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Protein muffins cocoa-caramel - - 2 x 30 g

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Protein muffins cocoa-caramel - - 2 x 30 g

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Barcode: 5600499520093 (EAN / EAN-13)

Quantity: 2 x 30 g

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Muffins

Countries where sold: Spain

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Health

Ingredients

  • icon

    52 ingredients

    : Harina de TRIGO, Edulcorante (Maltitol), HUEVO, Agua, Aceite de Girassol, Concentrado de Proteina de Suero de LECHE (8.1%) (Contiene Emulsionante (Lecitina de Girassol), Clara de HUEVO, Amidón , Harina de Malta de TRIGO, Oligofrutosa, LECHE Desnatada en Polvo, Aceite de Palma, Suero de LECHE en polvo, Trozos de Caramelo (2.1%)(Jarabe de Frutosa, Jarabe de Glucose, Concentrado de Manzan, Suero de LECHE en polvo, MANTEQUILLA, Azúcar, Humectante (Glicerina), Fibra de TRIGO, Aceite de Palma, Gelificante (Pectina), Aroma Natural, Corrector de Acidez (Ácido LÁCTICO), Extratco de Arroz, Extracto de Malta de CEBADA, Almidón Modificado, Cacao Magro en Polvo (1.6%). Fibra de Limón, Gasificantes (Difosfatos, Carbonatos de Sódio), Proteínas de LECHE, Sal, Estabilizantes (Carboximetilcelulosa Sódica, Goma Xantana, Goma de Guar), Emulsionante (Estearoil-2-Lactilato de Sódio) Aromas, Canela, Conservante (Sorbato de Potásico).
    Allergens: Eggs, Gluten, Milk

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: E14XX - Modified Starch
    • Additive: E322 - Lecithins
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E422 - Glycerol
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Additive: E965 - Maltitol
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Humectant
    • Ingredient: Milk proteins
    • Ingredient: Sweetener
    • Ingredient: Whey

    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

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    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

  • 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.

  • E322i - Lecithin

    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.

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

  • 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.

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

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

    Non-vegan

    Non-vegan ingredients: Egg, Whey protein, Egg white, Skimmed milk powder, Whey powder, Whey powder, Butter, Milk proteins

    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: es:aceite-de-girassol, es:lecitina-de-girassol, es:amidon, es:oligofrutosa, es:jarabe-de-frutosa, es:jarabe-de-glucose, es:concentrado-de-manzan, es:extratco-de-arroz

    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!

    : Harina de TRIGO, Edulcorante (Maltitol), HUEVO, Agua, Aceite de Girassol, de Proteina de Suero de LECHE 8.1%, Contiene Emulsionante (Lecitina de Girassol), Clara de HUEVO, Amidón, Harina de Malta de TRIGO, Oligofrutosa, LECHE Desnatada en Polvo, Aceite de Palma, Suero de LECHE en polvo, de Caramelo 2.1%, Jarabe de Frutosa, Jarabe de Glucose, Concentrado de Manzan, Suero de LECHE en polvo, MANTEQUILLA, Azúcar, Humectante (Glicerina), Fibra de TRIGO, Aceite de Palma, Gelificante (Pectina), Aroma Natural, Corrector de Acidez (Ácido LÁCTICO), Extratco de Arroz, Extracto de Malta de CEBADA, Almidón Modificado, Cacao Magro en Polvo 1.6%, Fibra de Limón, Gasificantes (Difosfatos, Carbonatos de Sódio), Proteínas de LECHE, Sal, Estabilizantes (Carboximetilcelulosa Sódica, Goma Xantana, Goma de Guar), Emulsionante (Estearoil-2-Lactilato de Sódio), Aromas, Canela, Conservante (Sorbato de Potásico)
    1. Harina de TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 8.1 - percent_max: 15
    2. Edulcorante -> en:sweetener - percent_min: 8.1 - percent_max: 11.55
      1. Maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 8.1 - percent_max: 11.55
    3. HUEVO -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 8.1 - percent_max: 10.4
    4. Agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 8.1 - percent_max: 9.825
    5. Aceite de Girassol -> es:aceite-de-girassol - percent_min: 8.1 - percent_max: 9.48
    6. de Proteina de Suero de LECHE -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 8.1 - percent: 8.1 - percent_max: 8.1
    7. Contiene Emulsionante -> en:emulsifier - percent_min: 2.1 - percent_max: 8.1
      1. Lecitina de Girassol -> es:lecitina-de-girassol - percent_min: 2.1 - percent_max: 8.1
    8. Clara de HUEVO -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 2.1 - percent_max: 7.4625
    9. Amidón -> es:amidon - percent_min: 2.1 - percent_max: 6.86666666666667
    10. Harina de Malta de TRIGO -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.1 - percent_max: 6.39
    11. Oligofrutosa -> es:oligofrutosa - percent_min: 2.1 - percent_max: 5.67777777777778
    12. LECHE Desnatada en Polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 2.1 - percent_max: 4.9
    13. Aceite de Palma -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 2.1 - percent_max: 4.26363636363636
    14. Suero de LECHE en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 2.1 - percent_max: 3.73333333333333
    15. de Caramelo -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 2.1 - percent: 2.1 - percent_max: 2.1
    16. Jarabe de Frutosa -> es:jarabe-de-frutosa - percent_min: 1.6 - percent_max: 2.1
    17. Jarabe de Glucose -> es:jarabe-de-glucose - percent_min: 1.6 - percent_max: 2.1
    18. Concentrado de Manzan -> es:concentrado-de-manzan - percent_min: 1.6 - percent_max: 2.1
    19. Suero de LECHE en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 1.6 - percent_max: 2.1
    20. MANTEQUILLA -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 1.6 - percent_max: 1.9
    21. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.6 - percent_max: 1.71578947368421
    22. Humectante -> en:humectant - percent_min: 1.6 - percent_max: 1.55
      1. Glicerina -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 1.6 - percent_max: 1.55
    23. Fibra de TRIGO -> en:wheat-fiber - vegan: yes - vegetarian: yes - percent_min: 1.6 - percent_max: 1.4
    24. Aceite de Palma -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 1.6 - percent_max: 1.26363636363637
    25. Gelificante -> en:gelling-agent - percent_min: 1.6 - percent_max: 1.13913043478261
      1. Pectina -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 1.6 - percent_max: 1.13913043478261
    26. Aroma Natural -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 1.6 - percent_max: 1.025
    27. Corrector de Acidez -> en:acidity-regulator - percent_min: 1.6 - percent_max: 0.920000000000003
      1. Ácido LÁCTICO -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 1.6 - percent_max: 0.920000000000003
    28. Extratco de Arroz -> es:extratco-de-arroz - percent_min: 1.6 - percent_max: 0.823076923076926
    29. Extracto de Malta de CEBADA -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 1.6 - percent_max: 0.733333333333336
    30. Almidón Modificado -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 1.6 - percent_max: 0.650000000000003
    31. Cacao Magro en Polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 1.6 - percent: 1.6 - percent_max: 0.572413793103451
    32. Fibra de Limón -> en:lemon-fibre - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.500000000000003
    33. Gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 0.483870967741938
      1. Difosfatos -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.483870967741938
      2. Carbonatos de Sódio -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.241935483870969
    34. Proteínas de LECHE -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.468750000000003
    35. Sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
    36. Estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 0
      1. Carboximetilcelulosa Sódica -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      2. Goma Xantana -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      3. Goma de Guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    37. Emulsionante -> en:emulsifier - percent_min: 0 - percent_max: 0
      1. Estearoil-2-Lactilato de Sódio -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0
    38. Aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    39. Canela -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    40. Conservante -> en:preservative - percent_min: 0 - percent_max: 0
      1. Sorbato de Potásico -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Muffins
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by kiliweb
Last edit of product page on by thaialagata.
Product page also edited by noxin, roboto-app, yuka.Zi84UU41b2ZsOFFGdy9jU29oYk8wTmhSbTUyUVlWSG1LdU1MSWc9PQ.

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