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DOUBLE CHOCOLATE Chocolat - Carrefour - 340 g 440 ml

DOUBLE CHOCOLATE Chocolat - Carrefour - 340 g 440 ml

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

Codi de barres: 3560070828197 (EAN / EAN-13)

Nom comú: Bâtonnets de glace au chocolat 55,3% avec un enrobage de sauce au chocolat 16,5% et un enrobage au chocolat noir 28,2%.

Quantitat: 340 g 440 ml

Marques: Carrefour

Categories: Postres, Aliments congelats, Postres congelats, Sorbets i gelats, Gelat

Etiquetes, certificacions, premis: Fet a França

EMB code: EMB 29181 - Plouédern (Finistère, France)

Botigues: Carrefour

Països on es va vendre: França, Espanya

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Health

Ingredients

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    31 ingredients


    Francès: Enrobage au chocolat noir 28,2% (sucre, pâte de cacao, beurre de cacao, matière grasse laitière anhydre, émulsifiant : polyricinoléate de polyglycérol), lait écrémé réhydraté, eau, sirop de glucose, sucre, graisse végétale de coprah, cacao maigre en poudre, lactose et protéines de lait, chocolat en poudre 1,5% (sucre, cacao en poudre 0,4 %), chocolat 1,1% (pâte de cacao, sucre, cacao maigre en poudre, émulsifiant : lécithines de soja), pâte de cacao, émulsifiant : mono - et diglycérides d'acides gras, gélifiants : farine de graines de caroube - gomme guar - carraghénanes, sel. Peut contenir des traces de céréales contenant du gluten, d'œufs, d'arachides et de fruits à coque.
    Al·lèrgens: en:Milk, en:Soybeans
    Rastres: en:Eggs, en:Gluten, en:Nuts, en:Peanuts

Food processing

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    Ultra processed foods


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

    • Additiu: E322 - Lecitines
    • Additiu: E407 - Carragahen
    • Additiu: E412 - Goma de guar
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Ingredient: Emulsionant
    • Ingredient: Gelificant
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Lactosa
    • Ingredient: Proteina de la llet

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

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

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)
  • 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.
    Source: Wikipedia (Anglès)
  • E412 - Goma de guar


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia (Anglès)
  • E476 - Poliricinoleat de poligliceril


    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.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà


    Non-vegan ingredients: Llet desnatada reconstituida, Lactosa i proteïnes de la llet

    Some ingredients could not be recognized.

    We need your help!

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    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
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    Es desconeix si és vegetarià


    Unrecognized ingredients: fr:enrobage-au-chocolat-noir, fr:Matière grasse de lait anhydre

    Some ingredients could not be recognized.

    We need your help!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
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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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

    Enrobage au chocolat noir 28.2% (sucre, pâte de cacao, beurre de cacao, matière grasse _laitière_ anhydre, émulsifiant (polyricinoléate de polyglycérol)), _lait_ écrémé réhydraté, eau, sirop de glucose, sucre, graisse végétale de coprah, cacao maigre en poudre, _lactose_ et protéines de _lait_, chocolat en poudre 1.5% (sucre, cacao en poudre 0.4%), chocolat 1.1% (pâte de cacao, sucre, cacao maigre en poudre, émulsifiant (lécithines de _soja_)), pâte de cacao, émulsifiant (mono- et diglycérides d'acides gras), gélifiants (farine de graines de caroube), gomme guar, carraghénanes, sel
    1. Enrobage au chocolat noir -> fr:enrobage-au-chocolat-noir - percent: 28.2
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
      4. matière grasse _laitière_ anhydre -> fr:matiere-grasse-de-lait-anhydre
      5. émulsifiant -> en:emulsifier
        1. polyricinoléate de polyglycérol -> en:e476 - vegan: yes - vegetarian: yes
    2. _lait_ écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes
    3. eau -> en:water - vegan: yes - vegetarian: yes
    4. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes
    5. sucre -> en:sugar - vegan: yes - vegetarian: yes
    6. graisse végétale de coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    7. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes
    8. _lactose_ et protéines de _lait_ -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes
    9. chocolat en poudre -> en:chocolate-powder - vegan: maybe - vegetarian: yes - percent: 1.5
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes
      2. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent: 0.4
    10. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent: 1.1
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes
      3. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes
      4. émulsifiant -> en:emulsifier
        1. lécithines de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes
    11. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
    12. émulsifiant -> en:emulsifier
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    13. gélifiants -> en:gelling-agent
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes
    14. gomme guar -> en:e412 - vegan: yes - vegetarian: yes
    15. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes
    16. sel -> en:salt - vegan: yes - vegetarian: yes

Nutrició

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    Poor nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 3

    • Proteïnes: 1 / 5 (valor: 3, rounded value: 3)
    • Fiber: 3 / 5 (valor: 3, rounded value: 3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 18

    • Energia: 3 / 10 (valor: 1298, rounded value: 1298)
    • Sucres: 5 / 10 (valor: 26, rounded value: 26)
    • Greixos saturats: 10 / 10 (valor: 13, rounded value: 13)
    • Sodi: 0 / 10 (valor: 40, rounded value: 40)

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

    Score nutritionnel: 15 (18 - 3)

    Nutri-Score: D

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    Sucre en alta quantitat (26%)


    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.
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    Sal comuna en baixa quantitat (0.1%)


    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.

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (85g)
    Compared to: Gelat
    Energia 1.298 kj
    (311 kcal)
    1.100 kj
    (264 kcal)
    +21%
    Greix 19 g 16,1 g +46%
    Àcid gras saturat 13 g 11,1 g +49%
    Carbohydrates 31 g 26,4 g +4%
    Sucre 26 g 22,1 g +11%
    Fiber 3 g 2,55 g +159%
    Proteïna 3 g 2,55 g -12%
    Sal comuna 0,1 g 0,085 g -38%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 85g

Entorn

Carbon footprint

Empaquetament

Transportation

Altres dades

Avís: ATTENTION, NE PAS RECONGELER APRÈS DÉCONGÉLATION.

Condicions de conservació: À consommer de préférence avant la date indiquée sur le côté de l'emballage et à conserver dans un congélateur***à -18°C.

Servei al client: Interdis - TSA 91431 - 91343 MASSY Cedex - France

Fonts de dades

Producte afegit per kiliweb
Última modificació de la pàgina del producte per roboto-app.
La pàgina del producte, també editada per jesaispasmec, openfoodfacts-contributors, org-carrefour, teolemon, yuka.ZmJ3dkdhc0NwTmNta3ZJLzRCaklwOWxTOTZPTFpGcWJNTk1vSVE9PQ.

Si les dades són incorrectes o incompletes, pot completar o corregir editant aquesta pàgina.