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Golia Frutta C X 1 Astuccio - 46 g

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Golia Frutta C X 1 Astuccio - 46 g

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Codi de barres: 80737063

Quantitat: 46 g

Marques: Golia

Categories: Snacks, Aperitius dolços, Llaminadures, Caramels, en:Hard candies

Etiquetes, certificacions, premis: Sense o baix en sucre, Lliure de gluten, Sense sucre

Països on es va vendre: França, Itàlia, Espanya, Suïssa

Matching with your preferences

Health

Ingredients

  • icon

    26 ingredients

    Italià: edulcoranti: isomalto, e sciroppo di maltitolo, acesulfame K, sucralosio, agente di carica: polidestrosio, succo di frutta (3%) (arancia, limone, pompelmo), acidificanti: acido lattico, acido malico, acido citrico, vitamina C (L-ascorbato di sodio), aromi, stabilizzante: glicerolo concentrato vegetale (cartamo, limone, aronia), estratto di sambuco, colorante: curcumina
    Al·lèrgens: en:Milk, en:Soybeans
    Rastres: en:Milk, 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: E100 - Curcumina
    • Additiu: E950 - Acesulfam K
    • Additiu: E953 - Isomalt
    • Additiu: E955 - Sucralosa
    • Ingredient: Incrementador de volum
    • Ingredient: Color
    • Ingredient: Aromes
    • Ingredient: Edulcorant

    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

  • E1200 - Polidextrosa

    Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
    Source: Wikipedia (Anglès)

  • E270 - Àcid làctic

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia (Anglès)

  • E296 - Àcid màlic

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia (Anglès)

  • E330 - Acid citric

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia (Anglès)

  • E950 - Acesulfam K

    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Source: Wikipedia (Anglès)

  • E953 - Isomalt

    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Source: Wikipedia (Anglès)

  • E955 - Sucralosa

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No conté oli de palma

    No ingredients containing palm oil detected

    Unrecognized ingredients: it:e-sciroppo-di-maltitolo, it:glicerolo-concentrato-vegetale

    Some ingredients could not be recognized.

    We need your help!

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  • icon

    Es desconeix si és vegà

    Unrecognized ingredients: it:e-sciroppo-di-maltitolo, Vitamina C, it:glicerolo-concentrato-vegetale

    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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    Es desconeix si és vegetarià

    Unrecognized ingredients: it:e-sciroppo-di-maltitolo, Vitamina C, it:glicerolo-concentrato-vegetale

    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.
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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.

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    edulcoranti (isomalto), e sciroppo di maltitolo, acesulfame K, sucralosio, agente di carica (polidestrosio), frutta 3% (arancia, limone, pompelmo), acidificanti (acido lattico), acido malico, acido citrico, vitamina C (L-ascorbato di sodio), aromi, stabilizzante (glicerolo concentrato vegetale, cartamo), limone, aronia, estratto di sambuco, colorante (curcumina)
    1. edulcoranti -> en:sweetener - percent_min: 6.25 - percent_max: 85
      1. isomalto -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 6.25 - percent_max: 85
    2. e sciroppo di maltitolo -> it:e-sciroppo-di-maltitolo - percent_min: 3 - percent_max: 44
    3. acesulfame K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 30.3333333333333
    4. sucralosio -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 23.5
    5. agente di carica -> en:bulking-agent - percent_min: 3 - percent_max: 19.4
      1. polidestrosio -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 19.4
    6. frutta -> en:fruit - vegan: yes - vegetarian: yes - percent_min: 3 - percent: 3 - percent_max: 3
      1. arancia -> en:orange - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 3
      2. limone -> en:lemon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      3. pompelmo -> en:grapefruit - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    7. acidificanti -> en:acid - percent_min: 0 - percent_max: 3
      1. acido lattico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    8. acido malico -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    9. acido citrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    10. vitamina C -> en:vitamin-c - percent_min: 0 - percent_max: 3
      1. L-ascorbato di sodio -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    11. aromi -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3
    12. stabilizzante -> en:stabiliser - percent_min: 0 - percent_max: 3
      1. glicerolo concentrato vegetale -> it:glicerolo-concentrato-vegetale - percent_min: 0 - percent_max: 3
      2. cartamo -> en:safflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    13. limone -> en:lemon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    14. aronia -> en:chokeberry - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    15. estratto di sambuco -> en:elderberry-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    16. colorante -> en:colour - percent_min: 0 - percent_max: 3
      1. curcumina -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3

Nutrició

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    Average nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 3

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

    Positive points: 0

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

    Negative points: 3

    • Energia: 2 / 10 (valor: 945, rounded value: 945)
    • Sucres: 0 / 10 (valor: 0, rounded value: 0)
    • Greixos saturats: 0 / 10 (valor: 0, rounded value: 0)
    • Sodi: 1 / 10 (valor: 100, rounded value: 100)

    The points for proteins are counted because the negative points are less than 11.

    Score nutritionnel: 3 (3 - 0)

    Nutri-Score: C

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    Sucre en baixa quantitat (0%)

    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 baixa quantitat (0.25%)

    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.

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Compared to: Caramels
    Energia 945 kj
    (227 kcal)     		-35%
    Greix 0 g -100%
    Àcid gras saturat 0 g -100%
    Carbohydrates 86 g +3%
    Sucre 0 g -100%
    Fiber 0 g -100%
    Proteïna 0 g -100%
    Sal comuna 0,25 g +112%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3 %

Entorn

Carbon footprint

Empaquetament

Transportation

Fonts de dades

Producte afegit per kiliweb
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La pàgina del producte, també editada per ecoscore-impact-estimator, elcoco, foodrepo, inf, maxjus, musarana, openfoodfacts-contributors, roboto-app, scanbot, telperion87, teolemon, thaialagata, yuka.UzU0c0NwMFAvY0JRbWZRUzRpSFdxOUY0bmFmelZHbWFkYzBVSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlnV-dOr_iWL0PD7Unm7U-_2fAoSze-pt66vqNKg.

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