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Schokolade Marzipan - Ritter Sport - 100g

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Schokolade Marzipan - Ritter Sport - 100g

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Barra-kodea: 4000417025005 (EAN / EAN-13)

Izen arrunta: Dark chocolate with marzipan filling

Kopurua: 100g

Ontziratzea: en:Plastic, PP, en:Green dot, en:Mixed plastic-packet

Markak: Ritter Sport

Kategoriak: en:Plant-based foods and beverages, en:Plant-based foods, en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Dark chocolates, en:Filled chocolates, en:Chocolates stuffed with almond paste, en:Filled dark chocolates

Etiketak, ziurtagiriak, sariak: en:Vegetarian, en:Vegan, en:Green Dot, en:Rainforest Alliance

Manufacturing or processing places: Deutschland

Dendak: Lidl, Irma.dk, Delhaize, REWE, Eurospar, Спар, Пятёрочка, Перекресток, Магнит, Визит, Сам Самыч, Willy's, Соседи, Netto, Σκλαβενίτης

Saltzen diren herrialdeak: Frantzia, Grezia, en:Allemagne, en:Belgique, en:Biélorussie, en:Bulgarie, en:Danemark, en:Espagne, en:Pologne, en:Roumanie, en:Royaume-Uni, en:Russie, en:République tchèque, en:Slovaquie, en:Suède

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Health

Osagaiak

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    9 ingredients

    Ingeles: sugar, cocoa mass, almonds (16%), cocoa butter, invert sugar syrup, emulsifier: soya lecithin, humectant: invertase
    Alergenoak: en:Nuts, en:Soybeans
    Aztarnak: en:Eggs, en:Gluten, en:Milk, en:Nuts, en:Peanuts

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: Humectant
    • Osagaia: Invert sugar

    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

  • E1103

    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    Source: Wikipedia (Ingeles)

  • 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

    en: sugar, cocoa mass, almonds 16%, cocoa butter, invert sugar syrup, emulsifier (soya lecithin), humectant (invertase)
    1. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 16 - percent_max: 68
    2. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 16 - percent_max: 42
    3. almonds -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 16 - percent: 16 - percent_max: 16
    4. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 16
    5. invert sugar syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 16
    6. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 16
      1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 16
    7. humectant -> en:humectant - percent_min: 0 - percent_max: 13.6
      1. invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.6

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: 16

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

    Positive points: 0

    • Proteinak: 4 / 5 (balioa: 7, rounded value: 7)
    • Fiber: 0 / 5 (balioa: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 16, rounded value: 16)

    Negative points: 26

    • Energia: 6 / 10 (balioa: 2069, rounded value: 2069)
    • Azukreak: 10 / 10 (balioa: 51, rounded value: 51)
    • Gantz saturatua: 10 / 10 (balioa: 11, rounded value: 11)
    • Sodioa: 0 / 10 (balioa: 4, rounded value: 4)

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

    Nutritional score: (26 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Filled dark chocolates
    Energia 2.069 kj
    (496 kcal)     		-% 3
    Koipe 27 g -% 12
    Gantz-azido ase 11 g -% 37
    Carbohydrates 52 g +% 1
    Azukre 51 g +% 13
    Fiber -
    Proteina 7 g +% 32
    Gatz arrunt 0,01 g -% 83
    Kaltzio 75 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 16 %
    Cocoa (minimum) 50 %

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Product added on by stephane
Last edit of product page on by planteuser.
Produktuaren orria -gatik editatua alex-ustas, aquilax, arc2, blazern, bleakpatch, countrybot, date-limite-app, ecoscore-impact-estimator, emiljunker, foodrepo, foodvisor, hale, humenike, inf, javichu, kakao, kiliweb, m123, magerharz, mathias, maylord, moon-rabbit, musarana, openfoodfacts-contributors, packbot, prepperapp, quechoisir, quentinbrd, risajanda, sebleouf, sil, spotter, swipe-studio, tacite, tacite-mass-editor, teolemon, thaialagata, twoflower, yuka.Uy9zZ0FmODlwLzhEcGRndndDSHo4L1owNVlXN1VIeTNPODhKSVE9PQ, yuka.ZmJzUVM0QTZxNkl3eE5vVDFTM0V5dGg0d3JXMmZHZUpLZll1SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmhub-rvoheZFj3UhUvQ_MzfDr-4TcNAspbiY6s.

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