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Torró Coco - José Garrigos - 400 g

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Torró Coco - José Garrigos - 400 g

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Codi de barres: 8413585022435 (EAN / EAN-13)

Quantitat: 400 g

Empaquetament: Plàstic, en:Bag

Marques: José Garrigos

Categories: Snacks, Aperitius dolços, Llaminadures

Etiquetes, certificacions, premis: Lliure de gluten, Punt verd

Llocs de fabricació o processament: Espagne

Botigues: Venta Peio, bonÀrea

Països on es va vendre: Espanya

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Ingredients

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    12 ingredients

    Francès: sucre, amidon de maïs, antiagglomérant (E-553b), anis (0,1%), arôme d'anis, stabilisant (E-414), agents d'enrobage (E-905, E-903, E-901).
    Rastres: 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: E414 - Goma aràbiga
    • Additiu: E901 - Cera d'abelles
    • Additiu: E903 - Cera de carnauba
    • Additiu: E905 - E905 food additive
    • 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

  • 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)

  • E905 - E905 food additive

    Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
    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

    fr: sucre, amidon de maïs, antiagglomérant (e553b), anis 0.1%, arôme d'anis, stabilisant (e414), agents d'enrobage (e905, e903, e901)
    1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 16.4 - percent_max: 99.7
    2. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0.1 - percent_max: 49.9
    3. antiagglomérant -> en:anti-caking-agent - percent_min: 0.1 - percent_max: 33.3
      1. e553b -> en:e553b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3
    4. anis -> en:aniseed - vegan: yes - vegetarian: yes - percent_min: 0.1 - percent: 0.1 - percent_max: 0.1
    5. arôme d'anis -> en:aniseed-aroma - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.1
    6. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0.1
      1. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    7. agents d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 0.1
      1. e905 -> en:e905 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      2. e903 -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      3. e901 -> en:e901 - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.1

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: 0

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

    Punts positius: 5

    • Proteïnes: 2 / 5 (valor: 4, valor arrodonit: 4)
    • Fibra: 5 / 5 (valor: 12.1, valor arrodonit: 12.1)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 24

    • Energia: 6 / 10 (valor: 2017, valor arrodonit: 2017)
    • Sucres: 8 / 10 (valor: 37.1, valor arrodonit: 37.1)
    • Greixos saturats: 10 / 10 (valor: 28, valor arrodonit: 28)
    • Sodi: 0 / 10 (valor: 0, valor arrodonit: 0)

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

    Puntuació nutricional: (24 - 5)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Llaminadures
    Energia 2.017 kj
    (482 kcal)     		+8%
    Greix 30,9 g +51%
    Àcid gras saturat 28 g +279%
    Hidrats de carboni 41 g -30%
    Sucre 37,1 g -7%
    Fiber 12,1 g +287%
    Proteïna 4 g -35%
    Sal comuna 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Última modificació de la pàgina del producte per kiliweb.
La pàgina del producte, també editada per lorsitog, musarana, openfoodfacts-contributors, packbot, roboto-app, yuka.VktWYlB2b0MrOW9Ka01BZDd6LzBvK3RUN2J1eEFFK3pHK05QSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhF7QoTcvy7GGh3jyX-F-NqxP47rOtt-8tL_aKo, yuka.sY2b0xO6T85zoF3NwEKvllNla4TwmhD-Ezb6iHPb-eeCcq2xXvNyz46jaao, yuka.sY2b0xO6T85zoF3NwEKvlldtSebbqzvtDSf5yGKOmO_QcM3Qf_5ZvZrwbKs, yuka.sY2b0xO6T85zoF3NwEKvlmZdY-bHiT_pGxXTgXfQ-O-CAZDnMMx1yIHRP6s.

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