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Små Kanelsnurrer - Baker Brun - 270g

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Små Kanelsnurrer - Baker Brun - 270g

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Strekkode: 7040852910327 (EAN / EAN-13)

Mengde: 270g

Emballasje: en:Plastic, en:multilayer-composite, 22 PAP, 81 C/X

Merker: Baker Brun

Kategorier: en:Plant-based foods and beverages, en:Plant-based foods, en:Cereals and potatoes, en:Breads, en:Buns, en:cinnamon buns

Butikker: REMA 1000

Land hvor produktet selges: Norge

Samsvarer med dine preferanser

Helse

Ingredienser

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    39 ingredienser

    HVETEmel (64,9%), sukker, vann, rapsolje, gjær, vegetabilsk olje og fett (raps, kokos), kanel, dekstrose, surdeig av HVETE 0,9%), salt, kardemomme, HVETEGLUTEN, MYSEpulver, fermentert HVETEmel, hevemiddel (E450, E500), emulgator (E472e, E471, E481), fortykningsmiddel (E1414, E440), aroma, melbehandlingsmiddel (askorbinsyre), farge (E160a), antiklumpemiddel (E170), eddiksyre, MELKesyre, enzymer (alfa amylase). Allergener: MELK, GLUTEN.
    Allergener: Gluten, Melk

Matprosessering

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    Ultrabearbeidede matvarer

    Elementer som indikerer at produkter er i en:4 - Ultra processed food and drink products-gruppen:

    • Tilsetningsstoff: E1414
    • Tilsetningsstoff: E160a - Karotener
    • Tilsetningsstoff: E170
    • Tilsetningsstoff: E440 - Pektiner
    • Tilsetningsstoff: E450 - Difosfater
    • Tilsetningsstoff: E471 - Mono- og diglyserider av fettsyrer
    • Tilsetningsstoff: E472e - Mono- og diacetylvinsyreester av MDG
    • Tilsetningsstoff: E481
    • Ingrediens: Farge
    • Ingrediens: Dekstrose
    • Ingrediens: Emulgeringsmiddel
    • Ingrediens: Aroma
    • Ingrediens: Glukose
    • Ingrediens: Gluten
    • Ingrediens: Fortykningsmiddel
    • Ingrediens: Myse

    Matvarer er inndelt i 4 grupper i henhold til bearbeidingsgraden:

    1. Ubearbeidet eller minimalt bearbeidet mat
    2. Bearbeidede kulinariske ingredienser
    3. Bearbeidet mat
    4. Ultrabearbeidede matvarer

    Bestemmelsen av gruppa er basert på kategorien til produktet og på ingrediensene den inneholder.

    → Lær mer om NOVA-klassifiseringen

Tilsetningsstoffer

  • E160a - Karotener

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Kilde: Wikipedia (Engelsk)

  • E170

    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    Kilde: Wikipedia (Engelsk)

  • E260 - Eddiksyre

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Kilde: Wikipedia (Engelsk)

  • E270 - Melkesyre

    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.
    Kilde: Wikipedia (Engelsk)

  • E440 - Pektiner

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Kilde: Wikipedia (Engelsk)

  • E471 - Mono- og diglyserider av fettsyrer

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Kilde: Wikipedia (Engelsk)

  • E481

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Kilde: Wikipedia (Engelsk)

  • E500 - Natriumkarbonater

    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.
    Kilde: Wikipedia (Engelsk)

Analyse av ingredienser:

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    en:Non-vegan

    Ikke-veganske ingredienser: Mysepulver

    Noen ingredienser kunne ikke gjenkjennes.

    Vi trenger din hjelp!

    Du kan hjelpe oss med å gjenkjenne flere ingredienser og bedre analysere ingredienslista for dette produktet og andre ved å:

    • Rediger denne produktsiden for å korrigere skrivefeil i ingredienslista, og/eller for å fjerne ingredienser på andre språk og setninger som ikke er knyttet til ingrediensene.
    • Legg inn nye oppføringer, synonymer eller oversettelser til våre flerspråklige ingredienslister, ingrediensbearbeidingsmetoder, og etiketter.

    Bli med i kanalen #ingredients på vårt Slack-samtalested og/eller lære om ingrediensanalyse på wikien vår, hvis du ønsker å hjelpe til. Tusen takk!

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    en:Vegetarian status unknown

    Ugjenkjente ingredienser: Surdeig av hvete, Kardemomme, Fermentert-hvetemel, E170, Alfa-amylase, Allergener

    Noen ingredienser kunne ikke gjenkjennes.

    Vi trenger din hjelp!

    Du kan hjelpe oss med å gjenkjenne flere ingredienser og bedre analysere ingredienslista for dette produktet og andre ved å:

    • Rediger denne produktsiden for å korrigere skrivefeil i ingredienslista, og/eller for å fjerne ingredienser på andre språk og setninger som ikke er knyttet til ingrediensene.
    • Legg inn nye oppføringer, synonymer eller oversettelser til våre flerspråklige ingredienslister, ingrediensbearbeidingsmetoder, og etiketter.

    Bli med i kanalen #ingredients på vårt Slack-samtalested og/eller lære om ingrediensanalyse på wikien vår, hvis du ønsker å hjelpe til. Tusen takk!

Analysen er kun basert på de listede ingrediensene og tar ikke med bearbeidingsmetoder i beregningen.
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    Detaljer fra analysen av ingrediensene

    Vi trenger din hjelp!

    Noen ingredienser kunne ikke gjenkjennes.

    Vi trenger din hjelp!

    Du kan hjelpe oss med å gjenkjenne flere ingredienser og bedre analysere ingredienslista for dette produktet og andre ved å:

    • Rediger denne produktsiden for å korrigere skrivefeil i ingredienslista, og/eller for å fjerne ingredienser på andre språk og setninger som ikke er knyttet til ingrediensene.
    • Legg inn nye oppføringer, synonymer eller oversettelser til våre flerspråklige ingredienslister, ingrediensbearbeidingsmetoder, og etiketter.

    Bli med i kanalen #ingredients på vårt Slack-samtalested og/eller lære om ingrediensanalyse på wikien vår, hvis du ønsker å hjelpe til. Tusen takk!

    : HVETEmel 64.9%, sukker, vann, rapsolje, gjær, vegetabilsk olje og fett (raps, kokos), kanel, dekstrose, surdeig av HVETE 0.9%, salt, kardemomme, HVETEGLUTEN, MYSEpulver, fermentert HVETEmel, hevemiddel (e450, e500), emulgator (e472e, e471, e481), fortykningsmiddel (e1414, e440), aroma, melbehandlingsmiddel (askorbinsyre), farge (e160a), antiklumpemiddel (e170), eddiksyre, MELKesyre, enzymer (alfa amylase), Allergener, GLUTEN
    1. HVETEmel -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 64.9 - percent: 64.9 - percent_max: 64.9
    2. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.404 - percent_max: 28.8
    3. vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.9 - percent_max: 28.296
    4. rapsolje -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.9 - percent_max: 16.848
    5. gjær -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0.9 - percent_max: 10.932
    6. vegetabilsk olje og fett -> en:vegetable-oil-and-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.9 - percent_max: 7.97399999999999
      1. raps -> en:rapeseed - vegan: yes - vegetarian: yes - percent_min: 0.45 - percent_max: 7.97399999999999
      2. kokos -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 3.987
    7. kanel -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0.9 - percent_max: 6.19919999999999
    8. dekstrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.9 - percent_max: 5.01599999999999
    9. surdeig av HVETE -> en:wheat-sourdough - percent_min: 0.9 - percent: 0.9 - percent_max: 0.9
    10. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7
    11. kardemomme -> nb:kardemomme - percent_min: 0 - percent_max: 0.7
    12. HVETEGLUTEN -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    13. MYSEpulver -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.7
    14. fermentert HVETEmel -> nb:fermentert-hvetemel - percent_min: 0 - percent_max: 0.7
    15. hevemiddel -> en:raising-agent - percent_min: 0 - percent_max: 0.7
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
      2. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35
    16. emulgator -> en:emulsifier - percent_min: 0 - percent_max: 0.7
      1. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.7
      2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.35
      3. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.233333333333333
    17. fortykningsmiddel -> en:thickener - percent_min: 0 - percent_max: 0.7
      1. e1414 -> en:e1414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
      2. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35
    18. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7
    19. melbehandlingsmiddel -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.7
      1. askorbinsyre -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    20. farge -> en:colour - percent_min: 0 - percent_max: 0.7
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.7
    21. antiklumpemiddel -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.7
      1. e170 -> en:e170 - percent_min: 0 - percent_max: 0.7
    22. eddiksyre -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    23. MELKesyre -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    24. enzymer -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7
      1. alfa amylase -> nb:alfa-amylase - percent_min: 0 - percent_max: 0.7
    25. Allergener -> nb:allergener - percent_min: 0 - percent_max: 0.7
    26. GLUTEN -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

Ernæring

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    Gjennomsnittlig ernæringskvalitet

    ⚠ ️Advarsel: mengden frukt, grønnsaker og nøtter er ikke spesifisert på etiketten, den ble anslått utfra ingredienslista: 6

    Dette produktet regnes ikke som en drikke under beregningen av Nutri-Score.

    Positive poeng: 2

    • Protein: 5 / 5 (verdi: 8.3, avrundet verdi: 8.3)
    • Fiber: 2 / 5 (verdi: 2.3, avrundet verdi: 2.3)
    • Frukt, grønnsaker, nøtter, og raps/valnøtt/olivenoljer: 0 / 5 (verdi: 6.530625, avrundet verdi: 6.5)

    Negative poeng: 11

    • Energi: 4 / 10 (verdi: 1466, avrundet verdi: 1466)
    • Sukker: 3 / 10 (verdi: 16.8, avrundet verdi: 16.8)
    • Mettet fett: 1 / 10 (verdi: 1.9, avrundet verdi: 1.9)
    • Natrium: 3 / 10 (verdi: 280, avrundet verdi: 280)

    Poengene for proteiner telles ikke fordi de negative poengene er større eller lik 11.

    Ernæringsverdi: (11 - 2)

    Nutri-Score:

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    Ernæringsinnhold

    Ernæringsinnhold Som solgt
    for 100 g / 100 ml     		Sammenlignet med: en:Buns
    Energi 1 466 kj
    (348 kcal)     		+5 %
    Fett 7,9 g −12 %
    Mettet fett 1,9 g −14 %
    Karbohydrat 59,8 g +13 %
    Sukkerarter 16,8 g +6 %
    Kostfiber 2,3 g +2 %
    Protein 8,3 g +17 %
    Salt 0,7 g +60 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6,531 %

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