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Sandwich sabor yogurt – gullón – 220g

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Sandwich sabor yogurt – gullón – 220g

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Codi de barres:
8410376042481(EAN / EAN-13)

Nom comú: Galletas sandwich sabor yogurt sin azúcares añadidos

Quantitat: 220g

Empaquetament: en:Box, en:Container

Marques: gullón

Categories: Snacks, Aperitius dolços, Galetes i pastissos, en:Biscuits and crackers, Galetes, en:Filled biscuits

Etiquetes, certificacions, premis: Font de fibra, Punt verd, Alt en fibra, Nutri-Score, Grau B Nutriscore
Punt verd

Països on es va vendre: França, Alemanya, Hongria, Marroc, Portugal, Espanya

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Salut

Nutrició

  • icon

    Nutri-Score C

    Qualitat nutricional mitjana
    ⚠ ️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
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

      The display of this logo is recommended by public health authorities without obligation for companies.

    icon

    Punts negatius: 10/55

    • icon

      Energia

      5/10 points (1757kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sucres

      1/15 points (3.8g)

      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.

    • icon

      Sal

      2/20 points (0.55g)

      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.

    icon

    Punts positius: 7/17

    • icon

      Proteïnes

      2/7 points (7g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

    • icon

      Fibra

      5/5 points (7.7g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Detalls del càlcul de la Nutri-Score

      ⚠ ️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.

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

      Puntuació nutricional: 3 (10 - 7)

      Nutri-Score: C

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    Informació nutricional

    Informació nutricional As sold
    per 100 g/100 ml     		Comparat amb: en:Filled biscuits
    Energia 1757 kJ
    (418 kcal)     		2.011,486 kj (480 kcal) (-13%)
    Greix 17 g 20,642 g (-18%)
    Àcid gras saturat 2.2 g 8,487 g (-74%)
    Àcid gras monoinsaturat 13 g ?
    Àcid gras poliinsaturat 1.8 g ?
    Hidrats de carboni 65 g 66,329 g (-2%)
    Sucre 3.8 g 32,904 g (-88%)
    Added sugars 0 g 17,912 g (-100%)
    Midó 0 g 11,913 g (-100%)
    Fiber 7.7 g 2,861 g (+169%)
    Proteïna 7 g 5,51 g (+27%)
    Sal comuna 0.55 g 0,649 g (-15%)
    Sodi 0.22 g 0,26 g (-15%)
    Vitamina A 0 g 5,918 µg (-100%)
    Vitamin E 0 g 2,098 mg (-100%)
    Vitamina K 0 g ?
    Vitamina C 0 g 0,067 mg (-100%)
    Fòsfor 0 g 58,896 mg (-100%)
    Ferro 0 g 1,253 mg (-100%)
    Magnesi 0 g 23,109 mg (-100%)
    Zinc 0 g 0,498 mg (-100%)
    Coure 0 g 0,118 mg (-100%)
    Manganès 0 g 0,507 mg (-100%)
    Seleni 0 g 3,789 µg (-100%)
    Cafeïna 0 g ?
    Fruits‚ vegetables‚ legumes ~ 0 % 0 %
    Colina 0 g ?

    • Informació nutricional (Detailed data)

      Informació nutricional As sold
      per 100 g/100 ml       		As sold for 100 g (packaging) As sold for 100 g (estimate)
      Energia 1757 kJ
      (418 kcal)       		1757 kJ
      (418 kcal)       		?
      Greix 17 g 17 g ?
      Àcid gras saturat 2.2 g 2.2 g ?
      Àcid gras monoinsaturat 13 g 13 g ?
      Àcid gras poliinsaturat 1.8 g 1.8 g ?
      Hidrats de carboni 65 g 65 g ?
      Sucre 3.8 g 3.8 g ?
      Added sugars 0 g 0 g ~ 0 g
      Midó 0 g 0 g ?
      Fiber 7.7 g 7.7 g ?
      Proteïna 7 g 7 g ?
      Sal comuna 0.55 g 0.55 g ?
      Sodi 0.22 g 0.22 g ?
      Vitamina A 0 g 0 g ?
      Vitamin E 0 g 0 g ?
      Vitamina K 0 g 0 g ?
      Vitamina C 0 g 0 g ?
      Fòsfor 0 g 0 g ?
      Ferro 0 g 0 g ?
      Magnesi 0 g 0 g ?
      Zinc 0 g 0 g ?
      Coure 0 g 0 g ?
      Manganès 0 g 0 g ?
      Seleni 0 g 0 g ?
      Cafeïna 0 g 0 g ?
      Fruits‚ vegetables‚ legumes ~ 0 % ? ~ 0 %
      Colina 0 g 0 g ?
Mida de la porció: 22 g

Ingredients

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    37 ingredients

    Castellà: Cereales integrales 34,5% (harina integral de trigo, copos de avena, harina integral de cebada, harina integral de centeno), crema 28% [edulcorante (maltitol), yogur desnatado en polvo 18,5%, grasa vegetal (palma y palmiste) almidón de trigo, aceite vegetal (girasol alto oleico) 9%, leche desnatada en polvo, emulgente (lecitina de soja), ácido láctico], edulcorante (maltitol), aceite vegetal (girasol alto oleico) 9%, harina de trigo, fibra vegetal, arroz inflado 3% (harina de arroz, harina de trigo, sal), leche desnatada en polvo, gasificantes (carbonato ácido de sodio, carbonato ácido de amonio), emulgente (lecitina de soja), sal, aromas.
    Al·lèrgens: en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Nuts

    • Ingredient information

      • Wholemeal cereal: 34.5%

      • — Farina integral de blat: 17.2% (estimate)

      • — Flocs de civada: 8.6% (estimate)

      • — Wholemeal barley flour: 4.3% (estimate)

      • — Wholemeal rye flour: 4.3% (estimate)

      • Nata: 28.0%

      • — Edulcorant: 14.0% (estimate)

      • —— E965: 14.0% (estimate)

      • — Skimmed milk yogurt powder: 18.5%

      • — Greixos vegetals: < 2% (estimate)

      • —— Greix de palma: < 2% (estimate)

      • —— Palmist: < 2% (estimate)

      • — Midó de blat: < 2% (estimate)

      • — Oli vegetal: 9.0%

      • —— Oli refinat de gira-sol alt oleic: < 2% (estimate)

      • — Llet desnatada en pols: < 2% (estimate)

      • — Emulsionant: < 2% (estimate)

      • —— Lecitina de soja: < 2% (estimate)

      • — E270: < 2% (estimate)

      • Edulcorant: 18.8% (estimate)

      • — E965: 18.8% (estimate)

      • Oli vegetal: 9.0%

      • — Oli refinat de gira-sol alt oleic: 9.0% (estimate)

      • Farina de ble: 4.9% (estimate)

      • Fibra vegetal: 2.4% (estimate)

      • Arròs inflat: 3.0%

      • — Farina d'arròs: < 2% (estimate)

      • — Farina de ble: < 2% (estimate)

      • — Sal: < 2% (estimate)

      • Llet desnatada en pols: < 2% (estimate)

      • Gasificants: < 2% (estimate)

      • — E500ii: < 2% (estimate)

      • — E503ii: < 2% (estimate)

      • Emulsionant: < 2% (estimate)

      • — Lecitina de soja: < 2% (estimate)

      • Sal: < 2% (estimate)

      • Aromes: < 2% (estimate)

Processament d'aliments

Additius

  • 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.
    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)

  • 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)

  • E503 - Carbonatos de amonio

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Origen: Wikipedia (Anglès)

  • E503ii - Carbonat àcid d'amoni

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Origen: Wikipedia (Anglès)

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    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: Nata, en:Skimmed milk yogurt powder, Llet desnatada en pols, 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: Cereales integrales 34.5% (harina integral de trigo, copos de avena, harina integral de cebada, harina integral de centeno), crema 28% (edulcorante (maltitol), yogur desnatado en polvo 18.5%, grasa vegetal (palma, palmiste), almidón de trigo, aceite vegetal 9% (girasol alto oleico), leche desnatada en polvo, emulgente (lecitina de soja), ácido láctico), edulcorante (maltitol), aceite vegetal 9% (girasol alto oleico), harina de trigo, fibra vegetal, arroz inflado 3% (harina de arroz, harina de trigo, sal), leche desnatada en polvo, gasificantes (carbonato ácido de sodio, carbonato ácido de amonio), emulgente (lecitina de soja), sal, aromas
    1. Cereales integrales -> en:wholemeal-cereal – vegan: yes – vegetarian: yes – percent: 34.5
      1. harina integral de trigo -> en:whole-wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_estimate: 17.25
      2. copos de avena -> en:oat-flakes – vegan: yes – vegetarian: yes – ciqual_food_code: 9311 – percent_estimate: 8.625
      3. harina integral de cebada -> en:wholemeal-barley-flour – vegan: yes – vegetarian: yes – ciqual_food_code: 9550 – percent_estimate: 4.3125
      4. harina integral de centeno -> en:wholemeal-rye-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9530 – percent_estimate: 4.3125
    2. crema -> en:cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402 – percent: 28
      1. edulcorante -> en:sweetener – percent_estimate: 14
        1. maltitol -> en:e965 – vegan: yes – vegetarian: yes – percent_estimate: 14
      2. yogur desnatado en polvo -> en:skimmed-milk-yogurt-powder – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19593 – percent: 18.5
      3. grasa vegetal -> en:vegetable-fat – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_estimate: 0
        1. palma -> en:palm-fat – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_proxy_food_code: 16129 – percent_estimate: 0
        2. palmiste -> en:palm-kernel-oil – vegan: yes – vegetarian: yes – from_palm_oil: yes – percent_estimate: 0
      4. almidón de trigo -> en:wheat-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_estimate: 0
      5. aceite vegetal -> en:vegetable-oil – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent: 9
        1. girasol alto oleico -> en:high-oleic-sunflower-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17440 – percent_estimate: 0
      6. leche desnatada en polvo -> en:skimmed-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19054 – percent_estimate: 0
      7. emulgente -> en:emulsifier – percent_estimate: 0
        1. lecitina de soja -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_estimate: 0
      8. ácido láctico -> en:e270 – vegan: yes – vegetarian: yes – percent_estimate: 0
    3. edulcorante -> en:sweetener – percent_estimate: 18.75
      1. maltitol -> en:e965 – vegan: yes – vegetarian: yes – percent_estimate: 18.75
    4. aceite vegetal -> en:vegetable-oil – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent: 9
      1. girasol alto oleico -> en:high-oleic-sunflower-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17440 – percent_estimate: 9
    5. harina de trigo -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_estimate: 4.875
    6. fibra vegetal -> en:vegetable-fiber – vegan: yes – vegetarian: yes – percent_estimate: 2.4375
    7. arroz inflado -> en:puffed-rice – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9100 – percent: 3
      1. harina de arroz -> en:rice-flour – vegan: yes – vegetarian: yes – ciqual_food_code: 9520 – percent_estimate: 1.21875
      2. harina de trigo -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_estimate: 0.609375
      3. sal -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_estimate: 0.609375
    8. leche desnatada en polvo -> en:skimmed-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19054 – percent_estimate: 0
    9. gasificantes -> en:raising-agent – percent_estimate: 0
      1. carbonato ácido de sodio -> en:e500ii – vegan: yes – vegetarian: yes – percent_estimate: 0
      2. carbonato ácido de amonio -> en:e503ii – vegan: yes – vegetarian: yes – percent_estimate: 0
    10. emulgente -> en:emulsifier – percent_estimate: 0
      1. lecitina de soja -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_estimate: 0
    11. sal -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_estimate: 0
    12. aromas -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_estimate: 0

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Producte afegit per openfoodfacts-contributors
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La pàgina del producte, també editada per 5m4u9, castroines, charlesnepote, davidepio, ecoscore-impact-estimator, fighter-food-facts, fix-salt-bot, flotzinger, inf, kiliweb, maylord, municorn-calorie-counter-app, musarana, october-food-facts, packbot, prepperapp, razvi, roboto-app, scanbot, spotter, thaialagata, yuka.UVlrREh2NC9uUEFYbmRneXhBdU9wTjkyMzRTZ1hGUG1JYlF6SUE9PQ, yuka.Uzd4WUtmc3FoZnNVbE13VDR3TDJ4UFFsNkxtN2VYMlBCY1lLSWc9PQ, yuka.V0s5ZFA3bzR0L0lrcS9RTzB5amNwOEI3MktDSGQzcXZPOFJQSUE9PQ, yuka.WEtZU0ZJTUtpOTRiaDhVbXBDM2Y1OE5lbHIrYloxeXhMY3RNSUE9PQ, yuka.WTZRbUcvVTkrK2NCaDh3MTVVekwvNEp2NE1XWFdsL3BkdkU3SUE9PQ, yuka.YVlJUE92cFJpS1ZUdk1JMDhoREYvTmhZNTdPUVJIbXJGTTR0SVE9PQ, yuka.ZjZrTE1vRWYrOUlvaWZOZ29Bci8rNGhUL0tLelZGT3lBY1ZPSVE9PQ, yuka.Zkx3TlRaWWdwZUV2dnRvNzF6MzRwdjVSbXNTWVpXWG1PL1lESVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkFiDPaOsBfKBxn6kl-a5f7SfqblffRY4I7aYqo, yuka.sY2b0xO6T85zoF3NwEKvln5OUYvimR6UNTbWnWqIzImgPJfkYt9Z5qmiaKo, yukafix, zouina-mimi.

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