Ajuda'ns a fer que la transparència alimentària sigui la norma!

Com a organització sense ànim de lucre, depenem de les vostres donacions per continuar informant els consumidors de tot el món sobre tot allò què mengen.

La revolució alimentària comença amb tu!

Feu un donatiu
close
arrow_upward

Calendario de Navidad Chocolate con leche - Carrefour - 50 g

edit Edita la pàgina

Calendario de Navidad Chocolate con leche - Carrefour - 50 g

Nota important: aquest producte ja no es ven. Les dades es conserven només com a referència. Aquest producte no apareix a les cerques habituals i no es té en compte per a les estadístiques.
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! ×

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

Codi de barres: 3560071071233 (EAN / EAN-13)

Nom comú: Moulages de chocolat au lait

Quantitat: 50 g

Marques: Carrefour

Productor: Fabriqué en France par EMB 10387A pour Interdis.

Codi de traçabilitat: EMB 10387A - Troyes (Aube, France)

Botigues: Carrefour

Països on es va vendre: França, Espanya

Matching with your preferences

Salut

Ingredients

  • icon

    9 ingredients

    : Sucre, poudre de lait entier, beurre de cacao, pâte de cacao, émulsifiants : lécithines (tournesol) et polyricinoléate de polyglycérol, arôme naturel de vanille, Peut contenir des fruits à coques, Cacao : 26% minimum
    Al·lèrgens: en:Milk
    Rastres: en:Nuts

Processament d'aliments

  • icon

    Aliments ultra processats

    Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

    • Additiu: E322 - Lecitines
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Ingredient: Emulsionant
    • Ingredient: Aromes

    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)

  • 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.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
  • icon

    Detalls de l'anàlisi dels ingredients

    : Sucre, poudre de _lait_ entier, beurre de cacao, pâte de cacao, émulsifiants (lécithines de tournesol), polyricinoléate de polyglycérol, arôme naturel de vanille, Cacao 26%
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes
    2. poudre de _lait_ entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
    5. émulsifiants -> en:emulsifier
      1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    6. polyricinoléate de polyglycérol -> en:e476 - vegan: yes - vegetarian: yes
    7. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes
    8. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent: 26

Nutrició

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml
    Energia 2.162 kj
    (517 kcal)
    Greix 26 g
    Àcid gras saturat 16 g
    Hidrats de carboni 63 g
    Sucre 61 g
    Fiber 2,3 g
    Proteïna 6,5 g
    Sal comuna 0,15 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Empaquetament

Transport

Altres dades

Condicions de conservació: Conservar en lugar fresco, seco y alejado de olores. Temperatura ideal de conservación: 18- 20ºC. Lote/Consumir preferentemente antes del: ver debajo.

Servei al client: Centros Comerciales Carrefour, S.A. C/ Campezo, 16 - 28022 MADRID - España Tel.: 914 908 900

Report a problem

Fonts de dades

Producte afegit per kiliweb
Última modificació de la pàgina del producte per org-carrefour.
La pàgina del producte, també editada per ecoscore-impact-estimator, elcoco, inf, openfoodfacts-contributors, yuka.SGFkYUFwWTRtT0Ftc3NFQzVBNzMrdEp4NmM2MUFVR01GdXNYSVE9PQ.

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