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Consum Kids Petit Maxi - 100g

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Consum Kids Petit Maxi - 100g

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Codi de barres: 8414807530967 (EAN / EAN-13)

Quantitat: 100g

Empaquetament: es:6

Marques: Consum

Categories: Alimentació per a nadons

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

Botigues: Consum

Països on es va vendre: Espanya

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Ingredients

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    26 ingredients

    : Queso fresco 83,5% (leche desnatada, nata, proteinas de la leche, fermentos lacticos (leche), azúcar 9,5%, frutas 5%, fresa, albaricoque, plátano), jarabe de glucosa y fructosa, fosfato tricalcico, almidón modificado, espesantes: E412, E415, correctores de acidez: E270, E330, E331, aromas, colorantes: E100, E120, E160c, vitamina D.
    Al·lèrgens: en:Milk

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: E100 - Curcumina
    • Additiu: E120 - Carmí
    • Additiu: E14XX - Midó modificat
    • Additiu: E160c - Capsantina
    • Additiu: E412 - Goma de guar
    • Additiu: E415 - Goma de xantè
    • Ingredient: Color
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Proteina de la llet
    • Ingredient: Espessidor

    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

  • 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)

  • E270 - Àcid làctic

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Origen: Wikipedia (Anglès)

  • E330 - Acid citric

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Origen: Wikipedia (Anglès)

  • E331 - Citrats de sodi

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Origen: Wikipedia (Anglès)

  • E412 - Goma de guar

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Origen: Wikipedia (Anglès)

  • E415 - Goma de xantè

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: Formatge fresc, Llet descremada, Nata, Proteina de la llet, 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

    : Queso fresco 83.5% (leche desnatada, nata, proteinas de la leche, fermentos lacticos, azúcar 9.5%, frutas 5%, fresa, albaricoque, plátano), jarabe de glucosa y fructosa, fosfato tricalcico, almidón modificado, espesantes (e412), e415, correctores de acidez (e270), e330, e331, aromas, colorantes (e100), e120, e160c, vitamina D
    1. Queso fresco -> en:fromage-blanc - vegan: no - vegetarian: maybe - ciqual_food_code: 19501 - percent_min: 83.5 - percent: 83.5 - percent_max: 83.5
      1. leche desnatada -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 9.5 - percent_max: 40.5
      2. nata -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 9.5 - percent_max: 25
      3. proteinas de la leche -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 9.5 - percent_max: 19.8333333333333
      4. fermentos lacticos -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 9.5 - percent_max: 17.25
      5. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 9.5 - percent: 9.5 - percent_max: 9.5
      6. frutas -> en:fruit - vegan: yes - vegetarian: yes - percent_min: 5 - percent: 5 - percent_max: 5
      7. fresa -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 5
      8. albaricoque -> en:apricot - vegan: yes - vegetarian: yes - ciqual_food_code: 13000 - percent_min: 0 - percent_max: 5
      9. plátano -> en:banana - vegan: yes - vegetarian: yes - ciqual_food_code: 13005 - percent_min: 0 - percent_max: 5
    2. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 1.26923076923077 - percent_max: 16.5
    3. fosfato tricalcico -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15.2307692307692
    4. almidón modificado -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 7.61538461538461
    5. espesantes -> en:thickener - percent_min: 0 - percent_max: 5.07692307692308
      1. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.07692307692308
    6. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.80769230769231
    7. correctores de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 3.04615384615385
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.04615384615385
    8. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.53846153846154
    9. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17582417582418
    10. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.90384615384615
    11. colorantes -> en:colour - percent_min: 0 - percent_max: 1.69230769230769
      1. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.69230769230769
    12. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.52307692307692
    13. e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.38461538461538
    14. vitamina D -> en:vitamin-d - percent_min: 0 - percent_max: 1.26923076923077

Nutrició

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (100g)     		Comparat amb: Alimentació per a nadons
    Energia 423 kj
    (101 kcal)     		423 kj
    (101 kcal)     		-50%
    Greix 2,7 g 2,7 g -20%
    Àcid gras saturat 1,8 g 1,8 g +103%
    Hidrats de carboni 13,7 g 13,7 g -61%
    Sucre 13,3 g 13,3 g +21%
    Fiber ? ?
    Proteïna 5,5 g 5,5 g +19%
    Sal comuna 0,11 g 0,11 g +28%
    Vitamina D 1,25 µg 1,25 µg -74%
    Calci 240 mg 240 mg +26%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5 % 5 %
Mida de la porció: 100g

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