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Alfajor Dulce de Leche sin Azúcar - Cerro Azul - 55 g

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Alfajor Dulce de Leche sin Azúcar - Cerro Azul - 55 g

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Barcode: 7798161300727 (EAN / EAN-13)

Common name: alfajor con relleno de dulce de leche cubierto con baño de repostería semiamargo de bajo vaor glucémico, libre de gluten.

Quantity: 55 g

Packaging: Plastic

Brands: Cerro Azul

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Festive foods, Specific products, Christmas foods and drinks, Products for specific diets, Chocolates, Christmas sweets, Products without gluten, Milk chocolates, Alfajores

Labels, certifications, awards: No gluten, No added sugar, No Trans Fat, es:Sin TACC, With stevia

Origin of ingredients: Argentina

Manufacturing or processing places: Argentina

Stores: Atihealthy

Countries where sold: Argentina, Bolivia

Matching with your preferences

Health

Ingredients

  • icon

    47 ingredients

    dietary dulce de leche without added sugar (milk, fructose, non-nutritive sweetener: sorbitol (ins 420), mass agent: polydextrose (ins 1200), preservatives: potassium sorbate (ins 202), anti-caking agent: microcrystalline cellulose (ins 460i), flavoring: ethyl vanillin, acidity regulator: sodium bicarbonate (ins 500ii), stabilizer: carrageenan (ins 407), rice flour, corn starch, water, margarine, polydextrose, albumin, semi-bitter sugar-free pastry bath, egg powder, chemical leavening: ammonium bicarbonate (ins: 503ii), thickener: xanthic gum (ins 412), emulsifier: soy lecithin (ins: 322), sweetener: stevia (ins 960), preservative: sodium propionate (ins 281), artificial lemon flavor
    Allergens: Eggs, Milk, Soybeans

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: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Additive: E420 - Sorbitol
    • Additive: E460 - Cellulose
    • Additive: E960 - Steviol glycosides
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Sweetener
    • Ingredient: Thickener

    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

  • 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.

  • E281 - Sodium propionate

    Sodium propionate: Sodium propanoate or sodium propionate is the sodium salt of propionic acid which has the chemical formula Na-C2H5COO-. This white crystalline solid is deliquescent in moist air.
    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.

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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.

  • 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

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E460i - Microcrystalline cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    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.

  • 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

  • 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 content unknown

    Unrecognized ingredients: es:dulce-de-leche-dietetico-sin-azucar-agregada, es:agente-de-masa, es:albumina, es:bano-de-reposteria-semiamargo-sin-azucar, es:aroma-artificial-a-limon

    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

    Non-vegan

    Non-vegan ingredients: Milk, 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: es:dulce-de-leche-dietetico-sin-azucar-agregada, es:agente-de-masa, Ethylvanillin, Margarine, es:albumina, es:bano-de-reposteria-semiamargo-sin-azucar, es:aroma-artificial-a-limon

    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!

    : Dulce de Leche dietético sin azúcar agregada (leche, fructosa, Edulcorante (Sorbitol (e420)), Agente de masa (Polidextrosa (e1200)), Conservantes (Sorbato de potasio (e202)), Antiaglutinante (celulosa microcristalina (e460i)), aromatizante (etil vainillina), Regulador de la acidez (Bicarbonato de sodio (e500ii)), estabilizante (carragenina (e407))), Harina de Arroz, Fécula de maíz, agua, Margarina, Polidextrosa, Albúmina, Baño de repostería semiamargo sin azúcar, Huevo en polvo, Leudante Químico (bicarbonato de amonio (e503ii)), Espesante (Goma Xántica (e412)), Emulsionante (Lecitina de Soja (e322)), Edulcorante (Estevia (e960)), Conservante (Propionato de sodio (e281)), aroma artificial a limón
    1. Dulce de Leche dietético sin azúcar agregada -> es:dulce-de-leche-dietetico-sin-azucar-agregada - percent_min: 6.66666666666667 - percent_max: 100
      1. leche -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0.740740740740741 - percent_max: 100
      2. fructosa -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 50
      3. Edulcorante -> en:sweetener - percent_min: 0 - percent_max: 33.3333333333333
        1. Sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
          1. e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      4. Agente de masa -> es:agente-de-masa - percent_min: 0 - percent_max: 25
        1. Polidextrosa -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
          1. e1200 -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      5. Conservantes -> en:preservative - percent_min: 0 - percent_max: 20
        1. Sorbato de potasio -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
          1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. Antiaglutinante -> en:anti-caking-agent - percent_min: 0 - percent_max: 16.6666666666667
        1. celulosa microcristalina -> en:e460i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
          1. e460i -> en:e460i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      7. aromatizante -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
        1. etil vainillina -> en:ethylvanillin - percent_min: 0 - percent_max: 5
      8. Regulador de la acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 5
        1. Bicarbonato de sodio -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
          1. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      9. estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 5
        1. carragenina -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
          1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    2. Harina de Arroz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 50
    3. Fécula de maíz -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 33.3333333333333
    4. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25
    5. Margarina -> en:margarine - percent_min: 0 - percent_max: 20
    6. Polidextrosa -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. Albúmina -> es:albumina - percent_min: 0 - percent_max: 14.2857142857143
    8. Baño de repostería semiamargo sin azúcar -> es:bano-de-reposteria-semiamargo-sin-azucar - percent_min: 0 - percent_max: 12.5
    9. Huevo en polvo -> en:egg-powder - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 11.1111111111111
    10. Leudante Químico -> en:raising-agent - percent_min: 0 - percent_max: 10
      1. bicarbonato de amonio -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
        1. e503ii -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. Espesante -> en:thickener - percent_min: 0 - percent_max: 9.09090909090909
      1. Goma Xántica -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
        1. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. Emulsionante -> en:emulsifier - percent_min: 0 - percent_max: 8.33333333333333
      1. Lecitina de Soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 8.33333333333333
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
    13. Edulcorante -> en:sweetener - percent_min: 0 - percent_max: 7.69230769230769
      1. Estevia -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
        1. e960 -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. Conservante -> en:preservative - percent_min: 0 - percent_max: 7.14285714285714
      1. Propionato de sodio -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
        1. e281 -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. aroma artificial a limón -> es:aroma-artificial-a-limon - percent_min: 0 - percent_max: 6.66666666666667

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 unidad 55 g)     		Compared to: Alfajores
    Energy 1,670 kj
    (402 kcal)     		920 kj
    (221 kcal)     		+2%
    Fat 20 g 11 g +36%
    Saturated fat 12 g 6.6 g +52%
    Trans fat 0 g 0 g -100%
    Carbohydrates 40 g 22 g -30%
    Sugars - -
    Fiber 4 g 2.2 g +106%
    Proteins 14.9 g 8.2 g +143%
    Salt 0.75 g 0.412 g +106%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1 unidad 55 g

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Data sources

Product added on by jalabaster
Last edit of product page on by 5m4u9.
Product page also edited by ashleyeuge56, flipwared, inf, openfoodfacts-contributors, packbot, teolemon.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
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