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Chocolate 0% azúcares añadidos - Hacendado - 125 g

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Chocolate 0% azúcares añadidos - Hacendado - 125 g

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Barra-kodea: 8480000125279 (EAN / EAN-13)

Izen arrunta: Chocolate extrafino con leche y edulcorante

Kopurua: 125 g

Ontziratzea: 22 PAP, es:Green dot

Markak: Hacendado, AntiuXixona

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Chocolates with sweeteners, en:Milk chocolates, en:Milk chocolates with sweeteners

Etiketak, ziurtagiriak, sariak: en:No gluten, en:Excessive consumption can have laxative effects, en:Green Dot, No added sugar, en:With sweeteners, es:Recicla-amarillo, es:Recicla-azul

Dendak: Mercadona

Saltzen diren herrialdeak: Portugal, Espainia

Matching with your preferences

Health

Osagaiak

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    11 ingredients

    Gaztelania: Edulcorante (maltitol), 20% LECHE desnatada en polvo , manteca de cacao, pasta de cacao, inulina, 4,8% materia grasa láctea anhidra, pasta de avellanas, emulgente (lecitina de girasol), aromas.
    Alergenoak: en:Milk, en:Nuts, es:materia-grasa-lactea, es:lactea
    Aztarnak: en:Nuts, 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: 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)

  • 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

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    en:Non-vegan

    Non-vegan ingredients: en:Skimmed milk powder, en:Milkfat
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: Edulcorante (maltitol), _LECHE_ desnatada en polvo 20%, manteca de cacao, pasta de cacao, inulina, materia grasa _láctea_ anhidra 4.8%, pasta de avellanas, emulgente (lecitina de girasol), aromas
    1. Edulcorante -> en:sweetener - percent_min: 20 - percent_max: 60.8
      1. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 20 - percent_max: 60.8
    2. _LECHE_ desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 20 - percent: 20 - percent_max: 20
    3. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 4.8 - percent_max: 20
    4. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 4.8 - percent_max: 20
    5. inulina -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 4.8 - percent_max: 18.4
    6. materia grasa _láctea_ anhidra -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: no - percent_min: 4.8 - percent: 4.8 - percent_max: 4.8
    7. pasta de avellanas -> en:hazelnut-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 4.8
    8. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 4.8
      1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.8
    9. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.8

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: 5

    • Proteinak: 5 / 5 (balioa: 9, rounded value: 9)
    • Fiber: 5 / 5 (balioa: 9, rounded value: 9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0.100000000000001, rounded value: 0.1)

    Negative points: 18

    • Energia: 5 / 10 (balioa: 1926, rounded value: 1926)
    • Azukreak: 2 / 10 (balioa: 11, rounded value: 11)
    • Gantz saturatua: 10 / 10 (balioa: 19, rounded value: 19)
    • Sodioa: 1 / 10 (balioa: 120, rounded value: 120)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (18 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (25 g)     		Compared to: en:Milk chocolates with sweeteners
    Energia 1.926 kj
    (465 kcal)     		482 kj
    (116 kcal)     		-% 5
    Koipe 31 g 7,75 g -% 10
    Gantz-azido ase 19 g 4,75 g -% 5
    Carbohydrates 47 g 11,8 g -% 2
    Azukre 11 g 2,75 g +% 44
    Polyols 35 g 8,75 g
    Fiber 9 g 2,25 g +% 69
    Proteina 9 g 2,25 g +% 15
    Gatz arrunt 0,3 g 0,075 g +% 69
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,1 % 0,1 %
    Cocoa (minimum) 30 % 30 % -% 15
Serving size: 25 g

Ingurumena

Carbon footprint

Ontziratzea

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Datuen iturria

Product added on by elcoco
Last edit of product page on by october-food-facts.
Produktuaren orria -gatik editatua alia, elcoco.ccdcd204694af8d2ff0b51609f057591, inf, joseangel-madrid, kiliweb, laiksion, moon-rabbit, musarana, packbot, roboto-app, vitor, yuka.ZHYwY05LVUF1OHMxeE1jendDbVAvZDVLM1p5VWYyaVZEdmhPSUE9PQ.

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