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Chocolat au lait avec amandes et massepain - Coop - 140 g

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Chocolat au lait avec amandes et massepain - Coop - 140 g

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Streckkod: 7610849946235 (EAN / EAN-13)

Kvantitet: 140 g

Varumärken: Coop

Kategorier: Snacks, Söta snacks, en:Cocoa and its products, en:Festive foods, Choklad, en:Chocolate molds, Mjölkchoklad, en:Easter food, en:Chocolate rabbits, Choklad med mandlar, Mjölkchoklad med mandlar

Etiketter, certifieringar, utmärkelser: Fair trade, Max Havelaar

Ingredients ursprung: Schweiz

Tillverknings eller bearbetningsplats: Suisse

Butiker: Coop

Länder där såld: Frankrike, Schweiz

Matching with your preferences

Hälsa

Ingredienser

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    18 ingredients

    Franska: sucre, beurre de cacao, lait entier en poudre (Suisse), cacao en pâte, amandes 6%, lait écrémé en poudre, massepain (sucre, amandes, humectants (E 420, E 1103], eau, sirop de glucose), émulsifiants [E 322 de soja, E 476), arôme naturel. Teneur en cacao du chocolat: 32% minimum.
    Allergener: Mjölk, Nötter, fr:lait-entier-en-poudre, fr:lait-ecreme-en-poudre
    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: E420 - Sorbitol
    • Tillsats: E476 - Polyglycerolpolyricinoleat
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom
    • Ingrediens: Glukos
    • Ingrediens: Glukossirap
    • Ingrediens: Fuktighetsbevarande medel

    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

  • E1103 - Invertas

    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    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)

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    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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    Icke-vegan

    Non-vegan ingredients: Helmjölkspulver, Skummjölkspulver

    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: Marsipan

    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, beurre de cacao, _lait entier en poudre_, cacao en pâte, _amandes_ 6%, _lait écrémé en poudre_, massepain (sucre, _amandes_, humectants (e420, e1103, eau, sirop de glucose), émulsifiants (e322 de soja), e476), arôme naturel
    1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 12.5 - percent_max: 76
    2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 6 - percent_max: 41
    3. _lait entier en poudre_ -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 6 - percent_max: 29.3333333333333
    4. cacao en pâte -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 6 - percent_max: 23.5
    5. _amandes_ -> en:almond - vegan: yes - vegetarian: yes - percent_min: 6 - percent: 6 - percent_max: 6
    6. _lait écrémé en poudre_ -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6
    7. massepain -> en:marzipan - percent_min: 0 - percent_max: 6
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
      2. _amandes_ -> en:almond - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      3. humectants -> en:humectant - percent_min: 0 - percent_max: 2
        1. e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
        2. e1103 -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
        3. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
        4. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      4. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 1.5
        1. e322 de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      5. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    8. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6
    • Teneur en cacao du chocolat: 32% minimum
      cacao du chocolat -> fr:cacao-du-chocolat - percent: 32

Näring

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    Bad nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 6

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positiva poäng: 1

    • Proteiner: 4 / 5 (värde: 7.6, avrundat värde: 7.6)
    • Fiber: 1 / 5 (värde: 1.5, avrundat värde: 1.5)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 6, avrundat värde: 6)

    Negativa poäng: 26

    • Energi: 6 / 10 (värde: 2326, avrundat värde: 2326)
    • Socker: 10 / 10 (värde: 53, avrundat värde: 53)
    • Mättat fett: 10 / 10 (värde: 19, avrundat värde: 19)
    • Natrium: 0 / 10 (värde: 68, avrundat värde: 68)

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

    Näringsvärde: 25 (26 - 1)

    Nutri-Score: E

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    Sockerarter i hög kvantitet (53%)

    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 (0.17%)

    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 (25g)     		Compared to: Mjölkchoklad med mandlar
    Energi 2 326 kj
    (556 kcal)     		582 kj
    (139 kcal)     		−0 %
    Fett 34 g 8,5 g −7 %
    Mättat fett 19 g 4,75 g +9 %
    Kolhydrat 54 g 13,5 g +14 %
    Sockerarter 53 g 13,2 g +23 %
    Fiber 1,5 g 0,375 g −59 %
    Protein 7,6 g 1,9 g −20 %
    Salt 0,17 g 0,042 g −17 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6 % 6 %
Portionsstorlek: 25g

Miljö

Carbon footprint

Förpackning

Transportation

Datakällor

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