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Principe tiernas - Lu

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Barra-kodea: 7622210417749 (EAN / EAN-13)

Markak: Lu

Saltzen diren herrialdeak: Frantzia, Espainia

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Health

Osagaiak

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    29 ingredients

    : Farine de blé 19,5%, sirop de glucose-fructose, sucre, oeuf, huile de colza, morceaux de chocolat 8,3% [sucre, masse de cacao, beurre de cacao, émulsifiant (lécithine de soja)] humectant (glycérol), amidon de pommes de terre, graisse de karité, lait écrémé en poudre, poudre de cacao maigre 2,1%, blanc d'œuf en poudre, poudres à lever (diphosphate disodique carbonates acide de sodium), émulsifiants (E475. E471, lécithine de soja, lécithine de tournesol) sel, épaississant (gomme xanthane), arômes. Peut contenir des traces de fruits à coques.
    Alergenoak: en:Eggs, en:Gluten, en:Soybeans
    Aztarnak: en:Nuts

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

    • Gehigarria: E322
    • Gehigarria: E415
    • Gehigarria: E422 - Glizerina
    • Gehigarria: E450
    • Gehigarria: E471
    • Gehigarria: E475
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Humectant
    • Osagaia: Thickener

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

    1. Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak
    2. Sukaldaritzako osagaiak prozesatu
    3. Prozesatutako jakiak
    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

Gehigarriak

  • E322

    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 (Ingeles)

  • E322i - Lezitina

    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 (Ingeles)

  • E415

    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 (Ingeles)

  • E422 - Glizerina

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia (Ingeles)

  • E471

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: Arrautza, en:Skimmed milk powder, en:Powdered egg white

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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    en:Vegetarian status unknown

    Unrecognized ingredients: fr:graisse-de-karite, fr:diphosphate-disodique-carbonates-acide-de-sodium

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : Farine de blé 19.5%, sirop de glucose-fructose, sucre, oeuf, huile de colza, morceaux de chocolat 8.3% (sucre, masse de cacao, beurre de cacao, émulsifiant (lécithine de soja)), humectant (glycérol), amidon de pommes de terre, graisse de karité, lait écrémé en poudre, poudre de cacao maigre 2.1%, blanc d'œuf en poudre, poudres à lever (diphosphate disodique carbonates acide de sodium), émulsifiants (e475, e471, lécithine de soja, lécithine de tournesol), sel, épaississant (gomme xanthane), arômes
    1. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 19.5 - percent: 19.5 - percent_max: 19.5
    2. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 8.3 - percent_max: 19.5
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 8.3 - percent_max: 19.5
    4. oeuf -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 8.3 - percent_max: 18.225
    5. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 8.3 - percent_max: 16.24
    6. morceaux de chocolat -> en:chocolate-chunk - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31005 - percent_min: 8.3 - percent: 8.3 - percent_max: 8.3
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.075 - percent_max: 8.3
      2. masse de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 4.15
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 2.76666666666667
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.075
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.075
    7. humectant -> en:humectant - percent_min: 2.1 - percent_max: 8.3
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 2.1 - percent_max: 8.3
    8. amidon de pommes de terre -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 2.1 - percent_max: 7.53333333333333
    9. graisse de karité -> fr:graisse-de-karite - percent_min: 2.1 - percent_max: 6.15714285714286
    10. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 2.1 - percent_max: 5.125
    11. poudre de cacao maigre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 2.1 - percent: 2.1 - percent_max: 2.1
    12. blanc d'œuf en poudre -> en:powdered-egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22004 - percent_min: 0 - percent_max: 2.1
    13. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 2.1
      1. diphosphate disodique carbonates acide de sodium -> fr:diphosphate-disodique-carbonates-acide-de-sodium - percent_min: 0 - percent_max: 2.1
    14. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 2.1
      1. e475 -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.1
      2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.05
      3. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.7
      4. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.525
    15. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.73
    16. épaississant -> en:thickener - percent_min: 0 - percent_max: 0.73
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.73
    17. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.73

Elikadura

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energia 1.770 kj
    (423 kcal)
    Koipe 19 g
    Gantz-azido ase 4,8 g
    Carbohydrates 58 g
    Azukre 33 g
    Fiber 1,7 g
    Proteina 5,9 g
    Gatz arrunt 0,73 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 12,27 %

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Product added on by kiliweb
Last edit of product page on by thaialagata.
Produktuaren orria -gatik editatua musarana, openfoodfacts-contributors, scanbot, vaporous, yuka.U1lrbEM0MGMrK1lwblBRa3poYjg5ODR2emFXTEFUK1dKZU1YSVE9PQ.

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