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Creation Refreshing Lemon Milk - Lindt - 150 g

Creation Refreshing Lemon Milk - Produktua - fr

Creation Refreshing Lemon Milk - Lindt - 150 g

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Barra-kodea: 3046920047302 (EAN / EAN-13)

Kopurua: 150 g

Ontziratzea: en:Metal, en:Recyclable Metals, 41 ALU, en:Cardboard

Markak: Lindt

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Milk chocolates, en:Filled chocolates, en:Filled milk chocolates

Etiketak, ziurtagiriak, sariak: en:Green Dot, en:Made in France

Origin of ingredients: Suitza

Manufacturing or processing places: Suisse

Link to the product page on the official site of the producer: https://www.lindt.fr/shop/lindt-creation...

Dendak: E.leclerc, Carrefour Market, Carrefour City, Carrefour Contact, Monoprix, Super U, Auchan

Saltzen diren herrialdeak: Frantzia, Espainia, Suedia

Matching with your preferences

Health

Osagaiak

17 ingredients

: Sucre, beurre de cacao, poudre de lait, pâte de cacao, lactose, sucre inverti, sirop de glucose, jus de citron concentré 2%, stabilisant (sorbitol), beurre laitier concentré, poudre de lait écrémé, émulsifiant (lécithine de soja), extrait de malt d'orge, arôme naturel, arôme.

Alergenoak: en:Gluten, en:Milk, en:Soybeans

Aztarnak: en:Eggs, en:Gluten, en:Nuts

Food processing

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

Gehigarria: E322

Gehigarria: E420

Osagaia: Emulsifier

Osagaia: Flavouring

Osagaia: Glukosa

Osagaia: Almibar

Osagaia: Invert sugar

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

Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak

Sukaldaritzako osagaiak prozesatu

Prozesatutako jakiak

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)

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.
Source: Wikipedia (Ingeles)

Ingredients analysis

en:May contain palm oil

Ingredients that may contain palm oil: en:Butterfat

en:Non-vegan
Non-vegan ingredients: en:Milk powder, Laktosa, en:Butterfat, en:Skimmed milk powder

en:Vegetarian status unknown
Unrecognized ingredients: en:Invert sugar

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
: Sucre, beurre de cacao, poudre de lait, pâte de cacao, lactose, sucre inverti, sirop de glucose, jus de citron concentré 2%, stabilisant (sorbitol), beurre laitier concentré, poudre de lait écrémé, émulsifiant (lécithine de soja), extrait de malt d'orge, arôme naturel, arôme
Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 6.66666666666667 - percent_max: 86

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 2 - percent_max: 44

poudre de lait -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 2 - percent_max: 30

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 2 - percent_max: 23

lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 2 - percent_max: 18.8

sucre inverti -> en:invert-sugar - percent_min: 2 - percent_max: 16

sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2 - percent_max: 14

jus de citron concentré -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 2 - percent: 2 - percent_max: 2

stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 2

sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

beurre laitier concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 2

poudre de lait écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 2

émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2

lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2

extrait de malt d'orge -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2

arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2

Elikadura

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: 2
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteinak: 3 / 5 (balioa: 5.58, rounded value: 5.58)

Fiber: 0 / 5 (balioa: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 2, rounded value: 2)

Negative points: 27

Energia: 6 / 10 (balioa: 2183, rounded value: 2183)

Azukreak: 10 / 10 (balioa: 53, rounded value: 53)

Gantz saturatua: 10 / 10 (balioa: 17, rounded value: 17)

Sodioa: 1 / 10 (balioa: 100, rounded value: 100)

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

Nutritional score: (27 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Koipe in high quantity (28%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Gantz-azido ase in high quantity (17%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Azukre in high quantity (53%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Gatz arrunt in low quantity (0.25%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (15g)	Compared to: en:Filled milk chocolates
Energia	2.183 kj (501 kcal)	327 kj (75 kcal)	-% 4
Koipe	28 g	4,2 g	-% 14
Gantz-azido ase	17 g	2,55 g	-% 7
Carbohydrates	56 g	8,4 g	+% 1
Azukre	53 g	7,95 g	+% 3
Fiber	0 g	0 g	-% 100
Proteina	5,58 g	0,837 g	-% 4
Gatz arrunt	0,25 g	0,038 g	-% 7
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	2 %	2 %

Serving size: 15g

Ingurumena

Eco-Score C - Moderate environmental impact

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: D (Score: 38/100)

Kategoria: Milk chocolate, filled

PEF environmental score: 0.78 (the lower the score, the lower the impact)
including impact on climate change: 12.74 kg CO2 eq/kg of product

Stage	Impact
Agriculture	43.5 %
Processing	50.8 %
Ontziratzea	1.3 %
Transportation	3.7 %
Distribution	0.6 %
Consumption	0.0 %

Bonuses and maluses

Origins of ingredients with a medium impact

Bonus: +8

Environmental policy: +5
Transportation: +3

Origin of the product and/or its ingredients	% of ingredients	Impact
Suitza	100 %	Medium

No ingredients that threaten species

Packaging with a low impact

Malus: -4

Shape	Material	Recycling	Impact
Unknown	Heavy aluminium	Recycle	Medium
Unknown	Cardboard		Baxua

⚠ ️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.