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Butter Roll - Yamazaki - 150 g

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Butter Roll - Yamazaki - 150 g

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条形码: 4891578023029 (EAN / EAN-13)

数量: 150 g

包装: en:Plastic bag

品牌: Yamazaki

分类: 植物性食物与饮品, 植物性食物, 谷物和土豆, 面包, en:Buns

成分来源: 香港

可出售的国家: 香港

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健康

成分

81 种成分

: 小麥粉、無鹽牛油、砂糖、雞油[含棕櫚油、乳化劑(322、477、 471)味劑抗氧化劑 (306)、色素 (160ai)] 、酵母、劑[乳化劑(471) 、穩定劑 (1400)、麵粉處理劑 (510 - 516、920、1100)、抗結劑 (1701i)、抗氧化劑(20m 小麥粉、粟米粉、鹽]、調味劑脱脂蝦粉、人造牛改良 Wheat flour, Unsalted butter, Sugar, Egg, Skimmed milk powder, Margarine (contain palm oil, emulsifier (322, 477, 494, 471), flavouring, antioxidant 306), colour (160a)i , Yeast, Salt, Flour Improver (emulsifier (471), Stabilizer (1400), flour treatment agent (510, 516, 920, 1100), anticaking agent (170i), antioxidant (300), wheat flour, corn starch, salt), Flavouring 的報類、蛋類、魚類、花生、 Al cereals containing gluten, egg, fish, peanut, soybean, milk, tree nut and nut products are also handled 此i Use Net Weight: 150 EE Manufacturer: 青港新界大埔工業邨大盛街17號 N.T., Hong Kong

过敏原: 雞蛋, 魚, 麸质, 乳, 坚果, 花生, 大豆类制品

食品加工

超级加工食品
指示产品在 4 - 超加工食品和饮料产品类中的元素:

添加剂: E1400 - 糊精

添加剂: E170

添加剂: E322

添加剂: E471

添加剂: E477

添加剂: E494

成分: 色素

成分: Emulsifier

成分: 调味剂
食品按加工程度分为四类：

组别1 未加工或最低限度加工的食物

处理过的烹饪原料

加工食品

超级加工食品

分类按照产品的类型和包含的配料确定。

→ 了解有关 NOVA 分类的更多信息

添加剂

E1100

Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
来源: Wikipedia (英语)

E1400 - 糊精

Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
来源: Wikipedia (英语)

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.
来源: Wikipedia (英语)

E170i - 碳酸鈣

E300

E306

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.
来源: Wikipedia (英语)

E471

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.
来源: Wikipedia (英语)

E477

E494

E510 - 氯化铵

E516 - 硫酸钙

Calcium sulfate: Calcium sulfate -or calcium sulphate- is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite -the anhydrous form-, it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.
来源: Wikipedia (英语)

E920

Cysteine: Cysteine -symbol Cys or C; - is a semi-essential proteinogenic amino acid with the formula HO2CCH-NH2-CH2SH. The thiol side chain in cysteine often participates in enzymatic reactions, as a nucleophile. The thiol is susceptible to oxidation to give the disulfide derivative cystine, which serves an important structural role in many proteins. When used as a food additive, it has the E number E920. It is encoded by the codons UGU and UGC. Cysteine has the same structure as serine, but with one of its oxygen atoms replaced by sulfur; replacing it with selenium gives selenocysteine. -Like other natural proteinogenic amino acids cysteine has -L- chirality in the older D/L notation based on homology to D and L glyceraldehyde. In the newer R/S system of designating chirality, based on the atomic numbers of atoms near the asymmetric carbon, cysteine -and selenocysteine- have R chirality, because of the presence of sulfur -resp. selenium- as a second neighbor to the asymmetric carbon. The remaining chiral amino acids, having lighter atoms in that position, have S chirality.-
来源: Wikipedia (英语)

分析成分

en:Palm oil

配料含有棕榈油: 棕榈油

非素食
非素食配料: en:Unsalted butter, 雞蛋, en:Skimmed milk powder, 雞蛋, 鱼, 乳
有些成分无法识别。
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非素食者
非素食配料: 鱼
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！

该分析仅基于列出的成分，不考虑加工方法

成分分析的详细信息
我们需要您的帮助！
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！
: 小麥粉, 無鹽牛油, 砂糖, 雞油 (含棕櫚油, 乳化劑 (322, 477, 471), 味劑抗氧化劑 (306), 色素 (160ai)), 酵母, 劑 (乳化劑 (471), 穩定劑 (1400), 麵粉處理劑 (510, 516, 920, 1100), 抗結劑 (1701i), 抗氧化劑, 20m 小麥粉, 粟米粉, 鹽), 調味劑脱脂蝦粉, 人造牛改良 Wheat flour, Unsalted butter, Sugar, Egg, Skimmed milk powder, Margarine (contain palm oil, emulsifier (322, 477, 494, 471), flavouring, antioxidant 306), colour (160a), i, Yeast, Salt, Flour Improver (emulsifier (471), Stabilizer (1400), flour treatment agent (510, 516, 920, 1100), anticaking agent (170i), antioxidant (300), wheat flour, corn starch, salt), Flavouring 的報類, 蛋類, 魚類, 花生, Al cereals containing gluten, egg, fish, peanut, soybean, milk, tree nut and nut products are also handled 此i Use Net Weight (150 EE Manufacturer), 青港新界大埔工業邨大盛街17號 N.T, Hong Kong
小麥粉 -> en:小麥粉 - percent_min: 3.2258064516129 - percent_max: 100

無鹽牛油 -> en:無鹽牛油 - percent_min: 0 - percent_max: 50

砂糖 -> en:砂糖 - percent_min: 0 - percent_max: 33.3333333333333

雞油 -> en:雞-油 - percent_min: 0 - percent_max: 25

含棕櫚油 -> en:含棕櫚油 - percent_min: 0 - percent_max: 25

乳化劑 -> en:乳化劑 - percent_min: 0 - percent_max: 12.5

322 -> en:322 - percent_min: 0 - percent_max: 12.5

477 -> en:477 - percent_min: 0 - percent_max: 6.25

471 -> en:471 - percent_min: 0 - percent_max: 4.16666666666667

味劑抗氧化劑 -> en:味劑-抗氧化劑 - percent_min: 0 - percent_max: 8.33333333333333

306 -> en:306 - percent_min: 0 - percent_max: 8.33333333333333

色素 -> en:色素 - percent_min: 0 - percent_max: 6.25

160ai -> en:160ai - percent_min: 0 - percent_max: 6.25

酵母 -> en:酵母 - percent_min: 0 - percent_max: 20

劑 -> en:劑 - percent_min: 0 - percent_max: 16.6666666666667

乳化劑 -> en:乳化劑 - percent_min: 0 - percent_max: 16.6666666666667

471 -> en:471 - percent_min: 0 - percent_max: 16.6666666666667

穩定劑 -> en:穩定劑 - percent_min: 0 - percent_max: 8.33333333333333

1400 -> en:1400 - percent_min: 0 - percent_max: 8.33333333333333

麵粉處理劑 -> en:麵粉處理劑 - percent_min: 0 - percent_max: 5.55555555555556

510 -> en:510 - percent_min: 0 - percent_max: 5.55555555555556

516 -> en:516 - percent_min: 0 - percent_max: 2.77777777777778

920 -> en:920 - percent_min: 0 - percent_max: 1.85185185185185

1100 -> en:1100 - percent_min: 0 - percent_max: 1.38888888888889

抗結劑 -> en:抗結劑 - percent_min: 0 - percent_max: 4.16666666666667

1701i -> en:1701i - percent_min: 0 - percent_max: 4.16666666666667

抗氧化劑 -> en:抗氧化劑 - percent_min: 0 - percent_max: 3.33333333333333

20m 小麥粉 -> en:20m-小麥粉 - percent_min: 0 - percent_max: 2.77777777777778

粟米粉 -> en:粟米粉 - percent_min: 0 - percent_max: 2.38095238095238

鹽 -> en:鹽 - percent_min: 0 - percent_max: 2.08333333333333

調味劑脱脂蝦粉 -> en:調味劑-脱脂蝦粉 - percent_min: 0 - percent_max: 14.2857142857143

人造牛改良 Wheat flour -> en:人造牛-改良-wheat-flour - percent_min: 0 - percent_max: 12.5

Unsalted butter -> en:unsalted-butter - vegan: no - vegetarian: yes - ciqual_food_code: 16400 - percent_min: 0 - percent_max: 11.1111111111111

Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.8

Egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 4.8

Skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 4.8

Margarine -> en:margarine - percent_min: 0 - percent_max: 4.8

contain palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 4.8

emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 2.4

322 -> en:322 - percent_min: 0 - percent_max: 2.4

477 -> en:477 - percent_min: 0 - percent_max: 1.2

494 -> en:494 - percent_min: 0 - percent_max: 0.8

471 -> en:471 - percent_min: 0 - percent_max: 0.6

flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6

antioxidant 306 -> en:antioxidant-306 - percent_min: 0 - percent_max: 1.2

colour -> en:colour - percent_min: 0 - percent_max: 4.8

160a -> en:160a - percent_min: 0 - percent_max: 4.8

i -> en:i - percent_min: 0 - percent_max: 4.8

Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.8

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1

Flour Improver -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1

emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 1

471 -> en:471 - percent_min: 0 - percent_max: 1

Stabilizer -> en:stabiliser - percent_min: 0 - percent_max: 0.5

1400 -> en:1400 - percent_min: 0 - percent_max: 0.5

flour treatment agent -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.333333333333333

510 -> en:510 - percent_min: 0 - percent_max: 0.333333333333333

516 -> en:516 - percent_min: 0 - percent_max: 0.166666666666667

920 -> en:920 - percent_min: 0 - percent_max: 0.111111111111111

1100 -> en:1100 - percent_min: 0 - percent_max: 0.111111111111111

anticaking agent -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.25

170i -> en:170i - percent_min: 0 - percent_max: 0.25

antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 0.2

300 -> en:300 - percent_min: 0 - percent_max: 0.2

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.166666666666667

corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.166666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.166666666666667

Flavouring 的報類 -> en:flavouring-的報類 - percent_min: 0 - percent_max: 1

蛋類 -> en:蛋類 - percent_min: 0 - percent_max: 1

魚類 -> en:魚類 - percent_min: 0 - percent_max: 1

花生 -> en:花生 - percent_min: 0 - percent_max: 1

Al cereals containing gluten -> en:al-cereals-containing-gluten - percent_min: 0 - percent_max: 1

egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 1

fish -> en:fish - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 0 - percent_max: 1

peanut -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 1

soybean -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 1

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1

tree nut and nut products are also handled 此i Use Net Weight -> en:tree-nut-and-nut-products-are-also-handled-此i-use-net-weight - percent_min: 0 - percent_max: 1

150 EE Manufacturer -> en:150-ee-manufacturer - percent_min: 0 - percent_max: 1

青港新界大埔工業邨大盛街17號 N.T -> en:青港新界大埔工業邨大盛街17號-n-t - percent_min: 0 - percent_max: 1

Hong Kong -> en:hong-kong - percent_min: 0 - percent_max: 1

营养

营养质量差
⚠ ️警告：标签上没有注明水果、蔬菜和坚果的含量，它是根据配料表估计的： 0
在计算营养分数时，产品是否不被认为是饮料

积极点: 1

蛋白质: 5 / 5 (值: 9.4, 四舍五入值: 9.4)

纤维: 1 / 5 (值: 1.9, 四舍五入值: 1.9)

水果，蔬菜，坚果，油菜/核桃/橄榄油: 0 / 5 (值: 2.16307179101705e-06, 四舍五入值: 0)

消极点: 13

能量: 3 / 10 (值: 1322, 四舍五入值: 1322)

糖: 1 / 10 (值: 4.8, 四舍五入值: 4.8)

饱和脂肪: 5 / 10 (值: 5.5, 四舍五入值: 5.5)

钠: 4 / 10 (值: 400, 四舍五入值: 400)

蛋白质的分数不计算，因为负的分数大于或等于11。

营养评分: (13 - 1)

营养分数:
→ Learn more about the Nutri-Score

营养水平
- 脂肪在中等数量中 (9.5%)
  您需要了解的内容
  
  大量摄入脂肪，尤其是饱和脂肪，会升高胆固醇，从而增加患心脏病的风险。
  
  推荐: 减少脂肪和饱和脂肪的摄入
  
  选择脂肪和饱和脂肪含量较低的产品。
  
  来源: National Health Service UK (NHS) - Fat: the facts
- 饱和脂肪在最高含量中 (5.5%)
  您需要了解的内容
  
  大量摄入脂肪，尤其是饱和脂肪，会升高胆固醇，从而增加患心脏病的风险。
  
  推荐: 减少脂肪和饱和脂肪的摄入
  
  选择脂肪和饱和脂肪含量较低的产品。
  
  来源: National Health Service UK (NHS) - Fat: the facts
- 糖在存量少中 (4.8%)
  您需要了解的内容
  
  大量摄入糖类会导致体重增加和诱发蛀牙。它还会增加患 2 型糖尿病和心血管疾病的风险。
  
  推荐: 限制食糖和含糖饮料的消费
  
  应尽可能限制含糖饮料（如苏打水、果汁饮料、果汁和蜂蜜）的饮用（每天不超过 1 杯）。
  
  选择含糖量较低的产品，减少含糖产品的消费。
  
  来源: National Health Service UK (NHS) - Sugar: the facts
- 食盐在中等数量中 (1%)
  您需要了解的内容
  
  大量摄入盐（或钠）会导致高血压，从而增加患心脏病和中风的几率。
  
  因为通常没有症状，很多高血压患者并不知道自己患有高血压。
  
  大多数人摄入过多的盐（平均每天 9 至 12 克），约是建议最大摄入量的两倍。
  
  推荐: 控制盐和腌制类食物的摄入
  
  减少烹饪时盐的用量，也不要在吃饭时再次加盐。
  
  限制咸味零食的食用，并选择含盐量较低的产品。
  
  来源: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  来源: National Health Service UK (NHS) - Salt: the facts