Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

Dolcesoles Azucar Dulcesol

edit Edit the page

Dolcesoles Azucar Dulcesol

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 8410087045016 (EAN / EAN-13)

Brands: Dulcesol

Categories: Bolleria, Galletas y pasteles

Countries where sold: Spain, Francia

Matching with your preferences

Health

Ingredients

  • icon

    38 ingredients

    wheat flour, sugar (25%), vegetable oils and fats (palm, sunflower, soybean, coconut) in variable proportion, glucose and fructose syrup, humectants: sorbitol and glycerin, yeast, egg, emulsifiers: e-471, e-472e and e-481, dextrose, salt, stabilizers: e-460, e-466 and e-412, wheat gluten, preservatives: e-202 and e-282, soybean meal, flavourings, flour treatment agent: ascorbic acid and acidulant: e-270, may contain traces of nuts, milk, sesame and/or derived products, keep in a cool, dry and non-light-exposed place, kiquid0 - 010s net 200
    Allergens: Eggs, Gluten, Soybeans
    Traces: Milk, Nuts

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E412 - Guar gum
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E460 - Cellulose
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten
    • Ingredient: Humectant

    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

  • 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

  • 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

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    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.

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil

    Ingredients that contain palm oil: Palm
  • icon

    Non-vegan

    Non-vegan ingredients: Egg

    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:en-proporcion-variable, es:conservese-en-lugar-fresco, es:seco-y-no-expuesto-a-la-luz, es:kiquid0, es:010s-net-200

    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!

    : Harina de trigo, azúcar 25%, aceites y grasas vegetales (palma, girasol, soja, coco), en proporción variable, jarabe de glucosa y fructosa, humectantes (sorbitol, glicerina), levadura, huevo, emulgentes (e471), e472e, e481, dextrosa, sal, estabilizantes (e460), e466, e412, gluten de trigo, conservadores (e202), e282, harina de soja, aromas, agente de tratamiento de la harina (ácido ascórbico, acidulante), e270, Consérvese en lugar fresco, seco y no expuesto a la luz, KIQUID0, 010S NET 200
    1. Harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 25 - percent_max: 75
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 25 - percent: 25 - percent_max: 25
    3. aceites y grasas vegetales -> en:vegetable-oil-and-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 25
      1. palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 25
      2. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      4. coco -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 6.25
    4. en proporción variable -> es:en-proporcion-variable - percent_min: 0 - percent_max: 25
    5. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 16.6666666666667
    6. humectantes -> en:humectant - percent_min: 0 - percent_max: 12.5
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      2. glicerina -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.25
    7. levadura -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    8. huevo -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 8.33333333333333
    9. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 7.14285714285714
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.14285714285714
    10. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.25
    11. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.55555555555556
    12. dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5
    13. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.65
    14. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 0.65
      1. e460 -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
    15. e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
    16. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
    17. gluten de trigo -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
    18. conservadores -> en:preservative - percent_min: 0 - percent_max: 0.65
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
    19. e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
    20. harina de soja -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 0.65
    21. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.65
    22. agente de tratamiento de la harina -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.65
      1. ácido ascórbico -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
      2. acidulante -> en:acid - percent_min: 0 - percent_max: 0.325
    23. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
    24. Consérvese en lugar fresco -> es:conservese-en-lugar-fresco - percent_min: 0 - percent_max: 0.65
    25. seco y no expuesto a la luz -> es:seco-y-no-expuesto-a-la-luz - percent_min: 0 - percent_max: 0.65
    26. KIQUID0 -> es:kiquid0 - percent_min: 0 - percent_max: 0.65
    27. 010S NET 200 -> es:010s-net-200 - percent_min: 0 - percent_max: 0.65

Nutrition

  • icon

    Bad nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 1

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 3 / 5 (value: 6, rounded value: 6)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.5625, rounded value: 1.6)

    Negative points: 19

    • Energy: 5 / 10 (value: 1841, rounded value: 1841)
    • Sugars: 4 / 10 (value: 20, rounded value: 20)
    • Saturated fat: 8 / 10 (value: 8.2, rounded value: 8.2)
    • Sodium: 2 / 10 (value: 260, rounded value: 260)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (19 - 0)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Bolleria
    Energy 1,841 kj
    (440 kcal)     		+5%
    Fat 24 g +14%
    Saturated fat 8.2 g -19%
    Carbohydrates 49 g -2%
    Sugars 20 g -14%
    Fiber ?
    Proteins 6 g +2%
    Salt 0.65 g +9%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1.562 %

Environment

Packaging

Transportation

Threatened species

Report a problem

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by autorotate-bot, date-limite-app, elcoco, halal-app-chakib, inf, kiliweb, teolemon, thaialagata, yuka.ZS80ZE92c2pocWNCbnZRSDdBdmN3WTRwL0x5NVFGS05ldTQ4SUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmEWDfyHvDLqHjXUx1C6_unWBLHpMIoq_LWnMas, yukafix.

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