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Napolitanas crema cacao - Hacendado

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Napolitanas crema cacao - Hacendado

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Codi de barres: 8480000847188 (EAN / EAN-13)

Marques: Hacendado

Categories: en:Bolleria

Països on es va vendre: Espanya

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Ingredients

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    66 ingredients

    : Harina de trigo (gluten), crema de cacao (29%) (agua, jarabe de glucosa y fructosa, azúcar, almidón modificado, grasa vegetal refinada (palma, coco), estabilizante (glicerina), cacao desgrasado en polvo, leche desnatada en polvo, pasta de avellana, pasta de cacao, manteca de cacao, espesantes (E-460, E-466), sal, aroma, corrector de acidez (ácido tartárico), conservador (sorbato potásico), emulgente (E-473, lecitina (soja)), colorante (E-171)], agua, grasa vegetal (girasol, palma), cobertura cacao (5%) [azúcar, grasa hidrogenada (palmiste), cacao en polvo desgrasado, emulgentes (lecitina (girasol), E-492), aroma], azúcar, huevo liquido pasteurizado, levadura, gluten de trigo, sal, emulgentes (lecitina (girasol), E-471, E-472e), corrector de acidez (ácido cítrico), conservador (propionato calcico, acido sorbico, sorbato potásico), antioxidante (E-300), enzimas, colorante (betacaroteno), aromas.
    Al·lèrgens: en:Gluten, 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: E14XX - Midó modificat
    • Additiu: E160a - Carotè
    • Additiu: E171 - Diòxid de titani
    • Additiu: E322 - Lecitines
    • Additiu: E422 - Glicerol
    • Additiu: E460 - Cel·lulosa
    • Additiu: E466 - Carboximetilcellulosa sòdica
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E472e - Èsters monoacetil i diacetil tartàrics de monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E473 - Sucroèster d'àcids grassos
    • Additiu: E492 - Triestearat de sorbitan
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Gluten
    • Ingredient: Hydrogenated fat
    • Ingredient: Espessidor

    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)

  • 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)

  • 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)

  • 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)

  • 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)

  • E334 - Àcid L(+)-tartàric

    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    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)

  • E492 - Triestearat de sorbitan

    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Oli de palma

    Ingredients que contenen oli de palma: en:Palm, en:Palm, Palmist
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    No és vegà

    Ingredients no vegans: Llet desnatada en pols, en:Hydrogenated fat, Ou liquid
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

    : Harina de trigo, crema de cacao 29%, agua, jarabe de glucosa y fructosa, azúcar, almidón modificado, grasa vegetal refinada (palma, coco), estabilizante (glicerina), cacao desgrasado en polvo, leche desnatada en polvo, pasta de avellana, pasta de cacao, manteca de cacao, espesantes (e460, e466), sal, aroma, corrector de acidez (ácido tartárico), conservador (sorbato potásico), emulgente (e473, lecitina), colorante (e171), agua, grasa vegetal (girasol, palma), cacao 5% (azúcar, grasa hidrogenada (palmiste), cacao en polvo desgrasado, emulgentes (lecitina (girasol), e492), aroma), azúcar, huevo liquido, levadura, gluten de trigo, sal, emulgentes (lecitina (girasol), e471, e472e), corrector de acidez (ácido cítrico), conservador (propionato calcico, acido sorbico, sorbato potásico), antioxidante (e300), enzimas, colorante (betacaroteno), aromas
    1. Harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    2. crema de cacao -> en:cocoa-spread - percent: 29
    3. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    4. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
    5. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    6. almidón modificado -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    7. grasa vegetal refinada -> en:refined-vegetable-oil - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      1. palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
      2. coco -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006
    8. estabilizante -> en:stabiliser
      1. glicerina -> en:e422 - vegan: maybe - vegetarian: maybe
    9. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    10. leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    11. pasta de avellana -> en:hazelnut-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 15004
    12. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    13. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    14. espesantes -> en:thickener
      1. e460 -> en:e460 - vegan: yes - vegetarian: yes
      2. e466 -> en:e466 - vegan: yes - vegetarian: yes
    15. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    16. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
    17. corrector de acidez -> en:acidity-regulator
      1. ácido tartárico -> en:e334 - vegan: yes - vegetarian: yes
    18. conservador -> en:preservative
      1. sorbato potásico -> en:e202 - vegan: yes - vegetarian: yes
    19. emulgente -> en:emulsifier
      1. e473 -> en:e473 - vegan: maybe - vegetarian: maybe
      2. lecitina -> en:e322i - vegan: maybe - vegetarian: maybe
    20. colorante -> en:colour
      1. e171 -> en:e171 - vegan: yes - vegetarian: yes
    21. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    22. grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      1. girasol -> en:sunflower - vegan: yes - vegetarian: yes
      2. palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    23. cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 5
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. grasa hidrogenada -> en:hydrogenated-fat - vegan: no - vegetarian: maybe - from_palm_oil: maybe
        1. palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes
      3. cacao en polvo desgrasado -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
      4. emulgentes -> en:emulsifier
        1. lecitina -> en:e322i - vegan: maybe - vegetarian: maybe
          1. girasol -> en:sunflower - vegan: yes - vegetarian: yes
        2. e492 -> en:e492 - vegan: maybe - vegetarian: maybe
      5. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
    24. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    25. huevo liquido -> en:liquid-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
    26. levadura -> en:yeast - vegan: yes - vegetarian: yes
    27. gluten de trigo -> en:wheat-gluten - vegan: yes - vegetarian: yes
    28. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    29. emulgentes -> en:emulsifier
      1. lecitina -> en:e322i - vegan: maybe - vegetarian: maybe
        1. girasol -> en:sunflower - vegan: yes - vegetarian: yes
      2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      3. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    30. corrector de acidez -> en:acidity-regulator
      1. ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes
    31. conservador -> en:preservative
      1. propionato calcico -> en:e282 - vegan: yes - vegetarian: yes
      2. acido sorbico -> en:e200 - vegan: yes - vegetarian: yes
      3. sorbato potásico -> en:e202 - vegan: yes - vegetarian: yes
    32. antioxidante -> en:antioxidant
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes
    33. enzimas -> en:enzyme - vegan: maybe - vegetarian: maybe
    34. colorante -> en:colour
      1. betacaroteno -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    35. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe

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: 0

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

    Punts positius: 0

    • Proteïnes: 3 / 5 (valor: 6.1, valor arrodonit: 6.1)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0.369140625, valor arrodonit: 0.4)

    Punts negatius: 22

    • Energia: 5 / 10 (valor: 1879, valor arrodonit: 1879)
    • Sucres: 5 / 10 (valor: 24, valor arrodonit: 24)
    • Greixos saturats: 10 / 10 (valor: 13, valor arrodonit: 13)
    • Sodi: 2 / 10 (valor: 236, valor arrodonit: 236)

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

    Puntuació nutricional: (22 - 0)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:bolleria
    Energia 1.879 kj
    (449 kcal)     		+7%
    Greix 25 g +19%
    Àcid gras saturat 13 g +29%
    Hidrats de carboni 49 g -2%
    Sucre 24 g +3%
    Fiber ?
    Proteïna 6,1 g +4%
    Sal comuna 0,59 g -1%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,369 %

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Última modificació de la pàgina del producte per vegetarian-app-chakib.
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