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Gansito - Marinela - 50 g

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Gansito - Marinela - 50 g

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Barcode: 7750727738825 (EAN / EAN-13)

Common name: pastel sabor vainilla relleno de mermelada y crema sabor vainilla con cobertura sabor chocolate.

Quantity: 50 g

Brands: Marinela, Gansito, Bimbo

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

Labels, certifications, awards: es:Alto en azúcar, es:Alto en grasas saturadas

Origin of ingredients: Peru

Manufacturing or processing places: Callao, Perú

Traceability code: RSA H3967820N NKPNBM, 080503190062

Countries where sold: Bolivia, Peru

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Health

Ingredients

  • icon

    99 ingredients

    : Pastel sabor vainilla [harina de trigo fortificada (harina de trigo, hierro 0.0055%, niacina 0.0048% (vitamina B3), tiamina 0.0005% (vitamina B1), riboflavina 0.0004% (vitamina B2), ácido fólico 0.00012%), azúcar, huevo líquido pasteurizado, aceite vegetal, humectantes (SIN 422, SIN 420i, SIN 1520), glucosa, polvo para hornear (leudantes (SIN 500ii, SIN 341i, SIN 541i)), emulsionantes (SIN 471, SIN 475, SIN 466), almidón de maíz, permeado de suero en polvo, estabilizadores (SIN 1442, SIN 471, SIN 412, SIN 415), sal, regulador de la acidez (SIN 270), sustancia conservadora (SİN 200)], cobertura {cobertura sabor chocolate [azúcar, grasa vegetal, cacao en polvo, emulsionante (SIN 322i (lecitina de soya)), regulador de la acidez (SIN 500ii), saborizantes artificiales], emulsionante (SIN 476)}, mermelada de fresa [fresas, azúcar, estabilizador (SIN 440), regulador de la acidez (SIN 330), sustancia conservadora (SIN 211)], crema [azúcar, azúcar invertido, grasa vegetal, humectantes (SIN 420i, SIN 422), almidón de maíz, regulador de la acidez (SIN 330), sustancias conservadoras (SIN 282, SIN 200), emulsionantes (SIN 471, SIN 475), sal, saborizante artificial], granillo sabor chocolate [azúcar, cacao en polvo, grasa vegetal, azúcar invertido, agentes de brillado y sellado (azúcares, emulsionante (SIN 414), sustancias conservadoras (SIN 211, SIN 202), aceite vegetal), sal, talco inerte, canela molida, emulsionante (SIN 322i (lecitina de soya))].
    Allergens: Eggs, Gluten, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E322 - Lecithins
    • Additive: E412 - Guar gum
    • Additive: E414 - Acacia gum
    • Additive: E415 - Xanthan gum
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E440 - Pectins
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Humectant
    • 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

  • E1442 - Hydroxypropyl distarch phosphate

    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    Source: Wikipedia

  • 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

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E211 - Sodium benzoate

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    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.

  • 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.

  • 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

  • E341i - Monocalcium phosphate

    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

  • 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.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • 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.

  • 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

  • E420i - D-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

  • 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.

  • 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

  • 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.

  • E476 - Polyglycerol polyricinoleate

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    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.

  • 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.

  • E541 - Sodium aluminium phosphate

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    Source: Wikipedia

  • E541i - Acid sodium aluminium phosphate

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    Source: Wikipedia

Ingredients analysis

  • icon

    May contain palm oil

    Ingredients that may contain palm oil: Vegetable oil, E471, E471, Vegetable fat, Vegetable fat, E471, Vegetable fat, Vegetable oil
  • icon

    Non-vegan

    Non-vegan ingredients: Liquid egg, Cream

    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:pastel-sabor-vainilla, Iron, Thiamin, Thiamin, Folic acid, es:polvo-para-hornear, es:permeado-de-suero-en-polvo, es:si̇n-200, es:cobertura, es:cobertura-sabor-chocolate, Invert sugar, es:granillo-sabor-chocolate, Invert sugar, es:agentes-de-brillado-y-sellado, es:talco-inerte

    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!

    : Pastel sabor vainilla (harina de trigo fortificada (harina de trigo, hierro 0.0055%, niacina 0.0048% (vitamina B3), tiamina 0.0005% (vitamina B1), riboflavina 0.0004% (vitamina B2), ácido fólico 0.00012%), azúcar, huevo líquido, aceite vegetal, humectantes (e422, e420i, e1520), glucosa, polvo para hornear (leudantes (e500ii, e341i, e541i)), emulsionantes (e471, e475, e466), almidón de maíz, permeado de suero en polvo, estabilizadores (e1442, e471, e412, e415), sal, regulador de la acidez (e270), sustancia conservadora (SİN 200)), cobertura (cobertura sabor chocolate (azúcar, grasa vegetal, cacao en polvo, emulsionante (e322i (lecitina de soya)), regulador de la acidez (e500ii), saborizantes artificiales), emulsionante (e476)), mermelada de fresa (fresas, azúcar, estabilizador (e440), regulador de la acidez (e330), sustancia conservadora (e211)), crema (azúcar, azúcar invertido, grasa vegetal, humectantes (e420i, e422), almidón de maíz, regulador de la acidez (e330), sustancias conservadoras (e282, e200), emulsionantes (e471, e475), sal, saborizante artificial), granillo sabor chocolate (azúcar, cacao en polvo, grasa vegetal, azúcar invertido, agentes de brillado y sellado (azúcares, emulsionante (e414), sustancias conservadoras (e211, e202), aceite vegetal), sal, talco inerte, canela, emulsionante (e322i (lecitina de soya)))
    1. Pastel sabor vainilla -> es:pastel-sabor-vainilla
      1. harina de trigo fortificada -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
        1. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
        2. hierro -> en:iron - percent: 0.0055
        3. niacina -> en:e375 - vegan: maybe - vegetarian: maybe - percent: 0.0048
          1. vitamina B3 -> en:e375 - vegan: maybe - vegetarian: maybe
        4. tiamina -> en:thiamin - percent: 0.0005
          1. vitamina B1 -> en:thiamin
        5. riboflavina -> en:e101 - vegan: maybe - vegetarian: yes - percent: 0.0004
          1. vitamina B2 -> en:e101 - vegan: maybe - vegetarian: yes
        6. ácido fólico -> en:folic-acid - percent: 0.00012
      2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. huevo líquido -> en:liquid-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
      4. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      5. humectantes -> en:humectant
        1. e422 -> en:e422 - vegan: maybe - vegetarian: maybe
        2. e420i -> en:e420i - vegan: yes - vegetarian: yes
        3. e1520 -> en:e490 - vegan: yes - vegetarian: yes
      6. glucosa -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      7. polvo para hornear -> es:polvo-para-hornear
        1. leudantes -> en:raising-agent
          1. e500ii -> en:e500ii - vegan: yes - vegetarian: yes
          2. e341i -> en:e341i - vegan: yes - vegetarian: yes
          3. e541i -> en:e541i - vegan: yes - vegetarian: yes
      8. emulsionantes -> en:emulsifier
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        2. e475 -> en:e475 - vegan: maybe - vegetarian: maybe
        3. e466 -> en:e466 - vegan: yes - vegetarian: yes
      9. almidón de maíz -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
      10. permeado de suero en polvo -> es:permeado-de-suero-en-polvo
      11. estabilizadores -> en:stabiliser
        1. e1442 -> en:e1442 - vegan: yes - vegetarian: yes
        2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        3. e412 -> en:e412 - vegan: yes - vegetarian: yes
        4. e415 -> en:e415 - vegan: yes - vegetarian: yes
      12. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      13. regulador de la acidez -> en:acidity-regulator
        1. e270 -> en:e270 - vegan: yes - vegetarian: yes
      14. sustancia conservadora -> en:preservative
        1. SİN 200 -> es:si̇n-200
    2. cobertura -> es:cobertura
      1. cobertura sabor chocolate -> es:cobertura-sabor-chocolate
        1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
        2. grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe
        3. cacao en polvo -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
        4. emulsionante -> en:emulsifier
          1. e322i -> en:e322i - vegan: maybe - vegetarian: maybe
            1. lecitina de soya -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
        5. regulador de la acidez -> en:acidity-regulator
          1. e500ii -> en:e500ii - vegan: yes - vegetarian: yes
        6. saborizantes artificiales -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe
      2. emulsionante -> en:emulsifier
        1. e476 -> en:e476 - vegan: yes - vegetarian: yes
    3. mermelada de fresa -> bg:конфитюр-от-ягоди - vegan: maybe - vegetarian: maybe
      1. fresas -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014
      2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. estabilizador -> en:stabiliser
        1. e440 -> en:e440a - vegan: yes - vegetarian: yes
      4. regulador de la acidez -> en:acidity-regulator
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes
      5. sustancia conservadora -> en:preservative
        1. e211 -> en:e211 - vegan: yes - vegetarian: yes
    4. crema -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. azúcar invertido -> en:invert-sugar
      3. grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      4. humectantes -> en:humectant
        1. e420i -> en:e420i - vegan: yes - vegetarian: yes
        2. e422 -> en:e422 - vegan: maybe - vegetarian: maybe
      5. almidón de maíz -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
      6. regulador de la acidez -> en:acidity-regulator
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes
      7. sustancias conservadoras -> en:preservative
        1. e282 -> en:e282 - vegan: yes - vegetarian: yes
        2. e200 -> en:e200 - vegan: yes - vegetarian: yes
      8. emulsionantes -> en:emulsifier
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        2. e475 -> en:e475 - vegan: maybe - vegetarian: maybe
      9. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      10. saborizante artificial -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe
    5. granillo sabor chocolate -> es:granillo-sabor-chocolate
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. cacao en polvo -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
      3. grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      4. azúcar invertido -> en:invert-sugar
      5. agentes de brillado y sellado -> es:agentes-de-brillado-y-sellado
        1. azúcares -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
        2. emulsionante -> en:emulsifier
          1. e414 -> en:e414 - vegan: yes - vegetarian: yes
        3. sustancias conservadoras -> en:preservative
          1. e211 -> en:e211 - vegan: yes - vegetarian: yes
          2. e202 -> en:e202 - vegan: yes - vegetarian: yes
        4. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      6. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      7. talco inerte -> es:talco-inerte
      8. canela -> en:cinnamon - vegan: yes - vegetarian: yes
      9. emulsionante -> en:emulsifier
        1. e322i -> en:e322i - vegan: maybe - vegetarian: maybe
          1. lecitina de soya -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

Nutrition

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 6

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

    Positive points: 2

    • Proteins: 2 / 5 (value: 4, rounded value: 4)
    • Fiber: 2 / 5 (value: 2, rounded value: 2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 6.25, rounded value: 6.3)

    Negative points: 26

    • Energy: 5 / 10 (value: 1750, rounded value: 1750)
    • Sugars: 9 / 10 (value: 44, rounded value: 44)
    • Saturated fat: 10 / 10 (value: 12, rounded value: 12)
    • Sodium: 2 / 10 (value: 260, rounded value: 260)

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

    Nutritional score: (26 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 pieza 50 g)     		Compared to: Filled cakes
    Energy 1,750 kj
    (418 kcal)     		874 kj
    (209 kcal)     		+18%
    Fat 18 g 9 g +220%
    Saturated fat 12 g 6 g +614%
    Monounsaturated fat 4 g 2 g
    Polyunsaturated fat 2 g 1 g
    Trans fat 0 g 0 g
    Cholesterol 30 mg 15 mg
    Carbohydrates 60 g 30 g -16%
    Sugars 44 g 22 g +4%
    Fiber 2 g 1 g +42%
    Proteins 4 g 2 g -1%
    Salt 0.65 g 0.325 g +18%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6.25 % 6.25 %
Serving size: 1 pieza 50 g

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Last edit of product page on by 5m4u9.

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