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Chocolate relleno sabor menta - Carrefour - 100 g

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Chocolate relleno sabor menta - Carrefour - 100 g

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Barra-kodea: 8431876003796 (EAN / EAN-13)

Izen arrunta: Tableta de chocolate relleno con sabor a menta

Kopurua: 100 g

Ontziratzea: pt:Envase de papel, pt:Papel de aluminio

Markak: Carrefour

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

Etiketak, ziurtagiriak, sariak: en:Vegetarian, en:Vegan

Manufacturing or processing places: Oñate, Guipúzcoa, País Vasco, España

Traceability code: ES 25.00135/SS C CE, FABRICANTE Y ENVASADOR:, NATRA OÑATI S.A., PERTENECIENTE A:, NATRA S.A.

Dendak: Carrefour

Saltzen diren herrialdeak: Espainia

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Health

Osagaiak

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    20 ingredients

    : Azúcar, pasta de cacao, jarabe de glucosa (trigo o maíz), manteca de cacao, jarabe de azúcar invertido, estabilizador: sorbitol (trigo o maíz) (E-420), jarabe de glucosa y fructosa (trigo o maíz), emulgente: lecitina de girasol (E-322) y aromas. (Cacao: 48% mínimo)
    Alergenoak: en:Gluten
    Aztarnak: en:Eggs, en:Gluten, en:Milk, en:Nuts, en:Peanuts, en:Soybeans

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: E420
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Almibar
    • 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

  • 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)

  • E420

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    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, pasta de cacao, jarabe de glucosa (_trigo_, maíz), manteca de cacao, jarabe de azúcar invertido, estabilizador (sorbitol (_trigo_, maíz, e420)), jarabe de glucosa y fructosa (_trigo_, maíz), emulgente (lecitina de girasol (e322)), aromas (Cacao)
    1. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 11.1111111111111 - percent_max: 100
    2. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 50
    3. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333
      1. _trigo_ -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
      2. maíz -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 16.6666666666667
    4. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 25
    5. jarabe de azúcar invertido -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. estabilizador -> en:stabiliser - percent_min: 0 - percent_max: 16.6666666666667
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
        1. _trigo_ -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 16.6666666666667
        2. maíz -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 8.33333333333333
        3. e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    7. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 14.2857142857143
      1. _trigo_ -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 14.2857142857143
      2. maíz -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 7.14285714285714
    8. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 12.5
      1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
    9. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.4
      1. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 2.4

Elikadura

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (16,7 g)     		Compared to: en:Filled chocolates
    Energia 1.934 kj
    (462 kcal)     		323 kj
    (77 kcal)     		-% 12
    Koipe 19 g 3,17 g -% 37
    Gantz-azido ase 12 g 2 g -% 29
    Carbohydrates 67 g 11,2 g +% 20
    Azukre 64 g 10,7 g +% 25
    Fiber 3,9 g 0,651 g +% 41
    Proteina 3,6 g 0,601 g -% 35
    Gatz arrunt ? ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
    Cocoa (minimum) 48 % 48 % +% 9
Serving size: 16,7 g

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Ontziratzea

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Product added on by javichu
Last edit of product page on by thaialagata.
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