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Pan de leche con aceite girasol - Eroski

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Pan de leche con aceite girasol - Eroski

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Codi de barres: 8480010161045 (EAN / EAN-13)

Marques: Eroski

Categories: Snacks, Aperitius dolços, Galetes i pastissos, en:Sweet pastries and pies, Pastís, Brioixeria, Pastisseria, en:Milk bread rolls

Etiquetes, certificacions, premis: Comptador Nutricional, Grau C Nutriscore

Botigues: Eroski

Països on es va vendre: Espanya

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Ingredients

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    26 ingredients

    : Harina de trigo, azúcar, aceite de girasol y palma en proporción variable, huevo, leche en polvo (equivale a 8% de leche reconstituida), gluten de trigo, levadura, emulgentes: E-471 y E-481, sal, proteína de la leche, aromas, estabilizador: E-466, conservadores: E-282 y E202, acidulante: E-270, agente de tratamiento de la harina: ácido ascórbico y colorante: beta-caroteno, CONSERVACIÓN:
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk

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: E466 - Carboximetilcellulosa sòdica
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E481 - Estearoïl-2-lactilat de sodi
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Gluten
    • Ingredient: Proteina de la 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)

  • 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)

  • 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)

  • 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)

  • E481 - Estearoïl-2-lactilat de sodi

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: Ou, Llet en pols, Proteina de la llet

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:aceite-de-girasol-y-palma-en-proporcion-variable, es:equivale-a-8-de-leche-reconstituida, es:conservacion

    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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    • 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.
  • icon

    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    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.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

    : Harina de trigo, azúcar, aceite de girasol y palma en proporción variable, huevo, leche en polvo (equivale a 8% de leche reconstituida), gluten de trigo, levadura, emulgentes (e471), e481, sal, proteína de la leche, aromas, estabilizador (e466), conservadores (e282), e202, acidulante (e270), agente de tratamiento de la harina (ácido ascórbico, colorante), beta-caroteno, CONSERVACIÓN
    1. Harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 5.26315789473684 - percent_max: 100
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12
    3. aceite de girasol y palma en proporción variable -> es:aceite-de-girasol-y-palma-en-proporcion-variable - percent_min: 0 - percent_max: 12
    4. huevo -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 12
    5. leche en polvo -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 0 - percent_max: 12
      1. equivale a 8% de leche reconstituida -> es:equivale-a-8-de-leche-reconstituida - percent_min: 0 - percent_max: 12
    6. gluten de trigo -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12
    7. levadura -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12
    8. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 12
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 12
    9. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 11.1111111111111
    10. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1
    11. proteína de la leche -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
    12. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    13. estabilizador -> en:stabiliser - percent_min: 0 - percent_max: 1
      1. e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    14. conservadores -> en:preservative - percent_min: 0 - percent_max: 1
      1. e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    15. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    16. acidulante -> en:acid - percent_min: 0 - percent_max: 1
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    17. agente de tratamiento de la harina -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1
      1. ácido ascórbico -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. colorante -> en:colour - percent_min: 0 - percent_max: 0.5
    18. beta-caroteno -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
    19. CONSERVACIÓN -> es:conservacion - percent_min: 0 - percent_max: 1

Nutrició

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    Qualitat nutricional mitjana

    ⚠ ️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: 1

    • Proteïnes: 5 / 5 (valor: 9.1, valor arrodonit: 9.1)
    • Fibra: 1 / 5 (valor: 1.8, valor arrodonit: 1.8)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 11

    • Energia: 4 / 10 (valor: 1490, valor arrodonit: 1490)
    • Sucres: 2 / 10 (valor: 12, valor arrodonit: 12)
    • Greixos saturats: 1 / 10 (valor: 1.9, valor arrodonit: 1.9)
    • Sodi: 4 / 10 (valor: 400, valor arrodonit: 400)

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

    Puntuació nutricional: (11 - 1)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Milk bread rolls
    Energia 1.490 kj
    (356 kcal)     		+1%
    Greix 13 g +7%
    Àcid gras saturat 1,9 g -39%
    Hidrats de carboni 51 g +1%
    Sucre 12 g +3%
    Fiber 1,8 g -17%
    Proteïna 9,1 g +1%
    Sal comuna 1 g +4%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Última modificació de la pàgina del producte per kiliweb.
La pàgina del producte, també editada per autorotate-bot, charlesnepote, ecoscore-impact-estimator, elcoco.41c580c69f6fab72e457abfb208b7bb2, inf, musarana, openfoodfacts-contributors, org-app-elcoco, roboto-app, teolemon, thaialagata, yuka.RzZFQk1KNWN2dFVRdVBjRm9UVHQwWWwwNHMrMVowL3RBdkV0SVE9PQ, yuka.ZC9FZktwOEhxOTQ2aWNJMHBqSDJwL0ZNMVlhVGNEbTZFdklSSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhdMSYPfmB7tHhXmvGzV4sqBMJzoe99y-6vEGqs, yuka.sY2b0xO6T85zoF3NwEKvlkxZeIr5-zSdGC7kkGOx54moH7ayU9BQ8IXcHqs, yuka.sY2b0xO6T85zoF3NwEKvlldqcoHXuTDDazHTgBCs1NWFI5rYYdxY5pnBP6s, yuka.sY2b0xO6T85zoF3NwEKvlnRGbfDMpw75BTLumhOInMenCLK4S49du7PVKKg.

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