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Bolero – 3g

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Codi de barres:
9231122940061(EAN / EAN-13)

Quantitat: 3g

Marques: Bolero

Països on es va vendre: Espanya

Matching with your preferences

Salut

Nutrició

  • icon

    Nutri-Score desconeguda

    Falta la categoria i les dades nutricionals
    ⚠ ️S'ha d'especificar la categoria del producte per poder calcular el Nutri-Score.
    ⚠ ️S'han d'especificar les dades nutricionals del producte per calcular el Nutri-Score.

    Missing nutrition facts: Energia, Greix, Proteïna, Àcid gras saturat, Sodi, Sucre

    Podries afegir la informació necessària per calcular el Nutri-Score?
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

      The display of this logo is recommended by public health authorities without obligation for companies.

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (3g)
    Energia ? 8 kj
    (2 kcal)
    Greix ? 0 g
    Àcid gras saturat ? 0 g
    Hidrats de carboni ? 0 g
    Sucre ? 0 g
    Fiber ? 0 g
    Proteïna ? 0 g
    Sal comuna ? 0 g
    Alcohol 0 % vol 0 % vol
    Vitamina C ? 6 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 3g
⚠ ️La mida de la porció és massa petita (5 g / 5 ml o menys) per calcular valors de 100 g / 100 ml i fer qualsevol anàlisi nutricional addicional

Ingredients

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    21 ingredients

    Anglès: ACIDS: CITRIC ACID, MALIC ACID; MALTODEXTRIN; FLAVOURINGS; SWEETENERS: ACESULFAME K, SUCRALOSE, STEVIOL GLYCOSIDES (STEVIA EXTRACTS); ACIDITY REGULATOR: SODIUM CITRATE: ANTI-CAKING AGENT: CALCIUM PHOSPHATE; THICKENERS: GUAR GUM, GUM ARABIC (ACACIA GUM); LASCORBIC ACID (VITAMIN C); NATURAL COLOURS.
    Al·lèrgens: en:Eggs

    • Ingredient information

      • Àcid: 53.8% (estimate)

      • — E330: 53.8% (estimate)

      • E296: 23.1% (estimate)

      • Maltodextrina: 11.5% (estimate)

      • Aromes: 2.5% (estimate)

      • Edulcorant: 2.5% (estimate)

      • — E950: 2.5% (estimate)

      • E955: 2.5% (estimate)

      • E960: 2.0% (estimate)

      • — stevia-extracts: 2.0% (estimate)

      • Corrector de l'acidesa: < 2% (estimate)

      • — Citronan sodný: < 2% (estimate)

      • Antiaglomerant: < 2% (estimate)

      • — E341: < 2% (estimate)

      • Espessidor: < 2% (estimate)

      • — E412: < 2% (estimate)

      • E414: < 2% (estimate)

      • — E414: < 2% (estimate)

      • lascorbic-acid: < 2% (estimate)

      • — Vitamina C: < 2% (estimate)

      • Color natural: < 2% (estimate)

Processament d'aliments

Additius

  • E296 - Àcid màlic

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    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)

  • E331 - Citrats de sodi

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Origen: Wikipedia (Anglès)

  • E412 - Goma de guar

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Origen: Wikipedia (Anglès)

  • E414 - Goma aràbiga

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Origen: Wikipedia (Anglès)

  • E950 - Acesulfam K

    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Origen: Wikipedia (Anglès)

  • E955 - Sucralosa

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Origen: Wikipedia (Anglès)

  • E960 - Glicòsid d'esteviol

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    No conté oli de palma

    No s'han detectat ingredients que continguin oli de palma

    Ingredients no reconeguts: en:stevia-extracts, en:lascorbic-acid

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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  • icon

    Es desconeix si és vegà

    Ingredients no reconeguts: en:stevia-extracts, Citronan sodný, en:lascorbic-acid, Vitamina C

    Alguns ingredients no s'han pogut reconèixer.

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  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: en:stevia-extracts, Citronan sodný, en:lascorbic-acid, Vitamina C

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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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.
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    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!

    en: ACIDS (CITRIC ACID), MALIC ACID, MALTODEXTRIN, FLAVOURINGS, SWEETENERS (ACESULFAME K), SUCRALOSE, STEVIOL GLYCOSIDES (STEVIA EXTRACTS), ACIDITY REGULATOR (SODIUM CITRATE), ANTI-CAKING AGENT (CALCIUM PHOSPHATE), THICKENERS (GUAR GUM), GUM ARABIC (ACACIA GUM), LASCORBIC ACID (VITAMIN C), NATURAL COLOURS
    1. ACIDS -> en:acid – percent_min: 7.69230769230769 – percent_max: 100
      1. CITRIC ACID -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 7.69230769230769 – percent_max: 100
    2. MALIC ACID -> en:e296 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 50
    3. MALTODEXTRIN -> en:maltodextrin – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 33.3333333333333
    4. FLAVOURINGS -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 5
    5. SWEETENERS -> en:sweetener – percent_min: 0 – percent_max: 5
      1. ACESULFAME K -> en:e950 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
    6. SUCRALOSE -> en:e955 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
    7. STEVIOL GLYCOSIDES -> en:e960 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
      1. STEVIA EXTRACTS -> en:stevia-extracts – percent_min: 0 – percent_max: 5
    8. ACIDITY REGULATOR -> en:acidity-regulator – percent_min: 0 – percent_max: 5
      1. SODIUM CITRATE -> en:sodium-citrate – percent_min: 0 – percent_max: 5
    9. ANTI-CAKING AGENT -> en:anti-caking-agent – percent_min: 0 – percent_max: 5
      1. CALCIUM PHOSPHATE -> en:e341 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
    10. THICKENERS -> en:thickener – percent_min: 0 – percent_max: 5
      1. GUAR GUM -> en:e412 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
    11. GUM ARABIC -> en:e414 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
      1. ACACIA GUM -> en:e414 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
    12. LASCORBIC ACID -> en:lascorbic-acid – percent_min: 0 – percent_max: 5
      1. VITAMIN C -> en:vitamin-c – percent_min: 0 – percent_max: 5
    13. NATURAL COLOURS -> en:natural-colours – percent_min: 0 – percent_max: 5

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