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Choco Quick - Produits Blancs - 800 g

Choco Quick - Produits Blancs - 800 g

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

Codi de barres: 3560071180324 (EAN / EAN-13)

Nom comú: Préparation en granulés pour boisson instantanée au cacao maigre.

Quantitat: 800 g

Marques: Produits Blancs, Carrefour

Categories: Begudes, Esmorzars, Cacau i derivats, Aliments congelats, Pols de coco i xocolata, Begudes instantànies, Cacau en pols, en:Chocolate powders

Etiquetes, certificacions, premis: Comptador Nutricional, Grau B Nutriscore

Botigues: carrefour.fr, Carrefour

Països on es va vendre: França, Itàlia, Espanya

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Salut

Ingredients

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    7 ingredients


    Francès: Sucre, cacao maigre en poudre 15%, émulsifiant : lécithines de tournesol, sel, arôme : vanilline.
    Rastres: en:Milk

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: E322 - Lecitines
    • 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)

Anàlisi dels ingredients

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


    fr: Sucre, cacao maigre en poudre 15%, émulsifiant (lécithines de tournesol), sel, arôme (vanilline)
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 69.7 - percent_max: 85
    2. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 15 - percent: 15 - percent_max: 15
    3. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 15
      1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15
    4. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
    5. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.15
      1. vanilline -> en:vanillin - percent_min: 0 - percent_max: 0.15

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Comparat amb: en:Chocolate powders
    Energia 356 kj
    (85 kcal)
    -72%
    Greix 1,8 g -44%
    Àcid gras saturat 1,1 g -38%
    Hidrats de carboni 13 g -77%
    Sucre 13 g -72%
    Fiber 0,5 g -92%
    Proteïna 3,7 g -37%
    Sal comuna 0,15 g -12%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Petjada de carboni

Empaquetament

Transport

Altres dades

Preparació: Versez le contenu de 2 à 3 cuillères à soupe de granulés (environ 20 g) dans un bol ou un grand verre. Ajoutez du lait demi-écrémé froid ou chaud mais non bouillant (environ 200 ml). Remuez, c'est prêt !

Condicions de conservació: À conserver à l'abri de la chaleur et de l'humidité. Bien refermer le bocal après chaque utilisation. Pour une dégustation optimale, à consommer de préférence avant fin / N° de lot : voir sur le couvercle.

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

Fonts de dades

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