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Cofler 50% Cacao - Arcor - 55 g

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Cofler 50% Cacao - Arcor - 55 g

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Barra-kodea: 7790580131319 (EAN / EAN-13)

Izen arrunta: chocolate semiamargo, 50% cacao.

Kopurua: 55 g

Markak: Arcor, Cofler

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Dark chocolates, en:Dark chocolate bar, en:Dark chocolate bar with less than 70% cocoa, en:Flavoured chocolates, en:Flavoured dark chocolates

Etiketak, ziurtagiriak, sariak: en:Green Dot, en:Made in Argentina

Origin of ingredients: Argentina

Manufacturing or processing places: Arroyito, Córdoba, Argentina

Traceability code: RNE 04002852 CC - 19000218-6 SL, 080503190006, RFC UME941006L77, RE 800026608/1, IM SRA 1409/

Dendak: Amarket

Saltzen diren herrialdeak: Argentina, Bolivia, Txile, Mexiko, Paraguai, Espainia, Uruguai

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Health

Osagaiak

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    9 ingredients

    Gaztelania: AZÚCAR, MASA DE CACAO, MANTECA DE CACAO, EMULSIONANTES (LECITINA DE SOJA, POLIGLICEROL POLIRRICINOLEATO), AROMATIZANTES ARTIFICIALES (ETILVAINILLINA, VAINILLINA).
    Alergenoak: en:Soybeans
    Aztarnak: 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: 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

    es: AZÚCAR, MASA DE CACAO, MANTECA DE CACAO, EMULSIONANTES (LECITINA DE SOJA, POLIGLICEROL POLIRRICINOLEATO), AROMATIZANTES ARTIFICIALES (ETILVAINILLINA, VAINILLINA)
    1. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 20 - percent_max: 100
    2. MASA DE CACAO -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 50
    3. MANTECA DE CACAO -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 33.3333333333333
    4. EMULSIONANTES -> en:emulsifier - percent_min: 0 - percent_max: 25
      1. LECITINA DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 25
      2. POLIGLICEROL POLIRRICINOLEATO -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    5. AROMATIZANTES ARTIFICIALES -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. ETILVAINILLINA -> en:ethylvanillin - percent_min: 0 - percent_max: 5
      2. VAINILLINA -> en:vanillin - percent_min: 0 - percent_max: 2.5

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: 0

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

    Positive points: 4

    • Proteinak: 2 / 5 (balioa: 4.6, rounded value: 4.6)
    • Fiber: 4 / 5 (balioa: 4.7, rounded value: 4.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 26

    • Energia: 6 / 10 (balioa: 2333, rounded value: 2333)
    • Azukreak: 10 / 10 (balioa: 47, rounded value: 47)
    • Gantz saturatua: 10 / 10 (balioa: 22, rounded value: 22)
    • 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: (26 - 4)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (4 cuadraditos 18 g)     		Compared to: en:Flavoured dark chocolates
    Energia 2.333 kj
    (560 kcal)     		420 kj
    (101 kcal)     		-
    Koipe 37 g 6,66 g -% 2
    Gantz-azido ase 22 g 3,96 g -% 7
    Gantz-azido monoasegabe 13 g 2,34 g
    Polyunsaturated fat 0 g 0 g
    Trans fat 0 g 0 g
    Kolesterol 0 mg 0 mg
    Carbohydrates 51 g 9,18 g +% 21
    Azukre 47 g 8,46 g +% 41
    Fiber 4,7 g 0,846 g -% 32
    Proteina 4,6 g 0,828 g -% 37
    Gatz arrunt 0 g 0 g -% 100
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 4 cuadraditos 18 g

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Product added on by foodless
Last edit of product page on by 5m4u9.

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