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Codi de barres: 8423235008498 (EAN / EAN-13)

Països on es va vendre: Espanya

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Ingredients

  • icon

    58 ingredients

    : CACAHUETE repelado y mondado frito, ma frito con aroma (malz, grasa de paina, aroma de humo potenciador del sabor (E-621, E-627 y E-631), extrusiona - de harina de maiz (harina de maiz, emulgente (lecitina de SOJA), colorantes (E-160) y aroma (sustancias aromatizan aroma de humo, azúcar, maltodextrina, LACTOSA, antiagio merante, (E-660)), geles dulces (jarabe de glucosa, azúcar, agua, almidón, gelatina, sorbitol, acidulante (E-330), aromas extracto vegetal y colorantes (E-102, E-131, E-110, E-122 y ALMENDRAS, AVELLANAS Y CACAHUETE cubierta de chocolate E-171)), maiz con aroma (maiz, grasa de palma, aroma negro (cacao min 62%' Y leche (min, 30%)(azúcar manteca y pasta , emulgente vegetal (lecitina de SOJAV aroma ( de glucosa, aceite y agentes de recubrimento (E-414, E-904) (vainillina)), de cacao, Jarabe aceite de girasol y sal PESO NETO: 450 Grs, 021 05 LOTE:CCG F, CONTROL: 200420
    Al·lèrgens: en:Milk, 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: E102 - Tartrazina
    • Additiu: E110 - Groc ataronjat S
    • Additiu: E122 - Azorrubina
    • Additiu: E131 - Blau patentat V
    • Additiu: E160 - Carotenoides
    • Additiu: E322 - Lecitines
    • Additiu: E414 - Goma aràbiga
    • Additiu: E420 - Sorbitol
    • Additiu: E428 - Gelatina
    • Additiu: E621 - Glutamat de monosodi
    • Additiu: E627 - Guanilat de disodi
    • Additiu: E631 - Inosinat de disodi
    • Additiu: E904 - Goma laca
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Lactosa
    • 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

  • E102 - Tartrazina

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Origen: Wikipedia (Anglès)

  • E110 - Groc ataronjat S

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Origen: Wikipedia (Anglès)

  • E122 - Azorrubina

    Azorubine: Azorubine is an azo dye produced as a disodium salt. In its dry form, the product appears red to maroon. It is mainly used in foods which are heat-treated after fermentation. It has E number E122.
    Origen: Wikipedia (Anglès)

  • E131 - Blau patentat V

    Patent Blue V: Patent Blue V, also called Food Blue 5, Sulphan Blue, Acid Blue 3, L-Blau 3, C-Blau 20, Patentblau V, Sky Blue, or C.I. 42051 and is a dark bluish synthetic triphenylmethane dye used as a food coloring. As a food additive, it has E number E131. It is a sodium or calcium salt of [4--α--4-diethylaminophenyl--5-hydroxy- 2‚4-disulfophenylmethylidene--2‚5-cyclohexadien-1-ylidene] diethylammonium hydroxide inner salt.
    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)

  • 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)

  • 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)

  • 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.
    Origen: Wikipedia (Anglès)

  • E621 - Glutamat de monosodi

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Origen: Wikipedia (Anglès)

  • E627 - Guanilat de disodi

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Origen: Wikipedia (Anglès)

  • E631 - Inosinat de disodi

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Origen: Wikipedia (Anglès)

  • E904 - Goma laca

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    No és vegà

    Ingredients no vegans: Lactosa, E428, E904

    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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    No és vegetarià

    Ingredients no vegetarians: E428, E904

    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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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.

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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:

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    : CACAHUETE repelado y mondado frito, ma frito con aroma, malz, grasa de paina, aroma de humo potenciador del sabor (e621, e627, e631), extrusiona, de harina de maiz, harina de maiz, emulgente (lecitina de SOJA), colorantes (e160), aroma (sustancias aromatizan aroma de humo, azúcar, maltodextrina, LACTOSA, antiagio merante (e660)), geles dulces (jarabe de glucosa, azúcar, agua, almidón, gelatina, sorbitol, acidulante (e330), aromas extracto vegetal y colorantes (e102, e131, e110, e122, ALMENDRAS, AVELLANAS y CACAHUETE cubierta de chocolate e171)), maiz con aroma, maiz, grasa de palma, aroma negro, cacao min 62%' y leche 30%, azúcar manteca y pasta, emulgente vegetal, lecitina de SOJAV aroma (de glucosa, aceite y agentes de recubrimento (e414, e904, vainillina)), de cacao, Jarabe aceite de girasol y sal PESO NETO (450 Grs), 021 05 LOTE (CCG F), CONTROL (200420)
    1. CACAHUETE repelado y mondado frito -> es:cacahuete-repelado-y-mondado-frito
    2. ma frito con aroma -> es:ma-frito-con-aroma
    3. malz -> es:malz
    4. grasa de paina -> es:grasa-de-paina
    5. aroma de humo potenciador del sabor -> es:aroma-de-humo-potenciador-del-sabor
      1. e621 -> en:e621 - vegan: yes - vegetarian: yes
      2. e627 -> en:e627 - vegan: maybe - vegetarian: maybe
      3. e631 -> en:e631 - vegan: maybe - vegetarian: maybe
    6. extrusiona -> es:extrusiona
    7. de harina de maiz -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545
    8. harina de maiz -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545
    9. emulgente -> en:emulsifier
      1. lecitina de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    10. colorantes -> en:colour
      1. e160 -> en:e160 - vegan: maybe - vegetarian: maybe
    11. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
      1. sustancias aromatizan aroma de humo -> es:sustancias-aromatizan-aroma-de-humo
      2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. maltodextrina -> en:maltodextrin - vegan: yes - vegetarian: yes
      4. LACTOSA -> en:lactose - vegan: no - vegetarian: yes
      5. antiagio merante -> es:antiagio-merante
        1. e660 -> es:e660
    12. geles dulces -> es:geles-dulces
      1. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      4. almidón -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      5. gelatina -> en:e428 - vegan: no - vegetarian: no
      6. sorbitol -> en:e420 - vegan: yes - vegetarian: yes
      7. acidulante -> en:acid
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes
      8. aromas extracto vegetal y colorantes -> es:aromas-extracto-vegetal-y-colorantes
        1. e102 -> en:e102 - vegan: yes - vegetarian: yes
        2. e131 -> en:e131 - vegan: yes - vegetarian: yes
        3. e110 -> en:e110 - vegan: yes - vegetarian: yes
        4. e122 -> en:e122 - vegan: yes - vegetarian: yes
        5. ALMENDRAS -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041
        6. AVELLANAS y CACAHUETE cubierta de chocolate e171 -> es:avellanas-y-cacahuete-cubierta-de-chocolate-e171
    13. maiz con aroma -> es:maiz-con-aroma
    14. maiz -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200
    15. grasa de palma -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129
    16. aroma negro -> es:aroma-negro
    17. cacao min 62%' y leche -> es:cacao-min-62-y-leche - percent: 30
    18. azúcar manteca y pasta -> es:azucar-manteca-y-pasta
    19. emulgente vegetal -> es:emulgente-vegetal
    20. lecitina de SOJAV aroma -> es:lecitina-de-sojav-aroma
      1. de glucosa -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. aceite y agentes de recubrimento -> es:aceite-y-agentes-de-recubrimento
        1. e414 -> en:e414 - vegan: yes - vegetarian: yes
        2. e904 -> en:e904 - vegan: no - vegetarian: no
        3. vainillina -> en:vanillin
    21. de cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100
    22. Jarabe aceite de girasol y sal PESO NETO -> es:jarabe-aceite-de-girasol-y-sal-peso-neto
      1. 450 Grs -> es:450-grs
    23. 021 05 LOTE -> es:021-05-lote
      1. CCG F -> es:ccg-f
    24. CONTROL -> es:control
      1. 200420 -> es:200420

Nutrició

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml
    Greix ?
    Àcid gras saturat ?
    Hidrats de carboni ?
    Sucre ?
    Fiber ?
    Proteïna ?
    Sal comuna ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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