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Leche Descremada en Polvo Instantánea - La Serenisima - 400 g

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Leche Descremada en Polvo Instantánea - La Serenisima - 400 g

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Barra-kodea: 7790742106605 (EAN / EAN-13)

Kopurua: 400 g

Ontziratzea: en:Plastic, 22 PAP, en:Bag, en:Box

Markak: La Serenisima

Kategoriak: en:Beverages, Esneki, en:Dried products, Esne, en:Dried products to be rehydrated, en:Dehydrated beverages, en:Skimmed milks, en:Cow milks, en:Milk powders, en:Skimmed milk powder

Etiketak, ziurtagiriak, sariak: en:No gluten, es:Sin TACC

Origin of ingredients: Argentina

Manufacturing or processing places: Argentina

Traceability code: RNE 02030008, RNPA 02583373

Saltzen diren herrialdeak: Argentina, Bolivia, Espainia

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Health

Osagaiak

  • icon

    7 ingredients

    : Leche descremada, vitamina A, vitamina B9, vitamina D, emulsionante (lecitina de soja)
    Alergenoak: 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
    • Osagaia: Emulsifier

    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)

Ingredients analysis

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

    : Leche descremada, vitamina A, vitaminas, vitamina B9, vitamina D, emulsionante (lecitina de soja)
    1. Leche descremada -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 16.6666666666667 - percent_max: 100
    2. vitamina A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. vitaminas -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. vitamina B9 -> en:folic-acid - percent_min: 0 - percent_max: 25
    5. vitamina D -> en:vitamin-d - percent_min: 0 - percent_max: 20
    6. emulsionante -> en:emulsifier - percent_min: 0 - percent_max: 16.6666666666667
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 16.6666666666667

Elikadura

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (20 g (2.5 cucharas / 200ml))     		Compared to: en:Milk powders
    Energia 152 kj
    (35 kcal)     		303 kj
    (71 kcal)     		-% 86
    Koipe 0 g 0 g -% 100
    Gantz-azido ase 0 g 0 g -% 100
    Gantz-azido monoasegabe 0 g 0 g
    Polyunsaturated fat 0 g 0 g
    Trans fat 0 g 0 g
    Kolesterol 2 mg 4 mg
    Carbohydrates 5 g 10 g -% 87
    Azukre ? ?
    Fiber 0 g 0 g
    Proteina 3,55 g 7,1 g -% 75
    Gatz arrunt 0,115 g 0,23 g -% 80
    A bitamina 64 µg 128 µg
    D bitamina 1 µg 2 µg
    Vitamin B9 (Folic acid) 18 µg 36 µg
    Kaltzio 126 mg 252 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 20 g (2.5 cucharas / 200ml)

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Carbon footprint

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Product added on by elcoco
Last edit of product page on by 5m4u9.
Produktuaren orria -gatik editatua elcoco.4b5eea708fa070bce73a5ba6ea71ad5e, flipwared, jobertic, musarana, openfoodfacts-contributors, packbot.

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