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Marilan - 27 g

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Barcode: 7896003706642 (EAN / EAN-13)

Quantity: 27 g

Brands: Marilan, Pit Stop

Categories: Snacks, Salty snacks, Sweet snacks, Appetizers, Biscuits and cakes, Biscuits, Crackers, Wheat crackers

Labels, certifications, awards: With natural fermentation

Origin of ingredients: Brazil

Manufacturing or processing places: Marilia, Sao Paulo, Igarassu, Pernambuco, Brasil

Traceability code: CNPJ 52.034.139/0001-50, 080503190121, CEP 17519-903

Countries where sold: Bolivia, Brazil

Matching with your preferences

Health

Ingredients

  • icon

    29 ingredients

    Spanish: HARINA DE TRIGO INTEGRAL 38%, HARINA DE TRIGO ENRIQUECIDA (HIERRO, ÁCIDO FÓLICO), GRASA VEGETAL (PALMA), AZÚCAR, AZÚCAR INVERTIDO, SAL, SAL CON BAJO CONTENIDO EN SODIO, MASA MADRE, EMULSIFICANTE (LECITINA DE SOJA (INS 322)), ACIDULANTE (ÁCIDO LÁCTICO (INS 270)), LEUDANTES QUÍMICOS (BICARBONATO DE SODIO (INS 500Ii), BICARBONATO DE AMONIO (INS 503ii)), AROMATIZANTE, MEJORADOR DE LA HARINA (PROTEASA (INS 1101i)), MEJORADOR DE LA HARINA (METABISULFITO DE SODIO (INS 223)).
    Allergens: Gluten, Soybeans
    Traces: Gluten, Milk, Peanuts

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
    • 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

  • E1101 - Protease

    Protease: A protease -also called a peptidase or proteinase- is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds. Proteases have evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. Proteases can be found in Animalia, Plantae, Fungi, Bacteria, Archaea and viruses.
    Source: Wikipedia

  • E223 - Sodium metabisulphite

    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    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.

  • 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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    Palm oil

    Ingredients that contain palm oil: Palm
  • icon

    Vegan status unknown

    Unrecognized ingredients: Iron, Folic acid, Invert sugar, es:sal-con-bajo-contenido-en-sodio, Sourdough, es:e1101i

    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: Iron, Folic acid, Invert sugar, es:sal-con-bajo-contenido-en-sodio, Sourdough, es:e1101i

    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 DE TRIGO INTEGRAL 38%, TRIGO (HIERRO, ÁCIDO FÓLICO), GRASA VEGETAL (PALMA), AZÚCAR, AZÚCAR INVERTIDO, SAL, SAL CON BAJO CONTENIDO EN SODIO, MASA MADRE, EMULSIFICANTE (LECITINA DE SOJA (e322)), ACIDULANTE (ÁCIDO LÁCTICO (e270)), LEUDANTES QUÍMICOS (BICARBONATO DE SODIO (e500Ii), BICARBONATO DE AMONIO (e503ii)), AROMATIZANTE, MEJORADOR DE LA HARINA (PROTEASA (e1101i)), MEJORADOR DE LA HARINA (METABISULFITO DE SODIO (e223))
    1. HARINA DE TRIGO INTEGRAL -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 38 - percent: 38 - percent_max: 38
    2. TRIGO -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 4.76923076923077 - percent_max: 38
      1. HIERRO -> en:iron - percent_min: 2.38461538461538 - percent_max: 38
      2. ÁCIDO FÓLICO -> en:folic-acid - percent_min: 0 - percent_max: 19
    3. GRASA VEGETAL -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 2 - percent_max: 33.3333333333333
      1. PALMA -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 2 - percent_max: 33.3333333333333
    4. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. AZÚCAR INVERTIDO -> en:invert-sugar - percent_min: 0 - percent_max: 19.0769230769231
    6. SAL -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.3076923076923
    7. SAL CON BAJO CONTENIDO EN SODIO -> es:sal-con-bajo-contenido-en-sodio - percent_min: 0 - percent_max: 11.4461538461538
    8. MASA MADRE -> en:sourdough - percent_min: 0 - percent_max: 9.53846153846154
    9. EMULSIFICANTE -> en:emulsifier - percent_min: 0 - percent_max: 8.17582417582418
      1. LECITINA DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.17582417582418
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.17582417582418
    10. ACIDULANTE -> en:acid - percent_min: 0 - percent_max: 7.15384615384615
      1. ÁCIDO LÁCTICO -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.15384615384615
        1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.15384615384615
    11. LEUDANTES QUÍMICOS -> en:raising-agent - percent_min: 0 - percent_max: 6.35897435897436
      1. BICARBONATO DE SODIO -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.35897435897436
        1. e500Ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.35897435897436
      2. BICARBONATO DE AMONIO -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.17948717948718
        1. e503ii -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.17948717948718
    12. AROMATIZANTE -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    13. MEJORADOR DE LA HARINA -> en:flour-treatment-agent - percent_min: 0 - percent_max: 5
      1. PROTEASA -> en:e1101 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
        1. e1101i -> es:e1101i - percent_min: 0 - percent_max: 5
    14. MEJORADOR DE LA HARINA -> en:flour-treatment-agent - percent_min: 0 - percent_max: 4.76923076923077
      1. METABISULFITO DE SODIO -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76923076923077
        1. e223 -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76923076923077

Nutrition

  • icon

    Salt in moderate quantity (0.375%)

    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 (6 biscoitos/galletitas 27 g)     		Compared to: Wheat crackers
    Energy 483 kj
    (115 kcal)     		130 kj
    (31 kcal)     		-73%
    Fat 3.4 g 0.918 g -76%
    Saturated fat 1.5 g 0.405 g -50%
    Monounsaturated fat 1.3 g 0.351 g -85%
    Polyunsaturated fat 0.4 g 0.108 g -76%
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg
    Carbohydrates 18 g 4.86 g -72%
    Sugars - -
    Fiber 1.4 g 0.378 g -75%
    Proteins 2.6 g 0.702 g -75%
    Salt 0.375 g 0.101 g -77%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 6 biscoitos/galletitas 27 g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

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

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