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Chocolat noir fourré coco - Carrefour - 125 g

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Chocolat noir fourré coco - Carrefour - 125 g

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

Barra-kodea: 3560071080204 (EAN / EAN-13)

Izen arrunta: Chocolat noir fourrage (32%) à la noix de coco.

Kopurua: 125 g

Markak: Carrefour, Carrefour Sélection

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Dark chocolates, en:Filled chocolates, en:Filled dark chocolates, fr:Chocolats noirs fourrés à la noix de coco

Etiketak, ziurtagiriak, sariak: en:Green Dot

Dendak: Carrefour, carrefour.fr

Saltzen diren herrialdeak: Frantzia, Italia, Espainia

Matching with your preferences

Health

Osagaiak

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    15 ingredients

    Frantses: Sucre, pâte de cacao, sirop de glucose-fructose, noix de coco râpée 6%, beurre de cacao, stabilisant : sorbitols, beurre concentré, sirop de glucose, eau, émulsifiant : lécithines (tournesol), arôme naturel, fécules de pomme de terre, arôme naturel de vanille.
    Alergenoak: en:Milk
    Aztarnak: en:Eggs, en:Gluten, 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: E420
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Almibar

    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)

  • 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

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, pâte de cacao, sirop de glucose-fructose, noix de coco 6%, beurre de cacao, stabilisant (sorbitols), beurre concentré, sirop de glucose, eau, émulsifiant (lécithines de tournesol), arôme naturel, fécules de pomme de terre, arôme naturel de vanille
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7.69230769230769 - percent_max: 82
    2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 6 - percent_max: 44
    3. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 6 - percent_max: 31.3333333333333
    4. noix de coco -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 6 - percent: 6 - percent_max: 6
    5. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 6
    6. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 6
      1. sorbitols -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    7. beurre concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 6
    8. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6
    9. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 6
    10. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 6
      1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    11. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    12. fécules de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5
    13. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

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: 6

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

    Positive points: 5

    • Proteinak: 3 / 5 (balioa: 4.9, rounded value: 4.9)
    • Fiber: 5 / 5 (balioa: 8.6, rounded value: 8.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 6, rounded value: 6)

    Negative points: 25

    • Energia: 6 / 10 (balioa: 2077, rounded value: 2077)
    • Azukreak: 9 / 10 (balioa: 43, rounded value: 43)
    • Gantz saturatua: 10 / 10 (balioa: 20, rounded value: 20)
    • Sodioa: 0 / 10 (balioa: 0, rounded value: 0)

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

    Nutritional score: (25 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 carré 10,4 g)     		Compared to: en:Filled dark chocolates
    Energia 2.077 kj
    (514 kcal)     		216 kj
    (53 kcal)     		-% 3
    Koipe 32 g 3,33 g +% 5
    Gantz-azido ase 20 g 2,08 g +% 15
    Carbohydrates 49 g 5,1 g -% 5
    Azukre 43 g 4,47 g -% 5
    Fiber 8,6 g 0,894 g +% 58
    Proteina 4,9 g 0,51 g -% 8
    Gatz arrunt 0 g 0 g -% 100
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6 % 6 %
    Cocoa (minimum) 49 % 49 %
Serving size: 1 carré 10,4 g

Ingurumena

Carbon footprint

Ontziratzea

Transportation

Other information

Conservation conditions: À conserver à l'abri de l'humidité, de la chaleur (entre 18°C et 20°C) et d'odeurs parasites. Pour une dégustation optimale, à consommer de préférence avant fin / N° de lot : voir ci-dessous.

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

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Datuen iturria

Product added on by kiliweb
Last edit of product page on by quechoisir.
Produktuaren orria -gatik editatua beniben, chevalstar, driveoff, ecoscore-impact-estimator, keragui, moon-rabbit, openfoodfacts-contributors, org-carrefour, teolemon, yuka.Jo5-A9y1GO0gEcHu6tg-hhKeGb_lMsMIOicqog, yuka.RzVrdUs2Z00rdGtEdnNZSG9RNyt4KzByeXNDR1czaVRLclVPSWc9PQ, yuka.U1k4YUxvSXNvT3RheHRzaDNDck95OVJ0eGFhb0JXZWVHOW9lSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlldZYsjshinYGgDVqRW55oqXdoXYbNJAvtPbKqg, yuka.sY2b0xO6T85zoF3NwEKvlmpnb9GCiBndMwHlo2q31saCCZ-3Y99j-5mrKKs.

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