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Brigitte Rellenitas sabor Dulce de Leche - 120 g

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Brigitte Rellenitas sabor Dulce de Leche - 120 g

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Barcode: 7792180139993 (EAN / EAN-13)

Common name: galletas sabor vainilla con relleno sabor dulce de leche

Quantity: 120 g

Packaging: Plastic, Bag, Pouch flask

Brands: Brigitte, 9 de Oro, Molino Cañuelas

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits, Filled biscuits

Origin of ingredients: Argentina

Manufacturing or processing places: Argentina

EMB code: RNE 02-034921

Countries where sold: Argentina, Bolivia, Paraguay, United States

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Health

Ingredients

  • icon

    39 ingredients

    Spanish: Relleno sabor dulce de leche (azúcar, aceite vegetal, almidón modificado, aceite vegetal hidrogenado, emulsionantes (INS 476, INS 322, INS 442), aromatizante (vainillina, aroma artificial de dulce de leche, aroma artificial de vainilla), colorantes (INS 102, INS 110, INS 113)), harina de trigo tipo 000 (harina de trigo, sulfato ferroso 0.003%, nicotinamida 0.0013%, tiamina 0.00063%, ácido fólico 0.00022 %, riboflavina 0.00013 %), azúcar, aceite de girasol alto oleico, margarina, jarabe de glucosa, almidón de maíz, suero de queso, huevo en polvo, sal, saborizante natural de vainilla, emulsionantes (INS 322), leudantes químicos (INS 503ii, INS 500ii, INS 450i).
    Allergens: Eggs, Gluten, Milk, Soybeans, Sulphur dioxide and sulphites
    Traces: Gluten, Nuts, Peanuts

Food processing

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    Ultra processed foods

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

    • Additive: E102 - Tartrazine
    • Additive: E110 - Sunset yellow FCF
    • Additive: E14XX - Modified Starch
    • Additive: E322 - Lecithins
    • Additive: E442 - Ammonium phosphatides
    • Additive: E450 - Diphosphates
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Hydrogenated oil

    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

  • E102 - Tartrazine

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia

  • E110 - Sunset yellow FCF

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia

  • E322 - Lecithins

    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

  • E442 - Ammonium phosphatides

    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.
    Source: Wikipedia

  • E476 - Polyglycerol polyricinoleate

    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.
    Source: Wikipedia

  • E500 - Sodium carbonates

    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

  • E500ii - Sodium hydrogen carbonate

    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

  • E503 - Ammonium carbonates

    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.
    Source: Wikipedia

  • E503ii - Ammonium hydrogen carbonate

    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.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Egg powder

    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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    Vegetarian status unknown

    Unrecognized ingredients: es:relleno-sabor-dulce-de-leche, Vanillin, es:aroma-artificial-de-dulce-de-leche, es:aroma-artificial-de-vainilla, es:e113, es:harina-de-trigo-tipo-000, Ferrous sulfate, Thiamin, Folic acid, Margarine, es:suero-de-queso

    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!

    Relleno sabor dulce de leche (azúcar, aceite vegetal, almidón modificado, aceite vegetal hidrogenado, emulsionantes (e476, e322, e442), aromatizante (vainillina, aroma artificial de dulce de leche, aroma artificial de vainilla), colorantes (e102, e110, e113)), harina de trigo tipo 000 (harina de trigo, sulfato ferroso 0.003%, nicotinamida 0.0013%, tiamina 0.00063%, ácido fólico 0.00022%, riboflavina 0.00013%), azúcar, aceite de girasol alto oleico, margarina, jarabe de glucosa, almidón de maíz, suero de queso, huevo en polvo, sal, saborizante natural de vainilla, emulsionantes (e322), leudantes químicos (e503ii, e500ii, e450i)
    1. Relleno sabor dulce de leche -> es:relleno-sabor-dulce-de-leche - percent_min: 7.69230769230769 - percent_max: 100
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.0989010989011 - percent_max: 100
      2. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
      3. almidón modificado -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      4. aceite vegetal hidrogenado -> en:hydrogenated-vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 25
      5. emulsionantes -> en:emulsifier - percent_min: 0 - percent_max: 20
        1. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
        2. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
        3. e442 -> en:e442 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.66666666666667
      6. aromatizante -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
        1. vainillina -> en:vanillin - percent_min: 0 - percent_max: 16.6666666666667
        2. aroma artificial de dulce de leche -> es:aroma-artificial-de-dulce-de-leche - percent_min: 0 - percent_max: 8.33333333333333
        3. aroma artificial de vainilla -> es:aroma-artificial-de-vainilla - percent_min: 0 - percent_max: 5.55555555555556
      7. colorantes -> en:colour - percent_min: 0 - percent_max: 14.2857142857143
        1. e102 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
        2. e110 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
        3. e113 -> es:e113 - percent_min: 0 - percent_max: 4.76190476190476
    2. harina de trigo tipo 000 -> es:harina-de-trigo-tipo-000 - percent_min: 0 - percent_max: 50
      1. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.003 - percent_max: 49.99472
      2. sulfato ferroso -> en:ferrous-sulfate - percent_min: 0.003 - percent: 0.003 - percent_max: 0.003
      3. nicotinamida -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0.0013 - percent: 0.0013 - percent_max: 0.0013
      4. tiamina -> en:thiamin - percent_min: 0.00063 - percent: 0.00063 - percent_max: 0.00063
      5. ácido fólico -> en:folic-acid - percent_min: 0.00022 - percent: 0.00022 - percent_max: 0.00022
      6. riboflavina -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0.00013 - percent: 0.00013 - percent_max: 0.00013
    3. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. aceite de girasol alto oleico -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25
    5. margarina -> en:margarine - percent_min: 0 - percent_max: 20
    6. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. almidón de maíz -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. suero de queso -> es:suero-de-queso - percent_min: 0 - percent_max: 12.5
    9. huevo en polvo -> en:egg-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. saborizante natural de vainilla -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. emulsionantes -> en:emulsifier - percent_min: 0 - percent_max: 8.33333333333333
      1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
    13. leudantes químicos -> en:raising-agent - percent_min: 0 - percent_max: 7.69230769230769
      1. e503ii -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
      2. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
      3. e450i -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.56410256410256

Nutrition

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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.

    Positive points: 0

    • Proteins: 1 / 5 (value: 2.8, rounded value: 2.8)
    • Fiber: 0 / 5 (value: 0.8, rounded value: 0.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 21

    • Energy: 4 / 10 (value: 1610, rounded value: 1610)
    • Sugars: 10 / 10 (value: 48, rounded value: 48)
    • Saturated fat: 5 / 10 (value: 6, rounded value: 6)
    • Sodium: 2 / 10 (value: 200, rounded value: 200)

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

    Score nutritionnel: 21 (21 - 0)

    Nutri-Score: E

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    Sugars in high quantity (48%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt in moderate quantity (0.5%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (25 g)     		Compared to: Filled biscuits
    Energy 1,610 kj
    (384 kcal)     		403 kj
    (96 kcal)     		-17%
    Fat 12 g 3 g -39%
    Saturated fat 6 g 1.5 g -11%
    Monounsaturated fat 4 g 1 g
    Polyunsaturated fat 1.6 g 0.4 g
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg
    Salt 0.5 g 0.125 g -35%
    Carbohydrates 60 g 15 g -10%
    Fiber 0.8 g 0.2 g -63%
    Sugars 48 g 12 g +30%
    Proteins 2.8 g 0.7 g -31%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 25 g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by flipwared
Last edit of product page on by 5m4u9.

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