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Margarina - Tulipán - 600 g

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Margarina - Tulipán - 600 g

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Codi de barres: 8719200039322 (EAN / EAN-13)

Nom comú: Margarina

Quantitat: 600 g

Empaquetament: en:Plastic

Marques: Tulipán

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Greixos, Productes per untar, Productes amb base vegetal per untar, Productes salats per untar, Greixos d'untar, Greixos vegetals, Margarina

Llocs de fabricació o processament: Barcelona, España

Països on es va vendre: Espanya

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Health

Ingredients

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    25 ingredients

    Castellà: Grasas vegetales 60% (aceite de girasol, grasa de palma, aceite de soja, aceite de linaza), agua, leche desnatada, sales de calcio, sal 0.36%, emulgentes (monoglicéridos de ácidos grasos, diglicéridos de ácidos grasos, lecitina de girasol), acidulante (ácido láctico), conservador (sorbato potásico), estabilizante (goma xantana), aromas naturales, vitamina A, vitamina D, colorante (carotenos).
    Al·lèrgens: en:Milk, en:Soybeans

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E322 - Lecitines
    • Additiu: E415 - Goma de xantè
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes

    Food products are classified into 4 groups according to their degree of processing:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additius

  • 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.
    Source: 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.
    Source: 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.
    Source: 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.
    Source: 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.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Non-vegan ingredients: Llet descremada

    Some ingredients could not be recognized.

    We need your help!

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    Es desconeix si és vegetarià

    Unrecognized ingredients: en:Calcium salts, es:monogliceridos-de-acidos-grasos, es:digliceridos-de-acidos-grasos, Vitamina D

    Some ingredients could not be recognized.

    We need your help!

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The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    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.

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    Grasas vegetales 60% (aceite de girasol, grasa de palma, aceite de soja, aceite de linaza), agua, leche desnatada, sales de calcio, sal 0.36%, emulgentes (monoglicéridos de ácidos grasos, diglicéridos de ácidos grasos, lecitina de girasol), acidulante (ácido láctico), conservador (sorbato potásico), estabilizante (goma xantana), aromas naturales, vitaminas, vitamina A, vitamina D, colorante (carotenos)
    1. Grasas vegetales -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 60 - percent: 60 - percent_max: 60
      1. aceite de girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 15 - percent_max: 60
      2. grasa de palma -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 30
      3. aceite de soja -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 20
      4. aceite de linaza -> en:linseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 15
    2. agua -> en:water - vegan: yes - vegetarian: yes - percent_min: 3.07692307692308 - percent_max: 38.92
    3. leche desnatada -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0.36 - percent_max: 33.0933333333333
    4. sales de calcio -> en:calcium-salts - percent_min: 0.36 - percent_max: 18.4615384615385
    5. sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.36 - percent: 0.36 - percent_max: 0.36
    6. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 0.36
      1. monoglicéridos de ácidos grasos -> es:monogliceridos-de-acidos-grasos - percent_min: 0 - percent_max: 0.36
      2. diglicéridos de ácidos grasos -> es:digliceridos-de-acidos-grasos - percent_min: 0 - percent_max: 0.18
      3. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.12
    7. acidulante -> en:acid - percent_min: 0 - percent_max: 0.36
      1. ácido láctico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.36
    8. conservador -> en:preservative - percent_min: 0 - percent_max: 0.36
      1. sorbato potásico -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.36
    9. estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 0.36
      1. goma xantana -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.36
    10. aromas naturales -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.36
    11. vitaminas -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.36
    12. vitamina A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.36
    13. vitamina D -> en:vitamin-d - percent_min: 0 - percent_max: 0.36
    14. colorante -> en:colour - percent_min: 0 - percent_max: 0.36
      1. carotenos -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.36

Nutrició

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    Poor nutritional quality

    ⚠️ Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    The product is in the fats category, the points for saturated fat are replaced by the points for the saturated fat / fat ratio.

    Positive points: 0

    • Proteïnes: 0 / 5 (valor: 0.5, rounded value: 0.5)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 11

    • Energia: 6 / 10 (valor: 2232, rounded value: 2232)
    • Sucres: 0 / 10 (valor: 0.5, rounded value: 0.5)
    • Saturated fat / fat ratio: 4 / 10 (valor: 30, rounded value: 30)
    • Sodi: 1 / 10 (valor: 128, rounded value: 128)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 11 (11 - 0)

    Nutri-Score: D

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    Sucre en baixa quantitat (0.5%)

    Què us cal saber
    • Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Compared to: Margarina
    Energia 2.232 kj
    (539 kcal)     		+5%
    Greix 60 g +7%
    Àcid gras saturat 18 g +16%
    Àcid gras monoinsaturat 15 g -3%
    Àcid gras poliinsaturat 26 g +31%
    Omega 3 fat 3.000 mg +6%
    Omega 6 fat 23.000 mg +68%
    Carbohydrates 0,5 g +13%
    Sucre 0,5 g +28%
    Fiber ?
    Proteïna 0,5 g +23%
    Sal comuna 0,32 g -36%
    Vitamina A 800 µg -1%
    Vitamina D 7,5 µg +2%
    Vitamin E 16 mg -10%
    Calci 137 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Carbon footprint

Empaquetament

Transportation

Threatened species

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