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Chocolate negro 72% cacao - Auchan - 100 g

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Chocolate negro 72% cacao - Auchan - 100 g

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Código de barras: 3260711079758 (EAN / EAN-13)

Common name: Chocolate negro 72% de cacao

Cantidade: 100 g

Empaquetado: fr:Envase de cartón, pt:Papel de aluminio

Marcas: Auchan

Categorías: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Dark chocolates

Etiquetas, certificacións, premios: en:In braille

Lugares de fabricación ou procesamento: España

Traceability code: NIF: A-20206009

Tendas: Alcampo, Auchan

Country: España

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Health

Ingredientes

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    8 ingredients

    : Pasta de cacao, azúcar, manteca de cacao, cacao desgrasado en polvo, emulgente: lecitina, aroma. Cacao: 72% mínimo.
    Trazas: en:Eggs, en:Gluten, en:Milk, en:Nuts, en:Soybeans

Food processing

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    Ultra processed foods

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

    • Aditivo: E322
    • Ingrediente: Emulsifier
    • Ingrediente: Flavouring

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Aditivos

  • E322

    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 (Inglés)

  • 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 (Inglés)

Análise dos ingredientes

A análise está baseada únicamente nos ingredientes listados e non ten en conta os métodos de procesamento.
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    Details of the analysis of the ingredients

    : Pasta de cacao, azúcar, manteca de cacao, cacao desgrasado en polvo, emulgente (lecitina), aroma, Cacao 72%
    1. Pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    4. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    5. emulgente -> en:emulsifier
      1. lecitina -> en:e322i - vegan: maybe - vegetarian: maybe
    6. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
    7. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 72

Nutrición

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    Poor nutritional quality

    ⚠ ️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: 5

    • Proteínas: 5 / 5 (valor: 10, rounded value: 10)
    • Fiber: 5 / 5 (valor: 12, rounded value: 12)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 22

    • Enerxía: 7 / 10 (valor: 2351, rounded value: 2351)
    • Azucres: 5 / 10 (valor: 27, rounded value: 27)
    • Saturated fat: 10 / 10 (valor: 25, rounded value: 25)
    • Sodio: 0 / 10 (valor: 0, rounded value: 0)

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

    Nutritional score: (22 - 5)

    Nutri-Score:

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    Información nutricional

    Información nutricional As sold
    for 100 g / 100 ml     		As sold
    por ración (10 g)     		Compared to: en:Dark chocolates
    Enerxía 2.351 kj
    (562 kcal)     		235 kj
    (56 kcal)     		+3%
    Greix 41 g 4,1 g +4%
    Saturated fat 25 g 2,5 g +7%
    Carbohydrates 32 g 3,2 g -15%
    Azucre 27 g 2,7 g +3%
    Fiber 12 g 1,2 g +23%
    Proteína 10 g 1 g +20%
    Sal común 0 g 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
    Cocoa (minimum) 72 % 72 % +4%
Tamaño da ración: 10 g

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Carbon footprint

Empaquetado

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Data sources

Product added on by javichu
Last edit of product page on by packbot.
Páxina do produto tamén editada por kiliweb, musarana, neptuno, openfoodfacts-contributors, tacite, teolemon, yuka.VDVrdUZJVUZuUFVIbmNJNjVDUEZwOHRLL0srR2ZUdnFjT0ViSVE9PQ.

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