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Chocolat au lait et aux cereales croustillantes - Pouce

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Chocolat au lait et aux cereales croustillantes - Pouce

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Streckkod: 3596710339020 (EAN / EAN-13)

Förpackning: en:Plastic

Varumärken: Pouce, Auchan

Butiker: Auchan

Länder där såld: Frankrike

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Hälsa

Ingredienser

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    25 ingredients

    Franska: Sucre, céréales croustillantes 15% (riz 71%, avoine (contient gluten), farine de blé (contient gluten), sirop de malt (contient gluten), sucre, lactosérum (lait), sel, dextrose), poudre de lait entier 14%, lactosérum en poudre (lait), pâte de cacao, beurre de cacao, matière grasse de lait anhydre, émulsifiants : lécithines (tournesol), polyricinoléate de polyglycérol, arôme vanille. Traces éventuelles de fruits à coque. Cacao : 24% minimum dans le chocolat seul. CONSEIL DE CONSERVATION : Craint la chaleur et l'humidité.
    Allergener: Gluten, Mjölk
    Spår: Nötter

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: E476 - Polyglycerolpolyricinoleat
    • Ingrediens: Dextros
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom
    • Ingrediens: Glukos
    • Ingrediens: Vassle

    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)

  • 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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    Palmoljefri

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:minimum-dans-le-chocolat-seul, fr:conseil-de-conservation, fr:craint-la-chaleur-et-l-humidite

    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

    Icke-vegan

    Non-vegan ingredients: Vassle, Mjölk, Helmjölkspulver, Vasslepulver, 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: fr:Matière grasse de lait anhydre, fr:minimum-dans-le-chocolat-seul, fr:conseil-de-conservation, fr:craint-la-chaleur-et-l-humidite

    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!

    Sucre, céréales croustillantes 15% (riz 10.65%, avoine, farine de blé, de malt, sucre, lactosérum (lait), sel, dextrose), poudre de lait entier 14%, lactosérum en poudre (lait), pâte de cacao, beurre de cacao, matière grasse de lait anhydre, émulsifiants (lécithines de tournesol), polyricinoléate de polyglycérol, arôme vanille, Cacao (minimum dans le chocolat seul, CONSEIL DE CONSERVATION), Craint la chaleur et l'humidité
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 15 - percent_max: 71
    2. céréales croustillantes -> en:cereal-crispies - vegan: yes - vegetarian: yes - percent_min: 15 - percent: 15 - percent_max: 15
      1. riz -> en:rice - vegan: yes - vegetarian: yes - percent_min: 10.65 - percent: 10.65 - percent_max: 10.65
      2. avoine -> en:oat - vegan: yes - vegetarian: yes - percent_min: 0.621428571428571 - percent_max: 4.35
      3. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.72857142857143
      4. de malt -> en:malt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.86428571428571
      5. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.24285714285714
      6. lactosérum -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.932142857142857
        1. lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.932142857142857
      7. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.745714285714286
      8. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.621428571428571
    3. poudre de lait entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 14 - percent: 14 - percent_max: 14
    4. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 14
      1. lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14
    5. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14
    6. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14
    7. matière grasse de lait anhydre -> fr:matiere-grasse-de-lait-anhydre - percent_min: 0 - percent_max: 14
    8. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 11.6666666666667
      1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.6666666666667
    9. polyricinoléate de polyglycérol -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    10. arôme vanille -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.75
    11. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.08888888888889
      1. minimum dans le chocolat seul -> fr:minimum-dans-le-chocolat-seul - percent_min: 0 - percent_max: 2.04444444444444
      2. CONSEIL DE CONSERVATION -> fr:conseil-de-conservation - percent_min: 0 - percent_max: 2.04444444444444
    12. Craint la chaleur et l'humidité -> fr:craint-la-chaleur-et-l-humidite - percent_min: 0 - percent_max: 4.08888888888889

Näring

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    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml
    Energi 1 782 kj
    (426 kcal)
    Fett 19 g
    Mättat fett 12 g
    Kolhydrat 55 g
    Sockerarter 55 g
    Fiber ?
    Protein 7,8 g
    Salt 0,5 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Miljö

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