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суфле "Ворожея" с ароматом ванили в кондитерской глазури - Костромской пекарь - 200 г

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суфле "Ворожея" с ароматом ванили в кондитерской глазури - Костромской пекарь - 200 г

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Streckkod: 4660003341973 (EAN / EAN-13)

Kvantitet: 200 г

Förpackning: en:Plastic, Papper

Varumärken: Костромской пекарь

Etiketter, certifieringar, utmärkelser: EAC, ru:Золотая осень, ru:Золотой меркурий

Tillverknings eller bearbetningsplats: Россия, Кострома

Länder där såld: Ryssland

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Hälsa

Ingredienser

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    15 ingredients

    Ryska: сахар-песок, глазурь шоколадная кандитерская (сахар, какао - порошок, жир растительный, эмульгатор (E322), ароматизатор идентичный натуральному - ванилин), вода, патока, белок сухой яичный, стабилизатор агар, регулятор кислатности - кислота молочная, ароматизатор идентичный натуральному «Bаниллар»

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

    • Tillsats: E322 - Lecitiner
    • Tillsats: E406 - Agar
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom

    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

  • E270 - Mjölksyra

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Källa: Wikipedia (Engelska)

  • 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)

  • 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)

Ingrediensanalys

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    Vegansk status okänt

    Unrecognized ingredients: ru:глазурь-шоколадная-кандитерская, ru:белок-сухой-яичный, ru:регулятор-кислатности, ru:ароматизатор-идентичный-натуральному-bаниллар

    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

    Vegetarisk status okänd

    Unrecognized ingredients: ru:глазурь-шоколадная-кандитерская, ru:белок-сухой-яичный, ru:регулятор-кислатности, ru:ароматизатор-идентичный-натуральному-bаниллар

    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!

    сахар-песок, глазурь шоколадная кандитерская (сахар, какао-порошок, жир растительный, эмульгатор (e322), ароматизатор идентичный натуральному-ванилин), вода, патока, белок сухой яичный, стабилизатор агар, регулятор кислатности, кислота молочная, ароматизатор идентичный натуральному «Bаниллар»
    1. сахар-песок -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 11.1111111111111 - percent_max: 100
    2. глазурь шоколадная кандитерская -> ru:глазурь-шоколадная-кандитерская - percent_min: 0 - percent_max: 50
      1. сахар -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      2. какао-порошок -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. жир растительный -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667
      4. эмульгатор -> en:emulsifier - percent_min: 0 - percent_max: 12.5
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
      5. ароматизатор идентичный натуральному-ванилин -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
    3. вода -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. патока -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. белок сухой яичный -> ru:белок-сухой-яичный - percent_min: 0 - percent_max: 20
    6. стабилизатор агар -> en:e406 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. регулятор кислатности -> ru:регулятор-кислатности - percent_min: 0 - percent_max: 14.2857142857143
    8. кислота молочная -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. ароматизатор идентичный натуральному «Bаниллар» -> ru:ароматизатор-идентичный-натуральному-bаниллар - percent_min: 0 - percent_max: 11.1111111111111

Näring

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    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml
    Energi 1 297 kj
    (310 kcal)
    Fett 8 g
    Mättat fett ?
    Kolhydrat 56,9 g
    Sockerarter ?
    Fiber ?
    Protein 2,6 g
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Miljö

Förpackning

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