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Chocolat au lait 45% cacao - Lindt - 80 g

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Chocolat au lait 45% cacao - Lindt - 80 g

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Strekkode: 4000539280405 (EAN / EAN-13)

Vanlig navn: tablette de chocolat au lait

Mengde: 80 g

Emballasje: en:Metal, en:Recyclable Metals, 41 ALU, en:Cardboard, 23 PBD

Merker: Lindt, Sprüngli

Kategorier: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Milk chocolates

Etiketter, sertifiseringer, priser: Grønt Punkt, Produsert i Tyskland

Ingrediensopprinnelse: Tyskland

Produksjon- eller behandlingssteder: Deutschland

Butikker: Chocolate Bar, Carrefour market, carrefour.fr

Land hvor produktet selges: Danmark, Finland, Frankrike, Tyskland, Norge, Sverige

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Helse

Ingredienser

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    8 ingredients

    : pâte de cacao, sucre, beurre de cacao, poudre de crème, poudre de lait, émulsifiant (lécithine de soja),Cacao 45% minimum
    Allergener: Melk, Soya
    Spor: Nøtter

Matprosessering

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    Ultra processed foods

    Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

    • Tilsetningsstoff: E322 - Lecitiner
    • Ingrediens: Emulgeringsmiddel

    Food products are classified into 4 groups according to their degree of processing:

    1. Ubearbeidet eller minimalt bearbeidet mat
    2. Bearbeidede kulinariske ingredienser
    3. Bearbeidet mat
    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

Tilsetningsstoffer

  • E322 - Lecitiner

    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 (Engelsk)

  • E322i

    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 (Engelsk)

Analyse av ingredienser:

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

    : pâte de cacao, sucre, beurre de cacao, crème, poudre de lait, émulsifiant (lécithine de soja), Cacao 45%
    1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes
    3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
    4. crème -> en:cream - vegan: no - vegetarian: yes
    5. poudre de lait -> en:milk-powder - vegan: no - vegetarian: yes
    6. émulsifiant -> en:emulsifier
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes
    7. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent: 45

Ernæring

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    Bad nutritional quality

    ⚠️ Advarsel: mengden fiberer ikke spesifisert, deres mulige positive bidrag til karakteren kunne ikke tas med i betraktningen.
    ⚠️ 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: 0

    • Protein: 5 / 5 (verdi: 9.1, avrundet verdi: 9.1)
    • Fiber: 0 / 5 (verdi: 0, avrundet verdi: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (verdi: 0, avrundet verdi: 0)

    Negative points: 25

    • Energi: 7 / 10 (verdi: 2380, avrundet verdi: 2380)
    • Sukker: 8 / 10 (verdi: 39, avrundet verdi: 39)
    • Mettet fett: 10 / 10 (verdi: 25, avrundet verdi: 25)
    • Natrium: 0 / 10 (verdi: 76, avrundet verdi: 76)

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

    Nutritional score: 25 (25 - 0)

    Nutri-Score: E

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    Sukkerarter i høy kvantitet (39%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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    Salt i liten kvantitet (0.19%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Ernæringsinnhold

    Ernæringsinnhold As sold
    for 100 g / 100 ml     		Compared to: en:Milk chocolates
    Energi 2 380 kj
    (572 kcal)     		+4 %
    Fett 40 g +21 %
    Mettet fett 25 g +29 %
    Karbohydrat 41 g −22 %
    Sukkerarter 39 g −23 %
    Kostfiber ?
    Protein 9,1 g +25 %
    Salt 0,19 g −12 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
    Cocoa (minimum) 45 %

Miljø

Carbon footprint

Emballasje

Transport

Datakilder

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