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Mikado chocolat au lait - LUMondelez - 90 g

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Mikado chocolat au lait - LUMondelez - 90 g

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Barra-kodea: 3017760686792 (EAN / EAN-13)

Izen arrunta: Biscuits nappés de chocolat au lait (49%)

Kopurua: 90 g

Markak: LUMondelez, Mikado, Glico

Kategoriak: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, Gaileta, en:Chocolate biscuits, en:Milk chocolate biscuits, en:Stick biscuits covered with chocolate, en:Biscuits au chocolat, en:Biscuits au chocolat au lait, en:Biscuits bâtonnets au chocolat, en:Biscuits et gâteaux, en:Biscuits nappés au chocolat, en:Snacks sucrés

Etiketak, ziurtagiriak, sariak: en:Distributor labels, en:Charte LU Harmony, en:Made in France, Triman, en:Blé français, en:Labels de distributeurs, en:Point Vert

Dendak: Carrefour Market, Carrefour, Magasins U, carrefour.fr, Relay, Cocinelle Express, Franprix

Saltzen diren herrialdeak: Frantzia, en:Belgique, en:Espagne, en:Suisse

Matching with your preferences

Health

Osagaiak

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    18 ingredients

    Frantses: Farine de blé, sucre, beurre de cacao, pâte de cacao, lait écrémé en poudre, lactosérum en poudre (de lait), graisses végétales (palme, coprah), beurre pâtissier, sel, émulsifiants (lécithines de soja, E476), poudre à lever (E503), levure, arôme.
    Alergenoak: en:Gluten, en:Milk, en:Soybeans
    Aztarnak: en: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
    • Gehigarria: E476
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Esne-gazur

    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)

  • E476

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia (Ingeles)

  • 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.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: en:Skimmed milk powder, en:Whey powder, en:Butterfat
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

    fr: Farine de _blé_, sucre, beurre de cacao, pâte de cacao, _lait_ écrémé en poudre, lactosérum en poudre, graisses végétales (palme, coprah), _beurre_ pâtissier, sel, émulsifiants (lécithines de _soja_, e476), poudre à lever (e503), levure, arôme
    1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 7.69230769230769 - percent_max: 100
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33
    3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 33
    4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 25
    5. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 20
    6. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. graisses végétales -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 14.2857142857143
      1. palme -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 14.2857142857143
      2. coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 7.14285714285714
    8. _beurre_ pâtissier -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 12.5
    9. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.8
    10. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.8
      1. lécithines de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.8
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    11. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.8
      1. e503 -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    12. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    13. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8

Elikadura

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 3

    • Proteinak: 4 / 5 (balioa: 6.8, rounded value: 6.8)
    • Fiber: 3 / 5 (balioa: 3.3, rounded value: 3.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 26

    • Energia: 6 / 10 (balioa: 2032, rounded value: 2032)
    • Azukreak: 7 / 10 (balioa: 33, rounded value: 33)
    • Gantz saturatua: 10 / 10 (balioa: 11, rounded value: 11)
    • Sodioa: 3 / 10 (balioa: 320, rounded value: 320)

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

    Nutritional score: (26 - 3)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (25g)     		Compared to: en:Stick biscuits covered with chocolate
    Energia 2.032 kj
    (484 kcal)     		508 kj
    (121 kcal)     		+% 1
    Koipe 20 g 5 g -% 9
    Gantz-azido ase 11 g 2,75 g -% 15
    Carbohydrates 68 g 17 g +% 11
    Azukre 33 g 8,25 g +% 3
    Fiber 3,3 g 0,825 g -
    Proteina 6,8 g 1,7 g -% 5
    Gatz arrunt 0,8 g 0,2 g +% 57
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 25g

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Ontziratzea

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Product added on by hommedanslalune
Last edit of product page on by charlesnepote.
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