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Donuts - 220 g

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Codi de barres: 8410022109674 (EAN / EAN-13)

Nom comú: Donuts Bombón

Quantitat: 220 g

Empaquetament: en:container

Marques: Donuts

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Pastís, en:Doughnuts, en:Biscuits et gâteaux, en:Gâteaux

Llocs de fabricació o processament: Madrid, España

Països on es va vendre: Espanya, en:Francia

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Ingredients

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    33 ingredients

    Castellà: Harina de trigo, grasa vegetal de palma, agua, azúcar, grasa vegetal totalmente hidrogenada (palmiste), cacao desgrasado en polvo (3,8%), lactosa, levadura, jarabe de glucosa y fructosa, huevo líquido, sal, harina de soja, emulgentes (lecitina de girasol, E 471, E 492, E 472e, E 481), dextrosa, gluten de trigo, leche desnatada en polvo, almidón de patata y trigo, estabilizantes (E 412, E 341), conservador (E 200), aromas, agente de tratamiento de la harina (E 300). Puede contener frutos de cáscara (avellana).
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Nuts, en:en-en-nuts

Processament d'aliments

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    Aliments ultra processats

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

    • Additiu: E322 - Lecitines
    • Additiu: E412 - Goma de guar
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E472e - Èsters monoacetil i diacetil tartàrics de monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E481 - Estearoïl-2-lactilat de sodi
    • Additiu: E492 - Triestearat de sorbitan
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Gluten
    • Ingredient: Hydrogenated fat
    • Ingredient: Lactosa

    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

  • E200 - Àcid sòrbic

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    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)

  • E341 - Fosfat de calci

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Origen: 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.
    Origen: Wikipedia (Anglès)

  • E481 - Estearoïl-2-lactilat de sodi

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Origen: Wikipedia (Anglès)

  • E492 - Triestearat de sorbitan

    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Oli de palma

    Ingredients que contenen oli de palma: Greix de palma, Palmist
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    No és vegà

    Ingredients no vegans: en:Fully hydrogenated vegetable fat, Lactosa, Ou liquid, Llet desnatada en pols
L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
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    Detalls de l'anàlisi dels ingredients

    es: Harina de trigo, grasa vegetal de palma, agua, azúcar, grasa vegetal totalmente hidrogenada (palmiste), cacao desgrasado en polvo 3.8%, lactosa, levadura, jarabe de glucosa y fructosa, huevo líquido, sal, harina de soja, emulgentes (lecitina de girasol, e471, e492, e472e, e481), dextrosa, gluten de trigo, leche desnatada en polvo, almidón de patata, trigo, estabilizantes (e412, e341), conservador (e200), aromas, agente de tratamiento de la harina (e300, avellana)
    1. Harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4.54545454545455 - percent_max: 81
    2. grasa vegetal de palma -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 3.8 - percent_max: 42.4
    3. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 3.8 - percent_max: 29.5333333333333
    4. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3.8 - percent_max: 18
    5. grasa vegetal totalmente hidrogenada -> en:fully-hydrogenated-vegetable-fat - vegan: no - vegetarian: maybe - from_palm_oil: maybe - percent_min: 3.8 - percent_max: 18
      1. palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 3.8 - percent_max: 18
    6. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 3.8 - percent: 3.8 - percent_max: 3.8
    7. lactosa -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.8
    8. levadura -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.8
    9. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 3.8
    10. huevo líquido -> en:liquid-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 3.8
    11. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4
    12. harina de soja -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 0.4
    13. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 0.4
      1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
      2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.2
      3. e492 -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.133333333333333
      4. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.133333333333333
      5. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.08
    14. dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.4
    15. gluten de trigo -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    16. leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.4
    17. almidón de patata -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.4
    18. trigo -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.4
    19. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 0.4
      1. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
      2. e341 -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    20. conservador -> en:preservative - percent_min: 0 - percent_max: 0.4
      1. e200 -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    21. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4
    22. agente de tratamiento de la harina -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.4
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
      2. avellana -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 0.2

Nutrició

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    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: 0

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

    Punts positius: 2

    • Proteïnes: 3 / 5 (valor: 6.3, valor arrodonit: 6.3)
    • Fibra: 2 / 5 (valor: 2.8, valor arrodonit: 2.8)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 19

    • Energia: 5 / 10 (valor: 1994, valor arrodonit: 1994)
    • Sucres: 3 / 10 (valor: 18, valor arrodonit: 18)
    • Greixos saturats: 10 / 10 (valor: 21, valor arrodonit: 21)
    • Sodi: 1 / 10 (valor: 160, valor arrodonit: 160)

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

    Puntuació nutricional: (19 - 2)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:gateaux
    Energia 1.994 kj
    (473 kcal)     		+12%
    Greix 31 g +32%
    Àcid gras saturat 21 g +141%
    Hidrats de carboni 42 g -10%
    Sucre 18 g -36%
    Fiber 2,8 g
    Proteïna 6,3 g +24%
    Sal comuna 0,4 g -15%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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La pàgina del producte, també editada per drsromero, elcoco, halal-app-chakib, luiscostas, musarana, openfoodfacts-contributors, packbot, roboto-app, vegetarian-app-chakib, yuka.VeAZOOWJLdMlNtzryKkJ0Ga2GbewBedfGXstow, yuka.YmJBT0lZTmFyUDFWd1BFVnhER0ZwSXBwN3JpcWMwMnRNTVlJSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmBhCPj3qyrbHib6kxag_taBMoLOfcNP2LX-Nas, yuka.sY2b0xO6T85zoF3NwEKvlnEcftz-rj7iJwTgyR2h1NnSNLbGWvQtxI7GAqs, yuka.sY2b0xO6T85zoF3NwEKvlnJhY-TD8z2dEgLjiXzTmIuwHMG1f4pquKTxOKs, yuka.sY2b0xO6T85zoF3NwEKvlndhV__smB6bKhfiwlKP_d3TdMbLOcx54LnVMqs.

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