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Cookies con chips de chocolate sin gluten - Gerblé - 150 g

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Cookies con chips de chocolate sin gluten - Gerblé - 150 g

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Barra-kodea: 3175681040960 (EAN / EAN-13)

Izen arrunta: Cookies con chips de chocolate sin gluten

Kopurua: 150 g

Ontziratzea: es:Bolsa de plástico, es:Caja de cartón

Markak: Gerblé

Kategoriak: en:Snacks, en:Sweet snacks, en:Specific products, en:Biscuits and cakes, en:Products for specific diets, Gaileta, en:Products without gluten, en:Chocolate biscuits, en:Drop cookies, en:Chocolate chip cookies, en:Gluten-free biscuits

Etiketak, ziurtagiriak, sariak: en:No gluten, en:No lactose

Manufacturing or processing places: Compiègne, Oise (departamento), Picardía, Francia

Traceability code: FABRICANTE Y ENVASADOR:, VALPIFORM S.A.S., PERTENECIENTE A:, NUTRITION & SANTÉ S.A.S., OTSUKA PHARMACEUTICAL CO. LTD., OTSUKA HOLDINGS CO. LTD., DISTRIBUIDOR EN ESPAÑA:, NUTRITION & SANTÉ IBERIA S.L.

Dendak: Carrefour

Saltzen diren herrialdeak: Frantzia, Espainia

Matching with your preferences

Health

Osagaiak

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    20 ingredients

    : Azúcar, grasa vegetal no hidrogenada, harina de arroz, harina de maíz, harina de Teff, pepitas de chocolate: 8% (cacao, azúcar, manteca de cacao), agua, jarabe de glucosa, almidón de arroz, aroma de vainilla, emulgente: lecitina, gasificante: carbonato amónico, espesante: goma xantana y sal
    Alergenoak: en:Gluten
    Aztarnak: en:Eggs, en:Milk, 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
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Almibar
    • 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)

  • E503

    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.
    Source: Wikipedia (Ingeles)

  • E503i

    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.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Maybe vegan

    Ingredients that may not be vegan: en:Vanilla flavouring, E322i
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : Azúcar, grasa vegetal no hidrogenada, harina de arroz, harina de maíz, harina de Teff, pepitas de chocolate 8% (cacao), azúcar, manteca de cacao, agua, jarabe de glucosa, almidón de arroz, aroma de vainilla, emulgente (lecitina), gasificante (carbonato amónico), espesante (goma xantana, sal)
    1. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 8 - percent_max: 60
    2. grasa vegetal no hidrogenada -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 8 - percent_max: 34
    3. harina de arroz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 8 - percent_max: 25.3333333333333
    4. harina de maíz -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 8 - percent_max: 21
    5. harina de Teff -> en:teff-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 8 - percent_max: 18.4
    6. pepitas de chocolate -> en:chocolate-chunk - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31005 - percent_min: 8 - percent: 8 - percent_max: 8
      1. cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 8 - percent_max: 8
    7. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8
    8. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 8
    9. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 8
    10. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 7.5
    11. almidón de arroz -> en:rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 6.66666666666667
    12. aroma de vainilla -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    13. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 5
      1. lecitina -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    14. gasificante -> en:raising-agent - percent_min: 0 - percent_max: 5
      1. carbonato amónico -> en:e503i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    15. espesante -> en:thickener - percent_min: 0 - percent_max: 4.61538461538461
      1. goma xantana -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.61538461538461
      2. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.14

Elikadura

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    Poor nutritional quality

    ⚠ ️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.

    Positive points: 4

    • Proteinak: 2 / 5 (balioa: 3.7, rounded value: 3.7)
    • Fiber: 4 / 5 (balioa: 4.5, rounded value: 4.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 15

    • Energia: 6 / 10 (balioa: 2143.9, rounded value: 2143.9)
    • Azukreak: 6 / 10 (balioa: 31, rounded value: 31)
    • Gantz saturatua: 3 / 10 (balioa: 4, rounded value: 4)
    • Sodioa: 0 / 10 (balioa: 56, rounded value: 56)

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

    Nutritional score: (15 - 4)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Gluten-free biscuits
    Energia 2.143,9 kj
    (493 kcal)     		+% 11
    Koipe 23 g +% 26
    Gantz-azido ase 4 g -% 36
    Carbohydrates 68 g +% 3
    Azukre 31 g +% 31
    Fiber 4,5 g +% 36
    Proteina 3,7 g -% 26
    Gatz arrunt 0,14 g -% 76
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingurumena

Carbon footprint

Ontziratzea

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Product added on by javichu
Last edit of product page on by roboto-app.
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