Ajuda'ns a fer que la transparència alimentària sigui la norma!

Com a organització sense ànim de lucre, depenem de les vostres donacions per continuar informant els consumidors de tot el món sobre tot allò què mengen.

La revolució alimentària comença amb tu!

Feu un donatiu
close
arrow_upward

Turrón de tiramisú - Auchan

edit Edita la pàgina

Turrón de tiramisú - Auchan

Aquesta pàgina del producte no està completa. Podeu ajudar a completar-la editant-la i afegint-hi més dades a partir de les fotos ja disponibles, o fent-ne més amb l'aplicació de androide o iPhone / iPad. Gràcies! ×

Codi de barres: 8410556021329 (EAN / EAN-13)

Marques: Auchan

Categories: Snacks, Aperitius dolços, Llaminadures, Aliments festius, Aliments i begudes de Nadal, Dolços de Nadal, Torró

Etiquetes, certificacions, premis: Lliure d'oli de palma

Botigues: Auchan

Països on es va vendre: Espanya

Matching with your preferences

Salut

Ingredients

  • icon

    35 ingredients

    : Azucar, manteca de cacao, bizcocho [harina de trigo, aceite refinado de girasol alto oleico, azucar, huevo, jarabe de glucosa y fructosa. agua, gasificantes (E-450i, E-500ii), dextrosa, humectante (E-420i), conservadores (E-281, E-200), aroma, sal], leche desnatada en polvo, aceite refinado de girasol alto oleico, pasta de avellana, queso en polvo, manteca de karité, cacao desgrasado en polvo. pasta de almendra, suero lácteo en polvo, leche entera en polvo, cafe, alcohol (0,8%), emulgentes (lecitina de soja y E-471) y aromas.
    Al·lèrgens: en:Eggs, en:Gluten, en:Soybeans

Processament d'aliments

  • icon

    Aliments ultra processats

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

    • Additiu: E322 - Lecitines
    • Additiu: E420 - Sorbitol
    • Additiu: E450 - Difosfat
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Humectant
    • Ingredient: Sèrum de llet

    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)

  • E281 - Propionat de sodi

    Sodium propionate: Sodium propanoate or sodium propionate is the sodium salt of propionic acid which has the chemical formula Na-C2H5COO-. This white crystalline solid is deliquescent in moist air.
    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)

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Origen: Wikipedia (Anglès)

  • E420i

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    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)

Anàlisi dels ingredients

  • icon

    No és vegà

    Ingredients no vegans: Ou, Llet desnatada en pols, Formatge, Xerigot en pols, Llet sencera en pols
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

    : Azucar, manteca de cacao, bizcocho (harina de trigo, aceite refinado de girasol alto oleico, azucar, huevo, jarabe de glucosa y fructosa, agua, gasificantes (e450i, e500ii), dextrosa, humectante (e420i), conservadores (e281, e200), aroma, sal), leche desnatada en polvo, aceite refinado de girasol alto oleico, pasta de avellana, queso, manteca de karité, cacao desgrasado en polvo, pasta de almendra, suero lácteo en polvo, leche entera en polvo, cafe, alcohol 0.8%, emulgentes (lecitina de soja, e471), aromas
    1. Azucar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 6.25 - percent_max: 89.6
    2. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0.8 - percent_max: 45.2
    3. bizcocho -> en:sponge-cake - ciqual_food_code: 23594 - percent_min: 0.8 - percent_max: 30.4
      1. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 30.4
      2. aceite refinado de girasol alto oleico -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 15.2
      3. azucar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 10.1333333333333
      4. huevo -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 7.6
      5. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 6.08
      6. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5.06666666666667
      7. gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 4.34285714285714
        1. e450i -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34285714285714
        2. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17142857142857
      8. dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.8
      9. humectante -> en:humectant - percent_min: 0 - percent_max: 3.37777777777778
        1. e420i -> en:e420i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.37777777777778
      10. conservadores -> en:preservative - percent_min: 0 - percent_max: 3.04
        1. e281 -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.04
        2. e200 -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.52
      11. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.76363636363636
      12. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.3
    4. leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0.8 - percent_max: 23
    5. aceite refinado de girasol alto oleico -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0.8 - percent_max: 18.56
    6. pasta de avellana -> en:hazelnut-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0.8 - percent_max: 15.6
    7. queso -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0.8 - percent_max: 13.4857142857143
    8. manteca de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.8 - percent_max: 11.9
    9. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0.8 - percent_max: 10.6666666666667
    10. pasta de almendra -> en:almond-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0.8 - percent_max: 9.68
    11. suero lácteo en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0.8 - percent_max: 8.87272727272727
    12. leche entera en polvo -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0.8 - percent_max: 8.2
    13. cafe -> en:coffee - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18003 - percent_min: 0.8 - percent_max: 7.63076923076923
    14. alcohol -> en:alcohol - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0.8 - percent: 0.8 - percent_max: 0.8
    15. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 0.8
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.8
      2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.4
    16. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8

Nutrició

  • icon

    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: 1

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

    Punts positius: 3

    • Proteïnes: 4 / 5 (valor: 6.7, valor arrodonit: 6.7)
    • Fibra: 3 / 5 (valor: 3, valor arrodonit: 3)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 1.98388671875, valor arrodonit: 2)

    Punts negatius: 27

    • Energia: 7 / 10 (valor: 2351, valor arrodonit: 2351)
    • Sucres: 9 / 10 (valor: 42.4, valor arrodonit: 42.4)
    • Greixos saturats: 10 / 10 (valor: 12.3, valor arrodonit: 12.3)
    • Sodi: 1 / 10 (valor: 120, valor arrodonit: 120)

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

    Puntuació nutricional: (27 - 3)

    Nutri-Score:

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Torró
    Energia 2.351 kj
    (562 kcal)     		+7%
    Greix 37,3 g +14%
    Àcid gras saturat 12,3 g +31%
    Hidrats de carboni 47 g +2%
    Sucre 42,4 g +13%
    Fiber 3 g -31%
    Proteïna 6,7 g -37%
    Sal comuna 0,3 g +142%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1,984 %

Entorn

Petjada de carboni

Empaquetament

Transport

Report a problem

Fonts de dades

Producte afegit per kiliweb
Última modificació de la pàgina del producte per kiliweb.
La pàgina del producte, també editada per acuario, moon-rabbit, openfoodfacts-contributors, roboto-app, teolemon, thaialagata, yuka.YXBJRUNQa2doS2tJZ2RzWDBRMzUxZUpGL2JXV1RXU2FGZmNQSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllxaXeXTnwjOMyXRxBHbzdGPAaGxaI9T2ILoI6g.

Si les dades són incorrectes o incompletes, pot completar o corregir editant aquesta pàgina.
Edita la pàgina