Name: Subom Alfajor Dulce de Leche
Availability: InStock
Rating: 68 (1 reviews)

Subom Alfajor Dulce de Leche

/100

Lab tested

No

Harmful ingredients

1

Nutrients

0

Microplastics

Likely

Ingredients & minerals

Jarabe de glucosa y fructosa

Cost-effective sweetener, improves food palatability

Glucosa

Primary cellular energy source, critical for brain and muscle function

Almidón

Provides energy, source of dietary carbohydrate, important for caloric intake

Almidón de maíz ceroso modificado

Gluten-free thickener, provides carbohydrate energy

Harina de arroz

Gluten-free, suitable for celiac disease and gluten intolerance, provides carbohydrates for energy

Sal

Essential electrolyte, supports nerve transmission, aids fluid balance

Azúcar

Provides energy, enhances flavor and palatability

Baño de repostería semiamargo

Provides texture and flavor enhancement in bakery products

Aromatizantes vainilla y limón

Enhances sensory qualities of food by providing vanilla and lemon flavor notes

Leche entera de vaca

Source of calcium, vitamin D (if fortified), high-quality protein

Sólidos lácteos

Source of protein, calcium, and other nutrients, functional properties in food formulations

Regulador de acidez: INS 500ii

Controls acidity, acts as a leavening agent and improves texture in baked goods

Aromatizantes artificiales: vainillina

Flavoring agent enhancing sensory properties

Conservante (E202)

Potassium sorbate preserves product safety and shelf life, sucralose provides sweetening without calories

Aceite vegetal (aceite de girasol alto oleico)

High monounsaturated fat content, better oxidative stability than conventional sunflower oil, supports lipid profile

Agua

Essential for hydration and physiological functions

Espesante 415

Texture enhancement, stabilizer, improves mouthfeel

Reguladores de acidez INS 500ii e INS 503ii

Acidity regulation, leavening, flavor enhancement in baked goods and processed foods

Conservante INS 282

Extends shelf life by preventing microbial spoilage

Estabilizante INS 406

Provides texture stabilization, thickening, and suspension of ingredients in food

Emulsionante INS 322

Emulsification of fats and oils in food, contributes to texture and shelf stability

Cacao en polvo

Rich in antioxidants, may improve cardiovascular health, mood enhancement, anti-inflammatory properties

Sources

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