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Éclats de Caramel - J.D.Gross - 125 gr
Éclats de Caramel - J.D.Gross - 125 gr
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Codi de barres: 11846277
Quantitat: 125 gr
Empaquetament: en:Tray
Marques: J.D.Gross
Categories: Snacks, Aperitius dolços, en:Cocoa and its products, Xocolata, Xocolata negra
Botigues: Lidl
Països on es va vendre: França
Matching with your preferences
Health
Ingredients
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9 ingredients
Francès: Exclusivité LADE Chocolat noir avec 15 % d'éclats de caramel. ts: pâte de cacao, sucre, beurre de cacao, sirop de gluco ntré (lait), émulsifiant: lécithines (tournesol)Al·lèrgens: en:Milk
Food processing
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Ultra processed foods
Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:
- Additiu: E322 - Lecitines
- Ingredient: Emulsionant
Food products are classified into 4 groups according to their degree of processing:
- Aliments no processats o mínimament processats
- Ingredients culinaris processats
- Aliments processats
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Additius
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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)
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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)
Anàlisi dels ingredients
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Es desconeix si conté oli de palma
Unrecognized ingredients: fr:exclusivite-lade-chocolat-noir-avec-15-d-eclats-de-caramel, fr:ts, fr:sirop-de-gluco-ntreSome ingredients could not be recognized.
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No és vegà
Non-vegan ingredients: LletSome ingredients could not be recognized.
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Es desconeix si és vegetarià
Unrecognized ingredients: fr:exclusivite-lade-chocolat-noir-avec-15-d-eclats-de-caramel, fr:ts, fr:sirop-de-gluco-ntreSome ingredients could not be recognized.
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Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!
Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:
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Exclusivité LADE Chocolat noir avec 15 % d'éclats de caramel, ts (pâte de cacao), sucre, beurre de cacao, sirop de gluco ntré (lait), émulsifiant (lécithines de tournesol)- Exclusivité LADE Chocolat noir avec 15 % d'éclats de caramel -> fr:exclusivite-lade-chocolat-noir-avec-15-d-eclats-de-caramel - percent_min: 16.6666666666667 - percent_max: 100
- ts -> fr:ts - percent_min: 0 - percent_max: 50
- pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
- sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
- beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
- sirop de gluco ntré -> fr:sirop-de-gluco-ntre - percent_min: 0 - percent_max: 20
- lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20
- émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 16.6666666666667
- lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
Nutrició
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Missing data to compute the Nutri-Score
Missing nutrition facts
⚠️ The nutrition facts of the product must be specified in order to compute the Nutri-Score.Could you add the information needed to compute the Nutri-Score? Add nutrition facts
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Informació nutricional
Informació nutricional Com es ven
per 100 g/100 mlCompared to: Xocolata negra Greix ? Àcid gras saturat ? Carbohydrates ? Sucre ? Fiber ? Proteïna ? Sal comuna ? Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
Entorn
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Eco-Score D - Impacte ambiental alt
⚠️ Select a country in order to include the full impact of transportation.The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: D (Score: 35/100)
Categoria: Dark chocolate bar, filled with praline
Categoria: Dark chocolate bar, filled with praline
- Puntuació ambiental PEF ( petjada ambiental de l'aliment ): 0.89 (the lower the score, the lower the impact)
- incloent l'impacte sobre el canvi climàtic: 17.11 kg CO2 eq/kg of product
Stage Impact 
Agriculture
14.3 %
Processing
81.0 %
Empaquetament
1.2 %
Transportation
3.0 %
Distribution
0.5 %
Consumption
0.0 %
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Packaging with a medium impact
Malus: -10
Shape Material Reciclatge Impact Tray Unknown Alt ⚠️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).⚠️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: D (Score: 20/100)
Producte: Éclats de Caramel - J.D.Gross - 125 gr
Life cycle analysis score: 35
Sum of bonuses and maluses: -15
Final score: 20/100
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Carbon footprint
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Equal to driving 8.9 km in a petrol car
1711 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dark chocolate bar, filled with praline (Source: ADEME Agribalyse Database)
Stage Impact
Agriculture
8.6 %
Processing
89.2 %
Empaquetament
0.6 %
Transportation
1.6 %
Distribution
0.1 %
Consumption
0.0 %
Empaquetament
Transportation
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Orígens dels ingredients
Missing origins of ingredients information
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
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