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Crème dessert au chocolat et billes au chocolat - U - 4 x 117 g

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Crème dessert au chocolat et billes au chocolat - U - 4 x 117 g

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Algunes de les dades d’aquest producte les ha proporcionat directament el fabricant Système U.

Codi de barres: 3256221664010 (EAN / EAN-13)

Quantitat: 4 x 117 g

Empaquetament: en:Fresh

Marques: U

Categories: Productes làctics, Postres, Postres làctics, Postres de xocolata, Postres cremoses, en:Chocolate creamy puddings, en:Refrigerated creamy puddings, en:Refrigerated chocolate creamy puddings

Etiquetes, certificacions, premis: Transformat a França

Botigues: Magasins U

Països on es va vendre: França, Martinica, Espanya

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Ingredients

  • icon

    55 ingredients

    : Crème dessert au chocolat 93% : lait partiellement écrémé, sucre, amidon transformé de maïs, cacao maigre, chocolat 1,9% (pâte de cacao, sucre, émulsifiant : lécithine de tournesol), lactose et protéines de lait, épaississants : carraghénanes - gomme xanthane. billes de biscuits 7% : biscuits 2,6% (farine de ble, sucre, farine de ble maltée, amidon de ble, poudre de lait écrémé, sel, dextrose, poudres à lever : diphosphates et carbonates de sodium, arôme), chocolat au lait 1,4% (sucre, beurre de cacao, lait entier en poudre, pâte de cacao, lactose, poudre de lactoserum doux, émulsifiant : lécithine de soja), chocolat blanc 1,4% (sucre, beurre de cacao, poudre de lait entier, émulsifiant : lécithine de soja), chocolat noir 1,4% (sucre, pâte de cacao, beurre de cacao, émulsifiant : lécithine de soja, poudre de lait entier, extrait de vanille), sirop de glucose, épaississant : gomme d'acacia, amidon transformé de tapioca, extrait de vanille. traces éventuelles de fruits à coque.
    Al·lèrgens: en:Gluten, en:Milk, en:Soybeans
    Rastres: 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: E14XX - Midó modificat
    • Additiu: E322 - Lecitines
    • Additiu: E407 - Carragahen
    • Additiu: E414 - Goma aràbiga
    • Additiu: E415 - Goma de xantè
    • Additiu: E450 - Difosfat
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Lactosa
    • Ingredient: Proteina de la llet
    • Ingredient: Espessidor
    • Ingredient: Sèrum de llet

    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)

  • E407 - Carragahen

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Origen: Wikipedia (Anglès)

  • E414 - Goma aràbiga

    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.
    Origen: Wikipedia (Anglès)

  • E415 - Goma de xantè

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Origen: Wikipedia (Anglès)

  • E500 - Carbonats de sodi

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No conté oli de palma

    No s'han detectat ingredients que continguin oli de palma

    Ingredients no reconeguts: fr:billes-de-biscuits

    Alguns ingredients no s'han pogut reconèixer.

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  • icon

    No és vegà

    Ingredients no vegans: Llet parcialment desnatada, Lactosa i proteïnes de la llet, Llet desnatada en pols, Xocolata amb llet, Llet sencera en pols, Lactosa, Sèrum de la llet ensucrat, Llet sencera en pols, Llet sencera en pols

    Alguns ingredients no s'han pogut reconèixer.

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    Es desconeix si és vegetarià

    Ingredients no reconeguts: fr:Crème dessert au chocolat, fr:billes-de-biscuits, Galetes

    Alguns ingredients no s'han pogut reconèixer.

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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

    Necessitem la teva ajuda!

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    : Crème dessert au chocolat 93% (lait partiellement écrémé), sucre, amidon transformé de maïs, cacao maigre, chocolat 1.9% (pâte de cacao, sucre, émulsifiant (lécithine de tournesol)), lactose et protéines de lait, épaississants (carraghénanes), gomme xanthane, billes de biscuits 7% (biscuits 2.6%, farine de ble), sucre, farine de ble maltée, amidon de ble, poudre de lait écrémé, sel, dextrose, poudres à lever (diphosphates de sodium), carbonates de sodium, arôme, chocolat au lait 1.4% (sucre, beurre de cacao, lait entier en poudre, pâte de cacao, lactose, lactoserum doux, émulsifiant (lécithine de soja)), chocolat blanc 1.4% (sucre, beurre de cacao, poudre de lait entier, émulsifiant (lécithine de soja)), chocolat noir 1.4% (sucre, pâte de cacao, beurre de cacao, émulsifiant (lécithine de soja), poudre de lait entier, extrait de vanille), sirop de glucose, épaississant (gomme d'acacia), amidon transformé de tapioca, extrait de vanille
    1. Crème dessert au chocolat -> fr:creme-dessert-au-chocolat - percent: 93
      1. lait partiellement écrémé -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. amidon transformé de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
    4. cacao maigre -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100
    5. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent: 1.9
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. émulsifiant -> en:emulsifier
        1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    6. lactose et protéines de lait -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes
    7. épaississants -> en:thickener
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes
    8. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes
    9. billes de biscuits -> fr:billes-de-biscuits - percent: 7
      1. biscuits -> en:biscuit - ciqual_food_code: 24000 - percent: 2.6
      2. farine de ble -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    10. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    11. farine de ble maltée -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    12. amidon de ble -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    13. poudre de lait écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    14. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    15. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    16. poudres à lever -> en:raising-agent
      1. diphosphates de sodium -> en:e450i - vegan: yes - vegetarian: yes
    17. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes
    18. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    19. chocolat au lait -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent: 1.4
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      3. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      5. lactose -> en:lactose - vegan: no - vegetarian: yes
      6. lactoserum doux -> en:sweet-whey - vegan: no - vegetarian: maybe
      7. émulsifiant -> en:emulsifier
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    20. chocolat blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes - ciqual_food_code: 31010 - percent: 1.4
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      3. poudre de lait entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
      4. émulsifiant -> en:emulsifier
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    21. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent: 1.4
      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. émulsifiant -> en:emulsifier
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      5. poudre de lait entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
      6. extrait de vanille -> en:vanilla-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11065
    22. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    23. épaississant -> en:thickener
      1. gomme d'acacia -> en:e414 - vegan: yes - vegetarian: yes
    24. amidon transformé de tapioca -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    25. extrait de vanille -> en:vanilla-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11065

Nutrició

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    Qualitat nutricional mitjana

    ⚠ ️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: 3

    • Proteïnes: 2 / 5 (valor: 3.9, valor arrodonit: 3.9)
    • Fibra: 1 / 5 (valor: 1, valor arrodonit: 1)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 7

    • Energia: 1 / 10 (valor: 582, valor arrodonit: 582)
    • Sucres: 4 / 10 (valor: 20, valor arrodonit: 20)
    • Greixos saturats: 2 / 10 (valor: 2.4, valor arrodonit: 2.4)
    • Sodi: 0 / 10 (valor: 72, valor arrodonit: 72)

    Els punts per proteïnes es compten perquè els punts negatius són inferiors a 11.

    Puntuació nutricional: (7 - 3)

    Nutri-Score:

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Refrigerated chocolate creamy puddings
    Energia 582 kj
    (138 kcal)     		+24%
    Greix 3,6 g +38%
    Àcid gras saturat 2,4 g +42%
    Hidrats de carboni 22 g +24%
    Sucre 20 g +30%
    Fiber 1 g
    Proteïna 3,9 g +5%
    Sal comuna 0,18 g +22%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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