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Lacasitos - Lacasa - 20g

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Codi de barres: 8410740916189 (EAN / EAN-13)

Nom comú: Gragea de chocolate con leche recubierta de azúcar coloreado

Quantitat: 20g

Marques: Lacasa

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Caramels de xocolata, Bombons, en:Milk chocolate candies

Etiquetes, certificacions, premis: Lliure de gluten, No recomanat a persones específiques, Punt verd, Lliure d'oli de palma, No recomanat per infants menors de 3 anys

Botigues: Consum

Països on es va vendre: Espanya

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Ingredients

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    22 ingredients


    Castellà: Chocolate con leche 62% (azúcar, manteca de cacao, pasta de cacao, leche entera en polvo, leche desnatada en polvo, emulgente (lecitina de girasol), aroma natural de vainilla), azúcar, almidón de arroz, agentes de recubrimiento (E414, E903, E901), colorantes (E163, E101, E120, E141, E160a, E153).
    Al·lèrgens: en:Milk
    Rastres: en:Nuts, en:Peanuts, en:Soybeans

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: E101 - Riboflavina
    • Additiu: E120 - Carmí
    • Additiu: E141 - Complexos cúprics de clorofil i clorofilines
    • Additiu: E153 - Carbó vegetal
    • Additiu: E160a - Carotè
    • Additiu: E163 - Antocianines
    • Additiu: E322 - Lecitines
    • Additiu: E414 - Goma aràbiga
    • Additiu: E901 - Cera d'abelles
    • Additiu: E903 - Cera de carnauba
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Agent de recobriment

    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

  • E101 - Riboflavina


    Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
    Origen: Wikipedia (Anglès)
  • E120 - Carmí


    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Origen: Wikipedia (Anglès)
  • E160a - Carotè


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Origen: Wikipedia (Anglès)
  • E163 - Antocianines


    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    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)
  • E901 - Cera d'abelles


    Beeswax: Beeswax -cera alba- is a natural wax produced by honey bees of the genus Apis. The wax is formed into "scales" by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols. Beeswax has long-standing applications in human food and flavoring. For example, it is used as a glazing agent or as a light/heat source. It is edible, in the sense of having similar negligible toxicity to plant waxes, and is approved for food use in most countries and the European Union under the E number E901. However, the wax monoesters in beeswax are poorly hydrolysed in the guts of humans and other mammals, so they have insignificant nutritional value. Some birds, such as honeyguides, can digest beeswax. Beeswax is the main diet of wax moth larvae.
    Origen: Wikipedia (Anglès)
  • E903 - Cera de carnauba


    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà


    Ingredients no vegans: Xocolata amb llet, Llet sencera en pols, Llet desnatada en pols, E901, E120
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 con leche 62% (azúcar, manteca de cacao, pasta de cacao, _leche_ entera en polvo, _leche_ desnatada en polvo, emulgente (lecitina de girasol), aroma natural de vainilla), azúcar, almidón de arroz, agentes de recubrimiento (e414, e903, e901), colorantes (e163, e101, e120, e141, e160a, e153)
    1. Chocolate con leche -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 62 - percent: 62 - percent_max: 62
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 8.85714285714286 - percent_max: 62
      2. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 31
      3. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20.6666666666667
      4. _leche_ entera en polvo -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 15.5
      5. _leche_ desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 12.4
      6. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 10.3333333333333
        1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.3333333333333
      7. aroma natural de vainilla -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.85714285714286
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 9.5 - percent_max: 38
    3. almidón de arroz -> en:rice-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 28.5
    4. agentes de recubrimiento -> en:glazing-agent - percent_min: 0 - percent_max: 14.25
      1. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.25
      2. e903 -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.125
      3. e901 -> en:e901 - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.75
    5. colorantes -> en:colour - percent_min: 0 - percent_max: 9.5
      1. e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.5
      2. e101 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4.75
      3. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.16666666666667
      4. e141 -> en:e141 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.375
      5. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.9
      6. e153 -> en:e153 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.58333333333333

Nutrició

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    Mala qualitat nutricional


    ⚠️ Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠️ 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.

    Punts positius: 0

    • Proteïnes: 3 / 5 (valor: 6, valor arrodonit: 6)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 26

    • Energia: 6 / 10 (valor: 2033, valor arrodonit: 2033)
    • Sucres: 10 / 10 (valor: 69, valor arrodonit: 69)
    • Greixos saturats: 10 / 10 (valor: 12, valor arrodonit: 12)
    • Sodi: 0 / 10 (valor: 72, valor arrodonit: 72)

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

    Puntuació nutricional: (26 - 0)

    Nutri-Score:

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Comparat amb: Bombons
    Energia 2.033 kj
    (484 kcal)
    -8%
    Greix 19 g -42%
    Àcid gras saturat 12 g -35%
    Hidrats de carboni 70 g +40%
    Sucre 69 g +56%
    Fiber ?
    Proteïna 6 g -1%
    Sal comuna 0,18 g +15%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
    Cocoa (minimum) 37 % -1%

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