arrow_upward

Creation Refreshing Lemon Milk - Lindt - 150 g

Creation Refreshing Lemon Milk - Producte - fr

Creation Refreshing Lemon Milk - Lindt - 150 g

Aquesta pàgina del producte no està completa. Podeu ajudar a completar-la editant-la i afegint-hi més dades a partir de les fotos ja disponibles, o fent-ne més amb l'aplicació de androide o iPhone / iPad. Gràcies! ×

Codi de barres: 3046920047302 (EAN / EAN-13)

Quantitat: 150 g

Empaquetament: en:Metal, en:Recyclable Metals, 41 ALU, en:Cardboard

Marques: Lindt

Categories: Snacks, Aperitius dolços, en:Cocoa and its products, Xocolata, Xocolata amb llet, en:Filled chocolates, en:Filled milk chocolates

Etiquetes, certificacions, premis: Fet a França

Origen dels ingredients: Suïssa

Llocs de fabricació o processament: Suisse

Enllaç a la pàgina del producte en el lloc oficial del productor: https://www.lindt.fr/shop/lindt-creation...

Botigues: E.leclerc, Carrefour Market, Carrefour City, Carrefour Contact, Monoprix, Super U, Auchan

Països on es va vendre: França, Espanya, Suècia

Matching with your preferences

Health

Ingredients

17 ingredients

Francès: Sucre, beurre de cacao, poudre de lait, pâte de cacao, lactose, sucre inverti, sirop de glucose, jus de citron concentré 2%, stabilisant (sorbitol), beurre laitier concentré, poudre de lait écrémé, émulsifiant (lécithine de soja), extrait de malt d'orge, arôme naturel, arôme.

Al·lèrgens: en:Gluten, en:Milk, en:Soybeans

Rastres: en:Eggs, en:Gluten, en:Nuts

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

Additiu: E322 - Lecitines

Additiu: E420 - Sorbitol

Ingredient: Emulsionant

Ingredient: Aromes

Ingredient: Glucosa

Ingredient: Xarop de glucosa

Ingredient: Sucre invertit

Ingredient: Lactosa
Food products are classified into 4 groups according to their degree of processing:

Aliments no processats o mínimament processats

Ingredients culinaris processats

Aliments processats

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

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.
Source: 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.
Source: 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.
Source: Wikipedia (Anglès)

Anàlisi dels ingredients

Pot contenir oli de palma

Ingredients that may contain palm oil: en:Butterfat

No és vegà
Non-vegan ingredients: Llet en pols, Lactosa, en:Butterfat, Llet desnatada en pols

Es desconeix si és vegetarià
Unrecognized ingredients: Sucre invertit

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
Sucre, beurre de cacao, poudre de lait, pâte de cacao, lactose, sucre inverti, sirop de glucose, jus de citron concentré 2%, stabilisant (sorbitol), beurre laitier concentré, poudre de lait écrémé, émulsifiant (lécithine de soja), extrait de malt d'orge, arôme naturel, arôme
Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 6.66666666666667 - percent_max: 86

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 44

poudre de lait -> en:milk-powder - vegan: no - vegetarian: yes - percent_min: 2 - percent_max: 30

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 23

lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 2 - percent_max: 18.8

sucre inverti -> en:invert-sugar - percent_min: 2 - percent_max: 16

sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 14

jus de citron concentré -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - percent_min: 2 - percent: 2 - percent_max: 2

stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 2

sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

beurre laitier concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2

poudre de lait écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2

émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2

lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

extrait de malt d'orge -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2

arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2

Nutrició

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: 2
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteïnes: 3 / 5 (valor: 5.58, rounded value: 5.58)

Fiber: 0 / 5 (valor: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 2, rounded value: 2)

Negative points: 27

Energia: 6 / 10 (valor: 2183, rounded value: 2183)

Sucres: 10 / 10 (valor: 53, rounded value: 53)

Greixos saturats: 10 / 10 (valor: 17, rounded value: 17)

Sodi: 1 / 10 (valor: 100, rounded value: 100)

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

Score nutritionnel: 27 (27 - 0)

Nutri-Score: E
→ Apreneu més sobre la Nutri-Score

Greix en alta quantitat (28%)
Què us cal saber

Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.

Recomanació: Reduïu el consum de greixos i greixos saturats

Trieu productes amb menys greixos i greixos saturats.
Source: National Health Service UK (NHS) - Fat: the facts

Àcid gras saturat en alta quantitat (17%)
Què us cal saber

Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.

Recomanació: Reduïu el consum de greixos i greixos saturats

Trieu productes amb menys greixos i greixos saturats.
Source: National Health Service UK (NHS) - Fat: the facts

Sucre en alta quantitat (53%)
Què us cal saber

Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

Recomanació: Limitau el consum de sucre i de begudes ensucrades

Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).

Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
Source: National Health Service UK (NHS) - Sugar: the facts

Sal comuna en baixa quantitat (0.25%)
Què us cal saber

Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.

Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.

La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

Recomanació: Limitau la ingesta de sal i d'aliments rics en sal

Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.

Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction

Source: National Health Service UK (NHS) - Salt: the facts

Informació nutricional

Informació nutricional	Com es ven per 100 g/100 ml	Com es ven per porció (15g)	Compared to: en:Filled milk chocolates
Energia	2.183 kj (501 kcal)	327 kj (75 kcal)	-3%
Greix	28 g	4,2 g	-12%
Àcid gras saturat	17 g	2,55 g	-6%
Carbohydrates	56 g	8,4 g	-
Sucre	53 g	7,95 g	+2%
Fiber	0 g	0 g	-100%
Proteïna	5,58 g	0,837 g	-5%
Sal comuna	0,25 g	0,038 g	+3%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	2 %	2 %

Mida de la porció: 15g

Entorn

Eco-Score C - Impacte ambiental moderat

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: D (Score: 38/100)

Categoria: Milk chocolate, filled

Puntuació ambiental PEF ( petjada ambiental de l'aliment ): 0.78 (the lower the score, the lower the impact)
incloent l'impacte sobre el canvi climàtic: 12.74 kg CO2 eq/kg of product

Stage	Impact
Agriculture	43.5 %
Processing	50.8 %
Empaquetament	1.3 %
Transportation	3.7 %
Distribution	0.6 %
Consumption	0.0 %

Bonuses and maluses

Origins of ingredients with a medium impact

Bonus: +8

Política ambiental: +5
Transportation: +3

Origen del producte i / o dels seus ingredients	% d'ingredients	Impact
Suïssa	100 %	Mitjà

Cap ingredient que amenaci les espècies

Packaging with a low impact

Malus: -4

Shape	Material	Reciclatge	Impact
Unknown	Heavy aluminium	Recycle	Mitjà
Unknown	Cardboard		Baix

⚠️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).

⚠️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.