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Belgian dark chocolate with orange peel - Libeert - 100 g

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Belgian dark chocolate with orange peel - Libeert - 100 g

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Barra-kodea: 5411901825886 (EAN / EAN-13)

Izen arrunta: Belgian dark chocolate with orange peel. 70% minimum cocoa solids.

Kopurua: 100 g

Ontziratzea: en:Cardboard

Markak: Libeert

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Dark chocolates, en:Dark chocolates with orange

Etiketak, ziurtagiriak, sariak: en:Vegetarian, Kosher, en:Green Dot, en:Made in Belgium

Manufacturing or processing places: Belgium

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

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    15 ingredients

    : Chocolate amargo (89,5%) (masa de cacao, azúcar, manteca de cacao, aroma natural de vainilla), cáscara de naranja confitada (10%) (cáscara de naranja, jarabe de glucosa-fructosa, azúcar, corrector de acidez (E330)), aroma (0,4%), emulgente (0,1%) (lecitina de soja). Sólidos de cacao: 70% minimo. Contiene trazas de leche
    Alergenoak: en:Soybeans
    Aztarnak: en:Eggs, en:Gluten, en:Milk, en:Nuts

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

    • Gehigarria: E322
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa

    Food products are classified into 4 groups according to their degree of processing:

    1. Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak
    2. Sukaldaritzako osagaiak prozesatu
    3. Prozesatutako jakiak
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Gehigarriak

  • 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.
    Source: Wikipedia (Ingeles)

  • E322i - Lezitina

    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.
    Source: Wikipedia (Ingeles)

  • E330 - Azido zitriko

    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.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Vegetarian

    No non-vegetarian ingredients detected

    Unrecognized ingredients: en:Candied orange peel
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : Chocolate amargo 52.6470588235294% (masa de cacao, azúcar, manteca de cacao, aroma natural de vainilla), cáscara de naranja confitada 5.88235294117647% (cáscara de naranja, jarabe de glucosa-fructosa, azúcar, corrector de acidez (e330)), aroma 0.235294117647059%, emulgente 0.0588235294117647% (lecitina de soja), cacao 41.1764705882353%
    1. Chocolate amargo -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent: 52.6470588235294
      1. masa de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      4. aroma natural de vainilla -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes
    2. cáscara de naranja confitada -> en:candied-orange-peel - percent: 5.88235294117647
      1. cáscara de naranja -> en:orange-zest - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034
      2. jarabe de glucosa-fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
      3. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      4. corrector de acidez -> en:acidity-regulator
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes
    3. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent: 0.235294117647059
    4. emulgente -> en:emulsifier - percent: 0.0588235294117647
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    5. cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 41.1764705882353

Elikadura

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 5

    • Proteinak: 3 / 5 (balioa: 6.1, rounded value: 6.1)
    • Fiber: 5 / 5 (balioa: 10.4, rounded value: 10.4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 2.94117647058824, rounded value: 2.9)

    Negative points: 23

    • Energia: 6 / 10 (balioa: 2313, rounded value: 2313)
    • Azukreak: 7 / 10 (balioa: 32.1, rounded value: 32.1)
    • Gantz saturatua: 10 / 10 (balioa: 26.1, rounded value: 26.1)
    • Sodioa: 0 / 10 (balioa: 40, rounded value: 40)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (23 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Dark chocolates with orange
    Energia 2.313 kj
    (553 kcal)     		+% 8
    Koipe 41,4 g +% 27
    Gantz-azido ase 26,1 g +% 34
    Carbohydrates 34,8 g -% 26
    Azukre 32,1 g -% 16
    Fiber 10,4 g +% 30
    Proteina 6,1 g -% 11
    Gatz arrunt 0,1 g +% 119
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2,941 %

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Carbon footprint

Ontziratzea

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Product added on by openfoodfacts-contributors
Last edit of product page on by naruyoko.
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