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Mousse au chocolat cranberry - J.D. Gross - 182,5 g

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Mousse au chocolat cranberry - J.D. Gross - 182,5 g

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Streckkod: 20941055

Kvantitet: 182,5 g

Varumärken: J.D. Gross

Kategorier: Snacks, Söta snacks, en:Cocoa and its products, Choklad, Mörk choklad, en:Filled chocolates, en:Filled dark chocolates

Etiketter, certifieringar, utmärkelser: en:Sustainable, en:Sustainable Palm Oil, en:FSC, en:FSC Mix, en:Roundtable on Sustainable Palm Oil

Spårbarhetskod: FSC-C021442

Butiker: Lidl

Länder där såld: Finland, Frankrike, Spanien

Matching with your preferences

Hälsa

Ingredienser

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    26 ingredienser

    : sucre, pâte de cacao, beurre de cacao, huile de palme, sirop de glucose, humectant : sorbitols ; sirop de sucre inverti, cacao maigre en poudre, lait entier en poudre, beurre de karité, noisettes, beurre concentré (lait), jus de citron concentré, émulsifiant : lécithines (tournesol) ; 0,2 % purée de canneberges, 0,2 % jus de canneberges concentré, correcteur d ' acidité : citrates de sodium ; épaississant : pectines ; arôme naturel, extrait de vanille. Chocolat noir : cacao : 56 % minimum. Traces éventuelles d'autres fruits à coque et de soja.
    Allergener: Mjölk, Nötter, Soja
    Spår: Ägg, Nötter, Soja

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra bearbetade livsmedel och drycker group:

    • Tillsats: E322 - Lecitiner
    • Tillsats: E420 - Sorbitol
    • Tillsats: E440 - Pektiner
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom
    • Ingrediens: Glukos
    • Ingrediens: Glukossirap
    • Ingrediens: Fuktighetsbevarande medel
    • Ingrediens: Invertsocker
    • Ingrediens: Förtjockningsmedel

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

    1. Obearbetade eller minimalt bearbetade livsmedel
    2. Bearbetade kulinariska ingredienser
    3. Halvfabrikat
    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

Tillsatser

  • 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.
    Källa: Wikipedia (Engelska)

  • E322i - Lecitin

    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.
    Källa: Wikipedia (Engelska)

  • E331 - Natriumcitrater

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Källa: Wikipedia (Engelska)

  • 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.
    Källa: Wikipedia (Engelska)

  • E440 - Pektiner

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Palmolja

    Ingredienser som innehåller palmolja: Palmolja
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    Icke-vegan

    Non-vegan ingredients: Helmjölkspulver, Smörfett
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

    : sucre, pâte de cacao, beurre de cacao, huile de palme, sirop de glucose, humectant (sorbitols), sirop de sucre inverti, cacao maigre en poudre, lait entier en poudre, beurre de karité, noisettes, beurre concentré, jus de citron concentré, émulsifiant (lécithines de tournesol), canneberges 0.2%, canneberges 0.2%, correcteur d ' acidité (citrates de sodium), épaississant (pectines), arôme naturel, extrait de vanille, Chocolat noir 56% (cacao)
    1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    4. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    5. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    6. humectant -> en:humectant
      1. sorbitols -> en:e420 - vegan: yes - vegetarian: yes
    7. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes
    8. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    9. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    10. beurre de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no
    11. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004
    12. beurre concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401
    13. jus de citron concentré -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028
    14. émulsifiant -> en:emulsifier
      1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    15. canneberges -> en:cranberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13113 - percent: 0.2
    16. canneberges -> en:cranberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13113 - percent: 0.2
    17. correcteur d ' acidité -> en:acidity-regulator
      1. citrates de sodium -> en:e331 - vegan: yes - vegetarian: yes
    18. épaississant -> en:thickener
      1. pectines -> en:e440a - vegan: yes - vegetarian: yes
    19. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    20. extrait de vanille -> en:vanilla-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11065
    21. Chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent: 56
      1. cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100

Näring

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    Bad nutritional quality

    ⚠ ️Varning: mängden fibrer är inte angiven, eventuella positiv inverkan på betyget kunde inte beaktas.
    ⚠ ️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.

    Positiva poäng: 0

    • Proteiner: 2 / 5 (värde: 4.5, avrundat värde: 4.5)
    • Fiber: 0 / 5 (värde: 0, avrundat värde: 0)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0.46103515625, avrundat värde: 0.5)

    Negativa poäng: 25

    • Energi: 6 / 10 (värde: 2209, avrundat värde: 2209)
    • Socker: 9 / 10 (värde: 40.8, avrundat värde: 40.8)
    • Mättat fett: 10 / 10 (värde: 19.8, avrundat värde: 19.8)
    • Natrium: 0 / 10 (värde: 40, avrundat värde: 40)

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

    Näringsvärde: (25 - 0)

    Nutri-Score:

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    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml     		Compared to: en:Filled chocolates
    Energi 2 209 kj
    (528 kcal)     		-
    Fett 33,4 g +10 %
    Mättat fett 19,8 g +13 %
    Kolhydrat 49,8 g −6 %
    Sockerarter 40,8 g −16 %
    Fiber ?
    Protein 4,5 g −40 %
    Salt 0,1 g −61 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,461 %

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