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Natillas con galleta - Dia - 500 g

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Natillas con galleta - Dia - 500 g

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Codi de barres: 8480017054340 (EAN / EAN-13)

Quantitat: 500 g

Empaquetament: Plàstic, en:Container

Marques: Dia

Categories: Productes làctics, Postres, Postres làctics, Postres cremoses, es:Natillas con galleta

Codi de traçabilitat: ES 15.03124/MU CE, PT C2105 CE

Botigues: Dia

Països on es va vendre: Espanya

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Ingredients

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    27 ingredients

    Castellà: leche entera pasteurizada (73,9%), azúcar, nata pasteurizada, galleta (4,4%) (harina de trigo, azúcar, grasa vegetal de palma, jarabe de glucosa, suero de leche en polvo, sal, gasificantes (E500 y E503), emulgente (E322), conservador (E223) y aromas], almidón modificado de maíz, canela en polvo, ralladura de limón, estabilizantes (E440 y E407), aromas y colorante (E160b).
    Al·lèrgens: 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: E14XX - Midó modificat
    • Additiu: E160b - Arxiota
    • Additiu: E322 - Lecitines
    • Additiu: E407 - Carragahen
    • Additiu: E440 - Pectina
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • 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

  • E223 - Metabisulfit de sodi

    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    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)

  • 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)

  • E440 - Pectina

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    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)

  • E503 - Carbonatos de amonio

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: Llet sencera pasteuritzada, Nata, Xerigot en pols
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

    es: leche entera pasteurizada 73.9%, azúcar, nata, galleta 4.4%, harina de trigo, azúcar, grasa vegetal de palma, jarabe de glucosa, suero de leche en polvo, sal, gasificantes (e500, e503), emulgente (e322), conservador (e223), aromas, almidón modificado de maíz, canela en polvo, ralladura de limón, estabilizantes (e440, e407), aromas, colorante (e160b)
    1. leche entera pasteurizada -> en:pasteurised-whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19024 - percent_min: 73.9 - percent: 73.9 - percent_max: 73.9
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.4 - percent_max: 17.3
    3. nata -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 4.4 - percent_max: 17.3
    4. galleta -> en:biscuit - ciqual_food_code: 24000 - percent_min: 4.4 - percent: 4.4 - percent_max: 4.4
    5. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 4.4
    6. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.4
    7. grasa vegetal de palma -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0 - percent_max: 3.46
    8. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.88333333333333
    9. suero de leche en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.47142857142857
    10. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
    11. gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 0
      1. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      2. e503 -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    12. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0
      1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    13. conservador -> en:preservative - percent_min: 0 - percent_max: 0
      1. e223 -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    14. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    15. almidón modificado de maíz -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0
    16. canela en polvo -> en:cinnamon-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11025 - percent_min: 0 - percent_max: 0
    17. ralladura de limón -> en:lemon-zest - vegan: yes - vegetarian: yes - ciqual_food_code: 13125 - percent_min: 0 - percent_max: 0
    18. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 0
      1. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      2. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    19. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    20. colorante -> en:colour - percent_min: 0 - percent_max: 0
      1. e160b -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

Nutrició

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    Qualitat nutricional mitjana

    ⚠ ️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: 1

    • Proteïnes: 1 / 5 (valor: 2.6, valor arrodonit: 2.6)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 6

    • Energia: 1 / 10 (valor: 561, valor arrodonit: 561)
    • Sucres: 4 / 10 (valor: 21, valor arrodonit: 21)
    • Greixos saturats: 1 / 10 (valor: 2, valor arrodonit: 2)
    • Sodi: 0 / 10 (valor: 0, valor arrodonit: 0)

    Els punts per proteïnes es compten perquè els punts negatius són inferiors a 11.

    Puntuació nutricional: (6 - 1)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: es:Natillas con galleta
    Energia 561 kj
    (134 kcal)     		+2%
    Greix 3 g -9%
    Àcid gras saturat 2 g -1%
    Hidrats de carboni 24 g +6%
    Sucre 21 g +22%
    Fiber ?
    Proteïna 2,6 g -4%
    Sal comuna 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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