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Barra de pan de maíz sin gluten, lactosa, huevo - Special Line - 160 g

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Barra de pan de maíz sin gluten, lactosa, huevo - Special Line - 160 g

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Barcode: 8433329030625 (EAN / EAN-13)

Common name: Pan de tipo baguette sin gluten

Quantity: 160 g

Packaging: Protective gas, es:Bolsa de plástico

Brands: Special Line, El Corte Ingles

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Specific products, Products for specific diets, Breads, Products without gluten, Baguettes, Gluten-free breads, Huevo-free breads, Lactose-free breads

Labels, certifications, awards: No gluten, Crossed Grain Trademark, No eggs, No lactose, FACE

Manufacturing or processing places: El Berrón, La Carrera (parroquia), Siero (concejo), Asturias, España

Traceability code: NIF: B-33593740, ES 26.05027/O C CE, FABRICANTE Y ENVASADOR:, ADPAN EUROPA S.L.

Stores: Supercor Express, El Corte Inglés

Countries where sold: Spain

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Health

Ingredients

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    32 ingredients

    Spanish: Almidón de maíz, harina de maíz, margarina vegetal, azúcar, sal, agua, espesantes: goma xantana (E-415), pectina (E-440), carboximetil celulosa (E-466); emulgentes: éster monoacetiltartárico de mono - y diglicéridos de ácidos grasos (E-472e) y mono - y diglicéridos de ácidos grasos (E-471), gasificantes: bicarbonato sódico (E-500ii), fosfato ácido de aluminio y sodio (E-541) y fosfato de calcio (E-341); antioxidante: ácido ascórbico (E-300), conservante: ácido sórbico (E-200) y levadura·

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: E415 - Xanthan gum
    • Additive: E440 - Pectins
    • 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
    • Ingredient: Emulsifier
    • Ingredient: Thickener

    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

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • 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.

  • 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.

  • E541 - Sodium aluminium phosphate

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    Source: Wikipedia

  • E541i - Acid sodium aluminium phosphate

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    Source: Wikipedia

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    es: Almidón de maíz, harina de maíz, margarina vegetal, azúcar, sal, agua, espesantes (goma xantana (e415)), pectina (e440), carboximetil celulosa (e466), emulgentes (éster monoacetiltartárico de mono- y diglicéridos de ácidos grasos (e472e)), mono- y diglicéridos de ácidos grasos (e471), gasificantes (bicarbonato sódico (e500ii)), fosfato ácido de aluminio y sodio (e541), fosfato de calcio (e341), antioxidante (ácido ascórbico (e300)), conservante (ácido sórbico (e200)), levadura·
    1. Almidón de maíz -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 5.88235294117647 - percent_max: 100
    2. harina de maíz -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 50
    3. margarina vegetal -> en:vegetable-margarine - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.7
    5. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.025
    6. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.025
    7. espesantes -> en:thickener - percent_min: 0 - percent_max: 1.025
      1. goma xantana -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
        1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
    8. pectina -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
      1. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
    9. carboximetil celulosa -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
      1. e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
    10. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 1.025
      1. éster monoacetiltartárico de mono- y diglicéridos de ácidos grasos -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.025
        1. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.025
    11. mono- y diglicéridos de ácidos grasos -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.025
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.025
    12. gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 1.025
      1. bicarbonato sódico -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
        1. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
    13. fosfato ácido de aluminio y sodio -> en:e541i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
      1. e541 -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
    14. fosfato de calcio -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
      1. e341 -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
    15. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 1.025
      1. ácido ascórbico -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
        1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
    16. conservante -> en:preservative - percent_min: 0 - percent_max: 1.025
      1. ácido sórbico -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
        1. e200 -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.025
    17. levadura· -> en:yeast - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009 - percent_min: 0 - percent_max: 1.025

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 2

    • Proteins: 1 / 5 (value: 2.1, rounded value: 2.1)
    • Fiber: 2 / 5 (value: 2.3, rounded value: 2.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 13

    • Energy: 4 / 10 (value: 1343.9, rounded value: 1343.9)
    • Sugars: 0 / 10 (value: 3.7, rounded value: 3.7)
    • Saturated fat: 5 / 10 (value: 5.7, rounded value: 5.7)
    • Sodium: 4 / 10 (value: 410, rounded value: 410)

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

    Nutritional score: (13 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Gluten-free breads
    Energy 1,343.9 kj
    (321 kcal)     		+23%
    Fat 13.1 g +124%
    Saturated fat 5.7 g +596%
    Carbohydrates 47.2 g +8%
    Sugars 3.7 g +11%
    Fiber 2.3 g -64%
    Proteins 2.1 g -54%
    Salt 1.025 g -8%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by javichu
Last edit of product page on by gaellebourdonnec.
Product page also edited by fix-salt-bot, kiliweb, packbot, teolemon, thaialagata, yuka.WGY5ZU5yMGwrTVlNdjhNUTRTalMrL1Z1LzhLa1ZubTNOTWNOSVE9PQ.

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