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Sensation Fruit - Lindt

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Sensation Fruit - Lindt

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Streckkod: 3046920047555 (EAN / EAN-13)

Varumärken: Lindt

Länder där såld: Frankrike

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Ingredienser

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    24 ingredients

    Franska: Bouchées de chocolat noir extra-fin traditionnel fourré d'un cœur moelleux fruité (34%). r)grédients : Cœur aux fruits (purée de pomme )ncentrée, siro Itée de res d'agrumes, huile de tournesol, gélifiant (pectine), diflànts (acide citrique, acide malique), arômes Jrels), sucre, pâte de cacao, beurre de cacao, beurre er concentre, agents (gomme arabique, ac), émulsifiant (lécithine de soja), arôme. contenir des fruits à coques et du 'blé. : minimum.
    Allergener: Gluten, Nötter, Soja

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: E322 - Lecitiner
    • Tillsats: E414 - Gummi arabicum
    • Tillsats: E440 - Pektiner
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom
    • Ingrediens: Geleringsmedel

    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

  • E296 - Äppelsyra

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    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)

  • E322i - Lecitin

    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)

  • E414 - Gummi arabicum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Källa: Wikipedia (Engelska)

  • E440 - Pektiner

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Palmolja innehåll okänt

    Unrecognized ingredients: fr:bouchees-de-chocolat-noir-extra-fin-traditionnel-fourre-d-un-coeur-moelleux-fruite, fr:r-gredients, fr:coeur-aux-fruits, fr:ncentree, fr:siro-itee-de-res-d-agrumes, fr:diflants, fr:aromes-jrels, fr:beurre-er-concentre, fr:agents, fr:ac, fr:minimum

    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

    Vegansk status okänt

    Unrecognized ingredients: fr:bouchees-de-chocolat-noir-extra-fin-traditionnel-fourre-d-un-coeur-moelleux-fruite, fr:r-gredients, fr:coeur-aux-fruits, fr:ncentree, fr:siro-itee-de-res-d-agrumes, fr:diflants, fr:aromes-jrels, fr:beurre-er-concentre, fr:agents, fr:ac, fr:minimum

    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: fr:bouchees-de-chocolat-noir-extra-fin-traditionnel-fourre-d-un-coeur-moelleux-fruite, fr:r-gredients, fr:coeur-aux-fruits, fr:ncentree, fr:siro-itee-de-res-d-agrumes, fr:diflants, fr:aromes-jrels, fr:beurre-er-concentre, fr:agents, fr:ac, fr:minimum

    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!

    Bouchées de chocolat noir extra-fin traditionnel fourré d'un cœur moelleux fruité 34%, r)grédients (Cœur aux fruits (purée de pomme), ncentrée), siro Itée de res d'agrumes, huile de tournesol, gélifiant (pectine), diflànts (acide citrique, acide malique), arômes Jrels, sucre, pâte de cacao, beurre de cacao, beurre er concentre, agents (gomme arabique, ac), émulsifiant (lécithine de soja), arôme (minimum)
    1. Bouchées de chocolat noir extra-fin traditionnel fourré d'un cœur moelleux fruité -> fr:bouchees-de-chocolat-noir-extra-fin-traditionnel-fourre-d-un-coeur-moelleux-fruite - percent_min: 34 - percent: 34 - percent_max: 34
    2. r)grédients -> fr:r-gredients - percent_min: 5.07692307692308 - percent_max: 34
      1. Cœur aux fruits -> fr:coeur-aux-fruits - percent_min: 2.53846153846154 - percent_max: 34
        1. purée de pomme -> en:apple-puree - vegan: ignore - vegetarian: ignore - percent_min: 2.53846153846154 - percent_max: 34
      2. ncentrée -> fr:ncentree - percent_min: 0 - percent_max: 17
    3. siro Itée de res d'agrumes -> fr:siro-itee-de-res-d-agrumes - percent_min: 2.66666666666667 - percent_max: 33.3333333333333
    4. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25
    5. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 20
      1. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. diflànts -> fr:diflants - percent_min: 0 - percent_max: 15.2307692307692
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15.2307692307692
      2. acide malique -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.61538461538461
    7. arômes Jrels -> fr:aromes-jrels - percent_min: 0 - percent_max: 12.1846153846154
    8. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.1538461538462
    9. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.7032967032967
    10. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.61538461538461
    11. beurre er concentre -> fr:beurre-er-concentre - percent_min: 0 - percent_max: 6.76923076923077
    12. agents -> fr:agents - percent_min: 0 - percent_max: 6.09230769230769
      1. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.09230769230769
      2. ac -> fr:ac - percent_min: 0 - percent_max: 3.04615384615385
    13. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 5.53846153846154
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.53846153846154
    14. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.07692307692308
      1. minimum -> fr:minimum - percent_min: 0 - percent_max: 5.07692307692308

Näring

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    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml
    Energi 1 958 kj
    (468 kcal)
    Fett 21 g
    Mättat fett 12 g
    Kolhydrat 60 g
    Sockerarter 59 g
    Fiber 0 g
    Protein 3,6 g
    Salt 0,1 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2,538 %

Miljö

Förpackning

Transportation

Datakällor

Produkt tillagd den av kiliweb
Senast ändrad produktsida på av .
Produktsida också redigerad av openfoodfacts-contributors, yuka.SDY0a0NKcFFsS0U0dTlvOTNVcmF4WXhULzQ2VFluK25CT1V2SVE9PQ.

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