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Guindas al licor - La Estepeña - 150 g

Guindas al licor - La Estepeña - 150 g

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Codi de barres: 8410282205345 (EAN / EAN-13)

Nom comú: Guindas al licor

Quantitat: 150 g

Empaquetament: Plàstic, en:Bag, en:container

Marques: La Estepeña

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Caramels de xocolata, Bombons, en:Liqueur bonbons, en:Liquor filled chocolate covered cherries

Llocs de fabricació o processament: España

Codi de traçabilitat: ES 20.04710/SE CE

Botigues: Dia

Països on es va vendre: Espanya

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Ingredients

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    19 ingredients


    : cereza confitada (jarabe de glucosa y fructosa, cereza, azúcar, acidulante (E-330), conservadores (E-202 y E-223 (sulfitos)) y colorante: E-127) (58%), cobertura de chocolate negro (azúcar, pasta de cacao, manteca de cacao, emulgente: lecitina de soja y vainillina) (39%), anís.
    Al·lèrgens: en:Soybeans, en:Sulphur dioxide and sulphites
    Rastres: en:Eggs, en:Gluten, en:Milk, en:Nuts, en:Sesame seeds

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: E127 - Eritrosina
    • Additiu: E322 - Lecitines
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Glucosa

    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

  • E127 - Eritrosina


    Erythrosine: Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone. It is cherry-pink synthetic, primarily used for food coloring. It is the disodium salt of 2‚4,5‚7-tetraiodofluorescein. Its maximum absorbance is at 530 nm in an aqueous solution, and it is subject to photodegradation.
    Origen: Wikipedia (Anglès)
  • E202 - Sorbat de potassi


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Origen: Wikipedia (Anglès)
  • E223 - Metabisulfit de sodi


    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    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)
  • 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.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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


    : cereza, jarabe de glucosa y fructosa, cereza, azúcar, acidulante (e330), conservadores (e202, e223), colorante (e127), cobertura de chocolate negro (azúcar, pasta de cacao, manteca de cacao, emulgente (lecitina de _soja_, vainillina)), anís
    1. cereza -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 11.1111111111111 - percent_max: 100
    2. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 50
    3. cereza -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 0 - percent_max: 33.3333333333333
    4. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
    5. acidulante -> en:acid - percent_min: 0 - percent_max: 20
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. conservadores -> en:preservative - percent_min: 0 - percent_max: 16.6666666666667
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      2. e223 -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    7. colorante -> en:colour - percent_min: 0 - percent_max: 8.28571428571429
      1. e127 -> en:e127 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.28571428571429
    8. cobertura de chocolate negro -> fr:chocolat-noir-de-couverture - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 31074 - percent_min: 0 - percent_max: 8.28571428571429
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8.28571428571429
      2. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 4.14285714285714
      3. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 2.76190476190476
      4. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 2.07142857142857
        1. lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.07142857142857
        2. vainillina -> en:vanillin - percent_min: 0 - percent_max: 1.03571428571429
    9. anís -> en:aniseed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.28571428571429

Nutrició

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    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: 11

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

    Punts positius: 0

    • Proteïnes: 1 / 5 (valor: 2.5, valor arrodonit: 2.5)
    • Fibra: 0 / 5 (valor: 0.2, valor arrodonit: 0.2)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 11.1111111111111, valor arrodonit: 11.1)

    Punts negatius: 21

    • Energia: 4 / 10 (valor: 1534, valor arrodonit: 1534)
    • Sucres: 10 / 10 (valor: 49, valor arrodonit: 49)
    • Greixos saturats: 7 / 10 (valor: 7.9, valor arrodonit: 7.9)
    • Sodi: 0 / 10 (valor: 40, valor arrodonit: 40)

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

    Puntuació nutricional: (21 - 0)

    Nutri-Score:

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Comparat amb: en:Liquor filled chocolate covered cherries
    Energia 1.534 kj
    (367 kcal)
    -15%
    Greix 12,6 g -30%
    Àcid gras saturat 7,9 g -25%
    Hidrats de carboni 58,8 g +9%
    Sucre 49 g +5%
    Fiber 0,2 g
    Proteïna 2,5 g -22%
    Sal comuna 0,1 g +261%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 11,111 %

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