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Печенье с семенами подсолнечника - Семейка ОЗБИ - 180 г

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Печенье с семенами подсолнечника - Семейка ОЗБИ - 180 г

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Barcode: 4600925006505 (EAN / EAN-13)

Quantity: 180 г

Packaging: Plastic, Pp-polypropylene

Brands: Семейка ОЗБИ

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits, Drop cookies

Labels, certifications, awards: EAC

Manufacturing or processing places: Россия, Москва

Stores: Магнит

Countries where sold: Russia

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Health

Ingredients

  • icon

    32 ingredients

    Russian: Мука пшеничная хлебопекарная высшего сорта, сахар, семена подсолнечника, вода, жир специального назначения (рафинированные дезодорированные фракционированные растительные масла (пальмовое масло, пальмоядровое масло), эмульгаторы (E471, E322 (соевый лецитин)), инвертный сироп (сахар, регуляторы кислотности (молочная кислота, гидрокарбонат натрия (сода пищевая))), яичный порошок, молоко сухоe обезжиренное, соль, разрыхлители (гидрокарбонат аммония (углеаммонийная соль), гидрокарбонат натрия (сода пищевая)), эмульгатор (лецитин соевый), антиокислитель (пиросульфат натрия), aроматизатор (ванилин).
    Allergens: Gluten
    Traces: Mustard, Sesame seeds

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: E322 - Lecithins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier

    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

  • 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

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • 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

  • E503ii - Ammonium hydrogen carbonate

    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

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    Palm oil

    Ingredients that contain palm oil: Palm oil, Palm kernel oil
  • icon

    Non-vegan

    Non-vegan ingredients: Egg powder

    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

    Vegetarian status unknown

    Unrecognized ingredients: ru:рафинированные-дезодорированные-фракционированные-растительные-масла, ru:инвертный-сироп, E500ii, E500ii, ru:молоко-сухоe-обезжиренное, ru:углеаммонийная-соль, E500ii, E500ii, ru:пиросульфат-натрия, ru:aроматизатор, Vanillin

    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.
  • 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!

    ru: Мука пшеничная хлебопекарная высшего сорта, сахар, семена подсолнечника, вода, жир специального назначения, рафинированные дезодорированные фракционированные растительные масла (пальмовое масло, пальмоядровое масло), эмульгаторы (e471, e322 (соевый лецитин)), инвертный сироп, сахар, регуляторы кислотности (молочная кислота, гидрокарбонат натрия (сода пищевая)), яичный порошок, молоко сухоe обезжиренное, соль, разрыхлители (гидрокарбонат аммония (углеаммонийная соль), гидрокарбонат натрия (сода пищевая)), эмульгатор (лецитин соевый), антиокислитель (пиросульфат натрия), aроматизатор (ванилин)
    1. Мука пшеничная хлебопекарная высшего сорта -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 5.88235294117647 - percent_max: 100
    2. сахар -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
    3. семена подсолнечника -> en:sunflower-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 15011 - percent_min: 0 - percent_max: 33.3333333333333
    4. вода -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25
    5. жир специального назначения -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 20
    6. рафинированные дезодорированные фракционированные растительные масла -> ru:рафинированные-дезодорированные-фракционированные-растительные-масла - percent_min: 0 - percent_max: 16.6666666666667
      1. пальмовое масло -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 16.6666666666667
      2. пальмоядровое масло -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 8.33333333333333
    7. эмульгаторы -> en:emulsifier - percent_min: 0 - percent_max: 14.2857142857143
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 14.2857142857143
      2. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714
        1. соевый лецитин -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 7.14285714285714
    8. инвертный сироп -> ru:инвертный-сироп - percent_min: 0 - percent_max: 12.5
    9. сахар -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.1111111111111
    10. регуляторы кислотности -> en:acidity-regulator - percent_min: 0 - percent_max: 10
      1. молочная кислота -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      2. гидрокарбонат натрия -> bg:e500ii - percent_min: 0 - percent_max: 5
        1. сода пищевая -> bg:e500ii - percent_min: 0 - percent_max: 5
    11. яичный порошок -> en:egg-powder - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 9.09090909090909
    12. молоко сухоe обезжиренное -> ru:молоко-сухоe-обезжиренное - percent_min: 0 - percent_max: 8.33333333333333
    13. соль -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 7.69230769230769
    14. разрыхлители -> en:raising-agent - percent_min: 0 - percent_max: 7.14285714285714
      1. гидрокарбонат аммония -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
        1. углеаммонийная соль -> ru:углеаммонийная-соль - percent_min: 0 - percent_max: 7.14285714285714
      2. гидрокарбонат натрия -> bg:e500ii - percent_min: 0 - percent_max: 3.57142857142857
        1. сода пищевая -> bg:e500ii - percent_min: 0 - percent_max: 3.57142857142857
    15. эмульгатор -> en:emulsifier - percent_min: 0 - percent_max: 6.66666666666667
      1. лецитин соевый -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 6.66666666666667
    16. антиокислитель -> en:antioxidant - percent_min: 0 - percent_max: 6.25
      1. пиросульфат натрия -> ru:пиросульфат-натрия - percent_min: 0 - percent_max: 6.25
    17. aроматизатор -> ru:aроматизатор - percent_min: 0 - percent_max: 5.88235294117647
      1. ванилин -> en:vanillin - percent_min: 0 - percent_max: 5.88235294117647

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Drop cookies
    Energy 1,979 kj
    (473 kcal)     		-3%
    Fat 21.6 g -10%
    Saturated fat ?
    Carbohydrates 59.5 g -1%
    Sugars ?
    Fiber ?
    Proteins 10.9 g +79%
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by guezguez-majed.
Product page also edited by off.c48de8ee26af90738899074f188db0, packbot.

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