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Oreo Enrobed - ℮ 246 g

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Oreo Enrobed - ℮ 246 g

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Streckkod: 7622300489434 (EAN / EAN-13)

Vanligt namn: Kakaokex (38%) med krämfyllning (19%) och kakaoöverdrag (43%)

Kvantitet: ℮ 246 g

Förpackning: en:Green Dot, fr:Boite en carton, fr:Sachets plastique

Varumärken: Oreo, Mondelez

Kategorier: Snacks, Söta snacks, Kakor och tårtor, Kex, en:Chocolate biscuits, en:Filled biscuits, en:Milk chocolate biscuits, en:Chocolate sandwich cookies

Etiketter, certifieringar, utmärkelser: Vegetarisk, Cocoa Life, en:Green Dot, Triman, en:Verified

Butiker: Magasins U, Delhaize, K-market, carrefour.fr

Länder där såld: Belgien, Danmark, Finland, Frankrike, Grekland, Irland, Italien, Marocko, Nederländerna, Norge, Sverige, Storbritannien

Matching with your preferences

Hälsa

Ingredienser

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    22 ingredienser

    Socker, VETEMJÖL, palmolja, sheaolja, fettreducerad kakao 4,5%, rapsolja, SKUMMJÖLKSPULVER, VETESTÄRKELSE, laktos (MJÖLK), glukos-fruktossirup, emulgeringsmedel (SOJALECITIN, E492, solroslecitin, E476), bakpulver(kaliumkarbonater, ammoniumkarbonater, natriumkarbonater), salt, aromer.
    Allergener: Gluten, Mjölk, Soja
    Spår: Gluten, Mjölk, Soja

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: E322 - Lecitiner
    • Tillsats: E476 - Polyglycerolpolyricinoleat
    • Tillsats: E492 - Sorbitantristearat
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom
    • Ingrediens: Glukos
    • Ingrediens: Laktos

    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

  • E322 - Lecitiner

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Källa: Wikipedia (Engelska)

  • E322i - Lecitin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Källa: Wikipedia (Engelska)

  • E476 - Polyglycerolpolyricinoleat

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Källa: Wikipedia (Engelska)

  • E492 - Sorbitantristearat

    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Palmolja

    Ingredienser som innehåller palmolja: Palmolja
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    Icke-vegan

    Non-vegan ingredients: Skummjölkspulver, Laktos, Mjölk
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

    en: sugar, wheat flour, palm oil, shea oil, fat-reduced cocoa powder 4.5%, rapeseed oil, skimmed milk powder, wheat starch, lactose (from milk), glucose-fructose syrup, emulsifiers (soya lecithin, e492, sunflower lecithin, e476), raising agents (potassium carbonates, ammonium carbonates, sodium carbonates), salt, flavourings
    1. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7.14285714285714 - percent_max: 82
    2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4.5 - percent_max: 43.25
    3. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 4.5 - percent_max: 30.3333333333333
    4. shea oil -> en:shea-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 4.5 - percent_max: 23.875
    5. fat-reduced cocoa powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 4.5 - percent: 4.5 - percent_max: 4.5
    6. rapeseed oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.5
    7. skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 4.5
    8. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4.5
    9. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      1. from milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 4.5
    10. glucose-fructose syrup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 4.5
    11. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 4.5
      1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 4.5
      2. e492 -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.25
      3. sunflower lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      4. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.125
    12. raising agents -> en:raising-agent - percent_min: 0 - percent_max: 4.5
      1. potassium carbonates -> en:e501 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      2. ammonium carbonates -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.25
      3. sodium carbonates -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    13. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.44
    14. flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.44

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: 0

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

    Positiva poäng: 2

    • Proteiner: 2 / 5 (värde: 4.8, avrundat värde: 4.8)
    • Fiber: 2 / 5 (värde: 2, avrundat värde: 2)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0.15922619047619, avrundat värde: 0.2)

    Negativa poäng: 27

    • Energi: 6 / 10 (värde: 2122, avrundat värde: 2122)
    • Socker: 10 / 10 (värde: 47.5, avrundat värde: 47.5)
    • Mättat fett: 10 / 10 (värde: 13.5, avrundat värde: 13.5)
    • Natrium: 1 / 10 (värde: 176, avrundat värde: 176)

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

    Näringsvärde: (27 - 2)

    Nutri-Score:

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    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml     		Som såld
    per portion (20,5g)     		Compared to: en:Filled biscuits
    Energi 2 122 kj
    (505 kcal)     		435 kj
    (104 kcal)     		+7 %
    Fett 25 g 5,12 g +26 %
    Mättat fett 13,5 g 2,77 g +34 %
    Kolhydrat 65 g 13,3 g −2 %
    Sockerarter 47,5 g 9,74 g +24 %
    Fiber 2 g 0,41 g
    Protein 4,8 g 0,984 g +3 %
    Salt 0,44 g 0,09 g −20 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,159 % 0,159 %
Portionsstorlek: 20,5g

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