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Torta frolla al limone - Dolciando

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Torta frolla al limone - Dolciando

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Barcode: 8017596069344 (EAN / EAN-13)

Brands: Dolciando, Eurospin

Stores: Eurospin

Countries where sold: Italy

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Health

Ingredients

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    42 ingredients

    : Farina di FRUMENTO, crema al limone 27,3% (sciroppo di glucosio, acqua, saccarosio, destrosio, grasso vegetale (palma), amido di mais, stabilizzanti: cellulosa, gomma di cellulosa; succo concentrato di limone 1%, emulsionanti: mono - e digliceridi degli acidi grassi; aromi, conservante: potassio sorbato; correttore di acidità: acido lattico; coloranti: caroteni, biossido di titanio), saccarosio, margarina (oli e grassi vegetali da girasole e palma, acqua, emulsionante: mono - e digliceridi degli acidi grassi; sale, aromi), UOVA, acqua, amido di riso, BURRO, LATTE in polvere, sale, agenti lievitanti: difosfati, carbonati di sodio; amido di FRUMENTO, aromi. Può contenere tracce di SOIA e FRUTTA A GUSCIO.
    Allergens: Eggs, Gluten, Milk
    Traces: Nuts, 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: E160a - Carotene
    • Additive: E171 - Titanium dioxide
    • Additive: E460 - Cellulose
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E171 - Titanium dioxide

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    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.

  • 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

  • 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

  • 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.

  • 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.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm
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    Non-vegan

    Non-vegan ingredients: Egg, Butter, Milk 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: it:crema-al-limone, Margarine, it:oli-e-grassi-vegetali-da-girasole-e-palma

    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!

    : Farina di FRUMENTO, crema al limone 27.3% (sciroppo di glucosio, acqua, saccarosio, destrosio, grasso vegetale (palma), amido di mais, stabilizzanti (cellulosa), gomma di cellulosa, concentrato di limone 1%, emulsionanti (mono- e digliceridi degli acidi grassi), aromi, conservante (potassio sorbato), correttore di acidità (acido lattico), coloranti (caroteni), biossido di titanio), saccarosio, margarina (oli e grassi vegetali da girasole e palma, acqua, emulsionante (mono- e digliceridi degli acidi grassi), sale, aromi), UOVA, acqua, amido di riso, BURRO, LATTE in polvere, sale, agenti lievitanti (difosfati), carbonati di sodio, amido di FRUMENTO, aromi
    1. Farina di FRUMENTO -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 27.3 - percent_max: 72.7
    2. crema al limone -> it:crema-al-limone - percent_min: 27.3 - percent: 27.3 - percent_max: 27.3
      1. sciroppo di glucosio -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.82 - percent_max: 19.3
      2. acqua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1 - percent_max: 10.15
      3. saccarosio -> en:sucrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1 - percent_max: 7.1
      4. destrosio -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1 - percent_max: 5.575
      5. grasso vegetale -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 1 - percent_max: 4.66
        1. palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 1 - percent_max: 4.66
      6. amido di mais -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 1 - percent_max: 4.05
      7. stabilizzanti -> en:stabiliser - percent_min: 1 - percent_max: 3.61428571428571
        1. cellulosa -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 3.61428571428571
      8. gomma di cellulosa -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 3.2875
      9. concentrato di limone -> en:lemon-extract - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 1 - percent: 1 - percent_max: 1
      10. emulsionanti -> en:emulsifier - percent_min: 0 - percent_max: 1
        1. mono- e digliceridi degli acidi grassi -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
      11. aromi -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
      12. conservante -> en:preservative - percent_min: 0 - percent_max: 1
        1. potassio sorbato -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      13. correttore di acidità -> en:acidity-regulator - percent_min: 0 - percent_max: 1
        1. acido lattico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      14. coloranti -> en:colour - percent_min: 0 - percent_max: 1
        1. caroteni -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
      15. biossido di titanio -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    3. saccarosio -> en:sucrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 27.3
    4. margarina -> en:margarine - percent_min: 0 - percent_max: 22.7
      1. oli e grassi vegetali da girasole e palma -> it:oli-e-grassi-vegetali-da-girasole-e-palma - percent_min: 0 - percent_max: 22.7
      2. acqua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 11.35
      3. emulsionante -> en:emulsifier - percent_min: 0 - percent_max: 7.56666666666667
        1. mono- e digliceridi degli acidi grassi -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.56666666666667
      4. sale -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.45
      5. aromi -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.45
    5. UOVA -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 15.1333333333333
    6. acqua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 11.35
    7. amido di riso -> en:rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 9.08
    8. BURRO -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 7.56666666666667
    9. LATTE in polvere -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 0 - percent_max: 6.48571428571429
    10. sale -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.45
    11. agenti lievitanti -> en:raising-agent - percent_min: 0 - percent_max: 0.45
      1. difosfati -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.45
    12. carbonati di sodio -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.45
    13. amido di FRUMENTO -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.45
    14. aromi -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.45

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,653 kj
    (395 kcal)
    Fat 15 g
    Saturated fat 6.6 g
    Carbohydrates 61 g
    Sugars 28 g
    Fiber ?
    Proteins 4.3 g
    Salt 0.45 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1 %

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Data sources

Product added on by kiliweb
Last edit of product page on by telperion87.
Product page also edited by mariach929, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvllAbUNDXjTLoaTnVknCBm86KEsbyceNx2YKjA6s.

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