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8437019394400

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Barra-kodea: 8437019394400 (EAN / EAN-13)

Saltzen diren herrialdeak: Espainia

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Health

Osagaiak

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    65 ingredients

    : PERM y Olé INGREDIENTES:Harina de TRIGO, HUEVOS frescos, azúcar, aceite refinado de semillas, estabilizante (sorbitol), gasificante (E 500), antioxidantes (E 300, E 334), conservador (E 202), miel, sal, Cobertura: azúcar, grasa vegetal totealmente hidrogenada (palmiste), LACTOSUERO, emulgente (lecitina de SOJA), aceite vVegetal (girasol), cacao desgrasado en polvo, aroma, vainillina, colorantes (E 100, E 120), Decoración: azúcar perlada, fideos de chocolate [EIZúcar, grasa vegetal totealmente hidrogenada (palmiste), cacaɔ en polvo desgrasado, LACTOSUERO almidón modificado, jarabe de ezúcares, emulgente (1acitina de SOJA), aceite vegetal (girasol), agente de reicubrimiento (E: 904), colorantes (concentrado de remolacha, E 120, E 160c, E 100, E 141(i), E 133, E 171), antioxidante (E 306), aroma y vainillina], Topping 3 Chocos: cereal 18% [harine de arroz, harine de TIRIG , ezúc r, malt en po mulge
    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: E100
    • Gehigarria: E120 - Gorrimin
    • Gehigarria: E133
    • Gehigarria: E141
    • Gehigarria: E160c
    • Gehigarria: E171
    • Gehigarria: E322
    • Gehigarria: E420
    • Osagaia: Colour
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • 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)

  • E133

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia (Ingeles)

  • E171

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia (Ingeles)

  • E202

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    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)

  • E334 - Azido tartariko

    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    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)

  • 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: Palmiste olio, Palmiste olio
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    en:Non-vegan

    Non-vegan ingredients: en:Fresh egg, Ezti, Esne-gazur, E120, E120

    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:Non-vegetarian

    Non-vegetarian ingredients: E120, E120

    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.
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    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!

    : PERM y Olé INGREDIENTES (Harina de TRIGO), HUEVOS frescos, azúcar, aceite refinado de semillas, estabilizante (sorbitol), gasificante (e500), antioxidantes (e300, e334), conservador (e202), miel, sal, Cobertura (azúcar), grasa vegetal totealmente hidrogenada (palmiste), LACTOSUERO, emulgente (lecitina de SOJA), aceite vVegetal (girasol), cacao desgrasado en polvo, aroma, vainillina, colorantes (e100, e120), Decoración (azúcar perlada), fideos de chocolate (EIZúcar, grasa vegetal totealmente hidrogenada (palmiste), cacaɔ en polvo desgrasado, LACTOSUERO almidón modificado, jarabe de ezúcares, emulgente (1acitina de SOJA), aceite vegetal (girasol), agente de reicubrimiento (E (904)), colorantes (concentrado de remolacha, e120, e160c, e100, e141i, e133, e171), antioxidante (e306), aroma, vainillina), Topping 3 Chocos (cereal, harine de arroz), harine de TIRIG, ezúc r, malt en po mulge
    1. PERM y Olé INGREDIENTES -> es:perm-y-ole-ingredientes - percent_min: 4 - percent_max: 100
      1. Harina de TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4 - percent_max: 100
    2. HUEVOS frescos -> en:fresh-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 50
    3. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333
    4. aceite refinado de semillas -> es:aceite-refinado-de-semillas - percent_min: 0 - percent_max: 25
    5. estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 20
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. gasificante -> en:raising-agent - percent_min: 0 - percent_max: 16.6666666666667
      1. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. antioxidantes -> en:antioxidant - percent_min: 0 - percent_max: 14.2857142857143
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. e334 -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    8. conservador -> en:preservative - percent_min: 0 - percent_max: 12.5
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. miel -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 0 - percent_max: 11.1111111111111
    10. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 10
    11. Cobertura -> es:cobertura - percent_min: 0 - percent_max: 9.09090909090909
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 9.09090909090909
    12. grasa vegetal totealmente hidrogenada -> es:grasa-vegetal-totealmente-hidrogenada - percent_min: 0 - percent_max: 8.33333333333333
      1. palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. LACTOSUERO -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 7.69230769230769
    14. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 7.14285714285714
      1. lecitina de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 7.14285714285714
    15. aceite vVegetal -> es:aceite-vvegetal - percent_min: 0 - percent_max: 6.66666666666667
      1. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 6.25
    17. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    18. vainillina -> en:vanillin - percent_min: 0 - percent_max: 5
    19. colorantes -> en:colour - percent_min: 0 - percent_max: 5
      1. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.5
    20. Decoración -> es:decoracion - percent_min: 0 - percent_max: 5
      1. azúcar perlada -> es:azucar-perlada - percent_min: 0 - percent_max: 5
    21. fideos de chocolate -> es:fideos-de-chocolate - percent_min: 0 - percent_max: 4.76190476190476
      1. EIZúcar -> es:eizucar - percent_min: 0 - percent_max: 4.76190476190476
      2. grasa vegetal totealmente hidrogenada -> es:grasa-vegetal-totealmente-hidrogenada - percent_min: 0 - percent_max: 2.38095238095238
        1. palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 2.38095238095238
      3. cacaɔ en polvo desgrasado -> es:cacaɔ-en-polvo-desgrasado - percent_min: 0 - percent_max: 1.58730158730159
      4. LACTOSUERO almidón modificado -> es:lactosuero-almidon-modificado - percent_min: 0 - percent_max: 1.19047619047619
      5. jarabe de ezúcares -> es:jarabe-de-ezucares - percent_min: 0 - percent_max: 0.952380952380952
      6. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.793650793650794
        1. 1acitina de SOJA -> es:1acitina-de-soja - percent_min: 0 - percent_max: 0.793650793650794
      7. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.680272108843537
        1. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.680272108843537
      8. agente de reicubrimiento -> es:agente-de-reicubrimiento - percent_min: 0 - percent_max: 0.595238095238095
        1. E -> es:e - percent_min: 0 - percent_max: 0.595238095238095
          1. 904 -> es:904 - percent_min: 0 - percent_max: 0.595238095238095
      9. colorantes -> en:colour - percent_min: 0 - percent_max: 0.529100529100529
        1. concentrado de remolacha -> fr:concentre-de-betterave - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20091 - percent_min: 0 - percent_max: 0.529100529100529
        2. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.264550264550265
        3. e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.17636684303351
        4. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.132275132275132
        5. e141i -> en:e140i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.105820105820106
        6. e133 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.105820105820106
        7. e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.105820105820106
      10. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 0.476190476190476
        1. e306 -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.476190476190476
      11. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.476190476190476
      12. vainillina -> en:vanillin - percent_min: 0 - percent_max: 0.396825396825397
    22. Topping 3 Chocos -> es:topping-3-chocos - percent_min: 0 - percent_max: 1.63636363636364
      1. cereal -> es:cereal - percent_min: 0 - percent_max: 0.818181818181818
      2. harine de arroz -> es:harine-de-arroz - percent_min: 0 - percent_max: 0.818181818181818
    23. harine de TIRIG -> es:harine-de-tirig - percent_min: 0 - percent_max: 1.63636363636364
    24. ezúc r -> es:ezuc-r - percent_min: 0 - percent_max: 1.63636363636364
    25. malt en po mulge -> es:malt-en-po-mulge - percent_min: 0 - percent_max: 1.63636363636364

Elikadura

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Koipe ?
    Gantz-azido ase ?
    Carbohydrates ?
    Azukre ?
    Fiber ?
    Proteina ?
    Gatz arrunt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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