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Strudle trajni kolac sa vocnim punjenjem - Napolino - 250g

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Strudle trajni kolac sa vocnim punjenjem - Napolino - 250g

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Barcode: 3870404001654 (EAN / EAN-13)

Quantity: 250g

Packaging: hr:Plasticpaper

Brands: Napolino

Categories: Snacks, Desserts, Sweet snacks, Biscuits and cakes

Countries where sold: Croatia

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Health

Ingredients

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    35 ingredients

    : Marmelada miješano voće 40% (kaša šljive 7%, kaša jabuke 6%, kaša višnje 2%, šećer, voda, regulator kiselosti: limunska kiselina), pšenično brašno, margarin (biljne masti i biljna ulja 80%, voda, emulgatori: mono digliceridi masnih kiselina i soja lecitin, sol, kiseline (E270, E330), konzervans: kalijum-sorbat, aroma, boja: beta karoten), šećer, kukuruzni škrob, invertni šećer, tvari za rahljenje: amonijevi karbonati, natrijevi karbonati; emulgator: sojin lecitin, kuhinjska sol, aroma.
    Allergens: Gluten, Soybeans

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E160a - Carotene
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Invert sugar

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Additives

  • E160a - Carotene

    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

  • E160ai - Beta-carotene

    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

  • E203 - Calcium sorbate

    Calcium sorbate: Calcium sorbate is the calcium salt of sorbic acid. Calcium sorbate is a polyunsaturated fatty acid salt. It is a commonly used food preservative; its E number is E203.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

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

    : Marmelada miješano voće 40% (šljive 7%, jabuke 6%, višnje 2%, šećer, voda, regulator kiselosti (limunska kiselina)), pšenično brašno, margarin (biljne masti, biljna ulja, voda, emulgatori (mono- digliceridi masnih kiselina, soja lecitin), sol, kiseline (e270, e330), konzervans (kalijum-sorbat), aroma, boja (beta karoten)), šećer, kukuruzni škrob, invertni šećer, tvari za rahljenje (amonijevi karbonati), natrijevi karbonati, emulgator (sojin lecitin), kuhinjska sol, aroma
    1. Marmelada miješano voće -> en:jam - vegan: maybe - vegetarian: maybe - percent: 40
      1. šljive -> en:plum - vegan: yes - vegetarian: yes - ciqual_food_code: 13100 - percent: 7
      2. jabuke -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent: 6
      3. višnje -> en:sour-cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13110 - percent: 2
      4. šećer -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      5. voda -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      6. regulator kiselosti -> en:acidity-regulator
        1. limunska kiselina -> en:e330 - vegan: yes - vegetarian: yes
    2. pšenično brašno -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    3. margarin -> en:margarine
      1. biljne masti -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      2. biljna ulja -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      3. voda -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      4. emulgatori -> en:emulsifier
        1. mono- digliceridi masnih kiselina -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        2. soja lecitin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      5. sol -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      6. kiseline -> en:acid
        1. e270 -> en:e270 - vegan: yes - vegetarian: yes
        2. e330 -> en:e330 - vegan: yes - vegetarian: yes
      7. konzervans -> en:preservative
        1. kalijum-sorbat -> en:e203 - vegan: yes - vegetarian: yes
      8. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
      9. boja -> en:colour
        1. beta karoten -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    4. šećer -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    5. kukuruzni škrob -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
    6. invertni šećer -> en:invert-sugar
    7. tvari za rahljenje -> en:raising-agent
      1. amonijevi karbonati -> en:e503 - vegan: yes - vegetarian: yes
    8. natrijevi karbonati -> en:e500 - vegan: yes - vegetarian: yes
    9. emulgator -> en:emulsifier
      1. sojin lecitin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    10. kuhinjska sol -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    11. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe

Nutrition

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 15

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

    Positive points: 0

    • Proteins: 2 / 5 (value: 4.15, rounded value: 4.15)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 15, rounded value: 15)

    Negative points: 20

    • Energy: 5 / 10 (value: 1720, rounded value: 1720)
    • Sugars: 8 / 10 (value: 38.8, rounded value: 38.8)
    • Saturated fat: 5 / 10 (value: 5.64, rounded value: 5.6)
    • Sodium: 2 / 10 (value: 200, rounded value: 200)

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

    Nutritional score: (20 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100g)     		Compared to: Desserts
    Energy 1,720 kj
    (408 kcal)     		1,720 kj
    (408 kcal)     		+184%
    Fat 11.2 g 11.2 g +106%
    Saturated fat 5.64 g 5.64 g +75%
    Carbohydrates 72.7 g 72.7 g +281%
    Sugars 38.8 g 38.8 g +155%
    Fiber ? ?
    Proteins 4.15 g 4.15 g +17%
    Salt 0.5 g 0.5 g +265%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 15 % 15 %
Serving size: 100g

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Data sources

Product added on by allma
Last edit of product page on by benbenben.
Product page also edited by openfoodfacts-contributors.

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