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Preparado soluble al cacao - Auchan - 500 g

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Preparado soluble al cacao - Auchan - 500 g

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Barra-kodea: 8410510034228 (EAN / EAN-13)

Izen arrunta: Preparado alimenticio en polvo a base de cacao

Kopurua: 500 g

Ontziratzea: en:Plastic, en:Pot, es:Bote de plástico, es:Green dot, es:Punto verde

Markak: Auchan

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

Etiketak, ziurtagiriak, sariak: en:No gluten, en:Green Dot, es:Recicla-amarillo

Manufacturing or processing places: Quintanar de la orden, Toledo (provincia), Castilla-La Mancha, España

Traceability code: ES 25.00185/TO CE, IBERCACAO S.A.

Dendak: Auchan, Alcampo

Saltzen diren herrialdeak: Espainia

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Health

Osagaiak

  • icon

    8 ingredients

    : Azúcar, cacao desgrasado en polvo (23 %), harina de arroz, almidón, extracto de malta de cebada sin gluten, emulgente (lecitina de soja) y aromas.
    Alergenoak: en:Gluten, en:Soybeans
    Aztarnak: en:Milk

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

    : Azúcar, cacao desgrasado en polvo 23%, harina de arroz, almidón, extracto de malta de cebada, emulgente (lecitina de soja), aromas
    1. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 23 - percent_max: 77
    2. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 23 - percent: 23 - percent_max: 23
    3. harina de arroz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 23
    4. almidón -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 23
    5. extracto de malta de cebada -> en:barley-malt-extract - labels: en:no-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18
    6. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 13.5
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 13.5
    7. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

Elikadura

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Chocolate powders
    Energia 1.594 kj
    (377 kcal)     		+% 24
    Koipe 3 g -% 6
    Gantz-azido ase 2 g +% 15
    Carbohydrates 78 g +% 36
    Azukre 67 g +% 43
    Fiber 7,5 g +% 16
    Proteina 5,7 g -% 3
    Gatz arrunt 0,01 g -% 94
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
    Cocoa (minimum) 23 % -% 8

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Carbon footprint

Ontziratzea

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Product added on by kiliweb
Last edit of product page on by packbot.
Produktuaren orria -gatik editatua irune5, maylord, moon-rabbit, openfoodfacts-contributors, roboto-app, yuka.ZUo5ZlNaUXMrZjR2Z3NJYi9SbUorTnhxMjgrUGNsaTJkUHNWSVE9PQ.

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