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Stick chocolat au lait - Carrefour - 90 g

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Stick chocolat au lait - Carrefour - 90 g

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Some of the data for this product has been provided directly by the manufacturer Carrefour.

Barra-kodea: 3560070941575 (EAN / EAN-13)

Izen arrunta: Biscuits vrillés nappés de chocolat au lait.

Kopurua: 90 g

Ontziratzea: en:Plastic, en:Box, en:Cardboard

Markak: Carrefour

Kategoriak: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, Gaileta, en:Chocolate biscuits, en:Milk chocolate biscuits, en:Stick biscuits covered with chocolate

Etiketak, ziurtagiriak, sariak: en:Sustainable, en:Sustainable Palm Oil, en:Green Dot, en:Made in France, Nutriscore, Nutriscore E

Traceability code: EMB 82121 - Montauban (Tarn-et-Garonne, France)

Dendak: Carrefour, carrefour.fr

Saltzen diren herrialdeak: Frantzia, Italia, Espainia

Matching with your preferences

Health

Osagaiak

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    22 ingredients

    Frantses: Chocolat au lait 49% [sucre, beurre de cacao, pâte de cacao, poudre de lait écrémé, lactose, matière grasse de lait anhydre, émulsifiants : lécithines (soja) et polyricinoléate de polyglycérol , arôme naturel de vanille], farine de blé, sucre, graisse de palme, lactose et protéines de lait, amidon de riz, sel, levure désactivée, poudre à lever : carbonates d'ammonium, correcteur d'acidité : hydroxyde de sodium. Peut contenir des traces d'œufs et de fruits à coque.
    Alergenoak: en:Gluten, en:Milk, en:Soybeans
    Aztarnak: en:Eggs, 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: Laktosa
    • Osagaia: Milk proteins

    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)

  • 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)

  • E524 - Sodio hidroxido

    Sodium hydroxide: Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na+ and hydroxide anions OH−. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·nH2O. The monohydrate NaOH·H2O crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students.Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: Esnedun txokolate, en:Skimmed milk powder, Laktosa, en:Lactose and milk proteins
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: Chocolat au lait 49% (sucre, beurre de cacao, pâte de cacao, poudre de _lait_ écrémé, _lactose_, matière grasse de _lait_ anhydre, émulsifiants (lécithines), polyricinoléate de polyglycérol, arôme naturel de vanille), farine de _blé_, sucre, graisse de palme, _lactose_ et protéines de _lait_, amidon de riz, sel, levure désactivée, poudre à lever (carbonates d'ammonium), correcteur d'acidité (hydroxyde de sodium)
    1. Chocolat au lait -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 49 - percent: 49 - percent_max: 49
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5.44444444444444 - percent_max: 35
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 1.75 - percent_max: 24.5
      3. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 16.3333333333333
      4. poudre de _lait_ écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 12.25
      5. _lactose_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.8
      6. matière grasse de _lait_ anhydre -> fr:matiere-grasse-de-lait-anhydre - percent_min: 0 - percent_max: 8.16666666666667
      7. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 7
        1. lécithines -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7
      8. polyricinoléate de polyglycérol -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.125
      9. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.44444444444444
    2. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 5.66666666666667 - percent_max: 49
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.25 - percent_max: 33.3333333333333
    4. graisse de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0 - percent_max: 22.6666666666667
    5. _lactose_ et protéines de _lait_ -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 15.1111111111111
    6. amidon de riz -> en:rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 11.3333333333333
    7. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.46
    8. levure désactivée -> en:deactivated-yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.46
    9. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.46
      1. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.46
    10. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.46
      1. hydroxyde de sodium -> en:e524 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.46

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: 4

    • Proteinak: 5 / 5 (balioa: 8.2, rounded value: 8.2)
    • Fiber: 4 / 5 (balioa: 4.3, rounded value: 4.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 25

    • Energia: 6 / 10 (balioa: 2036, rounded value: 2036)
    • Azukreak: 7 / 10 (balioa: 35, rounded value: 35)
    • Gantz saturatua: 10 / 10 (balioa: 13, rounded value: 13)
    • Sodioa: 2 / 10 (balioa: 184, rounded value: 184)

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

    Nutritional score: (25 - 4)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Stick biscuits covered with chocolate
    Energia 2.036 kj
    (490 kcal)     		+% 1
    Koipe 22 g -
    Gantz-azido ase 13 g +% 1
    Carbohydrates 63 g +% 3
    Azukre 35 g +% 10
    Fiber 4,3 g +% 31
    Proteina 8,2 g +% 14
    Gatz arrunt 0,46 g -% 10
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingurumena

Carbon footprint

Ontziratzea

Transportation

Threatened species

Other information

Conservation conditions: À conserver à l'abri de la chaleur et de l'humidité. Pour une dégustation optimale, à consommer de préférence avant fin / N° de lot : voir sur le rabat de l'étui.

Customer service: Interdis - TSA 91431 - 91343 MASSY Cedex - France.

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