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The Famous Classic NEXTAR nastar cookies - 112 g (8 x 14 g)

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The Famous Classic NEXTAR nastar cookies - 112 g (8 x 14 g)

Halaman produk ini tidak lengkap. Anda dapat membantu melengkapinya dengan menyunting dan menambahkan lebih banyak data dari foto yang kami sediakan, atau dengan mengambil lebih banyak foto menggunakan aplikasi yang tersedia untuk Android atau iPhone/iPad. Terima kasih! ×

Kode batang: 8993175538947 (EAN / EAN-13)

Kuantitas: 112 g (8 x 14 g)

Kemasan: en:Box consist of 8-each cookies packed in printed aluminium foil

Merek - merek: Nextar

Kategori: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, Biskuit, en:Soft cookies

Label, sertifikasi, penghargaan: Halal, en:Halal Monitoring Committee

Asal usul bahan: Indonesia

Tempat pembuatan atau pemrosesan: Indonesia

Kode keterlacakan: MD 836210072042

Toko: Indomaret

Negara tempat dijual: Indonesia

Menyesuaikan dengan preferensi Anda

Kesehatan

bahan

  • icon

    21 bahan

    : Wheat Flour, Sugar, Vegetable Fat, Pineapple 14.07%, Glucose Syrup, Corn Starch, Milk Powder, Cheese Powder, Salt, Gelling Agent Pectin, Leavening Agent Sodium Bicarbonate, Acidity Regulator (Citric Acid, Trisodium Citrate, Calcium Lactate), Artificial Pineapple Flavour, Emulsifier Soy Lecithin, Colouring Tartrazine CI 19140, Preservative Potassium Sorbate.
    Alergen - alergen: en:Gluten, en:Milk

Pengolahan makanan

  • icon

    Makanan olahan ultra

    Elemen yang menunjukkan bahwa produk berada dalam grup en:4 - Ultra processed food and drink products:

    • Zat aditif: E322
    • Zat aditif: E327
    • Zat aditif: E440 - Pektin
    • Bahan: Gelling agent
    • Bahan: Glukosa
    • Bahan: Glucose syrup

    Produk makanan diklasifikasikan ke dalam 4 kelompok sesuai dengan tingkat pengolahannya:

    1. Makanan - makanan yang tidak diproses atau sedikit diproses
    2. Bahan - bahan kuliner olahan
    3. Makanan olahan
    4. Makanan olahan ultra

    Penentuan kelompok didasarkan pada kategori produk dan bahan-bahan yang dikandungnya.

    → Pelajari lebih lanjut tentang klasifikasi NOVA

Zat - zat aditif

  • E202

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Sumber: Wikipedia (Bahasa Inggris)

  • 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.
    Sumber: Wikipedia (Bahasa Inggris)

  • E322i - Lesitin

    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.
    Sumber: Wikipedia (Bahasa Inggris)

  • E327

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    Sumber: Wikipedia (Bahasa Inggris)

  • E330 - Asam sitrat

    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.
    Sumber: Wikipedia (Bahasa Inggris)

  • E331

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Sumber: Wikipedia (Bahasa Inggris)

  • E331iii

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Sumber: Wikipedia (Bahasa Inggris)

  • E440 - Pektin

    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.
    Sumber: Wikipedia (Bahasa Inggris)

  • E500

    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.
    Sumber: Wikipedia (Bahasa Inggris)

  • E500ii - Natrium bikarbonat

    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.
    Sumber: Wikipedia (Bahasa Inggris)

Analisis kandungan bahan

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    en:Non-vegan

    Bahan-bahan non-vegan: en:Milk powder, Keju

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    en:Vegetarian status unknown

    Bahan-bahan yang tidak dikenal: en:leavening-agent-sodium-bicarbonate, en:artificial-pineapple-flavour, en:emulsifier-soy-lecithin, en:colouring-tartrazine-ci-19140

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Analisis hanya berdasarkan kandungan bahan yang terdaftar dan tidak memperhitungkan metode pemrosesan.
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    Detail analisis kandungan bahan

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    : Wheat Flour, Sugar, Vegetable Fat, Pineapple 14.07%, Glucose Syrup, Corn Starch, Milk Powder, Cheese, Salt, Gelling Agent (Pectin), Leavening Agent Sodium Bicarbonate, Acidity Regulator (Citric Acid, Trisodium Citrate, Calcium Lactate), Artificial Pineapple Flavour, Emulsifier Soy Lecithin, Colouring Tartrazine CI 19140, Preservative (Potassium Sorbate)
    1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 14.07 - percent_max: 57.79
    2. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 14.07 - percent_max: 28.6
    3. Vegetable Fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 14.07 - percent_max: 28.6
    4. Pineapple -> en:pineapple - vegan: yes - vegetarian: yes - percent_min: 14.07 - percent: 14.07 - percent_max: 14.07
    5. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 14.07
    6. Corn Starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 14.07
    7. Milk Powder -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 0 - percent_max: 11.558
    8. Cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 9.63166666666667
    9. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.907
    10. Gelling Agent -> en:gelling-agent - percent_min: 0 - percent_max: 0.907
      1. Pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.907
    11. Leavening Agent Sodium Bicarbonate -> en:leavening-agent-sodium-bicarbonate - percent_min: 0 - percent_max: 0.907
    12. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 0.907
      1. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.907
      2. Trisodium Citrate -> en:e331iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4535
      3. Calcium Lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.302333333333333
    13. Artificial Pineapple Flavour -> en:artificial-pineapple-flavour - percent_min: 0 - percent_max: 0.907
    14. Emulsifier Soy Lecithin -> en:emulsifier-soy-lecithin - percent_min: 0 - percent_max: 0.907
    15. Colouring Tartrazine CI 19140 -> en:colouring-tartrazine-ci-19140 - percent_min: 0 - percent_max: 0.907
    16. Preservative -> en:preservative - percent_min: 0 - percent_max: 0.907
      1. Potassium Sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.907

kandungan nutrisi

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    Kualitas nutrisi buruk

    ⚠ ️Peringatan: jumlah serat tidak ditentukan, kemungkinan kontribusi positif terhadap nilai gizi tidak dapat diperhitungkan.
    ⚠ ️Peringatan: jumlah buah, sayuran, dan kacang-kacangan tidak disebutkan pada label, melainkan diperkirakan dari daftar bahan: 14

    Produk ini tidak dipertimbangkan sebagai minuman untuk perhitungan Nutri-Score.

    Nilai positif: 0

    • Protein:: 4 / 5 (nilai: 7.14, nilai yang dibulatkan: 7.14)
    • Serat: 0 / 5 (nilai: 0, nilai yang dibulatkan: 0)
    • Buah - buahan, sayur - sayuran, kacang-kacangan dan colza/walnut/minyak zaitun: 0 / 5 (nilai: 14.07, nilai yang dibulatkan: 14.1)

    Nilai negatif: 22

    • Energi: 5 / 10 (nilai: 1790, nilai yang dibulatkan: 1790)
    • Gula: 6 / 10 (nilai: 28.6, nilai yang dibulatkan: 28.6)
    • Lemak jenuh: 7 / 10 (nilai: 7.14, nilai yang dibulatkan: 7.1)
    • Natrium: 4 / 10 (nilai: 363, nilai yang dibulatkan: 363)

    Nilai untuk protein tidak dihitung karena nilai negatif lebih dari atau sama dengan 11.

    Nilai gizi: (22 - 0)

    Nutri-Score:

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    Informasi nilai gizi

    Informasi nilai gizi Seperti yang dijual
    untuk 100 g / 100 ml     		Seperti yang dijual
    per sajian (14g)     		Dibandingkan dengan: Biskuit
    Energi 1.790 kj
    (429 kcal)     		251 kj
    (60 kcal)     		+41%
    Lemak 14,3 g 2 g -13%
    Lemak jenuh 7,14 g 1 g +6%
    Karbohidrat 71,4 g 10 g +41%
    Gula 28,6 g 4 g +56%
    Serat Pangan ? ?
    Protein 7,14 g 1 g +24%
    Garam 0,907 g 0,127 g +155%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 14,07 % 14,07 %
Takaran saji: 14g

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