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Bananica - Štark - 25g

Bananica - Štark - 25g

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Barkod: 86006675

Common name: Penasti proizvod sa čokoladnim prelivom

Količina: 25g

Ambalaža: en:Plastic, 90 C/PP

Брендови: Štark

Категорије: en:Snacks, en:Desserts, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Chocolate desserts

Mesto u kojem se proizvodi ili prerađuje: Serbia

Државе у којима се продаје: Србија

Matching with your preferences

Health

Sastojci

13 ingredients

Šećer, glukozni sirup, voda, kakao masa, dekstroza, kakao maslac, sredstvo za želiranje (E406), limunska kiselina, belance u prahu (0.16%), emulgatori (sojin lecitin i E476), arome, prirodna aroma, boja: ekstrakt šafranike.

Алергени: Jaja, Soja

Traces: Pšenica, Mleko, Kikiriki, Fruits-à-coque

Food processing

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

Адитив: E322

Адитив: E406 - Агар

Ingredient: Dekstroza

Ingredient: Flavouring

Ingredient: Глукоза

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

Neprerađena ili minimalno prerađena hrana

Prerađeni kulinarski sastojci

Prerađena hrana

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

Адитиви

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 (Енглески језик)

E322i - Лецитин

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 (Енглески језик)

E330 - Limunska kiselina

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 (Енглески језик)

E406 - Агар

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.
Source: Wikipedia (Енглески језик)

Ingredients analysis

Без палмовог уља
No ingredients containing palm oil detected

Unrecognized ingredients: en:cocoa-liquor, en:polyglicerol-polyricinoleate
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Није веганско
Non-vegan ingredients: en:Powdered egg white
Some ingredients could not be recognized.
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en:Vegetarian status unknown
Unrecognized ingredients: en:cocoa-liquor, en:polyglicerol-polyricinoleate
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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: sugar, glucose syrup, water, cocoa liquor, dextrose, cocoa butter, agar, citric acid, egg white powder 0.16%, soya lecithin, polyglicerol polyricinoleate, flavours, safflower
sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7.69230769230769 - percent_max: 98.72

glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.16 - percent_max: 49.44

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.16 - percent_max: 33.0133333333333

cocoa liquor -> en:cocoa-liquor - percent_min: 0.16 - percent_max: 24.8

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.16 - percent_max: 19.872

cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0.16 - percent_max: 16.5866666666667

agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0.16 - percent_max: 14.24

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0.16 - percent_max: 12.48

egg white powder -> en:powdered-egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22004 - percent_min: 0.16 - percent: 0.16 - percent_max: 0.16

soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.16

polyglicerol polyricinoleate -> en:polyglicerol-polyricinoleate - percent_min: 0 - percent_max: 0.16

flavours -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.16

safflower -> en:safflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16

Nutritivne vrednosti

Bad nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠ ️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: 0 / 5 (value: 1.5, rounded value: 1.5)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 19

Energy: 4 / 10 (value: 1552, rounded value: 1552)

Sugars: 10 / 10 (value: 48.5, rounded value: 48.5)

Zasićene masne kiseline: 4 / 10 (value: 4.4, rounded value: 4.4)

Natrijum: 1 / 10 (value: 100, rounded value: 100)

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

Nutritional score: (19 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Масти in moderate quantity (7.6%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Zasićena mast in moderate quantity (4.4%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Шећер in high quantity (48.5%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Со in low quantity (0.25%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Hranljiva vrednost

Hranljiva vrednost	As sold for 100 g / 100 ml	As sold per serving (25g)	Compared to: en:Chocolates
Енергија	1.552 kj (371 kcal)	388 kj (92 kcal)	-32%
Масти	7,6 g	1,9 g	-78%
Zasićena mast	4,4 g	1,1 g	-77%
Carbohydrates	74,2 g	18,6 g	+48%
Шећер	48,5 g	12,1 g	+3%
Fiber	?	?
Протеин	1,5 g	0,375 g	-78%
Со	0,25 g	0,062 g	+39%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %
Cocoa (minimum)	56 %	56 %	+39%

Porcija: 25g

Environment

Eco-Score not computed - Unknown environmental impact

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Ambalaža

Packaging with a high impact

Packaging parts

(90 C/PP)
(Plastic)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Data sources

Product added on 10. јануар 2014. 16:27:38 CET од bcatelin
Last edit of product page on 1. март 2022. 15:02:18 CET од teso23.
Страницу производа такође уредио bojackhorseman, ecoscore-impact-estimator, inf, packbot, tacite, yuka.UUo5Ykw1d09vZjR0bS9RZjJpakh5SWh3LzdhQ2JFT3lHcklJSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlnJGadHuhwnqZhzUsBDU4uvTNsLaMYtt3KLULKg, yukafix.

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Измени страницу

Bananica - Štark - 25g