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Mousse au chocolat cranberry - J.D. Gross - 182,5 g

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Mousse au chocolat cranberry - J.D. Gross - 182,5 g

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Codi de barres: 20941055

Quantitat: 182,5 g

Marques: J.D. Gross

Categories: Snacks, Aperitius dolços, Cacau i derivats, Xocolata, Xocolata negra, en:Filled chocolates, en:Filled dark chocolates

Etiquetes, certificacions, premis: en:Sustainable, Oli de Palma Sostenible, FSC, Mix FSC, Taula rodona per l'Oli de Palma Sostenible

Codi de traçabilitat: FSC-C021442

Botigues: Lidl

Països on es va vendre: Finlàndia, França, Espanya

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Ingredients

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    26 ingredients

    : sucre, pâte de cacao, beurre de cacao, huile de palme, sirop de glucose, humectant : sorbitols ; sirop de sucre inverti, cacao maigre en poudre, lait entier en poudre, beurre de karité, noisettes, beurre concentré (lait), jus de citron concentré, émulsifiant : lécithines (tournesol) ; 0,2 % purée de canneberges, 0,2 % jus de canneberges concentré, correcteur d ' acidité : citrates de sodium ; épaississant : pectines ; arôme naturel, extrait de vanille. Chocolat noir : cacao : 56 % minimum. Traces éventuelles d'autres fruits à coque et de soja.
    Al·lèrgens: en:Milk, en:Nuts, en:Soybeans
    Rastres: en:Eggs, en:Nuts, en:Soybeans

Processament d'aliments

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    Aliments ultra processats

    Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

    • Additiu: E322 - Lecitines
    • Additiu: E420 - Sorbitol
    • Additiu: E440 - Pectina
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Humectant
    • Ingredient: Sucre invertit
    • Ingredient: Espessidor

    Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Aliments ultra processats

    La determinació del grup es fa en funció de la categoria del producte i dels ingredients que conté.

    → Més informació sobre la classificació NOVA

Additius

  • E322 - Lecitines

    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.
    Origen: Wikipedia (Anglès)

  • E322i - Lecitina

    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.
    Origen: Wikipedia (Anglès)

  • E331 - Citrats de sodi

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Origen: Wikipedia (Anglès)

  • 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.
    Origen: Wikipedia (Anglès)

  • E440 - Pectina

    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.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: Llet sencera en pols, en:Butterfat
L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
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    Detalls de l'anàlisi dels ingredients

    : sucre, pâte de cacao, beurre de cacao, huile de palme, sirop de glucose, humectant (sorbitols), sirop de sucre inverti, cacao maigre en poudre, lait entier en poudre, beurre de karité, noisettes, beurre concentré, jus de citron concentré, émulsifiant (lécithines de tournesol), canneberges 0.2%, canneberges 0.2%, correcteur d ' acidité (citrates de sodium), épaississant (pectines), arôme naturel, extrait de vanille, Chocolat noir 56% (cacao)
    1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    4. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    5. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    6. humectant -> en:humectant
      1. sorbitols -> en:e420 - vegan: yes - vegetarian: yes
    7. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes
    8. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    9. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    10. beurre de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no
    11. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004
    12. beurre concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401
    13. jus de citron concentré -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028
    14. émulsifiant -> en:emulsifier
      1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    15. canneberges -> en:cranberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13113 - percent: 0.2
    16. canneberges -> en:cranberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13113 - percent: 0.2
    17. correcteur d ' acidité -> en:acidity-regulator
      1. citrates de sodium -> en:e331 - vegan: yes - vegetarian: yes
    18. épaississant -> en:thickener
      1. pectines -> en:e440a - vegan: yes - vegetarian: yes
    19. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    20. extrait de vanille -> en:vanilla-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11065
    21. Chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent: 56
      1. cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100

Nutrició

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    Mala qualitat nutricional

    ⚠ ️Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 0

    Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

    Punts positius: 0

    • Proteïnes: 2 / 5 (valor: 4.5, valor arrodonit: 4.5)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0.46103515625, valor arrodonit: 0.5)

    Punts negatius: 25

    • Energia: 6 / 10 (valor: 2209, valor arrodonit: 2209)
    • Sucres: 9 / 10 (valor: 40.8, valor arrodonit: 40.8)
    • Greixos saturats: 10 / 10 (valor: 19.8, valor arrodonit: 19.8)
    • Sodi: 0 / 10 (valor: 40, valor arrodonit: 40)

    Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.

    Puntuació nutricional: (25 - 0)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Filled dark chocolates
    Energia 2.209 kj
    (528 kcal)     		+3%
    Greix 33,4 g +9%
    Àcid gras saturat 19,8 g +14%
    Hidrats de carboni 49,8 g -3%
    Sucre 40,8 g -10%
    Fiber ?
    Proteïna 4,5 g -15%
    Sal comuna 0,1 g +68%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,461 %

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La pàgina del producte, també editada per elcoco, moon-rabbit, musarana, nawulf, openfoodfacts-contributors, quechoisir, roboto-app, teolemon, thaialagata, yuka.DLBTMfelMfQtQ8v736RrgQK_RbfDDaFLP3QRog, yuka.YllRaUFvUUdodWdwZ1BkaHcwdm8rUHhVbDhTeGNWeXdCTG9OSVE9PQ.

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