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Протеиновое печенье Jamy Pie Soufflé and jam с апельсином - ё|батон - 60g

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Протеиновое печенье Jamy Pie Soufflé and jam с апельсином - ё|батон - 60g

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Barcode: 4670110180457 (EAN / EAN-13)

Quantity: 60g

Brands: ё|батон

Categories: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, Kex, en:Dry biscuits, en:Biscuit with reduced sugar

Countries where sold: Ísland

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Health

Innihald

  • icon

    49 ingredients

    Rússneska: Концентрат сывороточного белка, концентрат молочного белка, сухое обезжиренное молоко, водорастворимые волокна кукурузы, масло кокосовое рафинированное дезодорированное, продукт личный, какао-порошок алкализованный, овсяная мука, эмульгатор (лецитин подсолнечный), антиоксидант и консервант (дигидроквертицин), регулятор кислотности (лимонная кислота), влагоудерживающий агент (глицерин), загустители (ксантановая и гуаровая камеди), подсластитель (сукралоза) СУФЛЕ водорастворимые волокна кукурузы, желирующий агент (желатин пищевой), водоудерживающий агент (глицерин), консервант (сорбат калия), подсластитель (сукралоза). ДЖЕМ Водорастворимые волокна кукурузы, апельсин, регулятор кислотности (лимонная кислота), антиоксидант (цитрат натрия), загустители (ксантановая и гуаровая камеди), краситель натуральный, ароматизатор натуральный. ГЛАЗУРЬ; ИЗомаль тоолигосахарид. масло кокосовое какао-порошок, эмульгатор (лецитин), ароматизатор (Ванилин), подсластитель (сукралоза)
    Allergens: Mjólk

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Óþarfar matvörur og drykkir group:

    • Additive: E322
    • Additive: E422 - Glýseról
    • Additive: E955
    • Ingredient: Litarefni
    • Ingredient: Yruefni
    • Ingredient: Flavour enhancer
    • Ingredient: Bragðefni
    • Ingredient: Gelling agent
    • Ingredient: Humectant
    • Ingredient: Sweetener

    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 - Kalíumsorbat

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia (Enska)

  • E322

    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 (Enska)

  • E322i - Lesitín

    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 (Enska)

  • E330 - Sítrónusýra

    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 (Enska)

  • E422 - Glýseról

    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 (Enska)

  • E955

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia (Enska)

Ingredients analysis

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    en:Palm oil content unknown

    Unrecognized ingredients: ru:концентрат-сывороточного-белка, ru:концентрат-молочного-белка, ru:водорастворимые-волокна-кукурузы, ru:продукт-личный, ru:какао-порошок-алкализованный, ru:дигидроквертицин, ru:ксантановая-и-гуаровая-камеди, ru:суфле-водорастворимые-волокна-кукурузы, ru:желатин-пищевой, ru:водоудерживающий-агент, ru:джем-водорастворимые-волокна-кукурузы, ru:ксантановая-и-гуаровая-камеди, ru:изомаль-тоолигосахарид, ru:масло-кокосовое-какао-порошок

    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!

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    en:Non-vegan

    Non-vegan ingredients: Undanrennuduft

    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!

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    en:Vegetarian status unknown

    Unrecognized ingredients: ru:концентрат-сывороточного-белка, ru:концентрат-молочного-белка, ru:водорастворимые-волокна-кукурузы, ru:продукт-личный, ru:какао-порошок-алкализованный, ru:дигидроквертицин, ru:ксантановая-и-гуаровая-камеди, ru:суфле-водорастворимые-волокна-кукурузы, ru:желатин-пищевой, ru:водоудерживающий-агент, ru:джем-водорастворимые-волокна-кукурузы, en:Sodium citrate, ru:ксантановая-и-гуаровая-камеди, en:Glaze, ru:изомаль-тоолигосахарид, ru:масло-кокосовое-какао-порошок, en:Vanillin

    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!

    ru: Концентрат сывороточного белка, концентрат молочного белка, сухое обезжиренное молоко, водорастворимые волокна кукурузы, масло кокосовое рафинированное дезодорированное, продукт личный, какао-порошок алкализованный, овсяная мука, эмульгатор (лецитин подсолнечный), антиоксидант, консервант (дигидроквертицин), регулятор кислотности (лимонная кислота), влагоудерживающий агент (глицерин), загустители (ксантановая и гуаровая камеди), подсластитель (сукралоза), СУФЛЕ водорастворимые волокна кукурузы, желирующий агент (желатин пищевой), водоудерживающий агент (глицерин), консервант (сорбат калия), подсластитель (сукралоза), ДЖЕМ Водорастворимые волокна кукурузы, апельсин, регулятор кислотности (лимонная кислота), антиоксидант (цитрат натрия), загустители (ксантановая и гуаровая камеди), краситель натуральный, ароматизатор натуральный, ГЛАЗУРЬ, ИЗомаль тоолигосахарид, масло кокосовое какао-порошок, эмульгатор (лецитин), ароматизатор (Ванилин), подсластитель (сукралоза)
    1. Концентрат сывороточного белка -> ru:концентрат-сывороточного-белка - percent_min: 3.03030303030303 - percent_max: 100
    2. концентрат молочного белка -> ru:концентрат-молочного-белка - percent_min: 0 - percent_max: 50
    3. сухое обезжиренное молоко -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 33.3333333333333
    4. водорастворимые волокна кукурузы -> ru:водорастворимые-волокна-кукурузы - percent_min: 0 - percent_max: 25
    5. масло кокосовое рафинированное дезодорированное -> en:refined-coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 20
    6. продукт личный -> ru:продукт-личный - percent_min: 0 - percent_max: 16.6666666666667
    7. какао-порошок алкализованный -> ru:какао-порошок-алкализованный - percent_min: 0 - percent_max: 14.2857142857143
    8. овсяная мука -> en:oat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 12.5
    9. эмульгатор -> en:emulsifier - percent_min: 0 - percent_max: 11.1111111111111
      1. лецитин подсолнечный -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. антиоксидант -> en:antioxidant - percent_min: 0 - percent_max: 10
    11. консервант -> en:preservative - percent_min: 0 - percent_max: 9.09090909090909
      1. дигидроквертицин -> ru:дигидроквертицин - percent_min: 0 - percent_max: 9.09090909090909
    12. регулятор кислотности -> en:acidity-regulator - percent_min: 0 - percent_max: 8.33333333333333
      1. лимонная кислота -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. влагоудерживающий агент -> en:humectant - percent_min: 0 - percent_max: 7.69230769230769
      1. глицерин -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.69230769230769
    14. загустители -> en:gelling-agent - percent_min: 0 - percent_max: 7.14285714285714
      1. ксантановая и гуаровая камеди -> ru:ксантановая-и-гуаровая-камеди - percent_min: 0 - percent_max: 7.14285714285714
    15. подсластитель -> en:sweetener - percent_min: 0 - percent_max: 6.66666666666667
      1. сукралоза -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. СУФЛЕ водорастворимые волокна кукурузы -> ru:суфле-водорастворимые-волокна-кукурузы - percent_min: 0 - percent_max: 6.25
    17. желирующий агент -> en:gelling-agent - percent_min: 0 - percent_max: 5.88235294117647
      1. желатин пищевой -> ru:желатин-пищевой - percent_min: 0 - percent_max: 5.88235294117647
    18. водоудерживающий агент -> ru:водоудерживающий-агент - percent_min: 0 - percent_max: 5.55555555555556
      1. глицерин -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
    19. консервант -> en:preservative - percent_min: 0 - percent_max: 5.26315789473684
      1. сорбат калия -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. подсластитель -> en:sweetener - percent_min: 0 - percent_max: 5
      1. сукралоза -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. ДЖЕМ Водорастворимые волокна кукурузы -> ru:джем-водорастворимые-волокна-кукурузы - percent_min: 0 - percent_max: 4.76190476190476
    22. апельсин -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0 - percent_max: 4.54545454545455
    23. регулятор кислотности -> en:acidity-regulator - percent_min: 0 - percent_max: 4.34782608695652
      1. лимонная кислота -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. антиоксидант -> en:antioxidant - percent_min: 0 - percent_max: 4.16666666666667
      1. цитрат натрия -> en:sodium-citrate - percent_min: 0 - percent_max: 4.16666666666667
    25. загустители -> en:gelling-agent - percent_min: 0 - percent_max: 4
      1. ксантановая и гуаровая камеди -> ru:ксантановая-и-гуаровая-камеди - percent_min: 0 - percent_max: 4
    26. краситель натуральный -> en:natural-colours - percent_min: 0 - percent_max: 3.84615384615385
    27. ароматизатор натуральный -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.7037037037037
    28. ГЛАЗУРЬ -> en:glaze - percent_min: 0 - percent_max: 3.57142857142857
    29. ИЗомаль тоолигосахарид -> ru:изомаль-тоолигосахарид - percent_min: 0 - percent_max: 3.44827586206897
    30. масло кокосовое какао-порошок -> ru:масло-кокосовое-какао-порошок - percent_min: 0 - percent_max: 3.33333333333333
    31. эмульгатор -> en:emulsifier - percent_min: 0 - percent_max: 3.2258064516129
      1. лецитин -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.2258064516129
    32. ароматизатор -> en:flavour-enhancer - percent_min: 0 - percent_max: 3.125
      1. Ванилин -> en:vanillin - percent_min: 0 - percent_max: 3.125
    33. подсластитель -> en:sweetener - percent_min: 0 - percent_max: 3.125
      1. сукралоза -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125

Næring

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (60g)     		Compared to: en:Biscuits and cakes
    Orka 1.151 kj
    (289 kcal)     		691 kj
    (173 kcal)     		-25%
    Fat 11 g 6,6 g -36%
    Mettuð fita ? ?
    Carbohydrates 18 g 10,8 g -44%
    Matarsykur ? ?
    Fiber 19 g 11,4 g
    Prótín 20 g 12 g +82%
    Borðsalt ? ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 60g

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Data sources

Product added on by kirillmukhin
Last edit of product page on by kirillmukhin.

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