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Galletas de chocolate rellenas de crema bañadas - Oreo - 246 g

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Galletas de chocolate rellenas de crema bañadas - Oreo - 246 g

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Barra-kodea: 7622300491215 (EAN / EAN-13)

Kopurua: 246 g

Ontziratzea: en:container

Markak: Oreo

Kategoriak: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, Gaileta, en:Chocolate biscuits, en:Filled biscuits, en:Chocolate sandwich cookies

Saltzen diren herrialdeak: Frantzia, Mauritania, Espainia

Matching with your preferences

Health

Osagaiak

  • icon

    21 ingredients

    Gaztelania: Azúcar, harina de TRIGO, grasa de palma, grasa de shea, cacao magro en polvo 4,5%, aceite de nabina, LECHE desnatada en polvo, almidón de TRIGO, lactosa (de LECHE), jarabe de glucosa-fructosa, emulgentes (lecitina de SOJA, E492, lecitina de girasol, E476), gasificantes (carbonatos de potasio, carbonatos de amonio, carbonatos de sodio), sal, aromas.
    Alergenoak: en:Gluten, en:Milk, en:Soybeans

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: E476
    • Gehigarria: E492
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Laktosa

    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)

  • E476

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia (Ingeles)

  • E492

    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: en:Skimmed milk powder, Laktosa

    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!

  • icon

    en:Vegetarian status unknown

    Unrecognized ingredients: es:grasa-de-shea

    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!

    es: Azúcar, harina de TRIGO, grasa de palma, grasa de shea, cacao magro en polvo 4.5%, aceite de nabina, LECHE desnatada en polvo, almidón de TRIGO, lactosa, jarabe de glucosa-fructosa, emulgentes (lecitina de SOJA, e492, lecitina de girasol, e476), gasificantes (carbonatos de potasio, carbonatos de amonio, carbonatos de sodio), sal, aromas
    1. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7.14285714285714 - percent_max: 82
    2. harina de TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4.5 - percent_max: 43.25
    3. grasa de palma -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 4.5 - percent_max: 30.3333333333333
    4. grasa de shea -> es:grasa-de-shea - percent_min: 4.5 - percent_max: 23.875
    5. cacao magro en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 4.5 - percent: 4.5 - percent_max: 4.5
    6. aceite de nabina -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 4.5
    7. LECHE desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 4.5
    8. almidón de TRIGO -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4.5
    9. lactosa -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    10. jarabe de glucosa-fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 4.5
    11. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 4.5
      1. lecitina de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 4.5
      2. e492 -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.25
      3. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      4. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.125
    12. gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 4.5
      1. carbonatos de potasio -> en:e501 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      2. carbonatos de amonio -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.25
      3. carbonatos de sodio -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    13. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.5
    14. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5

Elikadura

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    Bad 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: 2

    • Proteinak: 3 / 5 (balioa: 5.2, rounded value: 5.2)
    • Fiber: 2 / 5 (balioa: 2.6, rounded value: 2.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0.15922619047619, rounded value: 0.2)

    Negative points: 28

    • Energia: 6 / 10 (balioa: 2218, rounded value: 2218)
    • Azukreak: 10 / 10 (balioa: 49, rounded value: 49)
    • Gantz saturatua: 10 / 10 (balioa: 11, rounded value: 11)
    • Sodioa: 2 / 10 (balioa: 200, rounded value: 200)

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

    Nutritional score: (28 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Chocolate sandwich cookies
    Energia 2.218 kj
    (530 kcal)     		+% 11
    Koipe 25 g +% 23
    Gantz-azido ase 11 g +% 26
    Carbohydrates 69 g +% 3
    Azukre 49 g +% 45
    Fiber 2,6 g -% 8
    Proteina 5,2 g +% 2
    Gatz arrunt 0,5 g -% 41
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,159 %

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Ontziratzea

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Product added on by kiliweb
Last edit of product page on by foodless.
Produktuaren orria -gatik editatua desan, eatshalal, elcoco, jjavier-es, mohamedzaghouli, musarana, openfoodfacts-contributors, packbot, saisa, scanbot, telperion87, yuka.YTVzeU9aMExpL0lBdjhFRitVakszK2h1M3BDeUJtbm9CdU1SSVE9PQ, yuka.ZDd3bUlmdGQrUGsxbzhBdi9qekhxdmQ1K0wzeFRYdUpHK0V4SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhViVMiAkCPVDBrnxFyUx9GkFLPPb-p305fXEas, yuka.sY2b0xO6T85zoF3NwEKvlkNGV_7nqB7mZyTfhky5yuaQPK7jcMt2z6n4L6g, yuka.sY2b0xO6T85zoF3NwEKvllB-D_yGnzSUNBnRn2Gg5dO0LqbyaPRgyY7-bqo, yuka.sY2b0xO6T85zoF3NwEKvlnAaeN-PuQ2ZBzftum-OwMnSc6f6UfFw0KHCDqs, yuka.sY2b0xO6T85zoF3NwEKvlnRpbOHcrzv9OTnhxl23wMuwMZnpW8lgx7bCNag.

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