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White Chou - Samlip - 150 g

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White Chou - Samlip - 150 g

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条形码: 8801068068368 (EAN / EAN-13)

数量: 150 g

包装: 塑料, en:Bag, en:Frozen

品牌: Samlip

分类: 零食, 含糖零食, 冷冻食物, 饼干和蛋糕, 蛋糕, en:Frozen cakes and pastries

制造或者加工场所: Korea

可出售的国家: 香港

匹配您的喜好

健康

成分

28 种成分

: Custard flavour cream (milk, corn syrup, white sugar, dextrin, shortening (vegetable oil (palm olein oil, palm oil), oil and fat (beef))), egg yolk, vegetable cream (processed oil, white sugar, processed fat and oil, milk, d-sorbitol (soybean)), liquid whole egg, margarine, wheat flour, sodium caseinate, raising agent (ammonium bicarbonate), refined salt, synthetic flavour (vanilla).

过敏原: en:Beef, 雞蛋, 麸质, 乳, 大豆类制品

跟踪: 甲壳亚门, 坚果, 花生, en:buckwheat

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: E420
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

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)

E420

Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
来源: Wikipedia (英语)

E420i

Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
来源: Wikipedia (英语)

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.
来源: Wikipedia (英语)

E503ii - 碳酸氢铵

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.
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: 乳, 牛, 蛋黃, 乳, en:Liquid whole egg, en:Sodium caseinate
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！

非素食者
非素食配料: 牛
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！
: Custard flavour cream, _milk_, corn syrup, white sugar, dextrin, shortening (vegetable oil (palm olein oil, palm oil), oil and fat (beef)), _egg_ yolk, vegetable cream (processed oil, white sugar, processed fat and oil, _milk_, d-sorbitol (_soybean_)), liquid whole _egg_, margarine, _wheat_ flour, sodium caseinate, raising agent (ammonium bicarbonate), refined salt, synthetic flavour (vanilla)
Custard flavour cream -> en:custard-flavour-cream - percent_min: 6.66666666666667 - percent_max: 100

_milk_ -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 50

corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 33.3333333333333

white sugar -> en:white-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31016 - percent_min: 0 - percent_max: 14.7

dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.7

shortening -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 14.7

vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 14.7

palm olein oil -> en:palm-olein-oil - percent_min: 0 - percent_max: 14.7

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 7.35

oil and fat -> en:oil-and-fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.35

beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 7.35

_egg_ yolk -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 14.2857142857143

vegetable cream -> en:vegetable-cream - percent_min: 0 - percent_max: 12.5

processed oil -> en:processed-oil - percent_min: 0 - percent_max: 12.5

white sugar -> en:white-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31016 - percent_min: 0 - percent_max: 6.25

processed fat and oil -> en:processed-fat-and-oil - percent_min: 0 - percent_max: 4.16666666666667

_milk_ -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 3.125

d-sorbitol -> en:e420i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

_soybean_ -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 2.5

liquid whole _egg_ -> en:liquid-whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 11.1111111111111

margarine -> en:margarine - percent_min: 0 - percent_max: 10

_wheat_ flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 9.09090909090909

sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

raising agent -> en:raising-agent - percent_min: 0 - percent_max: 7.69230769230769

ammonium bicarbonate -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769

refined salt -> en:refined-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2032

synthetic flavour -> en:synthetic-flavour - percent_min: 0 - percent_max: 0.2032

vanilla -> en:vanilla - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2032

营养

营养质量差
⚠ ️警告：未指定纤维数量，它们对营养等级可能的正向贡献或许不被考虑在内。

⚠ ️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: 0

蛋白质: 3 / 5 (值: 5.3, 四舍五入值: 5.3)

纤维: 0 / 5 (值: 0, 四舍五入值: 0)

水果，蔬菜，坚果，油菜/核桃/橄榄油: 0 / 5 (值: 0.022786458333333, 四舍五入值: 0)

消极点: 17

能量: 4 / 10 (值: 1510, 四舍五入值: 1510)

糖: 3 / 10 (值: 14.7, 四舍五入值: 14.7)

饱和脂肪: 10 / 10 (值: 17.3, 四舍五入值: 17.3)

钠: 0 / 10 (值: 81.28, 四舍五入值: 81.3)

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: (17 - 0)

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

营养水平
- 脂肪在最高含量中 (25.3%)
  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 (17.3%)
  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
- 糖在最高含量中 (14.7%)
  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
- 食盐在存量少中 (0.203%)
  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