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Schmand Mandarine - THOKS - 550 g

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Schmand Mandarine - THOKS - 550 g

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Codi de barres: 4033278001703 (EAN / EAN-13)

Nom comú: Mandarine-Schmand Kuchen

Quantitat: 550 g

Marques: THOKS

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Pastís, en:Fruit cakes

Botigues: Kaufland

Països on es va vendre: Alemanya

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Health

Ingredients

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    40 ingredients

    Alemany: Wasser, Sauermilcherzeugnis (Schmand (28%)), Zucker, Weizenmehl, Mandarinen (7%), modifizierte Stärke, Pflanzenmargarine (pflanzliche Fette (Palm, Kokos), pflanzliche Öle (Raps), Wasser, Emulgatoren (Mono - und Diglyceride von Speisefettsäuren, Lecithine), Säuerungsmittel (Citronensäure)), Süßmolkenpulver, Magermilchpulver, pflanzliches Fett (Palm), Hühnereieiweißpulver, Hefe, Hühnervollei, Dextrose, Volleipulver, Glukosesirup, Verdickungsmittel (Natriumalginat), Emulgatoren (Essigsäureester von Mono - und Diglyceriden von Speisefettsäuren, Milchsäureester von Mono - und Diglyceriden von Speisefettsäuren), Backtriebmittel (Calciumphosphate, Diphosphate, Natriumcarbonate), Milcheiweiß, Speisesalz
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk
    Rastres: en:Nuts, en:Soybeans

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E14XX - Midó modificat
    • Additiu: E322 - Lecitines
    • Additiu: E401 - Alginat de sodi
    • Additiu: E450 - Difosfat
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E472a - Èster acètic de monoglicèrids o diglicèrids d'àcids grassos
    • Additiu: E472b
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Proteina de la llet
    • Ingredient: Espessidor
    • Ingredient: Sèrum de llet

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

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    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

Additius

  • E322 - Lecitines

    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.
    Source: Wikipedia (Anglès)

  • E330 - Acid citric

    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.
    Source: Wikipedia (Anglès)

  • E341 - Fosfat de calci

    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 (Anglès)

  • E500 - E500 food additive

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Non-vegan ingredients: Llet fermentada, de:Schmand, en:Sweet whey powder, Llet desnatada en pols, de:Hühnerei-Trockeneiweiß, en:Chicken egg, Ou sencer en pols, Proteina de la llet
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    Pot ser vegetarià

    Ingredients that may not be vegetarian: Llet fermentada, E471, E322, en:Sweet whey powder, E472a, en:E472b
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

    Wasser, Sauermilcherzeugnis (Schmand 28%), Zucker, Weizenmehl, Mandarinen 7%, modifizierte Stärke, Pflanzenmargarine (pflanzliche Fette (Palm, Kokos), pflanzliche Öle (Raps), Wasser, Emulgatoren (mono- und Diglyceride von Speisefettsäuren, Lecithine), Säuerungsmittel (Citronensäure)), Süßmolkenpulver, Magermilchpulver, pflanzliches Fett (Palm), Hühnereieiweißpulver, Hefe, Hühnervollei, Dextrose, Volleipulver, Glukosesirup, Verdickungsmittel (Natriumalginat), Emulgatoren (Essigsäureester von mono- und Diglyceriden von Speisefettsäuren, Milchsäureester von mono- und Diglyceriden von Speisefettsäuren), Backtriebmittel (Calciumphosphate, Diphosphate, Natriumcarbonate), Milcheiweiß, Speisesalz
    1. Wasser -> en:water - vegan: yes - vegetarian: yes - percent_min: 28 - percent_max: 51
    2. Sauermilcherzeugnis -> en:fermented-milk-products - vegan: no - vegetarian: maybe - percent_min: 28 - percent_max: 28
      1. Schmand -> de:schmand - vegan: no - vegetarian: yes - percent_min: 28 - percent: 28 - percent_max: 28
    3. Zucker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 28
    4. Weizenmehl -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 22
    5. Mandarinen -> en:mandarin - vegan: yes - vegetarian: yes - percent_min: 7 - percent: 7 - percent_max: 7
    6. modifizierte Stärke -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
    7. Pflanzenmargarine -> en:vegetable-margarine - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
      1. pflanzliche Fette -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6
        1. Palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 6
        2. Kokos -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      2. pflanzliche Öle -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 3
        1. Raps -> en:rapeseed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      3. Wasser -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      4. Emulgatoren -> en:emulsifier - percent_min: 0 - percent_max: 1.5
        1. mono- und Diglyceride von Speisefettsäuren -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.5
        2. Lecithine -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.75
      5. Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 1.2
        1. Citronensäure -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    8. Süßmolkenpulver -> en:sweet-whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5
    9. Magermilchpulver -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.28571428571429
    10. pflanzliches Fett -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.75
      1. Palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 3.75
    11. Hühnereieiweißpulver -> de:hühnerei-trockeneiweiß - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    12. Hefe -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    13. Hühnervollei -> en:chicken-egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.72727272727273
    14. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    15. Volleipulver -> en:whole-powdered-egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.30769230769231
    16. Glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.14285714285714
    17. Verdickungsmittel -> en:thickener - percent_min: 0 - percent_max: 2
      1. Natriumalginat -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    18. Emulgatoren -> en:emulsifier - percent_min: 0 - percent_max: 1.875
      1. Essigsäureester von mono- und Diglyceriden von Speisefettsäuren -> en:e472a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.875
      2. Milchsäureester von mono- und Diglyceriden von Speisefettsäuren -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.9375
    19. Backtriebmittel -> en:raising-agent - percent_min: 0 - percent_max: 1.76470588235294
      1. Calciumphosphate -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.76470588235294
      2. Diphosphate -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.882352941176471
      3. Natriumcarbonate -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.588235294117647
    20. Milcheiweiß -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
    21. Speisesalz -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.57894736842105

Nutrició

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    Sucre en alta quantitat (18.8%)

    Què us cal saber
    • Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (91,7 g)     		Compared to: en:Fruit cakes
    Energia 953 kj
    (228 kcal)     		874 kj
    (209 kcal)     		-40%
    Greix 10,5 g 9,63 g -30%
    Àcid gras saturat 6,6 g 6,05 g +43%
    Carbohydrates 29,3 g 26,9 g -47%
    Sucre 18,8 g 17,2 g -43%
    Fiber ? ?
    Proteïna 3,3 g 3,03 g -32%
    Sal comuna ? ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 7 % 7 %
Mida de la porció: 91,7 g

Entorn

Carbon footprint

Empaquetament

Transportation

Threatened species

Fonts de dades

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