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Noglut Jungla - Santiveri - 100 g

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Noglut Jungla - Santiveri - 100 g

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Codi de barres: 8412170029415 (EAN / EAN-13)

Nom comú: galletas de la jungla, sin gluten y sin lactosa.

Quantitat: 100 g

Empaquetament: Plàstic, en:Bag

Marques: Santiveri, Noglut

Categories: Snacks, Aperitius dolços, en:Specific products, Galetes i pastissos, en:Products for specific diets, Galetes, en:Products without gluten, en:Gluten-free biscuits

Etiquetes, certificacions, premis: Lliure de gluten, Vegetarià, Crossed Grain Trademark, Sense transgènics, Sense conservants, Source of fibre, Vegà, Punt verd, Alt en fibra, Sense ou, Sense lactosa, en:No nuts, Lliure d'oli de palma, Rich in vitamin B9, FACE, en:High content of unsaturated fat, en:With Oleic acid, es:AFEPADI, es:ES-107-016, es:Nutrición sin fronteras

Llocs de fabricació o processament: España

Codi de traçabilitat: 020503140020

Botigues: Carrefour, Alcampo, Eroski, El Corte Inglés, Hipercor, Elite Brands, Mi Salud, Gedesa

Països on es va vendre: Espanya

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Salut

Ingredients

  • icon

    24 ingredients

    Castellà: Almidón de maíz, aceites vegetales 11.4% (girasol, oliva), harina de maíz, azúcar moreno de caña integral, maltodextrina de patata, gelificante (fosfato de dialmidón acetilado), dextrina de maíz, aislado de proteína de soja, inulina, fibra de cítricos, aromas, emulgente (lecitina de girasol), gasificantes (bicarbonato amónico, bicarbonato sódico), sal, antioxidante (extracto rico en tocoferoles), ácido fólico (ácido pteroilmonoglutámico).
    Al·lèrgens: en:Soybeans

Processament d'aliments

  • icon

    Aliments ultra processats

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

    • Additiu: E1400 - Dextrina
    • Additiu: E1414 - Fosfat de dimidó acetilat
    • Additiu: E322 - Lecitines
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Gelificant
    • Ingredient: Maltodextrina

    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

  • E1400 - Dextrina

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    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)

  • 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)

  • 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

  • icon

    No conté oli de palma

    No s'han detectat ingredients que continguin oli de palma

    Ingredients no reconeguts: es:oliva, es:fibra-de-citricos

    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:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
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  • icon

    Vegà

    No s'han detectat ingredients no vegans

    Ingredients no reconeguts: es:oliva, es:fibra-de-citricos, Àcid fòlic, Àcid fòlic

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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  • icon

    Vegetarià

    No s'han detectat ingredients no vegetarians

    Ingredients no reconeguts: es:oliva, es:fibra-de-citricos, Àcid fòlic, Àcid fòlic

    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:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

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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.

    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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    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

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    es: Almidón de maíz, aceites vegetales 11.4% (girasol, oliva), harina de maíz, azúcar moreno de caña integral, maltodextrina de patata, gelificante (fosfato de dialmidón acetilado), dextrina de maíz, aislado de proteína de soja, inulina, fibra de cítricos, aromas, emulgente (lecitina de girasol), gasificantes (bicarbonato amónico, bicarbonato sódico), sal, antioxidante (extracto rico en tocoferoles), ácido fólico (ácido pteroilmonoglutámico)
    1. Almidón de maíz -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 11.4 - percent_max: 88.6
    2. aceites vegetales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 11.4 - percent: 11.4 - percent_max: 11.4
      1. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 5.7 - percent_max: 11.4
      2. oliva -> es:oliva - percent_min: 0 - percent_max: 5.7
    3. harina de maíz -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 11.4
    4. azúcar moreno de caña integral -> en:whole-brown-cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.4
    5. maltodextrina de patata -> en:potato-maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.4
    6. gelificante -> en:gelling-agent - percent_min: 0 - percent_max: 11.4
      1. fosfato de dialmidón acetilado -> en:e1414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.4
    7. dextrina de maíz -> en:corn-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.4
    8. aislado de proteína de soja -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 11.4
    9. inulina -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. fibra de cítricos -> es:fibra-de-citricos - percent_min: 0 - percent_max: 9.65
    11. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    12. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 5
      1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    13. gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 5
      1. bicarbonato amónico -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. bicarbonato sódico -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    14. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.9575
    15. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 0.9575
      1. extracto rico en tocoferoles -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9575
    16. ácido fólico -> en:folic-acid - percent_min: 0 - percent_max: 0.9575
      1. ácido pteroilmonoglutámico -> en:folic-acid - percent_min: 0 - percent_max: 0.9575

Nutrició

  • icon

    Qualitat nutricional mitjana

    ⚠ ️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: 3

    • Proteïnes: 3 / 5 (valor: 5.8, valor arrodonit: 5.8)
    • Fibra: 3 / 5 (valor: 3, valor arrodonit: 3)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 12

    • Energia: 5 / 10 (valor: 1920, valor arrodonit: 1920)
    • Sucres: 2 / 10 (valor: 12, valor arrodonit: 12)
    • Greixos saturats: 1 / 10 (valor: 1.2, valor arrodonit: 1.2)
    • Sodi: 4 / 10 (valor: 383, valor arrodonit: 383)

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

    Puntuació nutricional: (12 - 3)

    Nutri-Score:

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (4 g)     		Comparat amb: en:Gluten-free biscuits
    Energia 1.920 kj
    (456 kcal)     		76,8 kj
    (18 kcal)     		-1%
    Greix 13,3 g 0,532 g -27%
    Àcid gras saturat 1,2 g 0,048 g -81%
    Àcid gras monoinsaturat 10,8 g 0,432 g +16%
    Àcid gras poliinsaturat 1,3 g 0,052 g -44%
    Àcid oleic 10,8 g 0,432 g
    Àcid gras trans 0 g 0 g
    Colesterol 0 mg 0 mg -100%
    Hidrats de carboni 76,8 g 3,07 g +17%
    Sucre 12 g 0,48 g -49%
    Lactosa 0 g 0 g
    Fiber 3 g 0,12 g -10%
    Proteïna 5,8 g 0,232 g +16%
    Sal comuna 0,958 g 0,038 g +62%
    Vitamin B9 (Folic acid) 100 µg 4 µg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 4 g

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Producte afegit per neptuno
Última modificació de la pàgina del producte per october-food-facts.
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