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Vitalday Arroz Integral Sabor Yogur - gullon

Vitalday Arroz Integral Sabor Yogur - gullon

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Codi de barres: 8410376055719 (EAN / EAN-13)

Marques: Gullon

Països on es va vendre: Espanya, Regne Unit

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Health

Ingredients

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    17 ingredients


    Castellà: Chocolate blanco sabor yogur 54%, (azúcar, manteca de cacao, leche eluera en polvo, yoqur desnatado en polvo 5,5%, lactosa (leche), emulgentes (lecitina de soja y E476), aroma), arroz integral 45,5%, sal, emulgente (lecitina de soja), Puede contener trazas de frutos secos, Elaborado específicamente para celíacos, EN GLUTEN FREE
    Al·lèrgens: en:Milk, en:Soybeans
    Rastres: en:Nuts

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E322 - Lecitines
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Lactosa

    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

  • 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.
    Source: 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.
    Source: Wikipedia (Anglès)
  • E476 - Poliricinoleat de poligliceril


    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Es desconeix si conté oli de palma


    Unrecognized ingredients: es:chocolate-blanco-sabor-yogur, es:leche-eluera-en-polvo, es:yoqur-desnatado-en-polvo, es:elaborado-especificamente-para-celiacos, es:en-gluten-free

    Some ingredients could not be recognized.

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    No és vegà


    Non-vegan ingredients: Lactosa, Llet

    Some ingredients could not be recognized.

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    Es desconeix si és vegetarià


    Unrecognized ingredients: es:chocolate-blanco-sabor-yogur, es:leche-eluera-en-polvo, es:yoqur-desnatado-en-polvo, es:elaborado-especificamente-para-celiacos, es:en-gluten-free

    Some ingredients could not be recognized.

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The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    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:

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    Chocolate blanco sabor yogur 54% (azúcar, manteca de cacao, leche eluera en polvo, yoqur desnatado en polvo 5.5%, lactosa (leche), emulgentes (lecitina de soja, e476), aroma), arroz integral 45.5%, sal, emulgente (lecitina de soja), Elaborado específicamente para celíacos, EN GLUTEN FREE
    1. Chocolate blanco sabor yogur -> es:chocolate-blanco-sabor-yogur - percent_min: 54 - percent: 54 - percent_max: 54
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 7.71428571428571 - percent_max: 37.5
      2. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 5.5 - percent_max: 21.5
      3. leche eluera en polvo -> es:leche-eluera-en-polvo - percent_min: 5.5 - percent_max: 16.1666666666667
      4. yoqur desnatado en polvo -> es:yoqur-desnatado-en-polvo - percent_min: 5.5 - percent: 5.5 - percent_max: 5.5
      5. lactosa -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.5
        1. leche -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.5
      6. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 5.5
        1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
        2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.75
      7. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.5
    2. arroz integral -> en:brown-rice - vegan: yes - vegetarian: yes - percent_min: 45.5 - percent: 45.5 - percent_max: 45.5
    3. sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.125 - percent_max: 0.5
    4. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.25
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    5. Elaborado específicamente para celíacos -> es:elaborado-especificamente-para-celiacos - percent_min: 0 - percent_max: 0.25
    6. EN GLUTEN FREE -> es:en-gluten-free - percent_min: 0 - percent_max: 0.125

Nutrició

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Energia 2.042 kj
    (488 kcal)
    Greix 22 g
    Àcid gras saturat 14 g
    Carbohydrates 64 g
    Sucre 28 g
    Fiber ?
    Proteïna 7,1 g
    Sal comuna 0,6 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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