Help us inform millions of consumers around the world about what they eat

group photo donation 2024
open food facts logo

Please give to our 2025 Fundraiser

Your donations fund the day-to-day operations of our non-profit association:

  • keeping our database open & available to all,
    • technical infrastructure (website/mobile app) & a small permanent team

  • remain independent of the food industry,

  • engage a community of committed citizens,

  • support the advancement of public health research.

Each donation counts! We appreciate your support in bringing further food transparency in the world.

arrow_upward

Mantequilla Light con sal – Hacendado

edit Edita la pàgina

Mantequilla Light con sal – Hacendado

Aquesta pàgina del producte no està completa. Podeu ajudar a completar-la editant-la i afegint-hi més dades a partir de les fotos ja disponibles, o fent-ne més amb l'aplicació de androide o iPhone / iPad. Gràcies! ×

Codi de barres:
8480000207425(EAN / EAN-13)

Marques: Hacendado

Categories: Productes làctics, Greixos, Productes per untar, Greixos d'untar, Greixos animals, en:Dairy spreads, Greix lacti, Mantegues

Etiquetes, certificacions, premis: Baix o sense greix, Baix en greixos, Reduït en greix, en:50% less fat, Punt verd, fr:Entrepreneurs + Engagés
Punt verd

Botigues: Mercadona, Hacendado

Països on es va vendre: Espanya

Matching with your preferences

Salut

Nutrició

  • icon

    Nutri-Score E

    Lower nutritional quality
    ⚠ ️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
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

      The display of this logo is recommended by public health authorities without obligation for companies.

    icon

    Punts negatius: 22/55

    • icon

      Sucres

      0/15 points (0.5g)

      Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

    • icon

      Sal

      4/20 points (1g)

      Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.

    icon

    Punts positius: 0/10

    • icon

      Fibra

      0/5 points (0g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Detalls del càlcul de la Nutri-Score

      ⚠ ️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.

      This product is considered to be fat, oil, nuts or seeds for the calculation of the Nutri-Score.

      Points for proteins are not counted because the negative points greater than or equal to 7.

      Puntuació nutricional: 22 (22 - 0)

      Nutri-Score: E

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Mantegues
    Energia 1.556 kj
    (372 kcal)     		-47%
    Greix 41 g -47%
    Àcid gras saturat 27 g -46%
    Hidrats de carboni 0,5 g -43%
    Sucre 0,5 g -17%
    Fiber 0 g -100%
    Proteïna 0,2 g -65%
    Sal comuna 1 g +87%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingredients

  • icon

    18 ingredients

    Castellà: MANTEQUILLA, agua, sal (1%), emulgentes (E-471 y E-476), estabilizante (E-401), corrector de la acidez (ácido láctico), conservador (sorbato potásico), vitamina A, vitamina E, aroma y colorante (Beta-caroteno)
    Al·lèrgens: en:Milk

    • Ingredient information

      • Mantega: 69.2% (estimate)

      • Aigua: 15.9% (estimate)

      • Sal: 1.0%

      • Emulsionant: < 2% (estimate)

      • — E471: < 2% (estimate)

      • — E476: < 2% (estimate)

      • Estabilitzador: < 2% (estimate)

      • — E401: < 2% (estimate)

      • Corrector de l'acidesa: < 2% (estimate)

      • — E270: < 2% (estimate)

      • Conservant: < 2% (estimate)

      • — E202: < 2% (estimate)

      • Vitamina: < 2% (estimate)

      • Vitamina A: < 2% (estimate)

      • Tocoferol: < 2% (estimate)

      • Aromes: < 2% (estimate)

      • Color: 9.9% (estimate)

      • — Colorant de beta-carotè: 9.9% (estimate)

Processament d'aliments

Additius

  • E202 - Sorbat de potassi

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • 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)

  • E401 - Alginat de sodi

  • E471 - Monoglicèrids i diglicèrids d'àcids grassos

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • 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.
  • icon

    Detalls de l'anàlisi dels ingredients

    es: MANTEQUILLA, agua, sal 1%, emulgentes (e471, e476), estabilizante (e401), corrector de la acidez (ácido láctico), conservador (sorbato potásico), vitaminas, vitamina A, vitamina E, aroma, colorante (Beta-caroteno)
    1. MANTEQUILLA -> en:butter – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 16400 – percent_min: 40.5 – percent_max: 98
    2. agua -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 1 – percent_max: 49.5
    3. sal -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 1 – percent: 1 – percent_max: 1
    4. 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. e476 -> en:e476 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.5
    5. estabilizante -> en:stabiliser – percent_min: 0 – percent_max: 1
      1. e401 -> en:e401 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1
    6. corrector de la acidez -> en:acidity-regulator – percent_min: 0 – percent_max: 1
      1. ácido láctico -> en:e270 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1
    7. conservador -> en:preservative – percent_min: 0 – percent_max: 1
      1. sorbato potásico -> en:e202 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1
    8. vitaminas -> en:vitamins – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1
    9. vitamina A -> en:vitamin-a – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1
    10. vitamina E -> en:vitamin-e – percent_min: 0 – percent_max: 1
    11. aroma -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1
    12. colorante -> en:colour – percent_min: 0 – percent_max: 1
      1. Beta-caroteno -> en:beta-carotene-dye – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 1

Entorn

Petjada de carboni

Empaquetament

Transport

Informa d'un problema

Fonts de dades

Producte afegit per kiliweb
Última modificació de la pàgina del producte per 5m4u9.
La pàgina del producte, també editada per acuario, foodviewer, inf, openfoodfacts-contributors, roboto-app, spotter, tacite-mass-editor, teolemon, yuka.ErVIDPHbL5EdRsbAyZ0VwgSeOdrMI_FXCloDoQ, yuka.HZZwYY-IBv4RMvGI7oEQxzi_FMfGBNhzQVUjog, yuka.R2FJbEM3UWsrL05SeS9JMTBFbnBvdFZuMmNLSlhHanFOODVBSVE9PQ, yuka.RnJFY0VKOWVtY01odU13ejQwdnp4TUJyN0xLQVh6dXNjY01wSVE9PQ.

Si les dades són incorrectes o incompletes, pot completar o corregir editant aquesta pàgina.
Edita la pàgina