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Cikolatali gofret - Ülker - 36 g

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Cikolatali gofret - Ülker - 36 g

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Barkod: 8690504135913 (EAN / EAN-13)

Miktar: 36 g

Markalar: Ülker

Kategoriler: Atıştırmalıklar, en:Sweet snacks, Kakao ve kakao ürünleri, en:Confectioneries, en:Bars, Bisküviler ve kekler, en:Chocolate candies, Bisküvi, en:Wafers, en:Bars covered with chocolate, en:Chocolate biscuity bars

Satılan ülkeler: Türkiye

Tercihlerinizle eşleştirme

Sağlık

İçindekiler

  • icon

    24 bileşen

    Sugar, wheat flour, vegetable fats (palm, palm kernel), hazelnuts puree (9,5%), whole milk powder, cocoa butter, cocoa mass corn starch, whey powder (milk), emulsifiers (ammonium phosphatides, soy lecithin, polyglycerol olyricinoleate), salt, skimmed milk powder, cocoa powder, egg white powder, flavourings, raising agents ammonium hydrogen carbonate, sodium hydrogen carbonate).
    Alerjenler: en:Gluten, en:Soybeans
    Izler: en:en-nuts-and-peanuts

Gıda işleme

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    Üst düzey işlemden geçmiş yiyecekler

    Elements that indicate the product is in the Çok işlenmiş gıdalar group:

    • Katkı maddesi: E322
    • Katkı maddesi: E442
    • Katkı maddesi: E476
    • Bileşen: Emulsifier
    • Bileşen: Flavouring
    • Bileşen: Peynir altı suyu

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

    1. İşlenmemiş veya az işlenmiş gıdalar
    2. İşlenmiş yemek malzemeleri
    3. İşlenmiş gıdalar
    4. Üst düzey işlemden geçmiş yiyecekler

    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

Katkı maddeleri

  • 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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E322i - Lesitin

    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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E442

    Mixed ammonium salts of phosphorylated glycerides: The mix of ammonium salts of phosphorylated glycerides can be either made synthetically or from mixture of glycerol and partially hardened plant -most often used: rapeseed oil- oils.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E476

    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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E500

    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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E500ii - Sodyum bikarbonat

    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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E503

    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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E503ii

    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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

Malzeme analizi

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    Hurma yağı

    Hurma yağı içeren malzemeler: en:Palm, en:Palm, en:Palm kernel oil
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    Vegan değil

    Vegan olmayan malzemeler: en:Whole milk powder, Peynir altı suyu tozu, Yağsız süt tozu, en:Powdered egg white
Analiz yalnızca listelenen bileşenlere dayanmaktadır ve işleme yöntemlerini dikkate almamaktadır.
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    İçerik analizlerinin detayları

    : Sugar, wheat flour, vegetable fats (palm, palm, palm kernel), hazelnut 10%, whole milk powder, cocoa butter, cocoa mass, starch, whey powder, emulsifiers (ammonium phosphatides, soy lecithin, polyglycerol polyricinoleate), salt, fat reduced cocoa powder, skimmed milk powder, egg white powder, flavourings, raising agents (ammonium hydrogen carbonate, sodium hydrogen carbonate)
    1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 70
    2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 40
    3. vegetable fats -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 10 - percent_max: 30
      1. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 3.33333333333333 - percent_max: 30
      2. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 15
      3. palm kernel -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 10
    4. hazelnut -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 10 - percent: 10 - percent_max: 10
    5. whole milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    6. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    7. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    8. starch -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    9. whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 10
    10. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 8.75
      1. ammonium phosphatides -> en:e442 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.75
      2. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.375
      3. polyglycerol polyricinoleate -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.91666666666667
    11. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.77777777777778
    12. fat reduced cocoa powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
    13. skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.36363636363636
    14. egg white powder -> en:powdered-egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.83333333333333
    15. flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    16. raising agents -> en:raising-agent - percent_min: 0 - percent_max: 5
      1. ammonium hydrogen carbonate -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. sodium hydrogen carbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

Beslenme

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    Çok kötü beslenme kalitesi

    ⚠️ Uyarı: Meyve, sebze ve kuruyemiş miktarı etikette belirtilmemiştir, içindekiler listesinden tahmin edilmiştir: 10

    Bu ürün, Nutri-Score hesaplaması için bir içecek kabul edilmemektedir.

    Pozitif puanlar: 2

    • Proteinler: 4 / 5 (değer: 6.5, yuvarlanmış değer: 6.5)
    • Lif: 2 / 5 (değer: 2.4, yuvarlanmış değer: 2.4)
    • Meyve, sebze, kuruyemiş ve kolza/ceviz/ zeytin yağı: 0 / 5 (değer: 10, yuvarlanmış değer: 10)

    Negatif puanlar: 24

    • Enerji: 6 / 10 (değer: 2272, yuvarlanmış değer: 2272)
    • Şeker: 8 / 10 (değer: 38, yuvarlanmış değer: 38)
    • Doymuş yağ: 10 / 10 (değer: 14, yuvarlanmış değer: 14)
    • Sodyum: 0 / 10 (değer: 80, yuvarlanmış değer: 80)

    Negatif puanlar 11'e eşit veya fazla olduğu için proteinler için olan puanlar dahil edilmedi.

    Beslenme puanı: 22 (24 - 2)

    Nutri-Score: E

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    Şeker içinde yüksek miktarda (38%)

    Bilmeniz gerekenler
    • Yüksek şeker tüketimi kilo alımına ve diş çürümelerine neden olabilir. Aynı zamanda tip 2 diyabet ve kardiyovasküler hastalık riskini artırır.

    Öneri: Şeker ve şekerli içeceklerin tüketimini sınırlayın
    • Şekerli içecekler (gazlı içecekler, meyveli içecekler, meyve suları ve nektarlar gibi) mümkün olduğu kadar sınırlandırılmalıdır (günde 1 bardaktan fazla olmamalıdır).
    • Şeker oranı düşük ürünleri tercih edin ve ilave şeker içeren ürünlerin tüketimini azaltın.
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    Yemek tuzu içinde düşük miktar (0.2%)

    Bilmeniz gerekenler
    • Yüksek miktarda tuz (veya sodyum) tüketimi, kalp hastalığı ve felç riskini artırabilen kan basıncının yükselmesine neden olabilir.
    • Yüksek tansiyonu olan birçok kişi sahip olduğunu bilmiyor çünkü çoğunlukla hiçbir belirtisi olmuyor.
    • Çoğu insan çok fazla tuz tüketir (günde ortalama 9 ila 12 gram), bu da önerilen maksimum alım seviyesinin yaklaşık iki katıdır.

    Öneri: Tuz ve tuzlu yiyecek tüketimini sınırlayın
    • Yemek pişirirken kullanılan tuz miktarını azaltın ve sofrada bir daha tuz atmayın.
    • Tuzlu atıştırmalıkların tüketimini sınırlayın ve daha az tuz içeren ürünleri seçin.

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    Beslenme gerçekleri

    Beslenme gerçekleri Satıldığı gibi
    100 g / 100 ml için     		Nazaran: en:Bars covered with chocolate
    Enerji 2.272 kj
    (543 kcal)     		+%16
    Yağ 31 g +%8
    Saturated fat 14 g -%3
    Karbonhidratlar 58 g +%7
    Şeker 38 g -
    Fiber 2,4 g
    Protein 6,5 g +%8
    Yemek tuzu 0,2 g -%17
    Alkol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 10 %

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