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16 cuberdons chocolats - Sweet cuberdons - 230 g

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16 cuberdons chocolats - Sweet cuberdons - 230 g

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Streckkod: 5425017601265 (EAN / EAN-13)

Vanligt namn: Cuberdons au chocolat

Kvantitet: 230 g

Förpackning: en:Box, Kartong

Varumärken: Sweet cuberdons

Kategorier: Snacks, Söta snacks, Konfekt, Godis, fr:Cuberdons

Tillverknings eller bearbetningsplats: Seraing, Belgique

Länder där såld: Belgien

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Ingredienser

  • icon

    25 ingredients

    Franska: sucre, eau, glucose, gélatine, gomme arabique, arômes, colorants (E120, E153, E141, E163, E160b), chocolat noir (cacao 59.9%, sucre 39.7%, beurre de cacao 0.3%, lécithine de soja 0.5%, aröme naturel vanille), chocolat au lait (sucre 43.9%, beurre de cacao 21.1%, poudre de lait 23.1%, masse de cacao 11.4%, lécithine de soja 0.5%, aröme naturel vanille)
    Allergener: Mjölk, Soja
    Spår: fr:amidon

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: E120 - Karmin
    • Tillsats: E141 - E141 food additive
    • Tillsats: E153 - Vegetabiliskt kol
    • Tillsats: E160b - Annattoextrakt
    • Tillsats: E163 - Antocyaner
    • Tillsats: E322 - Lecitiner
    • Tillsats: E414 - Gummi arabicum
    • Tillsats: E428 - Gelatin
    • Ingrediens: Färg
    • Ingrediens: Arom
    • Ingrediens: Glukos

    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

  • E120 - Karmin

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Källa: Wikipedia (Engelska)

  • E163 - Antocyaner

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    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)

  • 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)

Ingrediensanalys

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    Icke-vegan

    Non-vegan ingredients: E428, E120, Mjölkchoklad, Mjölkpulver
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

    sucre, eau, glucose, gélatine, gomme arabique, arômes, colorants (e120, e153, e141, e163, e160b), chocolat noir (cacao, sucre, beurre de cacao, lécithine de soja, aröme naturel vanille), chocolat au lait (sucre, beurre de cacao, poudre de lait, masse de cacao, lécithine de soja, aröme naturel vanille)
    1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 11.1111111111111 - percent_max: 100
    2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. glucose -> en:glucose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. gélatine -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 25
    5. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. colorants -> en:colour - percent_min: 0 - percent_max: 14.2857142857143
      1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 14.2857142857143
      2. e153 -> en:e153 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      3. e141 -> en:e141 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      4. e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      5. e160b -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
    8. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      1. cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.4875
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.9625
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0375
      4. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0375
      5. aröme naturel vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0375
    9. chocolat au lait -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10.9444444444444
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.87777777777778
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.34444444444444
      3. poudre de lait -> en:milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.34444444444444
      4. masse de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.26666666666667
      5. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0555555555555556
      6. aröme naturel vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0555555555555556

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