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Vainilla - Tosh - 24 g / 0.85 oz

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Vainilla - Tosh - 24 g / 0.85 oz

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Barcode: 7702025103379 (EAN / EAN-13)

Common name: galletas tipo sandwich con crema sabor natural de vainilla.

Quantity: 24 g / 0.85 oz

Brands: Tosh

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits, Filled biscuits

Labels, certifications, awards: Low or no fat, Low or no sugar, Low fat, Low sugar, No artificial flavors, Reduced sugar, 50% less sugar, No artificial colors, No artificial colours or flavours, Certified by Icontec, Made in Colombia, es:Certificado Carbono Neutro

Origin of ingredients: Colombia

Manufacturing or processing places: Medellín, Antioquia, Colombia

Traceability code: RSA A11I11101, RS H5611610E NACMNC, 080503190016

Countries where sold: Aruba, Bolivia, Colombia, Dominica, France, Jamaica, Peru, Puerto Rico, Venezuela

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Health

Ingredients

  • icon

    41 ingredients

    Spanish: Harina Fortificada (Harina de Trigo, Niacina, Hierro, Tiamina, Riboflavina, Ácido Fólico), Grasa Vegetal (Girasol, Canola, Palma), Emulsificantes (Mono y Diglicéridos de Ácidos Grasos, Lecitina de Soja), Antioxidantes (Ascorbil Palmitato, Tocoferoles), Edulcorante (Isomalt), Azúcar, Edulcorantes (Sorbitol, Polidextrosa), Anticompactante (Dióxido de Silicio), Glucósidos de Esteviol, Almidón de Yuca, Azúcar Invertido, Agua, Leche en Polvo, Leudantes (Bicarbonato de Sodio, Fosfato de Calcio), Sal, Sabor Natural de Vainilla, Emulsifcante (Lecitina de Soja), Edulcorante (Glucósidos de Esteviol), Antioxidante (Vitamina E).
    Allergens: Gluten, Soybeans
    Traces: Eggs, Gluten, Nuts, es:avena

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • Additive: E420 - Sorbitol
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E953 - Isomalt
    • Additive: E960 - Steviol glycosides
    • Ingredient: Emulsifier
    • Ingredient: Invert sugar
    • Ingredient: Sweetener

    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

  • E1200 - Polydextrose

    Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
    Source: Wikipedia

  • E307 - Alpha-tocopherol

    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    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.

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • 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.

  • 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.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E953 - Isomalt

    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Source: Wikipedia

  • E960 - Steviol glycosides

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm
  • icon

    Non-vegan

    Non-vegan ingredients: Milk 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: es:harina-fortificada, Iron, Thiamin, Folic acid, es:ascorbil-palmitato, es:anticompactante, es:almidon-de-yuca, Invert sugar, es:sabor-natural-de-vainilla, es:emulsifcante, Vitamin E

    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!

    es: Harina Fortificada (Harina de Trigo, Niacina, Hierro, Tiamina, Riboflavina, Ácido Fólico), Grasa Vegetal (Girasol, Canola, Palma), Emulsificantes (mono- y Diglicéridos de Ácidos Grasos, Lecitina de Soja), Antioxidantes (Ascorbil Palmitato, Tocoferoles), Edulcorante (Isomalt), Azúcar, Edulcorantes (Sorbitol, Polidextrosa), Anticompactante (Dióxido de Silicio), Glucósidos de Esteviol, Almidón de Yuca, Azúcar Invertido, Agua, Leche en Polvo, Leudantes (Bicarbonato de Sodio, Fosfato de Calcio), Sal, Sabor Natural de Vainilla, Emulsifcante (Lecitina de Soja), Edulcorante (Glucósidos de Esteviol), Antioxidante (Vitamina E)
    1. Harina Fortificada -> es:harina-fortificada - percent_min: 5.26315789473684 - percent_max: 100
      1. Harina de Trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.87719298245614 - percent_max: 100
      2. Niacina -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
      3. Hierro -> en:iron - percent_min: 0 - percent_max: 33.3333333333333
      4. Tiamina -> en:thiamin - percent_min: 0 - percent_max: 25
      5. Riboflavina -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. Ácido Fólico -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667
    2. Grasa Vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
      1. Girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      2. Canola -> en:canola - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. Palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 16.6666666666667
    3. Emulsificantes -> en:emulsifier - percent_min: 0 - percent_max: 33.3333333333333
      1. mono- y Diglicéridos de Ácidos Grasos -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
      2. Lecitina de Soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 16.6666666666667
    4. Antioxidantes -> en:antioxidant - percent_min: 0 - percent_max: 25
      1. Ascorbil Palmitato -> es:ascorbil-palmitato - percent_min: 0 - percent_max: 25
      2. Tocoferoles -> en:e307 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    5. Edulcorante -> en:sweetener - percent_min: 0 - percent_max: 20
      1. Isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 16.6666666666667
    7. Edulcorantes -> en:sweetener - percent_min: 0 - percent_max: 14.2857142857143
      1. Sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. Polidextrosa -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    8. Anticompactante -> es:anticompactante - percent_min: 0 - percent_max: 12.5
      1. Dióxido de Silicio -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. Glucósidos de Esteviol -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. Almidón de Yuca -> es:almidon-de-yuca - percent_min: 0 - percent_max: 10
    11. Azúcar Invertido -> en:invert-sugar - percent_min: 0 - percent_max: 9.09090909090909
    12. Agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 8.33333333333333
    13. Leche en Polvo -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 0 - percent_max: 7.69230769230769
    14. Leudantes -> en:raising-agent - percent_min: 0 - percent_max: 7.14285714285714
      1. Bicarbonato de Sodio -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      2. Fosfato de Calcio -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    15. Sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.6
    16. Sabor Natural de Vainilla -> es:sabor-natural-de-vainilla - percent_min: 0 - percent_max: 0.6
    17. Emulsifcante -> es:emulsifcante - percent_min: 0 - percent_max: 0.6
      1. Lecitina de Soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.6
    18. Edulcorante -> en:sweetener - percent_min: 0 - percent_max: 0.6
      1. Glucósidos de Esteviol -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    19. Antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 0.6
      1. Vitamina E -> en:vitamin-e - percent_min: 0 - percent_max: 0.6

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 5

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

    Positive points: 0

    • Proteins: 3 / 5 (value: 5, rounded value: 5)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5.92105263157895, rounded value: 5.9)

    Negative points: 13

    • Energy: 5 / 10 (value: 1827, rounded value: 1827)
    • Sugars: 6 / 10 (value: 30, rounded value: 30)
    • Saturated fat: 0 / 10 (value: 0, rounded value: 0)
    • Sodium: 2 / 10 (value: 240, rounded value: 240)

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

    Nutritional score: (13 - 0)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (2 galletas/cookies 24 g)     		Compared to: Filled biscuits
    Energy 1,827 kj
    (430 kcal)     		438 kj
    (103 kcal)     		-7%
    Fat 14 g 3.36 g -28%
    Saturated fat 0 g 0 g -100%
    Trans fat 0 g 0 g -100%
    Cholesterol 0 mg 0 mg -100%
    Carbohydrates 72 g 17.3 g +8%
    Sugars 30 g 7.2 g -9%
    Fiber 0 g 0 g -100%
    Proteins 5 g 1.2 g -11%
    Salt 0.6 g 0.144 g +10%
    Iron 3.66 mg 0.878 mg +3%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5.921 % 5.921 %
Serving size: 2 galletas/cookies 24 g

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by 5m4u9.
Product page also edited by manucr25.

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