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กูยองบิสกิตไส้ครีมโยเกิร์ตและผลไม้ - Gullón - 12ชิ้น

กูยองบิสกิตไส้ครีมโยเกิร์ตและผลไม้ - Gullón - 12ชิ้น

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Codi de barres: 8410376042528 (EAN / EAN-13)

Nom comú: Galleta rellena de crema

Quantitat: 12ชิ้น

Marques: Gullón

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Galetes

Etiquetes, certificacions, premis: Sense aromes artificials, Source of fibre, Alt en fibra, Sense colorants, Sense aromes afegits

Països on es va vendre: França, Portugal, Espanya

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Nutrició

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    Nutri-Score D

    Poca qualitat nutricional
    • 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.

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    Punts negatius: 16/55

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      Energia

      5/10 points (1821kJ)

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

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      Sucres

      7/15 points (26g)

      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.

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      Sal

      2/20 points (0.53g)

      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.

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    Punts positius: 5/10

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      Fibra

      5/5 points (8g)

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

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      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: 3

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

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

      Puntuació nutricional: 11 (16 - 5)

      Nutri-Score: D

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    Informació nutricional


    Informació nutricional Comparat amb: Galetes
    Energia -8%
    Greix -25%
    Àcid gras saturat -72%
    Hidrats de carboni -2%
    Sucre +4%
    Fiber +114%
    Proteïna +24%
    Sal comuna -11%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)

Ingredients

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    54 ingredients


    Castellà: Cereales integrales 32% (copos de avena, copos de trigo malteado, harina integral de cebada) crema 28% [azúcar, yogurt desnatado en polvo 18,5%, grasa vegetal (palma galmiste) almidon de trigo, aceite vegetal 9% (girasol alto oleico), leche desnatada en polvo, emulgente (lecitina de soja), ácido láctico], azúcar, arroz inflado (harina de arroz, harina de trigo, sal), aceite vegetal 7% (girasol alto oleico),preparado de frutas rojas 5% |Fruta 29% (fresa, grosella negra, frambuesa), jarabe de fructosa y glucosa, jarabe de glucosa, humectante (glicerol), azúcar, fibra detrigo, agente gelificante (pectina), aceite vegetal girasol), reguladores de acidez (ácido málico y ácido critico), aromas), copos de maíz (maiz, sal, azúcar, jarabe de malta de cebada), fibra vegetal, gelificante (goma arábiga), sal, emulgente (lecitina de soja), gasificante (carbonato acido de amonio), aroma
    Al·lèrgens: en:Gluten, en:Milk, en:Soybeans
    Rastres: 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: E414 - Goma aràbiga
    • Additiu: E422 - Glicerol
    • Additiu: E440 - Pectina
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Gelificant
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Humectant

    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

  • 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)
  • 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.
    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)
  • E414 - Goma aràbiga


    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Origen: Wikipedia (Anglès)
  • E422 - Glicerol


    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Origen: Wikipedia (Anglès)
  • E440 - Pectina


    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    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)

Anàlisi dels ingredients

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    No conté oli de palma


    No s'han detectat ingredients que continguin oli de palma

    Ingredients no reconeguts: es:palma-galmiste, es:preparado-de-frutas-rojas-5-fruta, es:fibra-detrigo, es:acido-malico-y-acido-critico

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    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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  • icon

    No és vegà


    Ingredients no vegans: Nata, en:Skimmed milk yogurt powder, Llet desnatada en pols

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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  • icon

    Es desconeix si és vegetarià


    Ingredients no reconeguts: es:palma-galmiste, es:preparado-de-frutas-rojas-5-fruta, es:fibra-detrigo, es:acido-malico-y-acido-critico

    Alguns ingredients no s'han pogut reconèixer.

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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
  • icon

    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

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    es: Cereales integrales 32% (copos de avena, trigo, harina integral de cebada), crema 28% (azúcar, yogurt desnatado en polvo 18.5%, grasa vegetal (palma galmiste), almidon de trigo, aceite vegetal 9% (girasol alto oleico), leche desnatada en polvo, emulgente (lecitina de soja), ácido láctico), azúcar, arroz inflado (harina de arroz, harina de trigo, sal), aceite vegetal 7% (girasol alto oleico), preparado de frutas rojas 5% |Fruta 29% (fresa, grosella negra, frambuesa), jarabe de fructosa, glucosa, jarabe de glucosa, humectante (glicerol), azúcar, fibra detrigo, agente gelificante (pectina), aceite vegetal girasol, reguladores de acidez (ácido málico y ácido critico), aromas, copos de maíz (maiz, sal, azúcar, jarabe de malta de cebada), fibra vegetal, gelificante (goma arábiga), sal, emulgente (lecitina de soja), gasificante (carbonato acido de amonio), aroma
    1. Cereales integrales -> en:wholemeal-cereal - vegan: yes - vegetarian: yes - percent: 32
      1. copos de avena -> en:oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311
      2. trigo -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      3. harina integral de cebada -> en:wholemeal-barley-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550
    2. crema -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent: 28
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. yogurt 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
        1. palma galmiste -> es:palma-galmiste
      4. almidon de trigo -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      5. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent: 9
        1. girasol alto oleico -> en:high-oleic-sunflower - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440
      6. leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
      7. emulgente -> en:emulsifier
        1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      8. ácido láctico -> en:e270 - vegan: yes - vegetarian: yes
    3. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    4. arroz inflado -> en:puffed-rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100
      1. harina de arroz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520
      2. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      3. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    5. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent: 7
      1. girasol alto oleico -> en:high-oleic-sunflower - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440
    6. preparado de frutas rojas 5% |Fruta -> es:preparado-de-frutas-rojas-5-fruta - percent: 29
      1. fresa -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014
      2. grosella negra -> en:blackcurrant - vegan: yes - vegetarian: yes - ciqual_food_code: 13007
      3. frambuesa -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015
    7. jarabe de fructosa -> en:fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
    8. glucosa -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    9. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    10. humectante -> en:humectant
      1. glicerol -> en:e422 - vegan: maybe - vegetarian: maybe
    11. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    12. fibra detrigo -> es:fibra-detrigo
    13. agente gelificante -> en:gelling-agent
      1. pectina -> en:e440a - vegan: yes - vegetarian: yes
    14. aceite vegetal girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440
    15. reguladores de acidez -> en:acidity-regulator
      1. ácido málico y ácido critico -> es:acido-malico-y-acido-critico
    16. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe
    17. copos de maíz -> en:corn-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9200
      1. maiz -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200
      2. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      3. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      4. jarabe de malta de cebada -> en:barley-malt-syrup - vegan: yes - vegetarian: yes
    18. fibra vegetal -> en:vegetable-fiber - vegan: yes - vegetarian: yes
    19. gelificante -> en:gelling-agent
      1. goma arábiga -> en:e414 - vegan: yes - vegetarian: yes
    20. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    21. emulgente -> en:emulsifier
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    22. gasificante -> en:raising-agent
      1. carbonato acido de amonio -> en:e503ii - vegan: yes - vegetarian: yes
    23. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe

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La pàgina del producte, també editada per acuario, davidepio, ecoscore-impact-estimator, elcoco, foodless, inf, musarana, openfoodfacts-contributors, roboto-app, scanbot, sevenlives, sil, teolemon, yuka.A54bHPioOJcOPfbsw9k75Ai-ELr-PNZ0P1QCoQ, yuka.RnFzQUNab3h1TjRteThRbjJFM0h3dmN0eTYrWFJUK2xLdWNlSWc9PQ, yuka.YUlzZlFLVXptUFFXbXNVZnh3L00vdDl4NkxDelczaXBMT2tTSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmJ6C_TuvwKbMCHuyWu1_fePNIPzRv5pxrj2I6g, yuka.sY2b0xO6T85zoF3NwEKvlmVZU-rkniOeKxbuvV-m7_KIP6LHONRg25rkE6s.

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