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Fussion, chocolate sabor a fresa - Hacendado - 100g

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Fussion, chocolate sabor a fresa - Hacendado - 100g

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Barra-kodea: 8480000124876 (EAN / EAN-13)

Izen arrunta: Chocolate con leche relleno sabor a fresa

Kopurua: 100g

Ontziratzea: es:Green dot

Markak: Hacendado

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Botanas, en:Chocolate relleno, en:Snacks dulces

Etiketak, ziurtagiriak, sariak: en:No gluten, en:Punto Verde, en:Sin gluten

Dendak: Mercadona, Hacendado

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

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    22 ingredients

    : Azúcar, manteca de cacao, jarabe de glucosa y fructosa, leche desnatada en polvo, pasta de cacao, agua, materia grasa láctea anhidra, aceite vegetal de girasol, estabilizador (E440), emulgentes (lecitina de girasol, E476, E472c), correctores de acidez (E330, E333), colorantes (concentrado de bayas de saúco, E171), aroma natural de fresa, aromas.
    Alergenoak: en:Milk, es:lactea, es:lactea
    Aztarnak: en:en-nuts-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: E171
    • Gehigarria: E322
    • Gehigarria: E440 - Pektina
    • Gehigarria: E472c
    • Gehigarria: E476
    • Osagaia: Colour
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa

    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

  • 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)

  • 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)

  • E333

    Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
    Source: Wikipedia (Ingeles)

  • E440 - Pektina

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia (Ingeles)

  • E476

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: en:Skimmed milk powder, en:Milkfat
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    en:Maybe vegetarian

    Ingredients that may not be vegetarian: E472c, en:Natural strawberry flavouring, en:Flavouring
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

    : Azúcar, manteca de cacao, jarabe de glucosa y fructosa, _leche_ desnatada en polvo, pasta de cacao, agua, materia grasa _láctea_ anhidra, aceite vegetal de girasol, estabilizador (e440), emulgentes (lecitina de girasol, e476, e472c), correctores de acidez (e330, e333), colorantes (de bayas de saúco, e171), aroma natural de fresa, aromas
    1. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7.14285714285714 - percent_max: 100
    2. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 50
    3. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 33.3333333333333
    4. _leche_ desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 25
    5. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 20
    6. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667
    7. materia grasa _láctea_ anhidra -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 14.2857142857143
    8. aceite vegetal de girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 12.5
    9. estabilizador -> en:stabiliser - percent_min: 0 - percent_max: 11.1111111111111
      1. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 10
      1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      3. e472c -> en:e472c - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.33333333333333
    11. correctores de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 9.09090909090909
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
      2. e333 -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    12. colorantes -> en:colour - percent_min: 0 - percent_max: 8.33333333333333
      1. de bayas de saúco -> en:elderberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13126 - percent_min: 0 - percent_max: 8.33333333333333
      2. e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    13. aroma natural de fresa -> en:natural-strawberry-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    14. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

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: 0

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

    Positive points: 1

    • Proteinak: 2 / 5 (balioa: 4, rounded value: 4)
    • Fiber: 1 / 5 (balioa: 1.9, rounded value: 1.9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0.0113351004464306, rounded value: 0)

    Negative points: 26

    • Energia: 6 / 10 (balioa: 2065, rounded value: 2065)
    • Azukreak: 10 / 10 (balioa: 57, rounded value: 57)
    • Gantz saturatua: 10 / 10 (balioa: 15, rounded value: 15)
    • Sodioa: 0 / 10 (balioa: 0, rounded value: 0)

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

    Nutritional score: (26 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (20g)     		Compared to: en:snacks-dulces
    Energia 2.065 kj
    (494 kcal)     		413 kj
    (98 kcal)     		+% 9
    Koipe 26 g 5,2 g +% 34
    Gantz-azido ase 15 g 3 g +% 79
    Carbohydrates 60 g 12 g -% 3
    Azukre 57 g 11,4 g +% 67
    Fiber 1,9 g 0,38 g -% 33
    Proteina 4 g 0,8 g -% 32
    Gatz arrunt 0 g 0 g -% 100
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,011 % 0,011 %
Serving size: 20g

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Last edit of product page on by thaialagata.
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