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Bloque de helado 3g sin azucar - Carrefour

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Bloque de helado 3g sin azucar - Carrefour

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Algunes de les dades d’aquest producte les ha proporcionat directament el fabricant Carrefour España.

Codi de barres: 8431876275162 (EAN / EAN-13)

Marques: Carrefour, CRF Específicos - Azucar

Categories: Postres, Aliments congelats, Postres congelats, Sorbets i gelats, Gelat

Etiquetes, certificacions, premis: Sense sucre afegit

Botigues: Carrefour

Països on es va vendre: Espanya

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Ingredients

  • icon

    27 ingredients

    Castellà: Leche En Polvo Desnatada Rehidratada, Grasa De Palma Certificada, Edulcorantes (Jarabe De Maltitol, Lactitol , Acesulfamo Potásico), Cacao Desgrasado (1,5%), Cobertura De Chocolate Sin Azucar(1%)(Pasta De Cacao, Edulcorante (Maltitol), Manteca De Cacao, Emulgente (Lecitina De Girasol, Polirricinoleato De Poliglicerol), Aromas), Emulgentes (Mono , Digliceridos De Ácidos Grasos) Estabilizantes (Goma Guar , Carragenanos , Goma Garrofin), Concentrado De Remolacha, Colorante (Mezcla De Carotenos) , Aromas
    Al·lèrgens: en:Milk
    Rastres: en:Eggs, en:Nuts, 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: E322 - Lecitines
    • Additiu: E407 - Carragahen
    • Additiu: E410 - Goma de garrofí
    • Additiu: E412 - Goma de guar
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Additiu: E950 - Acesulfam K
    • Additiu: E965 - Maltitol
    • Additiu: E966 - Lactitol
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Edulcorant

    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

  • 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)

  • E407 - Carragahen

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    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)

  • E476 - Poliricinoleat de poligliceril

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Origen: Wikipedia (Anglès)

  • E950 - Acesulfam K

    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Origen: Wikipedia (Anglès)

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Origen: Wikipedia (Anglès)

  • E965ii

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Origen: Wikipedia (Anglès)

  • E966 - Lactitol

    Lactitol: Lactitol is a sugar alcohol used as a replacement bulk sweetener for low calorie foods with approximately 40% of the sweetness of sugar. It is also used medically as a laxative. Lactitol is produced by two manufacturers, Danisco and Purac Biochem.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: Llet desnatada en pols reconstituida, E966

    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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  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:grasa-de-palma-certificada, es:cobertura-de-chocolate-sin-azucar, es:mono, es:digliceridos-de-acidos-grasos

    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:

    • 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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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.

    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:

    • 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.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

    es: Leche En Polvo Desnatada Rehidratada, Grasa De Palma Certificada, Edulcorantes (Jarabe De Maltitol, Lactitol, Acesulfamo Potásico), Cacao Desgrasado 1.5%, Cobertura De Chocolate Sin Azucar 1% (Pasta De Cacao, Edulcorante (Maltitol), Manteca De Cacao, Emulgente (Lecitina De Girasol, Polirricinoleato De Poliglicerol), Aromas), Emulgentes (mono, Digliceridos De Ácidos Grasos), Estabilizantes (Goma Guar, Carragenanos, Goma Garrofin), Concentrado De Remolacha, Colorante (Carotenos), Aromas
    1. Leche En Polvo Desnatada Rehidratada -> bg:възстановено-обезмаслено-мляко-на-прах - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 12 - percent_max: 94.5
    2. Grasa De Palma Certificada -> es:grasa-de-palma-certificada - percent_min: 1.5 - percent_max: 48
    3. Edulcorantes -> en:sweetener - percent_min: 1.5 - percent_max: 32.5
      1. Jarabe De Maltitol -> en:e965ii - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 32.5
      2. Lactitol -> en:e966 - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.25
      3. Acesulfamo Potásico -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.8333333333333
    4. Cacao Desgrasado -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 1.5 - percent: 1.5 - percent_max: 1.5
    5. Cobertura De Chocolate Sin Azucar -> es:cobertura-de-chocolate-sin-azucar - percent_min: 1 - percent: 1 - percent_max: 1
      1. Pasta De Cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0.2 - percent_max: 1
      2. Edulcorante -> en:sweetener - percent_min: 0 - percent_max: 0.5
        1. Maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      3. Manteca De Cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.333333333333333
      4. Emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.25
        1. Lecitina De Girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
        2. Polirricinoleato De Poliglicerol -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.125
      5. Aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.25
    6. Emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 1
      1. mono -> es:mono - percent_min: 0 - percent_max: 1
      2. Digliceridos De Ácidos Grasos -> es:digliceridos-de-acidos-grasos - percent_min: 0 - percent_max: 0.5
    7. Estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 1
      1. Goma Guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. Carragenanos -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      3. Goma Garrofin -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
    8. Concentrado De Remolacha -> fr:concentre-de-betterave - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20091 - percent_min: 0 - percent_max: 1
    9. Colorante -> en:colour - percent_min: 0 - percent_max: 1
      1. Carotenos -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
    10. Aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1

Nutrició

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    Qualitat nutricional mitjana

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

    Punts positius: 2

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

    Punts negatius: 7

    • Energia: 3 / 10 (valor: 1021, valor arrodonit: 1021)
    • Sucres: 0 / 10 (valor: 1.5, valor arrodonit: 1.5)
    • Greixos saturats: 4 / 10 (valor: 5, valor arrodonit: 5)
    • Sodi: 0 / 10 (valor: 68, valor arrodonit: 68)

    Els punts per proteïnes es compten perquè els punts negatius són inferiors a 11.

    Puntuació nutricional: (7 - 2)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Gelat
    Energia 1.021 kj
    (243 kcal)     		-4%
    Greix 10 g -22%
    Àcid gras saturat 5 g -43%
    Hidrats de carboni 34 g +14%
    Sucre 1,5 g -94%
    Fiber 0 g -100%
    Proteïna 4 g +17%
    Sal comuna 0,17 g +2%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 0 % -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,5 %

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