sel, poudre à lever : bicarbonate de sodium.

Al·lèrgens: en:Gluten, en:Nuts, en:Soybeans

Rastres: en:Gluten, en:Nuts

Processament d'aliments

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

Additiu: E322 - Lecitines

Ingredient: Dextrosa

Ingredient: Emulsionant

Ingredient: Glucosa

Ingredient: Xarop de glucosa
Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

Aliments no processats o mínimament processats

Ingredients culinaris processats

Aliments processats

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)

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)

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)

Anàlisi dels ingredients

Oli de palma

Ingredients que contenen oli de palma: Oli de palma

Vegà
No s'han detectat ingredients no vegans

Ingredients no reconeguts: fr:ingredients-de-la-glace, fr:ingredients-de-la-gaufrette
Alguns ingredients no s'han pogut reconèixer.
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Vegetarià
No s'han detectat ingredients no vegetarians

Ingredients no reconeguts: fr:ingredients-de-la-glace, fr:ingredients-de-la-gaufrette
Alguns ingredients no s'han pogut reconèixer.
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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.

Detalls de l'anàlisi dels ingredients
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: Ingrédients de la glace (soja 46%, eau), graines de _soja_ 8%, sel marin, huile de coco, sucre brut de canne 11%, sirop de glucose, _noisettes_ 4% (dextrose, poudre de cacao maigre, stabilisant (farine de graines de caroube), lécithine de _soja_), Ingrédients de la Gaufrette 15% (Farine de _blé_ tendre type 0), sucre brut de canne 27%, huile de palme, émulsifiant (lécithine de _soja_, sel), poudre à lever (bicarbonate de sodium)
Ingrédients de la glace -> fr:ingredients-de-la-glace

soja -> en:soya - vegan: yes - vegetarian: yes - percent: 46

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

graines de _soja_ -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent: 8

sel marin -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082

huile de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040

sucre brut de canne -> en:unrefined-cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent: 11

sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

_noisettes_ -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent: 4

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

poudre de cacao maigre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100

stabilisant -> en:stabiliser

farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

Ingrédients de la Gaufrette -> fr:ingredients-de-la-gaufrette - percent: 15

Farine de _blé_ tendre type 0 -> en:wheat-flour-type-0 - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

sucre brut de canne -> en:unrefined-cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent: 27

huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129

émulsifiant -> en:emulsifier

lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

poudre à lever -> en:raising-agent

bicarbonate de sodium -> en:e500ii - vegan: yes - vegetarian: yes

Nutrició

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: 12
Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

Punts positius: 1

Proteïnes: 2 / 5 (valor: 3.3, valor arrodonit: 3.3)

Fibra: 1 / 5 (valor: 1.6, valor arrodonit: 1.6)

Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 12, valor arrodonit: 12)

Punts negatius: 18

Energia: 3 / 10 (valor: 1318, valor arrodonit: 1318)

Sucres: 5 / 10 (valor: 24, valor arrodonit: 24)

Greixos saturats: 10 / 10 (valor: 13, valor arrodonit: 13)

Sodi: 0 / 10 (valor: 36, valor arrodonit: 36)

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

Puntuació nutricional: (18 - 1)

Nutri-Score:
→ Apreneu més sobre la Nutri-Score

Nivells de nutrients
- Greix en Quantitat moderada (19%)
  Què us cal saber
  
  Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
  
  Recomanació: Reduïu el consum de greixos i greixos saturats
  
  Trieu productes amb menys greixos i greixos saturats.
  
  Origen: National Health Service UK (NHS) - Fat: the facts
- Àcid gras saturat en alta quantitat (13%)
  Què us cal saber
  
  Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
  
  Recomanació: Reduïu el consum de greixos i greixos saturats
  
  Trieu productes amb menys greixos i greixos saturats.
  
  Origen: National Health Service UK (NHS) - Fat: the facts
- Sucre en alta quantitat (24%)
  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.
  
  Origen: National Health Service UK (NHS) - Sugar: the facts
- Sal comuna en baixa quantitat (0.09%)
  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.
  
  Origen: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Origen: National Health Service UK (NHS) - Salt: the facts

Informació nutricional

Informació nutricional	Com es ven per 100 g/100 ml	Com es ven per porció (120 ml - 75 g)	Comparat amb: en:Plant-based ice creams
Energia	1.318 kj (315 kcal)	988 kj (236 kcal)	+45%
Greix	19 g	14,2 g	+81%
Àcid gras saturat	13 g	9,75 g	+74%
Hidrats de carboni	32 g	24 g	+20%
Sucre	24 g	18 g	+12%
Fiber	1,6 g	1,2 g	-38%
Proteïna	3,3 g	2,48 g	+63%
Sal comuna	0,09 g	0,068 g	-17%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	12 %	12 %

Mida de la porció: 120 ml - 75 g

Entorn

Puntuació ecològica no calculada - Impacte ambiental desconegut

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Empaquetament

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Transport

Orígens dels ingredients
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Espècies amenaçades

Conté oli de palma
Fomenta la desforestació i amenaça espècies com l'orangutan

Els boscos tropicals d'Àsia, Àfrica i Amèrica Llatina es destrueixen per crear i ampliar les plantacions de palmera d'oli. La desforestació contribueix al canvi climàtic, i posa en perill espècies com l'orangutan, l'elefant pigmeu i el rinoceront de Sumatra.

Etiquetes

Orgànic UE
Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.

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Fonts de dades

Producte afegit 11 de juliol de 2017, 21:23:18 CEST per kiliweb
Última modificació de la pàgina del producte 23 d’agost de 2023, 17:50:52 CEST per roboto-app.
La pàgina del producte, també editada per moon-rabbit, neptuno, nouky20, openfoodfacts-contributors, packbot.

Si les dades són incorrectes o incompletes, pot completar o corregir editant aquesta pàgina.

Edita la pàgina

Cônes Soja Chocolat - Naturattiva - 4*120 ml - 480 ml / 4*75 g - 300 g