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Turrón de chocolate con frambuesa - Virginias - 150 g

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Turrón de chocolate con frambuesa - Virginias - 150 g

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Barra-kodea: 8410196086092 (EAN / EAN-13)

Izen arrunta: Turrón de chocolate relleno de frambuesa. Calidad suprema

Kopurua: 150 g

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

Markak: Virginias

Kategoriak: en:Snacks, en:Sweet snacks, en:Confectioneries, en:Festive foods, en:Christmas foods and drinks, en:Christmas sweets, en:Turrón, en:Chocolate turrón

Etiketak, ziurtagiriak, sariak: es:Calidad suprema

Manufacturing or processing places: Reus, Tarragona (provincia), Cataluña, España

Traceability code: ES 23.00073/T CE, FABRICANTE Y ENVASADOR:, INDUSTRIAS RODRÍGUEZ S.A.

Dendak: Carrefour

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

  • icon

    27 ingredients

    : Cacao: 37% mínimo. Cobertura de chocolate negro (70%): azúcar, manteca de cacao, pasta de cacao, emulgente: lecitina de soja (E-322), aroma. Relleno de frambuesa (30%): azúcar, jarabe de glucosa, agua, humectante: glicerol (E-422), zumo de frambuesa concentrado (3,5%), espesante: carragenatos (E-407), acidulante (E-330), aromas, regulador de acidez: citrato de sodio (E-331), zumo concentrado de zanahoria.
    Alergenoak: en:Soybeans
    Aztarnak: en:Eggs, en:Gluten, en:Milk, en:Nuts, en:Sulphur dioxide and sulphites

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: E407
    • Gehigarria: E422 - Glizerina
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Almibar
    • 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)

  • 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)

  • E331

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia (Ingeles)

  • E407

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    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)

Ingredients analysis

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    en:Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: es:relleno-de-frambuesa

    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:Vegan status unknown

    Unrecognized ingredients: es:relleno-de-frambuesa, en:Sodium citrate

    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:relleno-de-frambuesa, en:Sodium citrate

    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!

    : Cacao 37% (Cobertura de chocolate negro 70%), azúcar, manteca de cacao, pasta de cacao, emulgente (lecitina de _soja_ (e322)), aroma, Relleno de frambuesa 30% (azúcar), jarabe de glucosa, agua, humectante (glicerol (e422)), frambuesa 3.5%, espesante (carragenatos (e407)), acidulante (e330), aromas, regulador de acidez (citrato de sodio (e331)), de zanahoria
    1. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 37
      1. Cobertura de chocolate negro -> fr:chocolat-noir-de-couverture - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 31074 - percent: 70
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    4. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    5. emulgente -> en:emulsifier
      1. lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
    6. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
    7. Relleno de frambuesa -> es:relleno-de-frambuesa - percent: 30
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    8. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    9. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    10. humectante -> en:humectant
      1. glicerol -> en:e422 - vegan: maybe - vegetarian: maybe
        1. e422 -> en:e422 - vegan: maybe - vegetarian: maybe
    11. frambuesa -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent: 3.5
    12. espesante -> en:thickener
      1. carragenatos -> en:e407 - vegan: yes - vegetarian: yes
        1. e407 -> en:e407 - vegan: yes - vegetarian: yes
    13. acidulante -> en:acid
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes
    14. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe
    15. regulador de acidez -> en:acidity-regulator
      1. citrato de sodio -> en:sodium-citrate
        1. e331 -> en:e331 - vegan: yes - vegetarian: yes
    16. de zanahoria -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009

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: 3

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

    Positive points: 5

    • Proteinak: 2 / 5 (balioa: 4, rounded value: 4)
    • Fiber: 5 / 5 (balioa: 9, rounded value: 9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 3.5, rounded value: 3.5)

    Negative points: 26

    • Energia: 6 / 10 (balioa: 2073, rounded value: 2073)
    • Azukreak: 10 / 10 (balioa: 55, rounded value: 55)
    • Gantz saturatua: 10 / 10 (balioa: 16.5, rounded value: 16.5)
    • Sodioa: 0 / 10 (balioa: 20, rounded value: 20)

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

    Nutritional score: (26 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Chocolate turrón
    Energia 2.073 kj
    (495 kcal)     		-% 9
    Koipe 26,5 g -% 25
    Gantz-azido ase 16,5 g +% 11
    Carbohydrates 56 g +% 19
    Azukre 55 g +% 46
    Fiber 9 g +% 91
    Proteina 4 g -% 54
    Gatz arrunt 0,05 g -% 71
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3,5 %
    Cocoa (minimum) 37 % -% 4

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Last edit of product page on by packbot.
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