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Kaomix - Produits Blancs - 800 g

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Kaomix - Produits Blancs - 800 g

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

Barra-kodea: 3560071180324 (EAN / EAN-13)

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

Kopurua: 800 g

Markak: Produits Blancs, Carrefour

Kategoriak: en:Beverages, en:Breakfasts, en:Cocoa and its products, en:Frozen foods, en:Cocoa and chocolate powders, en:Instant beverages, en:Cocoa powders, en:Chocolate powders

Etiketak, ziurtagiriak, sariak: Nutriscore, Nutriscore B

Dendak: carrefour.fr, Carrefour

Saltzen diren herrialdeak: Frantzia, Italia, Espainia

Matching with your preferences

Health

Osagaiak

  • icon

    7 ingredients

    Frantses: Sucre, cacao maigre en poudre 15%, émulsifiant : lécithines de tournesol, sel, arôme : vanilline.
    Aztarnak: en:Milk

Food processing

  • icon

    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 en poudre 15%, émulsifiant (lécithines de tournesol), sel, arôme (vanilline)
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 69.7 - percent_max: 85
    2. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 15 - percent: 15 - percent_max: 15
    3. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 15
      1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15
    4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.15
    5. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.15
      1. vanilline -> en:vanillin - percent_min: 0 - percent_max: 0.15

Elikadura

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Chocolate powders
    Energia 356 kj
    (85 kcal)     		-% 72
    Koipe 1,8 g -% 44
    Gantz-azido ase 1,1 g -% 37
    Carbohydrates 13 g -% 77
    Azukre 13 g -% 72
    Fiber 0,5 g -% 92
    Proteina 3,7 g -% 37
    Gatz arrunt 0,15 g -% 16
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingurumena

Carbon footprint

Ontziratzea

Transportation

Other information

Preparation: Versez le contenu de 2 à 3 cuillères à soupe de granulés (environ 20 g) dans un bol ou un grand verre. Ajoutez du lait demi-écrémé froid ou chaud mais non bouillant (environ 200 ml). Remuez, c'est prêt !

Conservation conditions: À conserver à l'abri de la chaleur et de l'humidité. Bien refermer le bocal 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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Produktuaren orria -gatik editatua chevalstar, driveoff, openfoodfacts-contributors, org-carrefour, quechoisir, roboto-app, segundo, yuka.UnFVOE43MGIrY0lvbWRzdTd4RHg5OUpUbnNPVVJYcVdNT014SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhRCWMfHvxnKCQH4mhXUw-and5XPYv1AzJXAGKo, yuka.sY2b0xO6T85zoF3NwEKvll1kePznm2zLNhXSu3GN94aDKYfTb9pu0477Lag, yuka.sY2b0xO6T85zoF3NwEKvllEXeeLVvi3jHCbnunKMwdmhc7Lue4sjzbWjDas, yuka.sY2b0xO6T85zoF3NwEKvllJhD_HwvAjuFEb5wGimz_2CM7HZONRp5YKmGKo, yuka.sY2b0xO6T85zoF3NwEKvllRebN2PryCZaQLvl3Cqm-_TK5DOY81U0rHxY6o, yuka.sY2b0xO6T85zoF3NwEKvlnBbAoXguz3ZOh_Vv1fUzfKlfsznS91D46rRAqs.

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