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Maxibon Waffle Blonde Caramel - Nestlé - 360g

Maxibon Waffle Blonde Caramel - Nestlé - 360g

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Codi de barres: 8051369001858 (EAN / EAN-13)

Nom comú: Helado sabor nata con trocitos de azúcar caramelizado salados, galletas y cobertura de grasa vegetal con chocolate blanco y caramelo, trozos de avellanas y trozos e galletas

Quantitat: 360g

Empaquetament: en:Plastic, PP, en:Green dot, 21 PAP

Marques: Nestlé

Categories: Postres, Aliments congelats, Postres congelats, Sorbets i gelats, Gelat, en:Ice cream sandwiches

Etiquetes, certificacions, premis: Punt verd

Botigues: Consum

Països on es va vendre: Itàlia, Espanya

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Health

Ingredients

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    38 ingredients


    Castellà: Leche desnatada reconstituida, azúcar, harina de trigo, grasa vegetal (coco), jarabe de glucosa, manteca de cacao, agua, suero lácteo en polvo, trozos de avellanas tostadas, mantequilla, materia grasa láctea anhidra, aceite de girasol, leche desnatada en polvo, sal 0,4 %, huevo en polvo, azúcar caramelizado 0,22 %, espesantes (goma garrofín, goma guar), emulgentes (monoglicéridos y diglicéridos de ácidos grasos, lecitinas (soja, girasol), E476), almidón de trigo, caramelo en polvo 0,1 % (azúcar, leche desnatada en polvo), aromas naturales, aromas naturales de vainilla, azúcar de caña, extracto de malta de cebada, dextrosa, almidón de arroz, gasificante (carbonato ácido de sodio).
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Nuts, en:Soybeans, es:lactea, es:mantequilla
    Rastres: en:Gluten, en:Nuts, en:Soybeans

Food processing

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    Ultra processed foods


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

    • Additiu: E322 - Lecitines
    • Additiu: E410 - Goma de garrofí
    • Additiu: E412 - Goma de guar
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Espessidor
    • Ingredient: Sèrum de llet

    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)
  • E412 - Goma de guar


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    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)
  • E500 - E500 food additive


    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.
    Source: Wikipedia (Anglès)
  • E500ii - Hidrogencarbonat 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.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà


    Non-vegan ingredients: Llet desnatada reconstituida, Xerigot en pols, Mantega, en:Milkfat, Llet desnatada en pols, Ou en pols, Llet desnatada en pols
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    Pot ser vegetarià


    Ingredients that may not be vegetarian: Xerigot en pols, E471, E322, Aroma natural
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    _Leche_ desnatada reconstituida, azúcar, harina de _trigo_, grasa vegetal (coco), jarabe de glucosa, manteca de cacao, agua, suero _lácteo_ en polvo, de _avellanas_, _mantequilla_, materia grasa _láctea_ anhidra, aceite de girasol, _leche_ desnatada en polvo, sal 0.4%, _huevo_ en polvo, azúcar caramelizado 0.22%, espesantes (goma garrofín, goma guar), emulgentes (monoglicéridos y diglicéridos de ácidos grasos, lecitinas (_soja_, girasol), e476), almidón de _trigo_, caramelo 0.1% (azúcar, _leche_ desnatada en polvo), aromas naturales, aromas naturales de vainilla, azúcar de caña, extracto de malta de _cebada_, dextrosa, almidón de arroz, gasificante (carbonato ácido de sodio)
    1. _Leche_ desnatada reconstituida -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 3.7037037037037 - percent_max: 93.96
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent_max: 47.18
    3. harina de _trigo_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent_max: 31.5866666666667
    4. grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.4 - percent_max: 23.79
      1. coco -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent_max: 23.79
    5. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent_max: 19.112
    6. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent_max: 15.9933333333333
    7. agua -> en:water - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent_max: 13.7657142857143
    8. suero _lácteo_ en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0.4 - percent_max: 12.095
    9. de _avellanas_ -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent_max: 10.7955555555556
    10. _mantequilla_ -> en:butter - vegan: no - vegetarian: yes - percent_min: 0.4 - percent_max: 9.756
    11. materia grasa _láctea_ anhidra -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.4 - percent_max: 8.90545454545454
    12. aceite de girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.4 - percent_max: 8.19666666666667
    13. _leche_ desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0.4 - percent_max: 7.59692307692308
    14. sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent: 0.4 - percent_max: 0.4
    15. _huevo_ en polvo -> en:egg-powder - vegan: no - vegetarian: yes - percent_min: 0.22 - percent_max: 0.4
    16. azúcar caramelizado -> en:caramelised-sugar - vegan: yes - vegetarian: yes - percent_min: 0.22 - percent: 0.22 - percent_max: 0.22
    17. espesantes -> en:thickener - percent_min: 0.1 - percent_max: 0.22
      1. goma garrofín -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.22
      2. goma guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11
    18. emulgentes -> en:emulsifier - percent_min: 0.1 - percent_max: 0.22
      1. monoglicéridos y diglicéridos de ácidos grasos -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.22
      2. lecitinas -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.11
        1. _soja_ -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11
        2. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11
      3. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0733333333333333
    19. almidón de _trigo_ -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0.1 - percent_max: 0.22
    20. caramelo -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 0.1 - percent: 0.1 - percent_max: 0.1
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      2. _leche_ desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    21. aromas naturales -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.1
    22. aromas naturales de vainilla -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    23. azúcar de caña -> en:cane-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    24. extracto de malta de _cebada_ -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    25. dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    26. almidón de arroz -> en:rice-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    27. gasificante -> en:raising-agent - percent_min: 0 - percent_max: 0.1
      1. carbonato ácido de sodio -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1

Nutrició

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    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: 0

    • Proteïnes: 2 / 5 (valor: 3.4, rounded value: 3.4)
    • Fiber: 0 / 5 (valor: 0.8, rounded value: 0.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0.8, rounded value: 0.8)

    Negative points: 21

    • Energia: 4 / 10 (valor: 1392, rounded value: 1392)
    • Sucres: 6 / 10 (valor: 29, rounded value: 29)
    • Greixos saturats: 10 / 10 (valor: 13, rounded value: 13)
    • Sodi: 1 / 10 (valor: 176, rounded value: 176)

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

    Score nutritionnel: 21 (21 - 0)

    Nutri-Score: E

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    Sucre en alta quantitat (29%)


    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

    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (90g)
    Compared to: en:Ice cream sandwiches
    Energia 1.392 kj
    (333 kcal)
    1.250 kj
    (300 kcal)
    +15%
    Greix 17 g 15,3 g +42%
    Àcid gras saturat 13 g 11,7 g +64%
    Carbohydrates 42 g 37,8 g +4%
    Sucre 29 g 26,1 g +46%
    Fiber 0,8 g 0,72 g -58%
    Proteïna 3,4 g 3,06 g -26%
    Sal comuna 0,44 g 0,396 g +87%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,8 % 0,8 %
Mida de la porció: 90g

Entorn

Carbon footprint

Empaquetament

Transportation

Fonts de dades

Producte afegit per kiliweb
Última modificació de la pàgina del producte per alia.
La pàgina del producte, també editada per openfoodfacts-contributors, telperion87, thaialagata, yuka.sY2b0xO6T85zoF3NwEKvlm0XVNbZrm3WZjXQmXeWzOrVPMToX85LwIrCEqo, yuka.sY2b0xO6T85zoF3NwEKvln1tDNXBnC32OETWtEbQ3YiQLcHJUP4pvKWhIqs.

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