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Bombón Chocolate - La Granja - 250 g

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Bombón Chocolate - La Granja - 250 g

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Codi de barres: 8421660006270 (EAN / EAN-13)

Nom comú: Mini-madeleines au chocolat

Quantitat: 250 g

Empaquetament: Plàstic, en:Bag, Cartó

Marques: La Granja

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Pastís, Pastissos de xocolata, Magdalenes, en:Chocolate madeleines

Etiquetes, certificacions, premis: Punt verd, Fet a Espanya

Llocs de fabricació o processament: Espagne

Països on es va vendre: França, Espanya

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Health

Ingredients

  • icon

    55 ingredients

    Francès: Préparation au chocolat (34 %) [sucre, farine de blé, poudre de cacao, émulsifiant (E1414), lactosérum laitier, levures (carbonates de sodium, diphosphates), émulsifiants (E471, E472b, E472b, E472b, E471b, E471b, E481), gluten de froment, sel, huile végétale (colza), stabilisants (E466, E412), arômes, œufs, huile de tournesol, eau, éclats de chocolat (7%) (sucre, , beurre de cacao, émulsifiant (lécithine de soja) et arôme), farine de blé, sucre, protéines du lait, gluten de blé, humectants (glycérine, sorbitol), sirop de glucose et fructose, agents gazéifiants (diphosphates, carbonates de sodium ), arôme aromatique au citron, émulsifiant (E471), dextrose, conservateurs (propionate de sodium, acide sorbique), correcteur d'acidité (acide citrique) et sel.
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Nuts, en:Sesame seeds

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E1414 - Fosfat de dimidó acetilat
    • Additiu: E322 - Lecitines
    • Additiu: E412 - Goma de guar
    • Additiu: E420 - Sorbitol
    • Additiu: E422 - Glicerol
    • Additiu: E450 - Difosfat
    • Additiu: E466 - Carboximetilcellulosa sòdica
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E472b
    • Additiu: E481 - Estearoïl-2-lactilat de sodi
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Gluten
    • Ingredient: Humectant
    • Ingredient: Proteina de la llet

    Food products are classified into 4 groups according to their degree of processing:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additius

  • E200 - Àcid sòrbic

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia (Anglès)

  • E281 - Propionat de sodi

    Sodium propionate: Sodium propanoate or sodium propionate is the sodium salt of propionic acid which has the chemical formula Na-C2H5COO-. This white crystalline solid is deliquescent in moist air.
    Source: 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.
    Source: 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.
    Source: 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.
    Source: 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.
    Source: Wikipedia (Anglès)

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia (Anglès)

  • E422 - Glicerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia (Anglès)

  • E466 - Carboximetilcellulosa sòdica

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia (Anglès)

  • E481 - Estearoïl-2-lactilat de sodi

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    No és vegà

    Non-vegan ingredients: Ou, Proteina de la llet

    Some ingredients could not be recognized.

    We need your help!

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  • icon

    Es desconeix si és vegetarià

    Unrecognized ingredients: fr:preparation-au-chocolat, fr:lactoserum-laitier, fr:e471b, fr:e471b, fr:agents-gazeifiants, fr:arome-aromatique-au-citron

    Some ingredients could not be recognized.

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    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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The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    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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    Préparation au chocolat 34%, sucre, farine de _blé_, poudre de cacao, émulsifiant (e1414), _lactosérum_ laitier, levures (carbonates de sodium, diphosphates), émulsifiants (e471, e472b, e472b, e472b, e471b, e471b, e481), _gluten_ de _froment_, sel, huile végétale de colza, stabilisants (e466, e412), arômes, _œufs_, huile de tournesol, eau, chocolat 7% (sucre, beurre de cacao, émulsifiant (lécithine de _soja_), arôme), farine de _blé_, sucre, protéines du _lait_, _gluten_ de _blé_, humectants (glycérine, sorbitol), sirop de glucose et fructose, agents gazéifiants (diphosphates, carbonates de sodium), arôme aromatique au citron, émulsifiant (e471), dextrose, conservateurs (propionate de sodium, acide sorbique), correcteur d'acidité (acide citrique), sel
    1. Préparation au chocolat -> fr:preparation-au-chocolat - percent: 34
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes
    3. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes
    4. poudre de cacao -> en:cocoa-powder - vegan: yes - vegetarian: yes
    5. émulsifiant -> en:emulsifier
      1. e1414 -> en:e1414 - vegan: yes - vegetarian: yes
    6. _lactosérum_ laitier -> fr:lactoserum-laitier
    7. levures -> en:yeast - vegan: yes - vegetarian: yes
      1. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes
      2. diphosphates -> en:e450 - vegan: yes - vegetarian: yes
    8. émulsifiants -> en:emulsifier
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      2. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      3. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      4. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      5. e471b -> fr:e471b
      6. e471b -> fr:e471b
      7. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    9. _gluten_ de _froment_ -> en:wheat-gluten - vegan: yes - vegetarian: yes
    10. sel -> en:salt - vegan: yes - vegetarian: yes
    11. huile végétale de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    12. stabilisants -> en:stabiliser
      1. e466 -> en:e466 - vegan: yes - vegetarian: yes
      2. e412 -> en:e412 - vegan: yes - vegetarian: yes
    13. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe
    14. _œufs_ -> en:egg - vegan: no - vegetarian: yes
    15. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    16. eau -> en:water - vegan: yes - vegetarian: yes
    17. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent: 7
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
      3. émulsifiant -> en:emulsifier
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes
      4. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    18. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes
    19. sucre -> en:sugar - vegan: yes - vegetarian: yes
    20. protéines du _lait_ -> en:milk-proteins - vegan: no - vegetarian: yes
    21. _gluten_ de _blé_ -> en:wheat-gluten - vegan: yes - vegetarian: yes
    22. humectants -> en:humectant
      1. glycérine -> en:e422 - vegan: maybe - vegetarian: maybe
      2. sorbitol -> en:e420 - vegan: yes - vegetarian: yes
    23. sirop de glucose et fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes
    24. agents gazéifiants -> fr:agents-gazeifiants
      1. diphosphates -> en:e450 - vegan: yes - vegetarian: yes
      2. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes
    25. arôme aromatique au citron -> fr:arome-aromatique-au-citron
    26. émulsifiant -> en:emulsifier
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    27. dextrose -> en:dextrose - vegan: yes - vegetarian: yes
    28. conservateurs -> en:preservative
      1. propionate de sodium -> en:e281 - vegan: yes - vegetarian: yes
      2. acide sorbique -> en:e200 - vegan: yes - vegetarian: yes
    29. correcteur d'acidité -> en:acidity-regulator
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes
    30. sel -> en:salt - vegan: yes - vegetarian: yes

Nutrició

  • icon

    Bad nutritional quality

    ⚠️ Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta però s'ha fet una estimació a partir de la llista d'ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 2

    • Proteïnes: 3 / 5 (valor: 6, rounded value: 6)
    • Fiber: 2 / 5 (valor: 2.3, rounded value: 2.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 22

    • Energia: 5 / 10 (valor: 1918, rounded value: 1918)
    • Sucres: 5 / 10 (valor: 23, rounded value: 23)
    • Greixos saturats: 6 / 10 (valor: 6.5, rounded value: 6.5)
    • Sodi: 6 / 10 (valor: 600, rounded value: 600)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 20 (22 - 2)

    Nutri-Score: E

  • icon

    Sucre en alta quantitat (23%)

    Què us cal saber
    • Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
  • icon

    Sal comuna en Quantitat moderada (1.5%)

    Què us cal saber
    • Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.
    • Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
    • La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

    Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
    • Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
    • Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Compared to: en:Chocolate madeleines
    Energia 1.918 kj
    (460 kcal)     		+3%
    Greix 27 g +12%
    Àcid gras saturat 6,5 g +40%
    Carbohydrates 47 g -7%
    Sucre 23 g -14%
    Fiber 2,3 g
    Proteïna 6 g +14%
    Sal comuna 1,5 g +148%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

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