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Lindt Excellence Dark Orange Intense - 100 g

Lindt Excellence Dark Orange Intense - 100 g

Codi de barres: 3046920028370 (EAN / EAN-13)

Nom comú: plain dark chocolate with orange juice and almond.

Quantitat: 100 g

Empaquetament: en:Metal, 22 PAP, en:Recyclable Metals, Alumini, en:Punto verde, en:container, es:Carton

Marques: Lindt, Excellence

Categories: Snacks, Aperitius dolços, Cacau i derivats, Xocolata, Xocolata negra, en:Chocolates with almonds, en:Dark chocolate bar with less than 70% cocoa, en:Dark chocolates with almonds, en:Dark chocolates with orange, en:Extra fine dark chocolates, en:Flavoured chocolates, en:Flavoured dark chocolates

Etiquetes, certificacions, premis: Punt verd, Fet a Suïssa, Aromes naturals, en:Artificial flavors, en:Lindt & Sprüngli Cocoa Farming Program

Origen dels ingredients: Suïssa

Llocs de fabricació o processament: Kilchberg, Zurich, Suiza

Codi de traçabilitat: 040503190004

Botigues: Tesco, Irma.dk, COOP

Països on es va vendre: Bolívia, República Txeca, Dinamarca, Estònia, França, Hongria, Itàlia, Països Baixos, Espanya, Suïssa, Tailàndia, Regne Unit

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Ingredients

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    16 ingredients


    Anglès: Sugar, cocoa mass, almonds 7%, cocoa butter, orange juice from concentrate 3.9%, anhydrous milk fat, invert sugar, lemon juice from concentrate, emulsifier (soya lecithin), pineapple, gelling agent (pectin), natural orange flavouring, artificial flavouring (vanillin).
    Al·lèrgens: en:Milk, en:Nuts, en:Soybeans, cs:mandlí, cs:mléčný, cs:sójový
    Rastres: en:Milk, en:Nuts

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: E440 - Pectina
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Gelificant
    • Ingredient: Sucre invertit

    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)
  • 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

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


    en: Sugar, cocoa mass, almonds 7%, cocoa butter, orange juice from concentrate 3.9%, anhydrous milk fat, invert sugar, lemon juice from concentrate, emulsifier (soya lecithin), pineapple, gelling agent (pectin), natural orange flavouring, artificial flavouring (vanillin)
    1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 8.30000000000001 - percent_max: 78.2
    2. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 42.6
    3. almonds -> en:almond - vegan: yes - vegetarian: yes - percent_min: 7 - percent: 7 - percent_max: 7
    4. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 3.9 - percent_max: 7
    5. orange juice from concentrate -> en:orange-juice-from-concentrate - vegan: yes - vegetarian: yes - percent_min: 3.9 - percent: 3.9 - percent_max: 3.9
    6. anhydrous milk fat -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.9
    7. invert sugar -> en:invert-sugar - percent_min: 0 - percent_max: 3.9
    8. lemon juice from concentrate -> en:lemon-juice-from-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    9. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 3.9
      1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    10. pineapple -> en:pineapple - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    11. gelling agent -> en:gelling-agent - percent_min: 0 - percent_max: 3.9
      1. pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    12. natural orange flavouring -> en:natural-orange-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.9
    13. artificial flavouring -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.9
      1. vanillin -> en:vanillin - percent_min: 0 - percent_max: 3.9

Nutrició

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    Mala qualitat nutricional


    ⚠️ 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: 14

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

    Punts positius: 0

    • Proteïnes: 4 / 5 (valor: 6.9, valor arrodonit: 6.9)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 14.8, valor arrodonit: 14.8)

    Punts negatius: 26

    • Energia: 6 / 10 (valor: 2227, valor arrodonit: 2227)
    • Sucres: 10 / 10 (valor: 46, valor arrodonit: 46)
    • Greixos saturats: 10 / 10 (valor: 17, valor arrodonit: 17)
    • Sodi: 0 / 10 (valor: 32, valor arrodonit: 32)

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

    Puntuació nutricional: (26 - 0)

    Nutri-Score:

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (3 pieces 30 g)
    Comparat amb: en:Flavoured dark chocolates
    Energia 2.227 kj
    (534 kcal)
    668 kj
    (160 kcal)
    -4%
    Greix 32 g 9,6 g -14%
    Àcid gras saturat 17 g 5,1 g -28%
    Hidrats de carboni 51 g 15,3 g +23%
    Sucre 46 g 13,8 g +39%
    Fiber - -
    Proteïna 6,9 g 2,07 g -5%
    Sal comuna 0,08 g 0,024 g +365%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 14,8 % 14,8 %
    Cocoa (minimum) 48 % 48 % -17%
Mida de la porció: 3 pieces 30 g

Entorn

Petjada de carboni

Empaquetament

Transport

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Producte afegit per balise
Última modificació de la pàgina del producte per redspider.
La pàgina del producte, també editada per 5m4u9, acuario, aleene, asmoth, bank-pc, claraf, date-limite-app, ecoscore-impact-estimator, elttor, foodless, foodrepo, inf, kiliweb, lucianocolangelo78, manu1400, mathias, moon-rabbit, musarana, openfood-ch-import, openfoodfacts-contributors, packbot, quechoisir, rayleigh1, risajanda, scanbot, sebleouf, smoothie-app, spotter, tacinte, tacite, thaialagata, tyfyty, vaporous, yuka.WUtBUkxxYzVpT1JVc1BGdnBEanIvTnRFbllQMkFWL3ZGN0V3SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllVVWfnUjQrDDATvtXW2mtrSf8bFRNci35b0KKs, yukafix.

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