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Pantera Rosa - Bimbo - 159 g (3 x 53 g)

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Pantera Rosa - Bimbo - 159 g (3 x 53 g)

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Barra-kodea: 8412600025536 (EAN / EAN-13)

Kopurua: 159 g (3 x 53 g)

Markak: Bimbo

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

Etiketak, ziurtagiriak, sariak: en:Green Dot, es:Recicla-amarillo

Dendak: Bonpreu

Saltzen diren herrialdeak: Frantzia, Espainia

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Health

Osagaiak

  • icon

    40 ingredients

    Gaztelania: Azúcar, grasas vegetales (palma, coco, palmiste), harina de trigo, huevo líquido pasteurizado, agua, humectantes (E 422, E 420), almidón de maíz, aceite vegetal (girasol), dextrosa, lactosa, leche desnatada en polvo, emulgentes (E 471, E 492, lecitina de girasol, E 435, E 475, E 481), gasificantes (E 450, E 500), jarabe de glucosa y fructosa, suero de leche en polvo, aromas, harina de arroz, sal, colorantes (E 120, E 160a), conservador (E 200), acidulante (E 330). Puede contener frutos de cáscara (avellana).
    Alergenoak: en:Eggs, en:Gluten, en:Milk, en:Nuts, en:Soybeans
    Aztarnak: 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: E120 - Gorrimin
    • Gehigarria: E160a
    • Gehigarria: E322
    • Gehigarria: E420
    • Gehigarria: E422 - Glizerina
    • Gehigarria: E435
    • Gehigarria: E450
    • Gehigarria: E471
    • Gehigarria: E475
    • Gehigarria: E481
    • Gehigarria: E492
    • Osagaia: Colour
    • Osagaia: Dextrose
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Humectant
    • Osagaia: Laktosa
    • Osagaia: Esne-gazur

    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

  • E120 - Gorrimin

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia (Ingeles)

  • E160a

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia (Ingeles)

  • E200

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    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)

  • 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)

  • 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)

  • 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)

  • 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)

  • E500

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Palm oil

    Ingredients that contain palm oil: en:Palm, Palmiste olio
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    en:Non-vegan

    Non-vegan ingredients: en:Liquid egg, Laktosa, en:Skimmed milk powder, en:Whey powder, E120
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

    es: Azúcar, grasas vegetales (palma, coco, palmiste), harina de trigo, huevo líquido, agua, humectantes (e422, e420), almidón de maíz, aceite vegetal (girasol), dextrosa, lactosa, leche desnatada en polvo, emulgentes (e471, e492, lecitina de girasol, e435, e475, e481), gasificantes (e450, e500), jarabe de glucosa y fructosa, suero de leche en polvo, aromas, harina de arroz, sal, colorantes (e120, e160a), conservador (e200), acidulante (e330, avellana)
    1. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.76190476190476 - percent_max: 100
    2. grasas vegetales -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
      1. palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 50
      2. coco -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 25
      3. palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 16.6666666666667
    3. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
    4. huevo líquido -> en:liquid-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 25
    5. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 20
    6. humectantes -> en:humectant - percent_min: 0 - percent_max: 16.6666666666667
      1. e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      2. e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    7. almidón de maíz -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 14.2857142857143
    8. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 12.5
      1. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.1111111111111
    10. lactosa -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 9.09090909090909
    12. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 8.33333333333333
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 8.33333333333333
      2. e492 -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
      3. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      4. e435 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.08333333333333
      5. e475 -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.66666666666667
      6. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.38888888888889
    13. gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 7.69230769230769
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
      2. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    14. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 7.14285714285714
    15. suero de leche en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.66666666666667
    16. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    17. harina de arroz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 5
    18. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1
    19. colorantes -> en:colour - percent_min: 0 - percent_max: 1.1
      1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.1
      2. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.55
    20. conservador -> en:preservative - percent_min: 0 - percent_max: 1.1
      1. e200 -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    21. acidulante -> en:acid - percent_min: 0 - percent_max: 1.1
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
      2. avellana -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 0.55

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: 5

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

    Positive points: 0

    • Proteinak: 2 / 5 (balioa: 3.7, rounded value: 3.7)
    • Fiber: 0 / 5 (balioa: 0.7, rounded value: 0.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 5.95242636544364, rounded value: 6)

    Negative points: 27

    • Energia: 5 / 10 (balioa: 1875, rounded value: 1875)
    • Azukreak: 8 / 10 (balioa: 38, rounded value: 38)
    • Gantz saturatua: 10 / 10 (balioa: 16, rounded value: 16)
    • Sodioa: 4 / 10 (balioa: 440, rounded value: 440)

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

    Nutritional score: (27 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (53 g)     		Compared to: en:Pastries
    Energia 1.875 kj
    (448 kcal)     		994 kj
    (237 kcal)     		+% 12
    Koipe 24 g 12,7 g +% 30
    Gantz-azido ase 16 g 8,48 g +% 112
    Carbohydrates 54 g 28,6 g +% 6
    Azukre 38 g 20,1 g +% 61
    Fiber 0,7 g 0,371 g -% 67
    Proteina 3,7 g 1,96 g -% 33
    Gatz arrunt 1,1 g 0,583 g +% 103
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5,952 % 5,952 %
Serving size: 53 g

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