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Alfajores de donde de leche y merengue - El Piave - 6 x 40 g

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Alfajores de donde de leche y merengue - El Piave - 6 x 40 g

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Barra-kodea: 8495102325045 (EAN / EAN-13)

Kopurua: 6 x 40 g

Markak: El Piave

Kategoriak: en:Snacks, en:Sweet snacks, en:Confectioneries, en:Festive foods, en:Christmas foods and drinks, en:Christmas sweets, en:Alfajores

Origin of ingredients: Espainia

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

  • icon

    50 ingredients

    Gaztelania: Dulce de Leche 51% (leche entera fresca, leche descremada en polvo 0% de grasa, jarabe de glucosa, gelificante: agar-agar); Harina de trigo; mantequilla (nata, proteínas lácteas, estabilizantes E471-E476, conservantes E202, aroma, colorante betacaroteno); Azúcar; Fécula de maíz; Huevo; Miel; Cacao amargo; Esencia de vainilla (agua, alcohol etílico, esencia artificial de vainilla); Sal; Bicarbonato de sodio; Impulsor (gasificante E450i,E-500ii, antiapelmazante E-516, E - 170, almidón de trigo); Extracto de naranja (acidificantes (ácido cítrico), zumo concentrado de naranja 9,1%, colorantes (curcumina, antocianinas), aroma natural, espesantes (pectina, goma xantana), aromas, aroma natural de naranja).
    Alergenoak: en:Eggs, en:Gluten, en:Milk

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

    • Gehigarria: E100
    • Gehigarria: E160a
    • Gehigarria: E163 - Antozianina
    • Gehigarria: E406 - Agar-agar
    • Gehigarria: E415
    • Gehigarria: E440 - Pektina
    • Gehigarria: E450
    • Gehigarria: E471
    • Gehigarria: E476
    • Osagaia: Colour
    • Osagaia: Flavouring
    • Osagaia: Gelling agent
    • Osagaia: Glukosa
    • Osagaia: Almibar
    • Osagaia: Milk proteins
    • 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

  • E1510

    Ethanol: Ethanol, also called alcohol, ethyl alcohol, grain alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula C2H5OH. Its formula can be also written as CH3−CH2−OH or C2H5−OH -an ethyl group linked to a hydroxyl group-, and is often abbreviated as EtOH. Ethanol is a volatile, flammable, colorless liquid with a slight characteristic odor. It is a psychoactive substance and is the principal type of alcohol found in alcoholic drinks. Ethanol is naturally produced by the fermentation of sugars by yeasts or via petrochemical processes, and is most commonly consumed as a popular recreational drug. It also has medical applications as an antiseptic and disinfectant. The compound is widely used as a chemical solvent, either for scientific chemical testing or in synthesis of other organic compounds, and is a vital substance used across many different kinds of manufacturing industries. Ethanol is also used as a clean-burning fuel source.
    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)

  • E160ai

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia (Ingeles)

  • E163 - Antozianina

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    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)

  • 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)

  • E406 - Agar-agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia (Ingeles)

  • E415

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    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)

  • 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)

  • 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)

  • 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)

  • E500ii - Sodio hidrogenokarbonato

    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:Non-vegan

    Non-vegan ingredients: en:Sweetened condensed semi-skimmed milk, en:Fresh whole milk, Gurin, Esne-gaina, en:Milk proteins, Arrautza, Ezti

    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!

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    en:Vegetarian status unknown

    Unrecognized ingredients: es:leche-descremada-en-polvo-0-de-grasa, es:cacao-amargo, es:esencia-artificial-de-vainilla, es:impulsor, es:antiapelmazante-e516, es:y, es:170

    Some ingredients could not be recognized.

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    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!

    es: Dulce de Leche 51% (leche entera fresca, leche descremada en polvo 0% de grasa, jarabe de glucosa, gelificante (agar-agar)), Harina de trigo, mantequilla (nata, proteínas lácteas, estabilizantes (e471), e476, conservantes (e202), aroma, colorante (betacaroteno)), Azúcar, Fécula de maíz, Huevo, Miel, Cacao amargo, Esencia de vainilla (agua, alcohol etílico, esencia artificial de vainilla), Sal, Bicarbonato de sodio, Impulsor (gasificante (e450i), e500ii, antiapelmazante e516, y, 170, almidón de trigo), Extracto de naranja (acidificantes (ácido cítrico), de naranja, colorantes (curcumina, antocianinas), aroma natural, espesantes (pectina, goma xantana), aromas, aroma natural de naranja)
    1. Dulce de Leche -> en:sweetened-condensed-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 51 - percent: 51 - percent_max: 51
      1. leche entera fresca -> en:fresh-whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 12.75 - percent_max: 51
      2. leche descremada en polvo 0% de grasa -> es:leche-descremada-en-polvo-0-de-grasa - percent_min: 0 - percent_max: 25.5
      3. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 17
      4. gelificante -> en:gelling-agent - percent_min: 0 - percent_max: 12.75
        1. agar-agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 12.75
    2. Harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4.08333333333333 - percent_max: 49
    3. mantequilla -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 33.3333333333333
      1. nata -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 33.3333333333333
      2. proteínas lácteas -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      3. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 11.1111111111111
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 11.1111111111111
      4. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      5. conservantes -> en:preservative - percent_min: 0 - percent_max: 6.66666666666667
        1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      6. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
      7. colorante -> en:colour - percent_min: 0 - percent_max: 4.76190476190476
        1. betacaroteno -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.76190476190476
    4. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 22.4583333333333
    5. Fécula de maíz -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 14.9722222222222
    6. Huevo -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 11.2291666666667
    7. Miel -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 0 - percent_max: 8.98333333333333
    8. Cacao amargo -> es:cacao-amargo - percent_min: 0 - percent_max: 7.48611111111111
    9. Esencia de vainilla -> en:vanilla-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11065 - percent_min: 0 - percent_max: 6.41666666666667
      1. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 6.41666666666667
      2. alcohol etílico -> en:e1510 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.20833333333333
      3. esencia artificial de vainilla -> es:esencia-artificial-de-vainilla - percent_min: 0 - percent_max: 2.13888888888889
    10. Sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.63
    11. Bicarbonato de sodio -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.63
    12. Impulsor -> es:impulsor - percent_min: 0 - percent_max: 0.63
      1. gasificante -> en:raising-agent - percent_min: 0 - percent_max: 0.63
        1. e450i -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.63
      2. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.315
      3. antiapelmazante e516 -> es:antiapelmazante-e516 - percent_min: 0 - percent_max: 0.21
      4. y -> es:y - percent_min: 0 - percent_max: 0.1575
      5. 170 -> es:170 - percent_min: 0 - percent_max: 0.1575
      6. almidón de trigo -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.105
    13. Extracto de naranja -> en:orange-extract - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.63
      1. acidificantes -> en:acid - percent_min: 0 - percent_max: 0.63
        1. ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.63
      2. de naranja -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0 - percent_max: 0.05733
      3. colorantes -> en:colour - percent_min: 0 - percent_max: 0.05733
        1. curcumina -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.05733
        2. antocianinas -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.05733
      4. aroma natural -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.05733
      5. espesantes -> en:thickener - percent_min: 0 - percent_max: 0.05733
        1. pectina -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.05733
        2. goma xantana -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.05733
      6. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.05733
      7. aroma natural de naranja -> en:natural-orange-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.05733

Elikadura

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    Bad nutritional quality

    ⚠ ️Abisua: zuntz kopurua ez dago zehaztuta, ezin izan dute kontuan izan kalifikaziorako izan dezaketen ekarpen positiboa.
    ⚠ ️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: 0

    • Proteinak: 3 / 5 (balioa: 5.9, rounded value: 5.9)
    • Fiber: 0 / 5 (balioa: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0.00548299153645715, rounded value: 0)

    Negative points: 22

    • Energia: 4 / 10 (balioa: 1565, rounded value: 1565)
    • Azukreak: 10 / 10 (balioa: 48, rounded value: 48)
    • Gantz saturatua: 6 / 10 (balioa: 6.3, rounded value: 6.3)
    • Sodioa: 2 / 10 (balioa: 252, rounded value: 252)

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

    Nutritional score: (22 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (40 g)     		Compared to: en:Alfajores
    Energia 1.565 kj
    (371 kcal)     		626 kj
    (148 kcal)     		-% 8
    Koipe 9,4 g 3,76 g -% 40
    Gantz-azido ase 6,3 g 2,52 g -% 19
    Carbohydrates 65 g 26 g +% 11
    Azukre 48 g 19,2 g +% 46
    Fiber ? ?
    Proteina 5,9 g 2,36 g -% 16
    Gatz arrunt 0,63 g 0,252 g +% 65
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,005 % 0,005 %
Serving size: 40 g

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