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Chocolate negro con frambuesa - Orbea

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Chocolate negro con frambuesa - Orbea

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Codi de barres: 8426175960864 (EAN / EAN-13)

Marques: Orbea

Categories: Snacks, Aperitius dolços, Cacau i derivats, Xocolata, Xocolata negra

Codi de traçabilitat: ES 25.01402/NA CE

Països on es va vendre: Espanya

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Ingredients

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    21 ingredients

    : AZÚCAR, PASTA DE CACAO, PULPA DE FRAMBUESA (GLUCOSA, AZUCAR, FRAMBUESAS 16%, ACIDIFICANTE E330, COLORANTE E162, EXTRACTO VEGETAL, GELIFICANTE E440i, AROMAS), MANTECA DE CACAO, EMULGENTE (LECITINA DE SOJA ), AROMAS (VAINILLINA Y FRAMBUESA). CACAO 52% MINIMO
    Al·lèrgens: 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: E162 - Betanina
    • Additiu: E322 - Lecitines
    • Additiu: E440 - Pectina
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Gelificant
    • Ingredient: Glucosa

    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

  • E162 - Betanina

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    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)

  • E440 - Pectina

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Origen: Wikipedia (Anglès)

  • E440i - Pectina no amidada

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    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

    : AZÚCAR, PASTA DE CACAO, FRAMBUESA (GLUCOSA, AZUCAR, FRAMBUESAS 16%, ACIDIFICANTE (e330), COLORANTE (e162), VEGETAL, GELIFICANTE (e440i), AROMAS), MANTECA DE CACAO, EMULGENTE (LECITINA DE SOJA), AROMAS (VAINILLINA, FRAMBUESA), CACAO 52%
    1. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    2. PASTA DE CACAO -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    3. FRAMBUESA -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015
      1. GLUCOSA -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. AZUCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. FRAMBUESAS -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent: 16
      4. ACIDIFICANTE -> en:acid
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes
      5. COLORANTE -> en:colour
        1. e162 -> en:e162 - vegan: yes - vegetarian: yes
      6. VEGETAL -> en:vegetable - vegan: yes - vegetarian: yes
      7. GELIFICANTE -> en:gelling-agent
        1. e440i -> en:e440i - vegan: yes - vegetarian: yes
      8. AROMAS -> en:flavouring - vegan: maybe - vegetarian: maybe
    4. MANTECA DE CACAO -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    5. EMULGENTE -> en:emulsifier
      1. LECITINA DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    6. AROMAS -> en:flavouring - vegan: maybe - vegetarian: maybe
      1. VAINILLINA -> en:vanillin
      2. FRAMBUESA -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015
    7. CACAO -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 52

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: 13

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

    Punts positius: 5

    • Proteïnes: 5 / 5 (valor: 8.29, valor arrodonit: 8.29)
    • Fibra: 5 / 5 (valor: 6.8, valor arrodonit: 6.8)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 13.28125, valor arrodonit: 13.3)

    Punts negatius: 27

    • Energia: 7 / 10 (valor: 2406, valor arrodonit: 2406)
    • Sucres: 9 / 10 (valor: 44.7, valor arrodonit: 44.7)
    • Greixos saturats: 10 / 10 (valor: 26.5, valor arrodonit: 26.5)
    • Sodi: 1 / 10 (valor: 160, valor arrodonit: 160)

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

    Puntuació nutricional: (27 - 5)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Xocolata negra
    Energia 2.406 kj
    (575 kcal)     		+5%
    Greix 39,1 g -1%
    Àcid gras saturat 26,5 g +13%
    Hidrats de carboni 47,5 g +26%
    Sucre 44,7 g +70%
    Fiber 6,8 g -30%
    Proteïna 8,29 g -1%
    Sal comuna 0,4 g +677%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 13,281 %
    Cocoa (minimum) 52 % -25%

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