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Huevos dinosaurio Choc - Hacendado - 130g

Huevos dinosaurio Choc - Hacendado - 130g

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Codi de barres: 8480000608765 (EAN / EAN-13)

Nom comú: Huevos de chocolate grageados

Quantitat: 130g

Empaquetament: en:Green dot

Marques: Hacendado

Categories: Cacau i derivats, Aliments festius, en:Easter food, en:Chocolate eggs, en:Easter eggs

Etiquetes, certificacions, premis: Punt verd

Botigues: Mercadona

Països on es va vendre: Espanya

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Ingredients

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    18 ingredients


    : Azúcar, manteca de cacao, pasta de cacao, avellanas 13,8%, leche entera en polvo, estabilizantes (E412, E414, E415), almidón de arroz, emulgente (lecitina de soja), aroma natural de vainilla, colorantes (spirulina, E150a, E100, E141).
    Al·lèrgens: en:Milk, en:Nuts, en:Soybeans
    Rastres: en:Eggs, en:Gluten, en:Nuts, en:Peanuts

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: E141 - Complexos cúprics de clorofil i clorofilines
    • Additiu: E150a - Colorant de caramel
    • Additiu: E322 - Lecitines
    • Additiu: E412 - Goma de guar
    • Additiu: E414 - Goma aràbiga
    • Additiu: E415 - Goma de xantè
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes

    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

  • 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)
  • E412 - Goma de guar


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    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)

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, manteca de cacao, pasta de cacao, _avellanas_ 13.8%, _leche_ entera en polvo, estabilizantes (e412, e414, e415), almidón de arroz, emulgente (lecitina de _soja_), aroma natural de vainilla, colorantes (spirulina, e150a, e100, e141)
    1. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 13.8 - percent_max: 58.6
    2. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 13.8 - percent_max: 36.2
    3. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 13.8 - percent_max: 28.7333333333333
    4. _avellanas_ -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 13.8 - percent: 13.8 - percent_max: 13.8
    5. _leche_ entera en polvo -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 13.8
    6. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 13.8
      1. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.8
      2. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.9
      3. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.6
    7. almidón de arroz -> en:rice-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.72
    8. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 9.76666666666667
      1. lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.76666666666667
    9. aroma natural de vainilla -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    10. colorantes -> en:colour - percent_min: 0 - percent_max: 5
      1. spirulina -> en:spirulina - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. e150a -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      4. e141 -> en:e141 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25

Nutrició

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    Mala qualitat nutricional


    ⚠️ Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠️ 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: 13

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

    Punts positius: 0

    • Proteïnes: 2 / 5 (valor: 4.5, valor arrodonit: 4.5)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 13.8583333333333, valor arrodonit: 13.9)

    Punts negatius: 26

    • Energia: 6 / 10 (valor: 2200, valor arrodonit: 2200)
    • Sucres: 10 / 10 (valor: 57, valor arrodonit: 57)
    • Greixos saturats: 10 / 10 (valor: 13, valor arrodonit: 13)
    • Sodi: 0 / 10 (valor: 24, valor arrodonit: 24)

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

    Puntuació nutricional: (26 - 0)

    Nutri-Score:

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Comparat amb: en:Chocolate eggs
    Energia 2.200 kj
    (526 kcal)
    -4%
    Greix 29 g -9%
    Àcid gras saturat 13 g -29%
    Hidrats de carboni 60 g +8%
    Sucre 57 g +5%
    Fiber ?
    Proteïna 4,5 g -32%
    Sal comuna 0,06 g -72%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 13,858 %
    Cocoa (minimum) 33 %

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