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Naranja bañada en chocolate - Paiarrop - 170g

Naranja bañada en chocolate - Paiarrop - 170g

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Codi de barres: 8437006555661 (EAN / EAN-13)

Nom comú: Naranja bañada en chocolate

Quantitat: 170g

Marques: Paiarrop

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Caramels de xocolata, Bombons, en:Fruit confectioneries, en:Chocolate covered fruits

Etiquetes, certificacions, premis: Punt verd

Botigues: Consum

Països on es va vendre: Espanya

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Ingredients

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    14 ingredients


    Castellà: Naranja confitada 60% (naranja, azúcar, jarabe de glucosa y fructosa, acidulante (ácido cítrico)), cobertura de chocolate negro 40% (pasta de cacao, azúcar, manteca de cacao, cacao desgrasado en polvo, emulgente (lecitina de soja), extracto de vainilla natural).
    Al·lèrgens: en:Soybeans
    Rastres: en:Milk, en:Nuts

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
    • Ingredient: Emulsionant
    • 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

  • 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)

Anàlisi dels ingredients

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    Vegà


    No s'han detectat ingredients no vegans
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: Naranja 60% (naranja, azúcar, jarabe de glucosa y fructosa, acidulante (ácido cítrico)), cobertura de chocolate negro 40% (pasta de cacao, azúcar, manteca de cacao, cacao desgrasado en polvo, emulgente (lecitina de _soja_), vainilla natural)
    1. Naranja -> en:orange - vegan: yes - vegetarian: yes - percent_min: 60 - percent: 60 - percent_max: 60
      1. naranja -> en:orange - vegan: yes - vegetarian: yes - percent_min: 15 - percent_max: 60
      2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 30
      3. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      4. acidulante -> en:acid - percent_min: 0 - percent_max: 15
        1. ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15
    2. cobertura de chocolate negro -> fr:chocolat-noir-de-couverture - vegan: maybe - vegetarian: maybe - percent_min: 40 - percent: 40 - percent_max: 40
      1. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 6.66666666666667 - percent_max: 40
      2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      3. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.3333333333333
      4. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      5. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 8
        1. lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
      6. vainilla natural -> en:natural-vanilla - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667

Nutrició

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    Mala 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: 37

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

    Punts positius: 0

    • Proteïnes: 2 / 5 (valor: 3.6, valor arrodonit: 3.6)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 37.5, valor arrodonit: 37.5)

    Punts negatius: 24

    • Energia: 4 / 10 (valor: 1627, valor arrodonit: 1627)
    • Sucres: 10 / 10 (valor: 53.7, valor arrodonit: 53.7)
    • Greixos saturats: 8 / 10 (valor: 9, valor arrodonit: 9)
    • Sodi: 2 / 10 (valor: 200, valor arrodonit: 200)

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

    Puntuació nutricional: (24 - 0)

    Nutri-Score:

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Comparat amb: en:Fruit confectioneries
    Energia 1.627 kj
    (389 kcal)
    -7%
    Greix 14,1 g -12%
    Àcid gras saturat 9 g -9%
    Hidrats de carboni 57,9 g -7%
    Sucre 53,7 g -
    Fiber ?
    Proteïna 3,6 g +4%
    Sal comuna 0,5 g +178%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 37,5 %

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