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Mleczko o smaku waniliowym - Czekolateria - 380 g

Mleczko o smaku waniliowym - Czekolateria - 380 g

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Streckkod: 20013721

Vanligt namn: pianka o smaku waniliowym w czekoladzie couverture

Kvantitet: 380 g

Förpackning: en:Plastic, Kartong, 21 PAP

Varumärken: Czekolateria, Sama Słodycz, Lidl

Kategorier: Snacks, Söta snacks, en:Cocoa and its products, Konfekt, Chokladgodis, en:Bonbons, pl:Ptasie mleczko

Ingredients ursprung: Polen

Tillverknings eller bearbetningsplats: Polska

Butiker: Lidl

Länder där såld: Polen

Matching with your preferences

Hälsa

Ingredienser

  • icon

    34 ingredients


    Polska: Cukier, syrop glukozowy, 26% czekolada couverture (cukier, miazga kakaowa, tłuszcz kakaowy, emulgatory (lecytyny z soi, E476); aromat), woda, oleje roślinne (olej palmowy, olej rzepakowy, olej kokosowy, częściowo utwardzony olej palmowy), masło, białko jaja w proszku, substancja żelująca: agar; mleko zagęszczone słodzone (mleko, cukier), regulator kwasowości: kwas cytrynowy; emulgatory (mono - i diglicerydy kwasów tłuszczowych, lecytyny); substancja konserwująca: sorbinian potasu, barwnik: karoteny; naturalny aromat waniliowy, aromat.
    Allergener: Ägg, Mjölk, Soja, pl:masło, pl:masło
    Spår: Nötter, Jordnöt

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

    • Tillsats: E160a - Karoten
    • Tillsats: E322 - Lecitiner
    • Tillsats: E406 - Agar
    • Tillsats: E471 - Mono- och diglycerider av fettsyror
    • Tillsats: E476 - Polyglycerolpolyricinoleat
    • Ingrediens: Färg
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom
    • Ingrediens: Geleringsmedel
    • Ingrediens: Glukos
    • Ingrediens: Glukossirap

    Food products are classified into 4 groups according to their degree of processing:

    1. Obearbetade eller minimalt bearbetade livsmedel
    2. Bearbetade kulinariska ingredienser
    3. Halvfabrikat
    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

Tillsatser

  • E160a - Karoten


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Källa: Wikipedia (Engelska)
  • E202 - Kaliumsorbat


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Källa: Wikipedia (Engelska)
  • E322 - Lecitiner


    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.
    Källa: Wikipedia (Engelska)
  • E330 - Citronsyra


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Källa: Wikipedia (Engelska)
  • E406 - Agar


    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Källa: Wikipedia (Engelska)
  • E471 - Mono- och diglycerider av fettsyror


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Källa: Wikipedia (Engelska)
  • E476 - Polyglycerolpolyricinoleat


    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.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Palmolja


    Ingredients that contain palm oil: Palmolja
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    Icke-vegan


    Non-vegan ingredients: Smör, Äggvitepulver, Sockrad kondenserad mjölk, Mjölk

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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!

  • icon

    Vegetarisk status okänd


    Unrecognized ingredients: pl:czekolada-couverture, pl:częściowo-utwardzony-olej-palmowy

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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!

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

    Vi behöver din hjälp!

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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!

    Cukier, syrop glukozowy, czekolada couverture 26% (cukier, miazga kakaowa, tłuszcz kakaowy, emulgatory (lecytyny z _soi_, e476), aromat), woda, oleje roślinne (olej palmowy, olej rzepakowy, olej kokosowy, częściowo utwardzony olej palmowy), _masło_, białko _jaja_ w proszku, substancja żelująca (agar), _mleko_ zagęszczone słodzone (_mleko_, cukier), regulator kwasowości (kwas cytrynowy), emulgatory (mono- i diglicerydy kwasów tłuszczowych, lecytyny), substancja konserwująca (sorbinian potasu), barwnik (karoteny), naturalny aromat waniliowy, aromat
    1. Cukier -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 26 - percent_max: 48
    2. syrop glukozowy -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 26 - percent_max: 37
    3. czekolada couverture -> pl:czekolada-couverture - percent_min: 26 - percent: 26 - percent_max: 26
      1. cukier -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5.2 - percent_max: 26
      2. miazga kakaowa -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13
      3. tłuszcz kakaowy -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.66666666666667
      4. emulgatory -> en:emulsifier - percent_min: 0 - percent_max: 6.5
        1. lecytyny z _soi_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.5
        2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.25
      5. aromat -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.2
    4. woda -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 22
    5. oleje roślinne -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 16
      1. olej palmowy -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 16
      2. olej rzepakowy -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 8
      3. olej kokosowy -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5.33333333333333
      4. częściowo utwardzony olej palmowy -> pl:częściowo-utwardzony-olej-palmowy - percent_min: 0 - percent_max: 4
    6. _masło_ -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 12
    7. białko _jaja_ w proszku -> en:powdered-egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.6
    8. substancja żelująca -> en:gelling-agent - percent_min: 0 - percent_max: 8
      1. agar -> en:e406 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
    9. _mleko_ zagęszczone słodzone -> en:sweetened-condensed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.85714285714286
      1. _mleko_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.85714285714286
      2. cukier -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.42857142857143
    10. regulator kwasowości -> en:acidity-regulator - percent_min: 0 - percent_max: 6
      1. kwas cytrynowy -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    11. emulgatory -> en:emulsifier - percent_min: 0 - percent_max: 5.33333333333333
      1. mono- i diglicerydy kwasów tłuszczowych -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.33333333333333
      2. lecytyny -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.66666666666667
    12. substancja konserwująca -> en:preservative - percent_min: 0 - percent_max: 4.8
      1. sorbinian potasu -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.8
    13. barwnik -> en:colour - percent_min: 0 - percent_max: 4.36363636363636
      1. karoteny -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.36363636363636
    14. naturalny aromat waniliowy -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    15. aromat -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.69230769230769

Näring

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    Bad nutritional quality


    ⚠️ Varning: mängden fibrer är inte angiven, eventuella positiv inverkan på betyget kunde inte beaktas.
    ⚠️ 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.

    Positiva poäng: 0

    • Proteiner: 1 / 5 (värde: 1.8, avrundat värde: 1.8)
    • Fiber: 0 / 5 (värde: 0, avrundat värde: 0)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0, avrundat värde: 0)

    Negativa poäng: 22

    • Energi: 5 / 10 (värde: 1744, avrundat värde: 1744)
    • Socker: 10 / 10 (värde: 50, avrundat värde: 50)
    • Mättat fett: 7 / 10 (värde: 7.7, avrundat värde: 7.7)
    • Natrium: 0 / 10 (värde: 4, avrundat värde: 4)

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

    Näringsvärde: 22 (22 - 0)

    Nutri-Score: E

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    Sockerarter i hög kvantitet (50%)


    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt i låg kvantitet (0.01%)


    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Näringsfakta


    Näringsfakta Som såld
    för 100 g / 100 ml
    Compared to: en:Bonbons
    Energi 1 744 kj
    (415 kcal)
    −21 %
    Fett 15 g −53 %
    Mättat fett 7,7 g −56 %
    Kolhydrat 67 g +28 %
    Sockerarter 50 g +7 %
    Fiber ?
    Protein 1,8 g −69 %
    Salt 0,01 g −94 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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