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Choco Softies - Mister Choc - 300 g

Choco Softies - Mister Choc - 300 g

Codi de barres ambigu: aquest producte té un codi de barres amb número de circulació restringit per a productes d'una empresa. Això significa que diferents productors i botigues poden utilitzar el mateix codi de barres per a diferents productes. ×
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Nom comú: Schaumküsse mit 28% Schokolade

Quantitat: 300 g

Empaquetament: en:Plastic, en:Cardboard, 21 PAP, 23 PBD

Marques: Mister Choc, Alpen Fest

Categories: Snacks, Aperitius dolços, en:Cocoa and its products, Llaminadures, Caramels de xocolata, de:Schaumküsse

Etiquetes, certificacions, premis: Societat Agrícola Alemanya, Agricultura Sostenible, Punt verd, Fet a Alemanya, Certificat UTZ, Cacau certificat UTZ, de:Dlg-jahrlich-pramiert

Llocs de fabricació o processament: Germany

Botigues: LIDL

Països on es va vendre: Finlàndia, França, Alemanya

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Health

Ingredients

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    25 ingredients


    Alemany: Glukose-Fruktose-Sirup, 28% Schokolade (Zucker, Kakaomasse, Kakaobutter, Emulgatoren: Sonnenblumenlecithine, Polyglycerin-Polyricinoleat, natürliches Aroma), Wasser, Waffel (Weizenmehl, Palmöl, Emulgator: Sonnenblumenlecithine, Backtriebmittel: Natriumcarbonate, Speisesalz), Hühnereitrockeneiweiß, Feuchthaltemittel: Sorbit, Geliermittel: Agar-Agar, Speisesalz, natürliches Aroma
    Al·lèrgens: en:Gluten, en:Milk, de:hühnereitrockeneiweiß
    Rastres: en:Milk, en:Nuts, en:Soybeans

Food processing

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    Ultra processed foods


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

    • Additiu: E406 - Agar
    • Additiu: E420 - Sorbitol
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Gelificant
    • Ingredient: Glucosa
    • Ingredient: Humectant

    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

  • E406 - Agar


    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia (Anglès)
  • E420 - Sorbitol


    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia (Anglès)
  • E476 - Poliricinoleat de poligliceril


    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    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)

Anàlisi dels ingredients

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


    Glukose-Fruktose-Sirup, Schokolade 28% (Zucker, Kakaomasse, Kakaobutter, Emulgatoren (Sonnenblumenlecithine), Polyglycerin-Polyricinoleat, natürliches Aroma), Wasser, Waffel (_Weizenmehl_, Palmöl, Emulgator (Sonnenblumenlecithine), Backtriebmittel (Natriumcarbonate), Speisesalz), _Hühnereitrockeneiweiß_, Feuchthaltemittel (Sorbit), Geliermittel (Agar-Agar), Speisesalz, natürliches Aroma
    1. Glukose-Fruktose-Sirup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 28 - percent_max: 72
    2. Schokolade -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 28 - percent: 28 - percent_max: 28
      1. Zucker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 4.66666666666667 - percent_max: 28
      2. Kakaomasse -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14
      3. Kakaobutter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.33333333333333
      4. Emulgatoren -> en:emulsifier - percent_min: 0 - percent_max: 7
        1. Sonnenblumenlecithine -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
      5. Polyglycerin-Polyricinoleat -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.6
      6. natürliches Aroma -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.66666666666667
    3. Wasser -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 28
    4. Waffel -> en:waffle - percent_min: 0 - percent_max: 22
      1. _Weizenmehl_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 22
      2. Palmöl -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 11
      3. Emulgator -> en:emulsifier - percent_min: 0 - percent_max: 7.33333333333333
        1. Sonnenblumenlecithine -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.33333333333333
      4. Backtriebmittel -> en:raising-agent - percent_min: 0 - percent_max: 5.5
        1. Natriumcarbonate -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
      5. Speisesalz -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.4
    5. _Hühnereitrockeneiweiß_ -> de:hühnerei-trockeneiweiß - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.6666666666667
    6. Feuchthaltemittel -> en:humectant - percent_min: 0 - percent_max: 11
      1. Sorbit -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11
    7. Geliermittel -> en:gelling-agent - percent_min: 0 - percent_max: 8.8
      1. Agar-Agar -> en:e406 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.8
    8. Speisesalz -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.33333333333333
    9. natürliches Aroma -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

Nutrició

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    Bad nutritional quality


    ⚠️ Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠️ 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

    • Proteïnes: 1 / 5 (valor: 2.7, rounded value: 2.7)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 19

    • Energia: 4 / 10 (valor: 1569, rounded value: 1569)
    • Sucres: 10 / 10 (valor: 52.5, rounded value: 52.5)
    • Greixos saturats: 5 / 10 (valor: 5.2, rounded value: 5.2)
    • Sodi: 0 / 10 (valor: 52, rounded value: 52)

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

    Score nutritionnel: 19 (19 - 0)

    Nutri-Score: E

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    Sucre en alta quantitat (52.5%)


    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.
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    Sal comuna en baixa quantitat (0.13%)


    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.

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (25g)
    Compared to: de:schaumküsse
    Energia 1.569 kj
    (372 kcal)
    392 kj
    (93 kcal)
    +1%
    Greix 8,9 g 2,23 g -25%
    Àcid gras saturat 5,2 g 1,3 g -31%
    Carbohydrates 69,5 g 17,4 g +7%
    Sucre 52,5 g 13,1 g +4%
    Fiber ? ?
    Proteïna 2,7 g 0,675 g -6%
    Sal comuna 0,13 g 0,032 g +27%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 25g

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