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Préparation pour boisson instantanée Goût Choco - Carrefour - 400 g

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Préparation pour boisson instantanée Goût Choco - Carrefour - 400 g

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Some of the data for this product has been provided directly by the manufacturer Carrefour.

Código de barras: 3270190181460 (EAN / EAN-13)

Common name: Préparation pour boisson instantanée au cacao fortement dégraissé source de 7 vitamines (C, PP, E, B5, B6, B1, B9) et de calcium.

Cantidade: 400 g

Marcas: Carrefour

Categorías: en:Beverages, en:Breakfasts, en:Cocoa and its products, en:Cocoa and chocolate powders, en:Instant beverages, en:Chocolate powders

Etiquetas, certificacións, premios: en:Made in Germany, fr:Goût choco

Orixe dos ingredientes: Francia

Producer: Fabriqué en Allemagne par Krüger GmbH & Co. KG pour Interdis.

Lugares de fabricación ou procesamento: France

Tendas: Martinique, Carrefour

Country: Francia, Martinica - Martinique, España

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Health

Ingredientes

  • icon

    19 ingredients

    : Sucre, cacao fortement dégraissé en poudre 21%, émulsifiant : lécithines (tournesol), sel, carbonate de calcium, arôme, vitamine C, vitamine PP (Niacine), vitamine E, vitamine B5 (Acide pantothénique), vitamine B6, vitamine B1 (Thiamine), vitamine B9 (Acide folique). Peut contenir des traces de lait.
    Trazas: en:Milk, 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

    : Sucre, cacao fortement dégraissé 21%, émulsifiant (lécithines de tournesol), sel, carbonate de calcium, arôme, vitamine C, vitamine PP (Niacine), vitamine E, vitamines, vitamine B5, Acide pantothénique, vitamine B6, vitamine B1 (Thiamine), vitamine B9 (Acide folique)
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 54.16 - percent_max: 79
    2. cacao fortement dégraissé -> en:highly-fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 21 - percent: 21 - percent_max: 21
    3. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 21
      1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 21
    4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.32
    5. carbonate de calcium -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.32
    6. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.32
    7. vitamine C -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.32
    8. vitamine PP -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.32
      1. Niacine -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.32
    9. vitamine E -> en:vitamin-e - percent_min: 0 - percent_max: 0.32
    10. vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.32
    11. vitamine B5 -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.32
    12. Acide pantothénique -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.32
    13. vitamine B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.32
    14. vitamine B1 -> en:thiamin - percent_min: 0 - percent_max: 0.32
      1. Thiamine -> en:thiamin - percent_min: 0 - percent_max: 0.32
    15. vitamine B9 -> en:folic-acid - percent_min: 0 - percent_max: 0.32
      1. Acide folique -> en:folic-acid - percent_min: 0 - percent_max: 0.32

Nutrición

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    Información nutricional

    Información nutricional As sold
    for 100 g / 100 ml     		Compared to: en:Chocolate powders
    Enerxía 1.607 kj
    (380 kcal)     		+25%
    Greix 3,3 g +4%
    Saturated fat 1,5 g -14%
    Carbohydrates 79 g +37%
    Azucre 77 g +65%
    Fiber 6,6 g +3%
    Proteína 4,7 g -20%
    Sal común 0,32 g +80%
    Alcohol 0 % vol
    Vitamin E 8,6 mg
    Vitamina C 60 mg -85%
    Vitamin B1 (Thiamin) 0,5 mg -47%
    Vitamin B3 11 mg
    Vitamina B6 0,9 mg -14%
    Vitamin B9 (Folic acid) 121 µg
    Vitamina B5 (Ácido pantoténico) 1 mg
    Calcio 120 mg -31%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Medio ambiente

Carbon footprint

Empaquetado

Transportation

Other information

Other information: Accordez-vous une pause cacaotée avec une boisson gourmande qui vous accompagnera tout au long de la journée. 7 vitamines + calcium

Preparation: Versez 3 cuillères à soupe (environ 20g) dans un grand bol. Ajoutez 20cl de lait demi-écrémé chaud mais non bouillant ou froid. Mélangez jusqu'à complète dissolution des granulés.

Conservation conditions: A conserver à l'abri de la chaleur et de l'humidité. Bien refermer le bocal après chaque utilisation. A consommer de préférence avant fin / N° lot : voir sur le couvercle.

Customer service: Interdis - TSA 91431 - 91343 MASSY Cedex - France

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Data sources

Product added on by metal16gamer
Last edit of product page on by ecoscore-impact-estimator.
Páxina do produto tamén editada por aaronasachimp, carrefour, date-limite-app, elcoco, openfoodfacts-contributors, org-carrefour, roboto-app, teolemon, twoflower.

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