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Barra de pan de maíz sin gluten, lactosa, huevo - Special Line - 160 g

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Barra de pan de maíz sin gluten, lactosa, huevo - Special Line - 160 g

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Codi de barres: 8433329030625 (EAN / EAN-13)

Nom comú: Pan de tipo baguette sin gluten

Quantitat: 160 g

Empaquetament: en:Protective gas, es:Bolsa de plástico

Marques: Special Line, El Corte Ingles

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Cereals i patates, en:Specific products, en:Products for specific diets, Pans, en:Products without gluten, en:Baguettes, en:Gluten-free breads, en:huevo-free breads, en:lactose-free breads

Etiquetes, certificacions, premis: Lliure de gluten, Crossed Grain Trademark, Sense ou, Sense lactosa, FACE

Llocs de fabricació o processament: El Berrón, La Carrera (parroquia), Siero (concejo), Asturias, España

Codi de traçabilitat: NIF: B-33593740, ES 26.05027/O C CE, FABRICANTE Y ENVASADOR:, ADPAN EUROPA S.L.

Botigues: Supercor Express, El Corte Inglés

Països on es va vendre: Espanya

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Ingredients

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    32 ingredients

    Castellà: Almidón de maíz, harina de maíz, margarina vegetal, azúcar, sal, agua, espesantes: goma xantana (E-415), pectina (E-440), carboximetil celulosa (E-466); emulgentes: éster monoacetiltartárico de mono - y diglicéridos de ácidos grasos (E-472e) y mono - y diglicéridos de ácidos grasos (E-471), gasificantes: bicarbonato sódico (E-500ii), fosfato ácido de aluminio y sodio (E-541) y fosfato de calcio (E-341); antioxidante: ácido ascórbico (E-300), conservante: ácido sórbico (E-200) y levadura·

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: E415 - Goma de xantè
    • Additiu: E440 - Pectina
    • Additiu: E466 - Carboximetilcellulosa sòdica
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E472e - Èsters monoacetil i diacetil tartàrics de monoglicèrids i diglicèrids d'àcids grassos
    • Ingredient: Emulsionant
    • 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

  • 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.
    Origen: Wikipedia (Anglès)

  • E341 - Fosfat de calci

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    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)

  • 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)

  • 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.
    Origen: Wikipedia (Anglès)

  • E500 - Carbonats de sodi

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Origen: Wikipedia (Anglès)

  • E500ii - Bicarbonat de sodi

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Origen: Wikipedia (Anglès)

  • E541 - Fosfat de sodi i alumini

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    Origen: Wikipedia (Anglès)

  • E541i - Fosfat àcid de sodi i alumini

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    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

    es: Almidón de maíz, harina de maíz, margarina vegetal, azúcar, sal, agua, espesantes (goma xantana (e415)), pectina (e440), carboximetil celulosa (e466), emulgentes (éster monoacetiltartárico de mono- y diglicéridos de ácidos grasos (e472e)), mono- y diglicéridos de ácidos grasos (e471), gasificantes (bicarbonato sódico (e500ii)), fosfato ácido de aluminio y sodio (e541), fosfato de calcio (e341), antioxidante (ácido ascórbico (e300)), conservante (ácido sórbico (e200)), levadura·
    1. Almidón de maíz -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 5.88235294117647 - percent_max: 100
    2. harina de maíz -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 50
    3. margarina vegetal -> en:vegetable-margarine - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.7
    5. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.025
    6. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.025
    7. espesantes -> en:thickener - percent_min: 0 - percent_max: 1.025
      1. goma xantana -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
        1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
    8. pectina -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
      1. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
    9. carboximetil celulosa -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
      1. e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
    10. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 1.025
      1. éster monoacetiltartárico de mono- y diglicéridos de ácidos grasos -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.025
        1. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.025
    11. mono- y diglicéridos de ácidos grasos -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.025
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.025
    12. gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 1.025
      1. bicarbonato sódico -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
        1. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
    13. fosfato ácido de aluminio y sodio -> en:e541i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
      1. e541 -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
    14. fosfato de calcio -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
      1. e341 -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
    15. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 1.025
      1. ácido ascórbico -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
        1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
    16. conservante -> en:preservative - percent_min: 0 - percent_max: 1.025
      1. ácido sórbico -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
        1. e200 -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
    17. levadura· -> en:yeast - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009 - percent_min: 0 - percent_max: 1.025

Nutrició

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    Poca 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: 0

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

    Punts positius: 2

    • Proteïnes: 1 / 5 (valor: 2.1, valor arrodonit: 2.1)
    • Fibra: 2 / 5 (valor: 2.3, valor arrodonit: 2.3)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 13

    • Energia: 4 / 10 (valor: 1343.9, valor arrodonit: 1343.9)
    • Sucres: 0 / 10 (valor: 3.7, valor arrodonit: 3.7)
    • Greixos saturats: 5 / 10 (valor: 5.7, valor arrodonit: 5.7)
    • Sodi: 4 / 10 (valor: 410, valor arrodonit: 410)

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

    Puntuació nutricional: (13 - 2)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Baguettes
    Energia 1.343,9 kj
    (321 kcal)     		+28%
    Greix 13,1 g +253%
    Àcid gras saturat 5,7 g +855%
    Hidrats de carboni 47,2 g +3%
    Sucre 3,7 g +40%
    Fiber 2,3 g -25%
    Proteïna 2,1 g -70%
    Sal comuna 1,025 g -24%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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