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Chocolate tipo Fondant 53% Cacao - Santiveri - 80 g

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Chocolate tipo Fondant 53% Cacao - Santiveri - 80 g

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Barra-kodea: 8412170024298 (EAN / EAN-13)

Izen arrunta: chocolate

Kopurua: 80 g

Markak: Santiveri

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Specific products, en:Products for specific diets, en:Chocolates, en:Products without gluten, en:Chocolates with sweeteners, en:Dark chocolates, en:Dark chocolate bar for cooking with more than 40% cocoa

Etiketak, ziurtagiriak, sariak: en:Low or no sugar, en:No gluten, Source of fibre, en:Green Dot, en:Made in Spain, No sugar, es:AFEPADI, es:Nutrición sin fronteras

Origin of ingredients: Espainia

Manufacturing or processing places: Barcelona, España

Traceability code: 020503140020

Dendak: Elite Brands

Saltzen diren herrialdeak: Bolivia, Frantzia, Espainia

Matching with your preferences

Health

Osagaiak

  • icon

    11 ingredients

    : Pasta de cacao, edulcorantes (maltitol, isomaltosa), manteca de cacao, emulgente (lecitina de girasol), aroma (vainillina), edulcorante (sucralosa).
    Aztarnak: en:Milk, en:Nuts

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
    • Gehigarria: E955
    • Gehigarria: E965
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Sweetener

    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)

  • E955

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia (Ingeles)

  • E965

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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

    Details of the analysis of the ingredients

    : Pasta de cacao, edulcorantes (maltitol, isomaltosa), manteca de cacao, emulgente (lecitina de girasol), aroma (vainillina), edulcorante (sucralosa)
    1. Pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 16.6666666666667 - percent_max: 100
    2. edulcorantes -> en:sweetener - percent_min: 0 - percent_max: 50
      1. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      2. isomaltosa -> en:isomaltose - percent_min: 0 - percent_max: 25
    3. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 33.3333333333333
    4. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 25
      1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. vainillina -> en:vanillin - percent_min: 0 - percent_max: 5
    6. edulcorante -> en:sweetener - percent_min: 0 - percent_max: 5
      1. sucralosa -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Elikadura

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    Poor 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: 3

    • Proteinak: 3 / 5 (balioa: 5, rounded value: 5)
    • Fiber: 3 / 5 (balioa: 3, rounded value: 3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 15

    • Energia: 5 / 10 (balioa: 1851, rounded value: 1851)
    • Azukreak: 0 / 10 (balioa: 0.4, rounded value: 0.4)
    • Gantz saturatua: 10 / 10 (balioa: 20, rounded value: 20)
    • 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: (15 - 3)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (20 g)     		Compared to: en:Chocolates with sweeteners
    Energia 1.851 kj
    (448 kcal)     		370 kj
    (89 kcal)     		-% 9
    Koipe 33 g 6,6 g -% 8
    Gantz-azido ase 20 g 4 g -% 6
    Carbohydrates 50 g 10 g +% 17
    Azukre 0,4 g 0,08 g -% 87
    Polyols 47 g 9,4 g +% 34
    Fiber 3 g 0,6 g -% 67
    Proteina 5 g 1 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 %
    Cocoa (minimum) 53 % 53 % -% 5
Serving size: 20 g

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Carbon footprint

Ontziratzea

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Product added on by kiliweb
Last edit of product page on by 5m4u9.
Produktuaren orria -gatik editatua musarana, roboto-app, yuka.VFBzTUdvWWtvY1lLbnNBbDFBbnQ1Y05PeTRlcVRXbTFEK2tlSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlh1BavrVuh-cbgLhq0Sr2eiHCIDMfcptwLfqM6g.

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