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Tortinhas Morango - Marilan - 375 g

Tortinhas Morango - Marilan - 375 g

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Barcode: 7896003701463 (EAN / EAN-13)

Common name: galleta dulce rellena sabor a frutilla/fresa.

Quantity: 375 g

Packaging: Plastic, Bag

Brands: Marilan

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

Labels, certifications, awards: Contains GMOs

Origin of ingredients: Brazil

Manufacturing or processing places: Marilia, Sao Paulo, Brasil

Traceability code: 080503190121, CNPJ 52.034.139/0001-50, CEP 17519-903, RE 800020103/1, RSPA 029254

Stores: Hipermaxi

Countries where sold: Bolivia, Brazil, Costa Rica, Paraguay, Uruguay

Matching with your preferences

Health

Ingredients

  • icon

    29 ingredients


    Spanish: HARINA DE TRIGO ENRIQUECIDA (HIERRO, ÁCIDO FÓLICO), AZÚCAR, GRASA VEGETAL, AZÚCAR INVERTIDO, SAL, EMULSIONANTES (LECITINA DE SOJA (INS 322)), AROMATIZANTE (SABOR A FRUTILLA), ACIDULANTE (ÁCIDO LÁCTICO (INS 270)), LEUDANTES QUÍMICOS (BICARBONATO DE SODIO (INS 500ii), BICARBONATO DE AMONIO (INS 503ii)), ACIDULANTE (ÁCIDO CÍTRICO (INS 330)), COLORANTE NATURAL (CARMÍN (INS 120)), COLORANTE NATURAL (CARAMELO (INS 150a)).
    Allergens: Gluten, Soybeans
    Traces: Gluten, Nuts, es:avena

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: E120 - Cochineal
    • Additive: E150 - Caramel
    • Additive: E150a - Plain caramel
    • Additive: E322 - Lecithins
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • 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

  • E120 - Cochineal


    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    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.

  • 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

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: E120, E120

    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-vegetarian


    Non-vegetarian ingredients: E120, E120

    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: TRIGO (HIERRO, ÁCIDO FÓLICO), AZÚCAR, GRASA VEGETAL, AZÚCAR INVERTIDO, SAL, EMULSIONANTES (LECITINA DE SOJA (e322)), AROMATIZANTE (SABOR A FRUTILLA), ACIDULANTE (ÁCIDO LÁCTICO (e270)), LEUDANTES QUÍMICOS (BICARBONATO DE SODIO (e500ii), BICARBONATO DE AMONIO (e503ii)), ACIDULANTE (ÁCIDO CÍTRICO (e330)), COLORANTE NATURAL (CARMÍN (e120)), COLORANTE NATURAL (CARAMELO (e150a))
    1. TRIGO -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 8.33333333333333 - percent_max: 100
      1. HIERRO -> en:iron - percent_min: 4.16666666666667 - percent_max: 100
      2. ÁCIDO FÓLICO -> en:folic-acid - percent_min: 0 - percent_max: 50
    2. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. GRASA VEGETAL -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
    4. AZÚCAR INVERTIDO -> en:invert-sugar - percent_min: 0 - percent_max: 25
    5. SAL -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. EMULSIONANTES -> en:emulsifier - percent_min: 0 - percent_max: 16.6666666666667
      1. LECITINA DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. AROMATIZANTE -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. SABOR A FRUTILLA -> es:sabor-a-frutilla - percent_min: 0 - percent_max: 5
    8. ACIDULANTE -> en:acid - percent_min: 0 - percent_max: 5
      1. ÁCIDO LÁCTICO -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
        1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    9. LEUDANTES QUÍMICOS -> en:raising-agent - 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
      2. BICARBONATO DE AMONIO -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
        1. e503ii -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    10. ACIDULANTE -> en:acid - percent_min: 0 - percent_max: 5
      1. ÁCIDO CÍTRICO -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    11. COLORANTE NATURAL -> en:natural-colours - percent_min: 0 - percent_max: 5
      1. CARMÍN -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5
        1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5
    12. COLORANTE NATURAL -> en:natural-colours - percent_min: 0 - percent_max: 5
      1. CARAMELO -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
        1. e150a -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Nutrition

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    Salt in moderate quantity (0.35%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (4 1/2 biscoitos/galletitas 30 g)
    Compared to: Filled biscuits
    Energy 2,110 kj
    (503 kcal)
    634 kj
    (151 kcal)
    +8%
    Fat 23.7 g 7.1 g +22%
    Saturated fat 9.33 g 2.8 g +11%
    Monounsaturated fat 7 g 2.1 g -12%
    Polyunsaturated fat 1 g 0.3 g -61%
    Trans fat 0 g 0 g -100%
    Cholesterol 0 mg 0 mg -100%
    Carbohydrates 66.7 g 20 g -
    Sugars - -
    Fiber 1.67 g 0.5 g -42%
    Proteins 6.33 g 1.9 g +12%
    Salt 0.35 g 0.105 g -36%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 4 1/2 biscoitos/galletitas 30 g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by 5m4u9.
Product page also edited by packbot, yuka.sY2b0xO6T85zoF3NwEKvlhNkTIrsgCvYLwTQwXG7-42xf6zoX-8sutH5Lqs.

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