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Dessert Chocolat - Simpl - 200 g

Dessert Chocolat - Simpl - 200 g

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

Codi de barres: 3560070915590 (EAN / EAN-13)

Nom comú: Chocolat

Quantitat: 200 g

Empaquetament: 22 PAP

Marques: Simpl, produits blancs, Carrefour Discount

Categories: Snacks, Postres, Aperitius dolços, en:Cocoa and its products, Xocolata, Postres de xocolata

Etiquetes, certificacions, premis: Punt verd, Comptador Nutricional, Grau E NutriScore

Productor: Fabriqué en France par EMB 42218J pour Interdis.

EMB code: EMB 42218J - Saint-Étienne (Loire, France)

Botigues: Carrefour, carrefour.fr

Països on es va vendre: Itàlia, Espanya, fr:Francia

Matching with your preferences



  • icon

    10 ingredients

    Francès: Sucre, pâte de cacao, beurre de cacao, émulsifiants : phosphatides d'ammonium, lécithines (soja) et polyricinoléate de polyglycérol, arômes vanille. Cacao : 44% minimum. Peut contenir des traces de fruits à coque, de céréales contenant du gluten et de lait.
    Al·lèrgens: en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Eggs, en:Gluten, en:Milk, en:Nuts, en:Soybeans

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: E442 - Fosfàtid d'amoni
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Ingredient: Emulsionant
    • Ingredient: Aromes

    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


  • 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)
  • E442 - Fosfàtid d'amoni

    Mixed ammonium salts of phosphorylated glycerides: The mix of ammonium salts of phosphorylated glycerides can be either made synthetically or from mixture of glycerol and partially hardened plant -most often used: rapeseed oil- oils.
    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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    Pot ser vegà

    Ingredients that may not be vegan: E442, E322, Aroma de vainilla
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    Sucre, pâte de cacao, beurre de cacao, émulsifiants (phosphatides d'ammonium), lécithines (_soja_), polyricinoléate de polyglycérol, arômes vanille, Cacao 44%
    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. émulsifiants -> en:emulsifier
      1. phosphatides d'ammonium -> en:e442 - vegan: maybe - vegetarian: maybe
    5. lécithines -> en:e322 - vegan: maybe - vegetarian: maybe
      1. _soja_ -> en:soya - vegan: yes - vegetarian: yes
    6. polyricinoléate de polyglycérol -> en:e476 - vegan: yes - vegetarian: yes
    7. arômes vanille -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe
    8. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent: 44


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    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: 0

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

    Positive points: 5

    • Proteïnes: 4 / 5 (valor: 6.5, rounded value: 6.5)
    • Fiber: 5 / 5 (valor: 8.8, rounded value: 8.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 26

    • Energia: 6 / 10 (valor: 2109, rounded value: 2109)
    • Sucres: 10 / 10 (valor: 56, rounded value: 56)
    • Greixos saturats: 10 / 10 (valor: 15, rounded value: 15)
    • Sodi: 0 / 10 (valor: 4, rounded value: 4)

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

    Score nutritionnel: 21 (26 - 5)

    Nutri-Score: E

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    Sucre en alta quantitat (56%)

    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 (0.01%)

    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
    Compared to: Postres de xocolata
    Energia 2.109 kj
    (505 kcal)
    Greix 25 g +387%
    Àcid gras saturat 15 g +400%
    Carbohydrates 59 g +192%
    Sucre 56 g +235%
    Fiber 8,8 g +495%
    Proteïna 6,5 g +67%
    Sal comuna 0,01 g -93%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %




Altres dades

Altres dades: 200g e /

Condicions de conservació: A conserver à l'abri de l'humidité, de la chaleur (entre 18°C et 20°C) et d'odeurs parasites.

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 spotter.
La pàgina del producte, també editada per carrefour, date-limite-app, driveoff, firstpricelover, inf, marilyn, musarana, openfoodfacts-contributors, org-carrefour, packbot, quechoisir, roboto-app, thaialagata.

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