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Cobertura sabor a chocolate semiamargo - Fleischmann

Cobertura sabor a chocolate semiamargo - Produktua - es

Cobertura sabor a chocolate semiamargo - Fleischmann

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Barra-kodea: 7897077804326 (EAN / EAN-13)

Markak: Fleischmann

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

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

22 ingredients

: Azúcar, aceite de palmiste hidrogenado, fraccionado e interesterificado, cacao en polvo, suero de leche, emulsionantes: lecitina de soja (INS 322) y poliglilcerol poliricinoleato (INS 476) y aromatizante idéntico al natural Ingredientes para Perú y Ecuador: Azúcar, aceite de palmiste hidrogenado, fraccionado e interesterificado, cacao en polvo, suero de leche, emulsionantes: lecitina (INS 3221) y ésteres poliglicéridos de ácido ricinoléico interestenficado (INS 476) y aromatizante idéntico al natural.

Alergenoak: en:Milk, en:Soybeans

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: Esne-gazur
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)

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)

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

Ingredients that contain palm oil: en:Hydrogenated palm kernel oil, en:Hydrogenated palm kernel oil

en:Non-vegan
Non-vegan ingredients: Esne-gazur, Esne-gazur
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en:Vegetarian status unknown
Unrecognized ingredients: es:fraccionado-y-interesterificado, es:poliglilcerol-poliricinoleato, es:aromatizante-identico-al-natural-ingredientes-para-peru-y-ecuador, es:fraccionado-y-interesterificado, es:e3221, es:esteres-poligliceridos-de-acido-ricinoleico-interestenficado, es:aromatizante-identico-al-natural
Some ingredients could not be recognized.
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Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: Azúcar, aceite de palmiste hidrogenado, fraccionado y interesterificado, cacao en polvo, suero de leche, emulsionantes (lecitina de soja (e322)), poliglilcerol poliricinoleato (e476), aromatizante idéntico al natural Ingredientes para Perú y Ecuador (Azúcar), aceite de palmiste hidrogenado, fraccionado y interesterificado, cacao en polvo, suero de leche, emulsionantes (lecitina (e3221)), ésteres poliglicéridos de ácido ricinoléico interestenficado (e476), aromatizante idéntico al natural
Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 6.66666666666667 - percent_max: 100

aceite de palmiste hidrogenado -> en:hydrogenated-palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 50

fraccionado y interesterificado -> es:fraccionado-y-interesterificado - percent_min: 0 - percent_max: 33.3333333333333

cacao en polvo -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 25

suero de leche -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 20

emulsionantes -> en:emulsifier - percent_min: 0 - percent_max: 16.6666666666667

lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 16.6666666666667

e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667

poliglilcerol poliricinoleato -> es:poliglilcerol-poliricinoleato - percent_min: 0 - percent_max: 14.2857142857143

e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

aromatizante idéntico al natural Ingredientes para Perú y Ecuador -> es:aromatizante-identico-al-natural-ingredientes-para-peru-y-ecuador - percent_min: 0 - percent_max: 12.5

Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.5

aceite de palmiste hidrogenado -> en:hydrogenated-palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 11.1111111111111

fraccionado y interesterificado -> es:fraccionado-y-interesterificado - percent_min: 0 - percent_max: 10

cacao en polvo -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 9.09090909090909

suero de leche -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333

emulsionantes -> en:emulsifier - percent_min: 0 - percent_max: 7.69230769230769

lecitina -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.69230769230769

e3221 -> es:e3221 - percent_min: 0 - percent_max: 7.69230769230769

ésteres poliglicéridos de ácido ricinoléico interestenficado -> es:esteres-poligliceridos-de-acido-ricinoleico-interestenficado - percent_min: 0 - percent_max: 7.14285714285714

e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714

aromatizante idéntico al natural -> es:aromatizante-identico-al-natural - percent_min: 0 - percent_max: 6.66666666666667

Elikadura

Missing data to compute the Nutri-Score
Missing nutrition facts

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Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: en:Chocolates
Koipe	?
Gantz-azido ase	?
Carbohydrates	?
Azukre	?
Fiber	?
Proteina	?
Gatz arrunt	?
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
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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Datuen iturria

Product added on 2020(e)ko apirilaren 7(a) 17:52:07 (CEST) by veganeamos
Last edit of product page on 2020(e)ko abuztuaren 7(a) 23:14:20 (CEST) by thaialagata.
Produktuaren orria -gatik editatua acuario, openfoodfacts-contributors.

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Cobertura sabor a chocolate semiamargo - Fleischmann