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Tableta de chocolate negro edulcorado 60% cacao - Eureka - 125 g

Tableta de chocolate negro edulcorado 60% cacao - Eureka - 125 g

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Codi de barres: 8410083000804 (EAN / EAN-13)

Nom comú: Tableta de chocolate negro con edulcorantes (en sustitución del azúcar) y con un 60% de cacao mínimo

Quantitat: 125 g

Empaquetament: es:Caja de cartón, pt:Papel de aluminio

Marques: Eureka

Categories: Snacks, Aperitius dolços, Cacau i derivats, Xocolata, en:Chocolates with sweeteners, Xocolata negra, en:Dark chocolates with sweeteners, en:Extra fine dark chocolates

Etiquetes, certificacions, premis: Lliure de gluten, Vegetarià, Vegà

Llocs de fabricació o processament: Pinto, Madrid (comunidad autónoma), España

Codi de traçabilitat: ES 25.00007/M CE, FABRICANTE Y ENVASADOR:, CHOCOLATES EUREKA S.A.

Botigues: Supermercados Gigante

Països on es va vendre: Espanya

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Ingredients

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    12 ingredients


    : Edulcorante: maltitol (E-965) 39%, pasta de cacao, manteca de cacao, cacao en polvo desgrasado, emulgente: lecitina de soja (E-322) y aroma: vainilla. Cacao: 60% mínimo
    Al·lèrgens: en:Soybeans
    Rastres: en:Gluten, en:Milk, 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: E322 - Lecitines
    • Additiu: E965 - Maltitol
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Edulcorant

    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)
  • E965 - Maltitol


    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Vegà


    No s'han detectat ingredients no vegans
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


    : Edulcorante (maltitol 39% (e965)), pasta de cacao, manteca de cacao, cacao en polvo desgrasado, emulgente (lecitina de _soja_ (e322)), aroma 60% (vainilla, Cacao)
    1. Edulcorante -> en:sweetener
      1. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent: 39
        1. e965 -> en:e965 - vegan: yes - vegetarian: yes
    2. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
    3. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
    4. cacao en polvo desgrasado -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes
    5. emulgente -> en:emulsifier
      1. lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
    6. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent: 60
      1. vainilla -> en:vanilla - vegan: yes - vegetarian: yes
      2. Cacao -> en:cocoa - vegan: yes - vegetarian: yes

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: 5

    • Proteïnes: 4 / 5 (valor: 7.8, valor arrodonit: 7.8)
    • Fibra: 5 / 5 (valor: 7.4, valor arrodonit: 7.4)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 14

    • Energia: 5 / 10 (valor: 1963.8, valor arrodonit: 1963.8)
    • Sucres: 0 / 10 (valor: 0.5, valor arrodonit: 0.5)
    • Greixos saturats: 9 / 10 (valor: 9.3, valor arrodonit: 9.3)
    • Sodi: 0 / 10 (valor: 10, valor arrodonit: 10)

    Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.

    Puntuació nutricional: (14 - 5)

    Nutri-Score:

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Comparat amb: en:Extra fine dark chocolates
    Energia 1.963,8 kj
    (469 kcal)
    -14%
    Greix 34,6 g -10%
    Àcid gras saturat 9,3 g -58%
    Hidrats de carboni 43,7 g +12%
    Sucre 0,5 g -98%
    Polyols 39 g
    Fiber 7,4 g +11%
    Proteïna 7,8 g -1%
    Sal comuna 0,025 g -39%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
    Cocoa (minimum) 60 % -1%

Entorn

Petjada de carboni

Empaquetament

Transport

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