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Pan de leche - El Corte Inglés - 480g

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Pan de leche - El Corte Inglés - 480g

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Codi de barres: 8433329122283 (EAN / EAN-13)

Nom comú: Pan de leche

Quantitat: 480g

Empaquetament: es:Green dot

Marques: El Corte Inglés

Categories: Snacks, Aperitius dolços, Galetes i pastissos, en:Sweet pastries and pies, Pastís, Brioixeria, en:Milk bread rolls

Etiquetes, certificacions, premis: Punt verd

Llocs de fabricació o processament: Spain

Botigues: Supercor, El Corte Inglés

Països on es va vendre: Espanya

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Ingredients

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    26 ingredients

    Castellà: Harina de trigo, agua, aceite de girasol, azúcar, leche en polvo rehidratada (7%), clara de huevo, huevo, gluten de trigo, suero de leche, sal, emulgentes (E 471, E 481), levadura, conservadores (E 282, E 202), estabilizantes (E 466, E 412), proteínas de la leche, aromas, acidulante (E 270), colorante (carotenos).
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, es:gluten-de-trigo, es:gluten-de-trigo
    Rastres: en:Nuts, en:Sesame seeds, 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: E412 - Goma de guar
    • Additiu: E466 - Carboximetilcellulosa sòdica
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E481 - Estearoïl-2-lactilat de sodi
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Gluten
    • Ingredient: Proteina de la llet
    • Ingredient: Sèrum de llet

    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

  • E202 - Sorbat de potassi

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Origen: Wikipedia (Anglès)

  • E270 - Àcid làctic

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    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)

  • 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)

  • 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.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: Llet sencera en pols reconstituida, Clara d'ou, Ou, Sèrum de llet, Proteina de la llet
  • icon

    Pot ser vegetarià

    Ingredients que potser no són vegetarians: Sèrum de llet, E471, E481, Aromes, E160a
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: Harina de _trigo_, agua, aceite de girasol, azúcar, _leche_ en polvo rehidratada 7%, clara de _huevo_, _huevo_, _gluten de trigo_, suero de _leche_, sal, emulgentes (e471, e481), levadura, conservadores (e282, e202), estabilizantes (e466, e412), proteínas de la _leche_, aromas, acidulante (e270), colorante (carotenos)
    1. Harina de _trigo_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 7 - percent_max: 72
    2. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 7 - percent_max: 39.5
    3. aceite de girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 7 - percent_max: 28.6666666666667
    4. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7 - percent_max: 12
    5. _leche_ en polvo rehidratada -> fr:lait-entier-en-poudre-reconstitue - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 7 - percent: 7 - percent_max: 7
    6. clara de _huevo_ -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 7
    7. _huevo_ -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 7
    8. _gluten de trigo_ -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
    9. suero de _leche_ -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 7
    10. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1
    11. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 1
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
      2. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.5
    12. levadura -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    13. conservadores -> en:preservative - percent_min: 0 - percent_max: 1
      1. e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    14. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 1
      1. e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    15. proteínas de la _leche_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
    16. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    17. acidulante -> en:acid - percent_min: 0 - percent_max: 1
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    18. 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

Nutrició

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    Poca qualitat nutricional

    ⚠ ️Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠ ️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: 0

    • Proteïnes: 5 / 5 (valor: 9.1, valor arrodonit: 9.1)
    • 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: 11

    • Energia: 4 / 10 (valor: 1495, valor arrodonit: 1495)
    • Sucres: 2 / 10 (valor: 12, valor arrodonit: 12)
    • Greixos saturats: 1 / 10 (valor: 1.9, valor arrodonit: 1.9)
    • Sodi: 4 / 10 (valor: 400, valor arrodonit: 400)

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

    Puntuació nutricional: (11 - 0)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (40g)     		Comparat amb: en:Milk bread rolls
    Energia 1.495 kj
    (356 kcal)     		598 kj
    (142 kcal)     		+1%
    Greix 13 g 5,2 g +7%
    Àcid gras saturat 1,9 g 0,76 g -39%
    Hidrats de carboni 51 g 20,4 g +1%
    Sucre 12 g 4,8 g +3%
    Fiber ? ?
    Proteïna 9,1 g 3,64 g +1%
    Sal comuna 1 g 0,4 g +4%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 40g

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