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Berlina al cacao - Peirón & Torrent - 280 g

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Berlina al cacao - Peirón & Torrent - 280 g

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Barra-kodea: 8410087652153 (EAN / EAN-13)

Kopurua: 280 g

Markak: Peirón & Torrent

Kategoriak: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, Gozopil, en:Pastries, en:Doughnuts

Etiketak, ziurtagiriak, sariak: en:Green Dot

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

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    33 ingredients

    : Harina de TRIGO, azúcar, aceites vegetales (girasol, girasol totalmente hidrogenado), grasas vegetales (coco totalmente hidrogenado, coco), cacao desgrasado en polvo (5%), humectantes: E-420 y E-422, HUEVO, emulgentes: E-471, E-472e, E-481 y E-322 (contiene SOJA), levadura, sal, GLUTEN DÉ TRIGO, estabilizantes: E-460, E-466 y E-412, aromas, harina de SOJA, conservador: E-282, colorante: carotenos y acidulante: E-330.
    Alergenoak: en:Eggs, en:Gluten, 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: E412
    • Gehigarria: E420
    • Gehigarria: E422 - Glizerina
    • Gehigarria: E460 - Zelulosa
    • Gehigarria: E466
    • Gehigarria: E471
    • Gehigarria: E472e
    • Gehigarria: E481
    • Osagaia: Colour
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Gluten
    • Osagaia: Humectant

    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

  • E282

    Calcium propanoate: Calcium propanoate or calcium propionate has the formula Ca-C2H5COO-2. It is the calcium salt of propanoic acid.
    Source: Wikipedia (Ingeles)

  • 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)

  • E330 - Azido zitriko

    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.
    Source: Wikipedia (Ingeles)

  • E412

    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.
    Source: Wikipedia (Ingeles)

  • E420

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    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)

  • E460 - Zelulosa

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia (Ingeles)

  • E466

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    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)

  • E481

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Maybe vegetarian

    Ingredients that may not be vegetarian: E422, E471, E472e, E481, E322, en:Flavouring, Karoteno
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

    : Harina de TRIGO, azúcar, aceites vegetales (girasol, girasol), grasas vegetales (coco, coco), cacao desgrasado en polvo 5%, humectantes (e420), e422, HUEVO, emulgentes (e471), e472e, e481, e322, levadura, sal, GLUTEN DÉ TRIGO, estabilizantes (e460), e466, e412, aromas, harina de SOJA, conservador (e282), colorante (carotenos, acidulante), e330
    1. Harina de TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 5 - percent_max: 80
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5 - percent_max: 24
    3. aceites vegetales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 5 - percent_max: 24
      1. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 24
      2. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12
    4. grasas vegetales -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 5 - percent_max: 23.75
      1. coco -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 2.5 - percent_max: 23.75
      2. coco -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 11.875
    5. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 5 - percent: 5 - percent_max: 5
    6. humectantes -> en:humectant - percent_min: 0 - percent_max: 5
      1. e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    7. e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    8. HUEVO -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 5
    9. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 5
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    10. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    11. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    12. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    13. levadura -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.6
    15. GLUTEN DÉ TRIGO -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    16. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 0.6
      1. e460 -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    17. e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    18. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    19. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6
    20. harina de SOJA -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 0.6
    21. conservador -> en:preservative - percent_min: 0 - percent_max: 0.6
      1. e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    22. colorante -> en:colour - percent_min: 0 - percent_max: 0.6
      1. carotenos -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.6
      2. acidulante -> en:acid - percent_min: 0 - percent_max: 0.3
    23. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6

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: 14

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 3

    • Proteinak: 4 / 5 (balioa: 6.6, rounded value: 6.6)
    • Fiber: 3 / 5 (balioa: 3.7, rounded value: 3.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 14.375, rounded value: 14.4)

    Negative points: 22

    • Energia: 5 / 10 (balioa: 1901, rounded value: 1901)
    • Azukreak: 5 / 10 (balioa: 24, rounded value: 24)
    • Gantz saturatua: 10 / 10 (balioa: 15, rounded value: 15)
    • Sodioa: 2 / 10 (balioa: 240, rounded value: 240)

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

    Nutritional score: (22 - 3)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (280 g)     		Compared to: en:Doughnuts
    Energia 1.901 kj
    (454 kcal)     		5.320 kj
    (1270 kcal)     		+% 4
    Koipe 24 g 67,2 g -% 7
    Gantz-azido ase 15 g 42 g -% 1
    Carbohydrates 51 g 143 g +% 16
    Azukre 24 g 67,2 g +% 17
    Fiber 3,7 g 10,4 g +% 51
    Proteina 6,6 g 18,5 g +% 15
    Gatz arrunt 0,6 g 1,68 g +% 2
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 14,375 % 14,375 %
Serving size: 280 g

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Last edit of product page on by duhowpi.
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