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Petit pot de crème chocolat - Délisse - 4 x 100 g

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Petit pot de crème chocolat - Délisse - 4 x 100 g

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Some of the data for this product has been provided directly by the manufacturer Scamark.

Streckkod: 3564700198209 (EAN / EAN-13)

Kvantitet: 4 x 100 g

Förpackning: en:Metal, en:Glass, en:Pot, Kartong, en:Fresh, fr:Etui en carton, fr:Opercule en métal, fr:Pot en verre

Varumärken: Délisse, Marque Repère

Kategorier: Mejeriprodukter, Efterrätter, en:Dairy desserts, en:Chocolate desserts, en:Custard puddings, en:Chocolate custard puddings

Etiketter, certifieringar, utmärkelser: en:Green Dot

Butiker: Leclerc

Länder där såld: Frankrike

Matching with your preferences

Hälsa

Ingredienser

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    20 ingredients

    Franska: Lait entier 58% ; crème 14% ; sucre ; chocolat 5.6% (sucre, pâte de cacao, cacao maigre en poudre, émulsifiant : lécithine de soja); oeufs entiers extra-frais 5% ; chocolat en poudre 3.6% (sucre, cacao en poudre) ; amidon modifié de manioc ; épaississants : cellulose, E466 ; gélifiant : carraghénanes ; cacao maigre en poudre. Traces de gluten.
    Allergener: Mjölk
    Spår: Gluten

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: E14XX - Modifierad stärkelse
    • Tillsats: E322 - Lecitiner
    • Tillsats: E407 - Karragenan
    • Tillsats: E460 - Cellulosa
    • Tillsats: E466 - Karboximetylcellulosa
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Geleringsmedel
    • Ingrediens: Förtjockningsmedel

    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

  • 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)

  • E407 - Karragenan

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Källa: Wikipedia (Engelska)

  • E460 - Cellulosa

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Källa: Wikipedia (Engelska)

  • E466 - Karboximetylcellulosa

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Icke-vegan

    Non-vegan ingredients: Helmjölk, Grädde, fr:Œufs entiers extra-frais
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

    Lait entier 58%, crème 14%, sucre, chocolat 5.6% (sucre, pâte de cacao, cacao maigre en poudre, émulsifiant (lécithine de soja)), oeufs entiers extra-frais 5%, chocolat en poudre 3.6% (sucre, cacao en poudre), amidon modifié de manioc, épaississants (cellulose), e466, gélifiant (carraghénanes), cacao maigre en poudre
    1. Lait entier -> en:whole-milk - vegan: no - vegetarian: yes - percent_min: 58 - percent: 58 - percent_max: 58
    2. crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 14 - percent: 14 - percent_max: 14
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5.6 - percent_max: 13.8
    4. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 5.6 - percent: 5.6 - percent_max: 5.6
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.4 - percent_max: 5.6
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
      3. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.86666666666667
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.4
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
    5. oeufs entiers extra-frais -> fr:oeufs-entiers-extra-frais - vegan: no - vegetarian: yes - percent_min: 5 - percent: 5 - percent_max: 5
    6. chocolat en poudre -> en:chocolate-powder - vegan: maybe - vegetarian: yes - percent_min: 3.6 - percent: 3.6 - percent_max: 3.6
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.8 - percent_max: 3.6
      2. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    7. amidon modifié de manioc -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.76
    8. épaississants -> en:thickener - percent_min: 0 - percent_max: 2.3
      1. cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    9. e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.97142857142857
    10. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 1.725
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.725
    11. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.53333333333333

Näring

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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.

    Positiva poäng: 0

    • Proteiner: 2 / 5 (värde: 3.4, avrundat värde: 3.4)
    • Fiber: 0 / 5 (värde: 0.9, avrundat värde: 0.9)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0, avrundat värde: 0)

    Negativa poäng: 11

    • Energi: 2 / 10 (värde: 690, avrundat värde: 690)
    • Socker: 4 / 10 (värde: 18.6, avrundat värde: 18.6)
    • Mättat fett: 5 / 10 (värde: 5.3, avrundat värde: 5.3)
    • Natrium: 0 / 10 (värde: 80, avrundat värde: 80)

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

    Näringsvärde: 11 (11 - 0)

    Nutri-Score: D

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    Sockerarter i hög kvantitet (18.6%)

    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.
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    Salt i låg kvantitet (0.2%)

    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     		Som såld
    per portion (100 g)     		Compared to: en:Chocolate custard puddings
    Energi 690 kj
    (165 kcal)     		690 kj
    (165 kcal)     		−4 %
    Fett 7,8 g 7,8 g −8 %
    Mättat fett 5,3 g 5,3 g +2 %
    Kolhydrat 19,8 g 19,8 g +8 %
    Sockerarter 18,6 g 18,6 g +12 %
    Fiber 0,9 g 0,9 g −27 %
    Protein 3,4 g 3,4 g −29 %
    Salt 0,2 g 0,2 g +44 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Portionsstorlek: 100 g

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Produkt tillagd den av openfoodfacts-contributors
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