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Conguitos - Lacasa - 175g

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Codi de barres: 8410740903103 (EAN / EAN-13)

Nom comú: Cacahuete tostado recubierto con chocolate

Quantitat: 175g

Marques: Lacasa

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Caramels de xocolata, Bombons, en:Chocolate covered nuts, en:Chocolate covered peanuts

Etiquetes, certificacions, premis: Lliure de gluten, Punt verd, Lliure d'oli de palma

Botigues: Consum

Països on es va vendre: França, Espanya

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Ingredients

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    16 ingredients

    Castellà: Chocolate 40% (azúcar, pasta de cacao, manteca de cacao, lactosa, emulgente (lecitina de soja), aroma), cacahuete tostado 38%, azúcar, jarabe de glucosa, agentes de recubrimiento (E414, E904), colorante (E172).
    Al·lèrgens: en:Milk, en:Peanuts, en:Soybeans
    Rastres: en:Milk, 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: E172 - Òxids i hidròxids de ferro
    • Additiu: E322 - Lecitines
    • Additiu: E414 - Goma aràbiga
    • Additiu: E904 - Goma laca
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Agent de recobriment
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Lactosa

    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

  • 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)

  • E904 - Goma laca

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    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

    es: Chocolate 40% (azúcar, pasta de cacao, manteca de cacao, _lactosa_, emulgente (lecitina de _soja_), aroma), _cacahuete_ tostado 38%, azúcar, jarabe de glucosa, agentes de recubrimiento (e414, e904), colorante (e172)
    1. Chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 40 - percent: 40 - percent_max: 40
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 6.66666666666667 - percent_max: 40
      2. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 20
      3. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 13.3333333333333
      4. _lactosa_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
      5. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 8
        1. lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 8
      6. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.66666666666667
    2. _cacahuete_ tostado -> en:roasted-peanuts - vegan: yes - vegetarian: yes - ciqual_food_code: 15037 - percent_min: 38 - percent: 38 - percent_max: 38
    3. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5.5 - percent_max: 22
    4. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11
    5. agentes de recubrimiento -> en:glazing-agent - percent_min: 0 - percent_max: 7.33333333333333
      1. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.33333333333333
      2. e904 -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.66666666666667
    6. colorante -> en:colour - percent_min: 0 - percent_max: 5.5
      1. e172 -> en:e172 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5

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: 38

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

    Punts positius: 5

    • Proteïnes: 5 / 5 (valor: 12, valor arrodonit: 12)
    • Fibra: 5 / 5 (valor: 5.5, valor arrodonit: 5.5)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 38, valor arrodonit: 38)

    Punts negatius: 25

    • Energia: 6 / 10 (valor: 2188, valor arrodonit: 2188)
    • Sucres: 9 / 10 (valor: 45, valor arrodonit: 45)
    • Greixos saturats: 10 / 10 (valor: 11, valor arrodonit: 11)
    • Sodi: 0 / 10 (valor: 8, valor arrodonit: 8)

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

    Puntuació nutricional: (25 - 5)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Chocolate covered peanuts
    Energia 2.188 kj
    (524 kcal)     		-1%
    Greix 30 g -7%
    Àcid gras saturat 11 g -8%
    Hidrats de carboni 48 g +12%
    Sucre 45 g +18%
    Fiber 5,5 g +11%
    Proteïna 12 g -7%
    Sal comuna 0,02 g -73%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 38 %

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