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Turrón con naranja y chocolate blanco - Nut&Me - 300 g

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Turrón con naranja y chocolate blanco - Nut&Me - 300 g

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Codi de barres: 8445225133331 (EAN / EAN-13)

Quantitat: 300 g

Marques: Nut&Me

Categories: Snacks, Aperitius dolços, Llaminadures, Aliments festius, Aliments i begudes de Nadal, Dolços de Nadal, Torró, en:Chocolate turrón

Etiquetes, certificacions, premis: Punt verd, Sense sucre afegit

Codi de traçabilitat: ES 40.23952/AL CE

Països on es va vendre: Espanya

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Ingredients

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    20 ingredients

    : ALMENDRA, agua, edulcorante (eritritol), chocolate blanco (14.32%) (manteca de cacao, LECHE entera en polvo, edulcorantes (eritritol, glicósidos de esteviol), LECHE desnatada en polvo, inulina, emulgente (lecitina de girasol), aroma natural de vainilla), naranja deshidratada (4,3%), zumo concentrado de naranja (4,3%), aroma natural de vainilla, conservante (ácido sorbico).
    Al·lèrgens: en:Milk, en:Nuts
    Rastres: en:Eggs, 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
    • Additiu: E960 - Glicòsid d'esteviol
    • Additiu: E968 - Eritritol
    • 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

  • 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)

  • 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)

  • E960 - Glicòsid d'esteviol

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Origen: Wikipedia (Anglès)

  • E968 - Eritritol

    Erythritol: Erythritol --2R,3S--butane-1‚2,3‚4-tetrol- is a sugar alcohol -or polyol- that has been approved for use as a food additive in the United States and throughout much of the world. It was discovered in 1848 by Scottish chemist John Stenhouse. It occurs naturally in some fruit and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. Erythritol is 60–70% as sweet as sucrose -table sugar- yet it is almost noncaloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body, excreted in urine and feces. Under U.S. Food and Drug Administration -FDA- labeling requirements, it has a caloric value of 0.2 kilocalories per gram -95% less than sugar and other carbohydrates-, though nutritional labeling varies from country to country. Some countries, such as Japan and the United States, label it as zero-calorie; the European Union labels it 0 kcal/g.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: Llet sencera en pols, Llet desnatada en pols
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

    : ALMENDRA, agua, edulcorante (eritritol), chocolate blanco 14.32% (manteca de cacao, LECHE entera en polvo, edulcorantes (eritritol, glicósidos de esteviol), LECHE desnatada en polvo, inulina, emulgente (lecitina de girasol), aroma natural de vainilla), naranja 4.3%, de naranja 4.3%, aroma natural de vainilla, conservante (ácido sorbico)
    1. ALMENDRA -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 14.32 - percent_max: 48.44
    2. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 14.32 - percent_max: 31.38
    3. edulcorante -> en:sweetener - percent_min: 14.32 - percent_max: 25.6933333333333
      1. eritritol -> en:e968 - vegan: yes - vegetarian: yes - percent_min: 14.32 - percent_max: 25.6933333333333
    4. chocolate blanco -> en:white-chocolate - vegan: maybe - vegetarian: yes - ciqual_food_code: 31010 - percent_min: 14.32 - percent: 14.32 - percent_max: 14.32
      1. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 2.04571428571429 - percent_max: 14.32
      2. LECHE entera en polvo -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 7.16
      3. edulcorantes -> en:sweetener - percent_min: 0 - percent_max: 4.77333333333333
        1. eritritol -> en:e968 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.77333333333333
        2. glicósidos de esteviol -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38666666666667
      4. LECHE desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 3.58
      5. inulina -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.864
      6. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 2.38666666666667
        1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38666666666667
      7. aroma natural de vainilla -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04571428571429
    5. naranja -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 4.3 - percent: 4.3 - percent_max: 4.3
    6. de naranja -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 4.3 - percent: 4.3 - percent_max: 4.3
    7. aroma natural de vainilla -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.3
    8. conservante -> en:preservative - percent_min: 0 - percent_max: 4.3
      1. ácido sorbico -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.3

Nutrició

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    Bona 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: 39

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

    Punts positius: 10

    • Proteïnes: 5 / 5 (valor: 12, valor arrodonit: 12)
    • Fibra: 5 / 5 (valor: 6.3, valor arrodonit: 6.3)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 39.98, valor arrodonit: 40)

    Punts negatius: 10

    • Energia: 4 / 10 (valor: 1586, valor arrodonit: 1586)
    • Sucres: 1 / 10 (valor: 8.8, valor arrodonit: 8.8)
    • Greixos saturats: 5 / 10 (valor: 5.1, valor arrodonit: 5.1)
    • Sodi: 0 / 10 (valor: 8, valor arrodonit: 8)

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

    Puntuació nutricional: (10 - 10)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Chocolate turrón
    Energia 1.586 kj
    (379 kcal)     		-30%
    Greix 31 g -12%
    Àcid gras saturat 5,1 g -66%
    Hidrats de carboni 28 g -41%
    Sucre 8,8 g -77%
    Fiber 6,3 g +34%
    Proteïna 12 g +37%
    Sal comuna 0,02 g -89%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 39,98 %

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