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Cacao intense - Carrefour - 800 g

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Cacao intense - Carrefour - 800 g

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

Barra-kodea: 3560070982073 (EAN / EAN-13)

Izen arrunta: Préparation en poudre pour boisson instantanée au cacao maigre.

Kopurua: 800 g

Ontziratzea: en:Plastic, 22 PAP, en:Box, en:Seal

Markak: Carrefour, Carrefour Classic’

Kategoriak: en:Beverages, en:Cocoa and its products, en:Cocoa and chocolate powders, en:Instant beverages, en:Cocoa powders, en:Chocolate powders, en:Cocoa powder for beverages with sugar

Etiketak, ziurtagiriak, sariak: en:Distributor labels, en:Carrefour Quality, en:Green Dot, en:Made in Germany, Nutriscore

Manufacturing or processing places: Allemagne

Dendak: Carrefour Market, Carrefour

Saltzen diren herrialdeak: Frantzia, Italia, Maroko, Espainia

Matching with your preferences

Health

Osagaiak

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    7 ingredients

    Frantses: Sucre, cacao maigre (10-12% de beurre de cacao), émulsifiant : lécithines (tournesol), arôme naturel de vanille. Cacao : 32% minimum. Peut contenir des traces de lait.
    Aztarnak: en:Milk

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

    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)

Ingredients analysis

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: Sucre, cacao maigre (beurre de cacao 12%), émulsifiant (lécithines de tournesol), arôme naturel de vanille, Cacao 32%
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    2. cacao maigre -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100
      1. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent: 12
    3. émulsifiant -> en:emulsifier
      1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    4. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes
    5. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 32

Elikadura

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    Average nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

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

    Positive points: 7

    • Proteinak: 5 / 5 (balioa: 8.2, rounded value: 8.2)
    • Fiber: 2 / 5 (balioa: 2.1, rounded value: 2.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 10

    • Energia: 2 / 10 (balioa: 701, rounded value: 701)
    • Azukreak: 5 / 10 (balioa: 23, rounded value: 23)
    • Gantz saturatua: 2 / 10 (balioa: 2.5, rounded value: 2.5)
    • Sodioa: 1 / 10 (balioa: 100, rounded value: 100)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (10 - 7)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Prepared
    for 100 g / 100 ml     		Compared to: en:Cocoa powder for beverages with sugar
    Energia 324 kj
    (77 kcal)     		701 kj
    (168 kcal)     		-% 74
    Koipe 1,8 g 3,9 g -% 35
    Gantz-azido ase 1,1 g 2,5 g -% 29
    Carbohydrates 11 g 24 g -% 79
    Azukre 10 g 23 g -% 78
    Fiber 1 g 2,1 g -% 85
    Proteina 3,8 g 8,2 g -% 30
    Gatz arrunt 0,11 g 0,25 g +% 2
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % ?
    Cocoa (minimum) 32 % ?

Ingurumena

Carbon footprint

Ontziratzea

Transportation

Other information

Preparation: Votre boisson cacaotée se prépare avec du lait chaud. Ajoutez 5 à 6 cuillères à café de préparation (environ 20 g) dans une grande tasse ou un bol. Versez le lait chaud (environ 20 cl), mais non bouillant, progressivement en remuant bien.

Conservation conditions: À conserver à l'abri de la chaleur et de l'humidité. Bien refermer la boîte après chaque utilisation. Pour une dégustation optimale, à consommer de préférence avant fin / N° de lot : voir sur le couvercle.

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

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