scale Join the packaging operation

Help us create transparency on the packaging of food products with the operation Tackling Food Packaging in partnership with ADEME, the French Agency for Ecological Transition! #TacklingPackaging

close
arrow_upward

Milka - MMMAX - Choco-Swing - Biscuit - 300 g

edit Edita la pàgina

Milka - MMMAX - Choco-Swing - Biscuit - 300 g

Codi de barres: 9012200872739 (EAN / EAN-13)

Nom comú: Chocolat au lait du pays alpin enrobant une crème confiseur (28%) au cacao et une crème confiseur (18 %) au lait garnies d'un biscuit (13 %)

Quantitat: 300 g

Empaquetament: Plàstic, en:Sheet

Marques: Milka, Mondelez

Categories: Snacks, Aperitius dolços, en:Cocoa and its products, Galetes i pastissos, Galetes, Xocolata, Galetes de xocolata, en:Filled biscuits, Xocolata amb llet, en:Filled chocolates, en:Biscuit with a chocolate bar covering, en:Filled milk chocolates, fr:Biscuits tablette fourrée

Etiquetes, certificacions, premis: Cocoa Life, Punt verd, Tidy man, Triman

Origen dels ingredients: No especificat

Botigues: Delhaize, Mercadona, Leclerc, Action, Auchan, Carrefour

Països on es va vendre: Bèlgica, França, Espanya

Matching with your preferences

Health

Ingredients

  • icon

    19 ingredients

    Francès: Sucre, huile de palme, farine de BLE, pâte de cacao, beurre de cacao, LAIT écrémé en poudre 7%, lactosérum en poudre (de LAIT), BEURRE concentré, cacao en poudre (1 %), émulsifiant (lécithines de SOJA), sirop de glucose, pâte de NOISETTE, sel, poudres à lever (E500, E503), arômes (contient LAIT).
    Al·lèrgens: en:Gluten, en:Milk, en:Nuts, en:Soybeans
    Rastres: en:Eggs, en:Nuts

Food processing

  • icon

    Ultra processed foods

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

    • Additiu: E322 - Lecitines
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Sèrum de 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)

  • E500 - E500 food additive

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia (Anglès)

  • E503 - Carbonatos de amonio

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    No és vegà

    Non-vegan ingredients: Llet desnatada en pols, Xerigot en pols, Llet, en:Butterfat
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

    Sucre, huile de palme, farine de BLE, pâte de cacao, beurre de cacao, LAIT écrémé en poudre 7%, lactosérum en poudre (de LAIT), BEURRE concentré, cacao en poudre 1%, émulsifiant (lécithines de SOJA), sirop de glucose, pâte de NOISETTE, sel, poudres à lever (e500, e503), arômes
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 62
    2. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 7 - percent_max: 34.5
    3. farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 25.3333333333333
    4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 20.75
    5. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 18
    6. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 7 - percent: 7 - percent_max: 7
    7. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 1 - percent_max: 7
      1. de LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 1 - percent_max: 7
    8. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 1 - percent_max: 7
    9. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 1 - percent: 1 - percent_max: 1
    10. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1
      1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    11. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    12. pâte de NOISETTE -> en:hazelnut-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    13. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    14. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 1
      1. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. e503 -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    15. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1

Nutrició

  • icon

    Bad nutritional quality

    ⚠️ Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta però s'ha fet una estimació a partir de la llista d'ingredients: 0

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

    Positive points: 2

    • Proteïnes: 3 / 5 (valor: 4.9, rounded value: 4.9)
    • Fiber: 2 / 5 (valor: 2.1, rounded value: 2.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 27

    • Energia: 6 / 10 (valor: 2344, rounded value: 2344)
    • Sucres: 10 / 10 (valor: 47, rounded value: 47)
    • Greixos saturats: 10 / 10 (valor: 20, rounded value: 20)
    • Sodi: 1 / 10 (valor: 112, rounded value: 112)

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

    Score nutritionnel: 25 (27 - 2)

    Nutri-Score: E

  • icon

    Sucre en alta quantitat (47%)

    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.
  • icon

    Sal comuna en baixa quantitat (0.28%)

    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.

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (30 g)     		Compared to: en:Filled milk chocolates
    Energia 2.344 kj
    (562 kcal)     		703 kj
    (169 kcal)     		+3%
    Greix 35 g 10,5 g +8%
    Àcid gras saturat 20 g 6 g +9%
    Carbohydrates 56 g 16,8 g -
    Sucre 47 g 14,1 g -9%
    Fiber 2,1 g 0,63 g +56%
    Proteïna 4,9 g 1,47 g -15%
    Sal comuna 0,28 g 0,084 g +11%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 30 g

Entorn

Carbon footprint

Empaquetament

Transportation

Threatened species

Fonts de dades

Producte afegit per openfoodfacts-contributors
Última modificació de la pàgina del producte per bugmenot.
La pàgina del producte, també editada per acuario, alia, annelotte, countrybot, ecoscore-impact-estimator, elcoco, inf, kiliweb, musarana, packbot, roboto-app, yuka.Ry84N05MOWJ2OXBTaHYwZTV6blV4b2xsbkxPVlRIRzdLZm9CSWc9PQ, yuka.UUtNQkRmc0gvOE1vaGZaaTR3bnN3dlJNMzZHelpVMktMTEpMSVE9PQ, yuka.V0p3N01ha0wrOU16bi9JLzBRbkY0Y05RbjdtaURGR0tOUE00SUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkEZWcqAsD7YOjvgqReB7-60MKTsTPVZvq3iPag, yuka.sY2b0xO6T85zoF3NwEKvlkhLVODyqBjINR7jt2O11vuucJnrXtZz2anwbqo, yuka.sY2b0xO6T85zoF3NwEKvllxJQdbb8xTWM03nhUiy7d2sLZjuXshp5anTCqs, yuka.sY2b0xO6T85zoF3NwEKvlmdafITFiTzray3fklCz7422CZPQXPtJ25frIag, yuka.sY2b0xO6T85zoF3NwEKvlmp5SMXDsjT8Bz75qVaW38iJLp_oTtJp_tDKCqs, yuka.sY2b0xO6T85zoF3NwEKvlnFbWoLnjR_WBTDhyU6W7--vMpPjSs4uxbTkK6g, yukafix.

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