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Barra de cereal En Línea Chocolate - Eckart - 15g

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Barra de cereal En Línea Chocolate - Eckart - 15g

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Barcode: 7804000001660 (EAN / EAN-13)

Common name: Barra de cereal

Quantity: 15g

Brands: Eckart

Categories: Snacks, Sweet snacks, Bars, Cereal bars

Manufacturing or processing places: Chile

Countries where sold: Chile

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Health

Ingredients

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    27 ingredients

    : Crispines de maíz (semolina de maíz, harina de arroz, polidextrosa, isomaltitol, carbonato de calcio, sucralosa 16,7mg/100g), jarabe de maltitol, avena laminada, agua, polidextrosa, chips de chocolate 4% (licor de cacao, maltitol, polidextrosa, lecitina de soya, polirricinoleato de poliglicerol, sucralosa 100mg/100g, saborizante idéntico al natural), inulina, maltodextrina, licor de cacao 2,3%, cacao en polvo 0,7%, cremor tártaro, lecitina de soya, sabor chocolate natural, stevia 0,05 mg/100g.
    Allergens: Gluten, Soybeans
    Traces: Gluten, Milk, Nuts, Sulphur dioxide and sulphites

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: E476 - Polyglycerol polyricinoleate
    • Additive: E955 - Sucralose
    • Additive: E960 - Steviol glycosides
    • Additive: E965 - Maltitol
    • Ingredient: Maltodextrin

    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

  • 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.

  • E334 - L(+)-tartaric acid

    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    Source: Wikipedia

  • 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

  • E955 - Sucralose

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    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

  • 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

  • E965ii - Maltitol syrup

    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 content unknown

    Unrecognized ingredients: es:crispines-de-maiz, es:semolina-de-maiz, es:isomaltitol, es:sucralosa-16-7mg, es:licor-de-cacao, es:saborizante-identico-al-natural, es:licor-de-cacao, es:sabor-chocolate-natural, es:stevia-0-05-mg

    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

    Vegan status unknown

    Unrecognized ingredients: es:crispines-de-maiz, es:semolina-de-maiz, es:isomaltitol, es:sucralosa-16-7mg, es:licor-de-cacao, es:saborizante-identico-al-natural, es:licor-de-cacao, es:sabor-chocolate-natural, es:stevia-0-05-mg

    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:crispines-de-maiz, es:semolina-de-maiz, es:isomaltitol, es:sucralosa-16-7mg, es:licor-de-cacao, es:saborizante-identico-al-natural, es:licor-de-cacao, es:sabor-chocolate-natural, es:stevia-0-05-mg

    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!

    : Crispines de maíz (semolina de maíz, harina de arroz, polidextrosa, isomaltitol, carbonato de calcio, sucralosa 16‚7mg), jarabe de maltitol, avena, agua, polidextrosa, chips de chocolate 4% (licor de cacao, maltitol, polidextrosa, lecitina de soya, polirricinoleato de poliglicerol, sucralosa, saborizante idéntico al natural), inulina, maltodextrina, licor de cacao 2.3%, cacao en polvo 0.7%, cremor tártaro, lecitina de soya, sabor chocolate natural, stevia 0‚05 mg
    1. Crispines de maíz -> es:crispines-de-maiz - percent_min: 7.14285714285714 - percent_max: 72.4
      1. semolina de maíz -> es:semolina-de-maiz - percent_min: 1.19047619047619 - percent_max: 72.4
      2. harina de arroz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 36.2
      3. polidextrosa -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 24.1333333333333
      4. isomaltitol -> es:isomaltitol - percent_min: 0 - percent_max: 18.1
      5. carbonato de calcio -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.48
      6. sucralosa 16‚7mg -> es:sucralosa-16-7mg - percent_min: 0 - percent_max: 12.0666666666667
    2. jarabe de maltitol -> en:e965ii - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 38.2
    3. avena -> en:oat - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 4 - percent_max: 26.8
    4. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4 - percent_max: 21.1
    5. polidextrosa -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 17.68
    6. chips de chocolate -> en:chocolate-chunk - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31005 - percent_min: 4 - percent: 4 - percent_max: 4
      1. licor de cacao -> es:licor-de-cacao - percent_min: 0.571428571428571 - percent_max: 4
      2. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      3. polidextrosa -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.33333333333333
      4. lecitina de soya -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1
      5. polirricinoleato de poliglicerol -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
      6. sucralosa -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
      7. saborizante idéntico al natural -> es:saborizante-identico-al-natural - percent_min: 0 - percent_max: 0.571428571428571
    7. inulina -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 2.3 - percent_max: 4
    8. maltodextrina -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 2.3 - percent_max: 4
    9. licor de cacao -> es:licor-de-cacao - percent_min: 2.3 - percent: 2.3 - percent_max: 2.3
    10. cacao en polvo -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0.7 - percent: 0.7 - percent_max: 0.7
    11. cremor tártaro -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    12. lecitina de soya -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.7
    13. sabor chocolate natural -> es:sabor-chocolate-natural - percent_min: 0 - percent_max: 0.7
    14. stevia 0‚05 mg -> es:stevia-0-05-mg - percent_min: 0 - percent_max: 0.7

Nutrition

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    Nutrient levels

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      Sugars in low quantity (1.2%)

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

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

      Salt in low quantity (0.085%)

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

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

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Cereal bars
    Energy 1,125 kj
    (269 kcal)     		-36%
    Fat 4.8 g -69%
    Saturated fat ?
    Carbohydrates 60 g +2%
    Sugars 1.2 g -95%
    Fiber 17 g +164%
    Proteins 5.4 g -33%
    Salt 0.085 g -79%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by ultimute
Last edit of product page on by ultimute.
Product page also edited by openfoodfacts-contributors.

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