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Печенье овсяное (классическое) - Любятово - 200 г

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Печенье овсяное (классическое) - Любятово - 200 г

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Barcode: 4610003254094 (EAN / EAN-13)

Quantity: 200 г

Brands: Любятово

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

Countries where sold: Russia

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Health

Ingredients

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    19 ingredients

    : Мука пшеничная, сахар, мука овсяная, сироп инвертный [сахар, регуляторы кислотности: молочная кислота, гидрокарбонат натрия], масло растительное, глюкоза, разрыхлители: гидрокарбонат натрия (сода пищевая), гидрокарбонат аммония; соль, эмульгатор: лецитин соевый, ароматизаторы, корица молотая
    Allergens: Gluten

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:

    • Ingredient: Emulsifier
    • Ingredient: Flavour enhancer
    • Ingredient: Glucose
    • 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

  • 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

  • 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

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

    : Мука пшеничная, сахар, мука овсяная, сироп инвертный (сахар, регуляторы кислотности (молочная кислота), гидрокарбонат натрия), масло растительное, глюкоза, разрыхлители (гидрокарбонат натрия (сода пищевая)), гидрокарбонат аммония, соль, эмульгатор (лецитин соевый), ароматизаторы, корица молотая
    1. Мука пшеничная -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 8.33333333333333 - percent_max: 100
    2. сахар -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 34
    3. мука овсяная -> en:oat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 33.3333333333333
    4. сироп инвертный -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      1. сахар -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
      2. регуляторы кислотности -> en:acidity-regulator - percent_min: 0 - percent_max: 12.5
        1. молочная кислота -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. гидрокарбонат натрия -> bg:e500ii - percent_min: 0 - percent_max: 8.33333333333333
    5. масло растительное -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 20
    6. глюкоза -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 16.6666666666667
    7. разрыхлители -> en:raising-agent - percent_min: 0 - percent_max: 14.2857142857143
      1. гидрокарбонат натрия -> bg:e500ii - percent_min: 0 - percent_max: 14.2857142857143
        1. сода пищевая -> bg:e500ii - percent_min: 0 - percent_max: 14.2857142857143
    8. гидрокарбонат аммония -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. соль -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.000775
    10. эмульгатор -> en:emulsifier - percent_min: 0 - percent_max: 0.000775
      1. лецитин соевый -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.000775
    11. ароматизаторы -> en:flavour-enhancer - percent_min: 0 - percent_max: 0.000775
    12. корица молотая -> en:cinnamon-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11025 - percent_min: 0 - percent_max: 0.000775

Nutrition

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    Nutrient levels

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      Sugars in high quantity (34%)

      What you need to know
      • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

      Recommendation: Limit the consumption of sugar and sugary drinks
      • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
      • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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      Salt in low quantity (0.000775%)

      What you need to know
      • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
      • Many people who have high blood pressure do not know it, as there are often no symptoms.
      • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

      Recommendation: Limit the consumption of salt and salted food
      • Reduce the quantity of salt used when cooking, and don't salt again at the table.
      • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (200g)     		Compared to: Oatmeal cookies
    Energy 1,757 kj
    (420 kcal)     		3,510 kj
    (840 kcal)     		-8%
    Fat 12 g 24 g -38%
    Saturated fat ? ?
    Carbohydrates 70 g 140 g +16%
    Sugars 34 g 68 g +58%
    Fiber ? ?
    Proteins 6 g 12 g -20%
    Salt 0.001 g 0.002 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 200g

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Data sources

Product added on by waistline-app
Last edit of product page on by modified1733.

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