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Fussion sabor a menta - Hacendado - 100 g

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Fussion sabor a menta - Hacendado - 100 g

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Codi de barres: 8480000124890 (EAN / EAN-13)

Nom comú: Chocolate extrafino negro relleno sabor a menta

Quantitat: 100 g

Empaquetament: es:Green dot

Marques: Hacendado

Categories: Snacks, Aperitius dolços, Cacau i derivats, Xocolata, Xocolata negra, en:Filled chocolates, en:Dark chocolate filled with mint confectionery

Etiquetes, certificacions, premis: Lliure de gluten, Punt verd

Botigues: Mercadona

Països on es va vendre: Espanya

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Ingredients

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    25 ingredients

    : Azúcar, pasta de cacao, jarabe de glucosa-fructosa, agua, manteca de cacao, aceite vegetal de coco, humectante (glicerina), emulgentes (lecitinas de girasol, E476, E472c), estabilizante (E440), aroma natural de menta, aroma (vainillina), corrector de acidez (E330, E327, E333), conservador (E202), colorante (E171).
    Rastres: en:Milk, en:Nuts, 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: E171 - Diòxid de titani
    • Additiu: E322 - Lecitines
    • Additiu: E327 - Lactat de calci
    • Additiu: E422 - Glicerol
    • Additiu: E440 - Pectina
    • Additiu: E472c - Èsters cítrics dels monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Humectant

    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

  • 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)

  • 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)

  • 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)

  • E327 - Lactat de calci

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    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)

  • E333 - Citrats de calci

    Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
    Origen: Wikipedia (Anglès)

  • E422 - Glicerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    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)

  • E476 - Poliricinoleat de poligliceril

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    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

    : Azúcar, pasta de cacao, jarabe de glucosa-fructosa, agua, manteca de cacao, aceite vegetal de coco, humectante (glicerina), emulgentes (lecitinas de girasol, e476, e472c), estabilizante (e440), aroma natural de menta, aroma (vainillina), corrector de acidez (e330, e327, e333), conservador (e202), colorante (e171)
    1. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7.14285714285714 - percent_max: 100
    2. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 50
    3. jarabe de glucosa-fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 33.3333333333333
    4. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25
    5. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 20
    6. aceite vegetal de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 16.6666666666667
    7. humectante -> en:humectant - percent_min: 0 - percent_max: 14.2857142857143
      1. glicerina -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143
    8. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 12.5
      1. lecitinas de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      3. e472c -> en:e472c - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.16666666666667
    9. estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 11.1111111111111
      1. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. aroma natural de menta -> en:natural-mint-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    11. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. vainillina -> en:vanillin - percent_min: 0 - percent_max: 5
    12. corrector de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 5
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. e327 -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. e333 -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
    13. conservador -> en:preservative - percent_min: 0 - percent_max: 5
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. colorante -> en:colour - percent_min: 0 - percent_max: 5
      1. e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Nutrició

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    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: 0

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

    Punts positius: 5

    • Proteïnes: 2 / 5 (valor: 4.3, valor arrodonit: 4.3)
    • Fibra: 5 / 5 (valor: 4.8, valor arrodonit: 4.8)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 25

    • Energia: 5 / 10 (valor: 1892, valor arrodonit: 1892)
    • Sucres: 10 / 10 (valor: 57, valor arrodonit: 57)
    • Greixos saturats: 10 / 10 (valor: 13, valor arrodonit: 13)
    • Sodi: 0 / 10 (valor: 0, valor arrodonit: 0)

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

    Puntuació nutricional: (25 - 5)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (20g)     		Comparat amb: en:Filled chocolates
    Energia 1.892 kj
    (452 kcal)     		378 kj
    (90 kcal)     		-14%
    Greix 21 g 4,2 g -30%
    Àcid gras saturat 13 g 2,6 g -24%
    Hidrats de carboni 59 g 11,8 g +6%
    Sucre 57 g 11,4 g +11%
    Fiber 4,8 g 0,96 g +74%
    Proteïna 4,3 g 0,86 g -22%
    Sal comuna 0 g 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 20g

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