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Choco iris - Hacendado - 180g

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Choco iris - Hacendado - 180g

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Codi de barres: 8480000120205 (EAN / EAN-13)

Nom comú: Cacahuetes recubiertos de chocolate y azúcar

Quantitat: 180g

Empaquetament: es:Green dot

Marques: Hacendado

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Caramels de xocolata, Bombons, en:Chocolate covered nuts, en:Chocolate covered peanuts, es:M&m

Etiquetes, certificacions, premis: Lliure de gluten, No recomanat a persones específiques, Punt verd, No recomanat per infants menors de 3 anys

Origen dels ingredients: Espanya

Botigues: Mercadona

Països on es va vendre: Espanya

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Ingredients

  • icon

    21 ingredients

    Castellà: Azúcar, cacahuete 19%, manteca de cacao, leche entera en polvo, pasta de cacao, suero, estabilizante (goma arábiga), emulgente (lecitinas (soja)), jarabe de glucosa, colorantes (E171, E120, E100, E133), aroma de vainilla, agentes de recubrimiento (E904, cera microcristalina, cera carnauba)
    Al·lèrgens: en:Milk, en:Peanuts, en:Soybeans, es:cacahute
    Rastres: 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: E100 - Curcumina
    • Additiu: E120 - Carmí
    • Additiu: E133 - Blau brillant FCF
    • Additiu: E171 - Diòxid de titani
    • Additiu: E322 - Lecitines
    • Additiu: E414 - Goma aràbiga
    • Additiu: E903 - Cera de carnauba
    • Additiu: E904 - Goma laca
    • Additiu: E905 - E905 food additive
    • Additiu: E905c
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Agent de recobriment
    • Ingredient: Glucosa
    • Ingredient: Xarop de 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

  • E120 - Carmí

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Origen: Wikipedia (Anglès)

  • E133 - Blau brillant FCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Origen: Wikipedia (Anglès)

  • E171 - Diòxid de titani

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    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)

  • E414 - Goma aràbiga

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Origen: Wikipedia (Anglès)

  • E903 - Cera de carnauba

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Origen: Wikipedia (Anglès)

  • E904 - Goma laca

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Origen: Wikipedia (Anglès)

  • E905 - E905 food additive

    Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
    Origen: Wikipedia (Anglès)

  • E905c

    Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No conté oli de palma

    No s'han detectat ingredients que continguin oli de palma

    Ingredients no reconeguts: es:suero

    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

    No és vegà

    Ingredients no vegans: Llet sencera en pols, E120, E904

    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

    No és vegetarià

    Ingredients no vegetarians: E120, E904

    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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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:

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    es: Azúcar, _cacahuete_ 19%, manteca de cacao, _leche_ entera en polvo, pasta de cacao, suero, estabilizante (goma arábiga), emulgente (lecitinas), jarabe de glucosa, colorantes (e171, e120, e100, e133), aroma de vainilla, agentes de recubrimiento (e904, cera microcristalina, cera carnauba)
    1. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 19 - percent_max: 81
    2. _cacahuete_ -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 19 - percent: 19 - percent_max: 19
    3. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 19
    4. _leche_ entera en polvo -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 19
    5. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 19
    6. suero -> es:suero - percent_min: 0 - percent_max: 15.5
    7. estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 12.4
      1. goma arábiga -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.4
    8. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 10.3333333333333
      1. lecitinas -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10.3333333333333
    9. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8.85714285714286
    10. colorantes -> en:colour - percent_min: 0 - percent_max: 7.75
      1. e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.75
      2. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.875
      3. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.58333333333333
      4. e133 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9375
    11. aroma de vainilla -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    12. agentes de recubrimiento -> en:glazing-agent - percent_min: 0 - percent_max: 5
      1. e904 -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5
      2. cera microcristalina -> en:e905ci - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. cera carnauba -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667

Nutrició

  • icon

    Mala 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: 19

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

    Punts positius: 3

    • Proteïnes: 5 / 5 (valor: 8.9, valor arrodonit: 8.9)
    • Fibra: 3 / 5 (valor: 3.7, valor arrodonit: 3.7)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 19, valor arrodonit: 19)

    Punts negatius: 26

    • Energia: 6 / 10 (valor: 2205, valor arrodonit: 2205)
    • Sucres: 10 / 10 (valor: 50.2, valor arrodonit: 50.2)
    • Greixos saturats: 10 / 10 (valor: 12.2, valor arrodonit: 12.2)
    • Sodi: 0 / 10 (valor: 44, valor arrodonit: 44)

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

    Puntuació nutricional: (26 - 3)

    Nutri-Score:

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Chocolate covered peanuts
    Energia 2.205 kj
    (528 kcal)     		-1%
    Greix 29,2 g -10%
    Àcid gras saturat 12,2 g +2%
    Àcid gras monoinsaturat 13,5 g
    Àcid gras poliinsaturat 3,2 g
    Hidrats de carboni 56 g +31%
    Sucre 50,2 g +31%
    Fiber 3,7 g -26%
    Proteïna 8,9 g -31%
    Sal comuna 0,11 g +48%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 19 %
    Cocoa (minimum) 38 %

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Última modificació de la pàgina del producte per aarongarcia.
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