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Gluteeniton runebergintorttu - Rosten - 2 x 120 g

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Gluteeniton runebergintorttu - Rosten - 2 x 120 g

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Streckkod: 6409770036556 (EAN / EAN-13)

Kvantitet: 2 x 120 g

Varumärken: Rosten

Kategorier: Snacks, Söta snacks, Kakor och tårtor, en:Pastries, Runebergstårta

Länder där såld: Finland

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Ingredienser

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    53 ingredienser

    Glutenfri mjölblandning (potatisstärkelse, socker, ÄGGVITEPULVER, modifierad stärkelse E1422, stabiliseringsmedel E415, salt, Färg E160a, arom), laktosfri SMÖR 21 %, vatten, socker, hallonsylt (socker, hallon, vatten, förtjockningsmedel (E1442 potatis, E440), surhetsreglerande - medel (E330, E333) och konserveringsmedel E202), ÄGG, sockerglasyr [socker, vatten, glukossirap, emulgeringsmedel E471, förtjockningsmedel (E406, E410), färg E120], apelsinskal, MANDEL, jäsmedel E503, apelsinarom [apelsinsaft, glukossirap, antioxidationsmedel (E300, E330), växtextrakt, stabiliseringsmedel E440], surhetsreglerande medel E330 och arrakarom.
    Allergener: Ägg, Mjölk, Nötter

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra bearbetade livsmedel och drycker group:

    • Tillsats: E120 - Karmin
    • Tillsats: E1442 - Hydroxipropyldistärkelsefosfat
    • Tillsats: E160a - Karoten
    • Tillsats: E406 - Agar
    • Tillsats: E410 - E410 food additive
    • Tillsats: E415 - Xantangummi
    • Tillsats: E440 - Pektiner
    • Tillsats: E471 - Mono- och diglycerider av fettsyror
    • Ingrediens: Färg
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom
    • Ingrediens: Glukos
    • Ingrediens: Glukossirap
    • Ingrediens: Förtjockningsmedel

    Food products are classified into 4 groups according to their degree of processing:

    1. Obearbetade eller minimalt bearbetade livsmedel
    2. Bearbetade kulinariska ingredienser
    3. Halvfabrikat
    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

Tillsatser

  • E120 - Karmin

    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.
    Källa: Wikipedia (Engelska)

  • E1442 - Hydroxipropyldistärkelsefosfat

    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    Källa: Wikipedia (Engelska)

  • E160a - Karoten

    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.
    Källa: Wikipedia (Engelska)

  • E330 - Citronsyra

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Källa: Wikipedia (Engelska)

  • E333 - Kalciumcitrater

    Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
    Källa: Wikipedia (Engelska)

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Källa: Wikipedia (Engelska)

  • E415 - Xantangummi

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Källa: Wikipedia (Engelska)

  • E440 - Pektiner

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Källa: Wikipedia (Engelska)

  • E471 - Mono- och diglycerider av fettsyror

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Källa: Wikipedia (Engelska)

  • E503 - Ammoniumkarbonater

    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.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Icke-vegan

    Non-vegan ingredients: de:Hühnerei-Trockeneiweiß, en:Chicken egg, E120

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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

    Icke-vegetarisk

    Non-vegetarian ingredients: E120

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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

    Vi behöver din hjälp!

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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!

    fi: jauhoseos (perunatärkkelys, sokeri, KANANMUNANVALKUAISJAUHE, modifioitu tärkkelys e1422, stabilointiaine (e415), suola, väri (e160a), aromi), laktoositon VOI 21%, vesi, sokeri, vadelmahillo (sokeri, vadelma, vesi, sakeuttamisaineet (e1442 peruna, e440), happamuudensäätöaineet (e330, e333), säilöntäaine e202), KANANMUNA, sokerikuorrute (sokeri, vesi, glukoosisiirappi, emulgointiaine (e471), sakeuttamisaineet (e406, e410), väri (e120)), appelsiinikuori, MANTELI, nostatusaine (e503), appelsiiniaromi, appelsiinimehu, glukoosisiirappi, hapettumisenestoaine (e300, e330), kasviuute, stabilointiaine (e440), happamuudensäätöaine (e330), arrakkiaromi
    1. jauhoseos -> en:flour-blend - labels: en:no-gluten - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 21 - percent_max: 79
      1. perunatärkkelys -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 2.625 - percent_max: 79
      2. sokeri -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 37
      3. KANANMUNANVALKUAISJAUHE -> de:hühnerei-trockeneiweiß - vegan: no - vegetarian: yes - ciqual_food_code: 22004 - percent_min: 0 - percent_max: 26.3333333333333
      4. modifioitu tärkkelys e1422 -> fi:modifioitu-tärkkelys-e1422 - percent_min: 0 - percent_max: 19.75
      5. stabilointiaine -> en:stabiliser - percent_min: 0 - percent_max: 15.8
        1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15.8
      6. suola -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4
      7. väri -> en:colour - percent_min: 0 - percent_max: 0.4
        1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.4
      8. aromi -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4
    2. laktoositon VOI -> fi:laktoositon-voi - percent_min: 21 - percent: 21 - percent_max: 21
    3. vesi -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 21
    4. sokeri -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 21
    5. vadelmahillo -> fi:vadelmahillo - percent_min: 0 - percent_max: 19.3333333333333
      1. sokeri -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 19.3333333333333
      2. vadelma -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 0 - percent_max: 9.66666666666667
      3. vesi -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 6.44444444444444
      4. sakeuttamisaineet -> en:thickener - percent_min: 0 - percent_max: 4.83333333333333
        1. e1442 peruna -> fi:e1442-peruna - percent_min: 0 - percent_max: 4.83333333333333
        2. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      5. happamuudensäätöaineet -> en:acidity-regulator - percent_min: 0 - percent_max: 3.86666666666667
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.86666666666667
        2. e333 -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      6. säilöntäaine e202 -> fi:säilöntäaine-e202 - percent_min: 0 - percent_max: 3.22222222222222
    6. KANANMUNA -> en:chicken-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 14.5
    7. sokerikuorrute -> fi:sokerikuorrute - percent_min: 0 - percent_max: 11.6
      1. sokeri -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.6
      2. vesi -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5.8
      3. glukoosisiirappi -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.86666666666667
      4. emulgointiaine -> en:emulsifier - percent_min: 0 - percent_max: 2.9
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.9
      5. sakeuttamisaineet -> en:thickener - percent_min: 0 - percent_max: 2.32
        1. e406 -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 2.32
        2. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.16
      6. väri -> en:colour - percent_min: 0 - percent_max: 1.93333333333333
        1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.93333333333333
    8. appelsiinikuori -> en:orange-zest - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0 - percent_max: 9.66666666666667
    9. MANTELI -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 8.28571428571429
    10. nostatusaine -> en:raising-agent - percent_min: 0 - percent_max: 7.25
      1. e503 -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.25
    11. appelsiiniaromi -> en:orange-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    12. appelsiinimehu -> en:orange-juice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 2070 - percent_min: 0 - percent_max: 5
    13. glukoosisiirappi -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5
    14. hapettumisenestoaine -> en:antioxidant - percent_min: 0 - percent_max: 4.83333333333333
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.83333333333333
      2. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    15. kasviuute -> en:plant-extracts - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.46153846153846
    16. stabilointiaine -> en:stabiliser - percent_min: 0 - percent_max: 4.14285714285714
      1. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.14285714285714
    17. happamuudensäätöaine -> en:acidity-regulator - percent_min: 0 - percent_max: 3.86666666666667
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.86666666666667
    18. arrakkiaromi -> fi:arrakkiaromi - percent_min: 0 - percent_max: 3.625

Näring

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2

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

    Positiva poäng: 0

    • Proteiner: 2 / 5 (värde: 4.6, avrundat värde: 4.6)
    • Fiber: 0 / 5 (värde: 0.7, avrundat värde: 0.7)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 2.0595703125, avrundat värde: 2.1)

    Negativa poäng: 24

    • Energi: 5 / 10 (värde: 1812, avrundat värde: 1812)
    • Socker: 8 / 10 (värde: 37, avrundat värde: 37)
    • Mättat fett: 10 / 10 (värde: 11, avrundat värde: 11)
    • Natrium: 1 / 10 (värde: 160, avrundat värde: 160)

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

    Näringsvärde: (24 - 0)

    Nutri-Score:

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    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml     		Compared to: Runebergstårta
    Energi 1 812 kj
    (433 kcal)     		+14 %
    Fett 20 g +17 %
    Mättat fett 11 g +33 %
    Kolhydrat 58 g +17 %
    Sockerarter 37 g +19 %
    Fiber 0,7 g −55 %
    Protein 4,6 g +2 %
    Salt 0,4 g +9 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2,06 %

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