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Tarta Consum dibujos - Hacendado - 1400gs

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Tarta Consum dibujos - Hacendado - 1400gs

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Codi de barres: 8480000222350 (EAN / EAN-13)

Quantitat: 1400gs

Marques: Hacendado

Països on es va vendre: Espanya

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Salut

Ingredients

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    96 ingredients

    Castellà: © TARTA INFANTIL. Producto de pastelería congelada. Con azúcares y edulcorantes INGREDIENTES: Relleno de trufa (40%) (nata (leche), mazada (leche) grasa de palmiste totalmente hidrogenada, azucar, cacao, aceite refinado de girasol, grasas vegetales de palma y coco, cacao desgrasado en polvo, lactosa (leche), emulgentes (E-435, lecitina de soja, E-471), estabilizantes (goma xantana, carragenano), correctores de acidez (E-501i, E-524), sal, aromas, bizcocho calado (31%) (azúcar, agua, huevo líquido pasteurizado, harina de trigo (gluten), jarabe de glucosa y fructosa, emulgentes (E-470a, E-471, E-477) gasificantes (almidon de patata, E-170, E-500i, E-450i), Sal, conservadores (ácido sorbico, axido citrico), estabilizante (goma xantana)), crema de cacao (13% (azucar, aceite de palma, aceite de nabina, cacao desgrasado en polvo, leche desnatada en polvo, leche en polvo, suero de leche en polvo, grasa de palma, emulgente (lecitina de soja), aroma, contiene avellana), decoración de chocolate blanco (6,7%) (azúcar, manteca de cacao, leche en polvo, lactosa (leche emulgente (lecitina de soja), aroma natural de vainilla, colorante (E - 133)), plancha decorativa (2.5%) (almidon, edulcorante (maltitol estabilizante (celulosa), maltodextrina, humectante (glicerina), estabilizantes (goma arábiga, E-466), emulgente (E-433), aroma, conservadores (ácido citrico, sorbato, potásico). edulcorante (sucralosa), colorantes (E-102, E-122 (puede tener efectos negativos sobre ia actividad y la atención de los niños), E-133, E-151)): Puede contener trazas de otros frutos de cáscara y mostaza
    Al·lèrgens: en:Gluten, en:Milk, en:Nuts, en:Soybeans
    Rastres: en:Mustard, 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: E102 - Tartrazina
    • Additiu: E122 - Azorrubina
    • Additiu: E133 - Blau brillant FCF
    • Additiu: E151 - Negre brillant BN
    • Additiu: E170 - Carbonats de calci
    • Additiu: E322 - Lecitines
    • Additiu: E407 - Carragahen
    • Additiu: E414 - Goma aràbiga
    • Additiu: E415 - Goma de xantè
    • Additiu: E422 - Glicerol
    • Additiu: E433 - Monooleat de sorbitan polioxietilenat
    • Additiu: E435 - Monoestearat de sorbitan polioxietilenat
    • Additiu: E450 - Difosfat
    • Additiu: E460 - Cel·lulosa
    • Additiu: E466 - Carboximetilcellulosa sòdica
    • Additiu: E470a - Sal sòdica d'àcids grassos
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E477 - Èster d'1‚2-propà-diol d'àcids grassos
    • Additiu: E955 - Sucralosa
    • Additiu: E965 - Maltitol
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Humectant
    • Ingredient: Lactosa
    • Ingredient: Maltodextrina
    • Ingredient: Edulcorant
    • Ingredient: Sèrum de llet

    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

  • E102 - Tartrazina

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Origen: Wikipedia (Anglès)

  • E122 - Azorrubina

    Azorubine: Azorubine is an azo dye produced as a disodium salt. In its dry form, the product appears red to maroon. It is mainly used in foods which are heat-treated after fermentation. It has E number E122.
    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)

  • E151 - Negre brillant BN

    Brilliant Black BN: Brilliant Black BN, Brilliant Black PN, Brilliant Black A, Black PN, Food Black 1, Naphthol Black, C.I. Food Black 1, or C.I. 28440, is a synthetic black diazo dye. It is soluble in water. It usually comes as tetrasodium salt. It has the appearance of solid, fine powder or granules. Calcium and potassium salts are allowed as well. When used as a food dye, its E number is E151. It is used in food decorations and coatings, desserts, sweets, ice cream, mustard, red fruit jams, soft drinks, flavored milk drinks, fish paste, lumpfish caviar and other foods.E151 has been banned in the United States, Belgium, Denmark, Germany, Sweden, Austria, Switzerland, Japan, Finland. It is approved in the European Union. It was banned in Norway until 2001 when it was unbanned due to trade relationships with other countries.It is used for staining animal by-products in category 2.
    Origen: Wikipedia (Anglès)

  • E170 - Carbonats de calci

    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    Origen: Wikipedia (Anglès)

  • 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)

  • 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)

  • E407 - Carragahen

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    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)

  • E415 - Goma de xantè

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    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)

  • E460 - Cel·lulosa

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Origen: Wikipedia (Anglès)

  • E466 - Carboximetilcellulosa sòdica

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Origen: Wikipedia (Anglès)

  • E500 - Carbonats de sodi

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Origen: Wikipedia (Anglès)

  • E500i - Carbonat de sodi

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Origen: Wikipedia (Anglès)

  • E501 - Carbonats de potassi

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Origen: Wikipedia (Anglès)

  • E501i - Carbonat de potassi

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Origen: Wikipedia (Anglès)

  • E524 - Hidròxid de sodi

    Sodium hydroxide: Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na+ and hydroxide anions OH−. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·nH2O. The monohydrate NaOH·H2O crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students.Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.
    Origen: Wikipedia (Anglès)

  • E955 - Sucralosa

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Origen: Wikipedia (Anglès)

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    Oli de palma

    Ingredients que contenen oli de palma: en:Palm kernel fat, Greix de palma, Oli de palma, Greix de palma
  • icon

    No és vegà

    Ingredients no vegans: Nata, Lactosa, Ou liquid, Llet desnatada en pols, Llet en pols, Xerigot en pols, Llet en pols, Lactosa

    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

    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:tarta-infantil, es:producto-de-pasteleria-congelada, es:con-azucares-y-edulcorantes-ingredientes, es:relleno-de-trufa, es:mazada, es:bizcocho-calado, E170, es:axido-citrico, en:Cocoa spread, es:decoracion-de-chocolate-blanco, es:leche-emulgente, es:e, es:133, es:plancha-decorativa, es:maltitol-estabilizante, es:potasico, es:puede-tener-efectos-negativos-sobre-ia-actividad-y-la-atencion-de-los-ninos

    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:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

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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

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

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    es: © TARTA INFANTIL, Producto de pastelería congelada, Con azúcares y edulcorantes INGREDIENTES (Relleno de trufa 40%, nata), mazada, grasa de palmiste, azucar, cacao, aceite refinado de girasol, grasas vegetales de palma, coco, cacao desgrasado en polvo, lactosa, emulgentes (e435, lecitina de soja, e471), estabilizantes (goma xantana, carragenano), correctores de acidez (e501i, e524), sal, aromas, bizcocho calado 31% (azúcar, agua, huevo líquido, harina de trigo, jarabe de glucosa y fructosa, emulgentes (e470a, e471, e477), gasificantes (almidon de patata, e170, e500i, e450i), Sal, conservadores (ácido sorbico, axido citrico), estabilizante (goma xantana)), crema de cacao 13%, azucar, aceite de palma, aceite de nabina, cacao desgrasado en polvo, leche desnatada en polvo, leche en polvo, suero de leche en polvo, grasa de palma, emulgente (lecitina de soja), aroma, decoración de chocolate blanco 6.7%, azúcar, manteca de cacao, leche en polvo, lactosa (leche emulgente (lecitina de soja), aroma natural de vainilla, colorante (E, 133)), plancha decorativa 2.5%, almidon, edulcorante, maltitol estabilizante (celulosa), maltodextrina, humectante (glicerina), estabilizantes (goma arábiga, e466), emulgente (e433), aroma, conservadores (ácido citrico, sorbato, potásico), edulcorante (sucralosa), colorantes (e102, e122 (puede tener efectos negativos sobre ia actividad y la atención de los niños), e133, e151)
    1. © TARTA INFANTIL -> es:tarta-infantil
    2. Producto de pastelería congelada -> es:producto-de-pasteleria-congelada
    3. Con azúcares y edulcorantes INGREDIENTES -> es:con-azucares-y-edulcorantes-ingredientes
      1. Relleno de trufa -> es:relleno-de-trufa - percent: 40
      2. nata -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402
    4. mazada -> es:mazada
    5. grasa de palmiste -> en:palm-kernel-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes
    6. azucar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    7. cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100
    8. aceite refinado de girasol -> en:refined-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440
    9. grasas vegetales de palma -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129
    10. coco -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006
    11. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    12. lactosa -> en:lactose - vegan: no - vegetarian: yes
    13. emulgentes -> en:emulsifier
      1. e435 -> en:e435 - vegan: maybe - vegetarian: maybe
      2. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      3. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    14. estabilizantes -> en:stabiliser
      1. goma xantana -> en:e415 - vegan: yes - vegetarian: yes
      2. carragenano -> en:e407 - vegan: yes - vegetarian: yes
    15. correctores de acidez -> en:acidity-regulator
      1. e501i -> en:e501i - vegan: yes - vegetarian: yes
      2. e524 -> en:e524 - vegan: yes - vegetarian: yes
    16. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    17. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe
    18. bizcocho calado -> es:bizcocho-calado - percent: 31
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      3. huevo líquido -> en:liquid-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
      4. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      5. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
      6. emulgentes -> en:emulsifier
        1. e470a -> en:e470a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        3. e477 -> en:e477 - vegan: maybe - vegetarian: maybe
      7. gasificantes -> en:raising-agent
        1. almidon de patata -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
        2. e170 -> en:e170
        3. e500i -> en:e500i - vegan: yes - vegetarian: yes
        4. e450i -> en:e450i - vegan: yes - vegetarian: yes
      8. Sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      9. conservadores -> en:preservative
        1. ácido sorbico -> en:e200 - vegan: yes - vegetarian: yes
        2. axido citrico -> es:axido-citrico
      10. estabilizante -> en:stabiliser
        1. goma xantana -> en:e415 - vegan: yes - vegetarian: yes
    19. crema de cacao -> en:cocoa-spread - percent: 13
    20. azucar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    21. aceite de palma -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    22. aceite de nabina -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130
    23. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    24. leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    25. leche en polvo -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044
    26. suero de leche en polvo -> en:whey-powder - vegan: no - vegetarian: maybe
    27. grasa de palma -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129
    28. emulgente -> en:emulsifier
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    29. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
    30. decoración de chocolate blanco -> es:decoracion-de-chocolate-blanco - percent: 6.7
    31. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    32. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    33. leche en polvo -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044
    34. lactosa -> en:lactose - vegan: no - vegetarian: yes
      1. leche emulgente -> es:leche-emulgente
        1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      2. aroma natural de vainilla -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes
      3. colorante -> en:colour
        1. E -> es:e
        2. 133 -> es:133
    35. plancha decorativa -> es:plancha-decorativa - percent: 2.5
    36. almidon -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    37. edulcorante -> en:sweetener
    38. maltitol estabilizante -> es:maltitol-estabilizante
      1. celulosa -> en:e460 - vegan: yes - vegetarian: yes
    39. maltodextrina -> en:maltodextrin - vegan: yes - vegetarian: yes
    40. humectante -> en:humectant
      1. glicerina -> en:e422 - vegan: maybe - vegetarian: maybe
    41. estabilizantes -> en:stabiliser
      1. goma arábiga -> en:e414 - vegan: yes - vegetarian: yes
      2. e466 -> en:e466 - vegan: yes - vegetarian: yes
    42. emulgente -> en:emulsifier
      1. e433 -> en:e433 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    43. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
    44. conservadores -> en:preservative
      1. ácido citrico -> en:e330 - vegan: yes - vegetarian: yes
      2. sorbato -> en:e200 - vegan: yes - vegetarian: yes
      3. potásico -> es:potasico
    45. edulcorante -> en:sweetener
      1. sucralosa -> en:e955 - vegan: yes - vegetarian: yes
    46. colorantes -> en:colour
      1. e102 -> en:e102 - vegan: yes - vegetarian: yes
      2. e122 -> en:e122 - vegan: yes - vegetarian: yes
        1. puede tener efectos negativos sobre ia actividad y la atención de los niños -> es:puede-tener-efectos-negativos-sobre-ia-actividad-y-la-atencion-de-los-ninos
      3. e133 -> en:e133 - vegan: yes - vegetarian: yes
      4. e151 -> en:e151 - vegan: yes - vegetarian: yes

Nutrició

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml
    Energia 1.607 kj
    (384 kcal)
    Greix 22 g
    Àcid gras saturat 12 g
    Hidrats de carboni 42 g
    Sucre 32 g
    Fiber 2,1 g
    Proteïna 3,5 g
    Sal comuna 0,19 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,098 %

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