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Chocolate - Carrefour - 300 g

Chocolate - Carrefour - 300 g

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

Barra-kodea: 3560071181291 (EAN / EAN-13)

Izen arrunta: Chocolate a la taza para su consumo cocido.

Kopurua: 300 g

Markak: Carrefour

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates

Etiketak, ziurtagiriak, sariak: en:No gluten, Nutriscore

Dendak: Carrefour

Saltzen diren herrialdeak: Frantzia, Espainia

Matching with your preferences

Health

Osagaiak

9 ingredients

Frantses: Sucre, pâte de cacao, farine de riz, beurre de cacao, émulsifiant : lécithines (soja) - polyricinoléate de polyglycérol, arôme. Cacao : 35 % minimum. Peut contenir des traces de lait, d'arachides et de fruits à coque. Sans gluten.

Alergenoak: en:Soybeans

Aztarnak: en:Milk, en:Nuts, en:Peanuts

Food processing

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
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)

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)

Ingredients analysis

en:Palm oil free

No ingredients containing palm oil detected

en:Maybe vegan

Ingredients that may not be vegan: E322, en:Flavouring

en:Maybe vegetarian

Ingredients that may not be vegetarian: E322, en:Flavouring

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

Details of the analysis of the ingredients
fr: Sucre, pâte de cacao, farine de riz, beurre de cacao, émulsifiant (lécithines), polyricinoléate de polyglycérol, arôme, Cacao 35%
Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030

farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030

émulsifiant -> en:emulsifier

lécithines -> en:e322 - vegan: maybe - vegetarian: maybe

polyricinoléate de polyglycérol -> en:e476 - vegan: yes - vegetarian: yes

arôme -> en:flavouring - vegan: maybe - vegetarian: maybe

Cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 35

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: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Proteinak: 2 / 5 (balioa: 4.8, rounded value: 4.8)

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

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

Negative points: 26

Energia: 6 / 10 (balioa: 2071, rounded value: 2071)

Azukreak: 10 / 10 (balioa: 58, rounded value: 58)

Gantz saturatua: 10 / 10 (balioa: 14, rounded value: 14)

Sodioa: 0 / 10 (balioa: 40, rounded value: 40)

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

Nutritional score: (26 - 5)

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

Nutrient levels
- Koipe in high quantity (23%)
  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 (14%)
  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 (58%)
  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 (0.1%)
  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	Compared to: en:Chocolates
Energia	2.071 kj (495 kcal)	-% 9
Koipe	23 g	-% 37
Gantz-azido ase	14 g	-% 34
Carbohydrates	65 g	+% 46
Azukre	58 g	+% 66
Fiber	5 g	-% 28
Proteina	4,8 g	-% 38
Gatz arrunt	0,1 g	-% 15
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Ingurumena

Eco-Score not computed - Unknown environmental impact

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Ontziratzea

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Other information

Preparation: 1- Dans une casserole, mettez le chocolat et le lait (3 ou 4 carrés pour 200ml de lait). 2- Chauffer à feu doux tout en remuant. 3 - Quand le mélange commence à bouillir, retirer du feu pour servir.

Conservation conditions: À conserver dans un endroit propre, frais, sec et sans odeur à l'abri de la lumière. 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 2019(e)ko irailaren 22(a) 11:49:24 (CEST) by kiliweb
Last edit of product page on 2023(e)ko azaroaren 14(a) 08:41:23 (CET) by roboto-app.
Produktuaren orria -gatik editatua ecoscore-impact-estimator, foodless, org-carrefour, teolemon, thaialagata, yuka.R3I4YUFMc1BpK0U0bzhadXprNkYwL2twK3Fmd0JIdUxNYzg5SUE9PQ.

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Chocolate - Carrefour - 300 g