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Pipocas microondas sabor manteiga - Hacendado - 270g

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Pipocas microondas sabor manteiga - Hacendado - 270g

Codi de barres: 8480000342126 (EAN / EAN-13)

Nom comú: Pipocas de milho com sabor a manteiga

Quantitat: 270g

Empaquetament: es:Green dot

Marques: Hacendado

Categories: Snacks, Crispetes

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

Origen dels ingredients: Espanya

Llocs de fabricació o processament: Spain

Botigues: Mercadona, Hacendado

Països on es va vendre: Espanya

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Ingredients

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    9 ingredients

    : Milho, gordura de palma, sal, aroma (soro de leite, intensificador de sabor (E-621)), corante (beta-caroteno).
    Al·lèrgens: en:Milk, es:suero-de-leche, pt:soro-de-leite

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: E160a - Carotè
    • Additiu: E621 - Glutamat de monosodi
    • Ingredient: Color
    • Ingredient: Potenciador del gust
    • Ingredient: Aromes
    • 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

  • E160a - Carotè

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Origen: Wikipedia (Anglès)

  • E160ai

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Origen: Wikipedia (Anglès)

  • E621 - Glutamat de monosodi

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    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

    : Milho, gordura de palma, sal, aroma (_soro de leite_, intensificador de sabor (e621)), corante (beta-caroteno)
    1. Milho -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 45.5 - percent_max: 100
    2. gordura de palma -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0 - percent_max: 50
    3. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.5
    4. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.5
      1. _soro de leite_ -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.5
      2. intensificador de sabor -> en:flavour-enhancer - percent_min: 0 - percent_max: 0.75
        1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75
    5. corante -> en:colour - percent_min: 0 - percent_max: 1.5
      1. beta-caroteno -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.5

Nutrició

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    Poca qualitat nutricional

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

    Punts positius: 5

    • Proteïnes: 5 / 5 (valor: 13.9, valor arrodonit: 13.9)
    • Fibra: 5 / 5 (valor: 15.6, valor arrodonit: 15.6)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 18

    • Energia: 5 / 10 (valor: 1811, valor arrodonit: 1811)
    • Sucres: 0 / 10 (valor: 0.8, valor arrodonit: 0.8)
    • Greixos saturats: 7 / 10 (valor: 8, valor arrodonit: 8)
    • Sodi: 6 / 10 (valor: 600, valor arrodonit: 600)

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

    Puntuació nutricional: (18 - 5)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (90g)     		Comparat amb: Crispetes
    Energia 1.811 kj
    (433 kcal)     		1.630 kj
    (390 kcal)     		-2%
    Greix 17,8 g 16 g +2%
    Àcid gras saturat 8 g 7,2 g +41%
    Àcid gras monoinsaturat 6,3 g 5,67 g
    Àcid gras poliinsaturat 3,5 g 3,15 g
    Hidrats de carboni 47 g 42,3 g -18%
    Sucre 0,8 g 0,72 g -90%
    Fiber 15,6 g 14 g +75%
    Proteïna 13,9 g 12,5 g +77%
    Sal comuna 1,5 g 1,35 g -26%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 90g

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La pàgina del producte, també editada per alexrios, alia, autorotate-bot, date-limite-app, ecoscore-impact-estimator, elcoco, inf, openfoodfacts-contributors, roboto-app, saisa, tacite-mass-editor, teolemon, thaialagata, yuka.P-lHFdTSQd4BHvCP9Lor32mWF-PuHM4GNEckog, yuka.ZDVzaEQ1UWVuZlJUdXZRdStrdkU5NHBibjRLWFV6bnJJdFllSVE9PQ, yuka.ZTd3R0xab1BnUDBFa3NRaDJ6cjArWWhTbHBhVlJ6NnBMZm9QSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmdHTPHwnxD9bifQwn3S986hLcLBWole0oLFEKs, yuka.sY2b0xO6T85zoF3NwEKvlnZ_bcT0mhXrHEHtukSO7P6XNsLGTIBUsrrIIas.

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