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Margarina con sal - Tulipan - 450 g

Margarina con sal - Tulipan - 450 g

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Codi de barres: 8719200205604 (EAN / EAN-13)

Quantitat: 450 g

Empaquetament: en:Plastic

Marques: Tulipan, Upfield

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Productes làctics, Greixos, Productes per untar, Productes amb base vegetal per untar, Productes salats per untar, Greixos d'untar, Greixos vegetals, Greixos animals, Greix lacti, Margarina, en:Salted margarines

Etiquetes, certificacions, premis: Sense aromes artificials, Sense conservants, Sense aromes afegits, Lliure d'oli de palma

Països on es va vendre: Espanya

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Health

Ingredients

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    16 ingredients


    Castellà: Aceites vegetales (girasol, nabina), grasa vegetal (coco), agua, suero de mantequilla, sal (0,9%), emulgente (lecitina de girasol), acidulante (ácido láctico), aroma natural, vitaminas (A,D).
    Al·lèrgens: en:Milk

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
    • 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

  • 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)

Anàlisi dels ingredients

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


    Aceites vegetales (girasol, nabina), grasa vegetal (coco), agua, suero de mantequilla, sal 0.9%, emulgente (lecitina de girasol), acidulante (ácido láctico), aroma natural, vitaminas, vitamina A, vitamina D
    1. Aceites vegetales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 9.09090909090909 - percent_max: 96.4
      1. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 4.54545454545455 - percent_max: 96.4
      2. nabina -> en:rapeseed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 48.2
    2. grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.9 - percent_max: 48.65
      1. coco -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 0.9 - percent_max: 48.65
    3. agua -> en:water - vegan: yes - vegetarian: yes - percent_min: 0.9 - percent_max: 32.7333333333333
    4. suero de mantequilla -> en:buttermilk - vegan: no - vegetarian: yes - percent_min: 0.9 - percent_max: 24.775
    5. sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.9 - percent: 0.9 - percent_max: 0.9
    6. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.9
      1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    7. acidulante -> en:acid - percent_min: 0 - percent_max: 0.9
      1. ácido láctico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    8. aroma natural -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9
    9. vitaminas -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    10. vitamina A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    11. vitamina D -> en:vitamin-d - percent_min: 0 - percent_max: 0.9

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: 0.9, rounded value: 0.9)

    Negative points: 17

    • Energia: 8 / 10 (valor: 2790, rounded value: 2790)
    • Sucres: 0 / 10 (valor: 0.5, rounded value: 0.5)
    • Saturated fat / fat ratio: 6 / 10 (valor: 42.6666666666667, rounded value: 42.7)
    • Sodi: 3 / 10 (valor: 360, rounded value: 360)

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

    Score nutritionnel: 17 (17 - 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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    Sal comuna en Quantitat moderada (0.9%)


    Què us cal saber
    • Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.
    • Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
    • La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

    Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
    • Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
    • Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (10g)
    Compared to: en:Salted margarines
    Energia 2.790 kj
    (673 kcal)
    279 kj
    (67 kcal)
    +14%
    Greix 75 g 7,5 g +16%
    Àcid gras saturat 32 g 3,2 g +53%
    Carbohydrates 0,5 g 0,05 g -2%
    Sucre 0,5 g 0,05 g +46%
    Fiber ? ?
    Proteïna < 0,5 g < 0,05 g +23%
    Sal comuna 0,9 g 0,09 g -17%
    Vitamina A 800 µg 80 µg
    Vitamina D 7,5 µg 0,75 µg
    Vitamin E 20 mg 2 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,9 % 0,9 %
Mida de la porció: 10g

Entorn

Carbon footprint

Empaquetament

Transportation

Fonts de dades

Producte afegit per kiliweb
Última modificació de la pàgina del producte per arc2.
La pàgina del producte, també editada per allergies-app-chakib, clebron, halal-app-chakib, lovelyparanoia, openfoodfacts-contributors, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvllFlQv34jhaVOzrgs3LXwceRdJvjQ9tr_LbkK6g, yuka.sY2b0xO6T85zoF3NwEKvllxlV8TYjGuZEwDjoFyn6PWCHruzXY17x4vlA6s.

Si les dades són incorrectes o incompletes, pot completar o corregir editant aquesta pàgina.