19 种成分

: Chocolat au lait 48% (sucre, beurre de cacao 9%, pâte de cacao 6%, poudre de lait écrémé, lactose, matière grasse laitière anhydre, émulsifiant : lécithines de tournesol, arôme naturel de vanille) - farine de blé - sucre - beurre concentré 6,5% (soit 7,8% de beurre reconstitué) - poudres à lever : carbonates d'ammonium, carbonates de sodium, diphosphates - poudre de lait écrémé - sel. Traces d'œufs, de graines de sésame, de soja et de fruits à coque.

过敏原: 麸质, 乳

跟踪: 雞蛋, 坚果, 芝麻, 大豆类制品

食品加工

超级加工食品
指示产品在 4 - 超加工食品和饮料产品类中的元素:

添加剂: E322

添加剂: E450

成分: Emulsifier

成分: 调味剂

成分: 乳糖
食品按加工程度分为四类：

组别1 未加工或最低限度加工的食物

处理过的烹饪原料

加工食品

超级加工食品

分类按照产品的类型和包含的配料确定。

→ 了解有关 NOVA 分类的更多信息

添加剂

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.
来源: Wikipedia (英语)

E322i - 卵磷脂

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.
来源: Wikipedia (英语)

E450

E500

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.
来源: Wikipedia (英语)

E503

Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
来源: Wikipedia (英语)

分析成分

en:Palm oil free

未检测到含有棕榈油的配料

非素食
非素食配料: en:Milk chocolate, en:Skimmed milk powder, 乳糖, 乳脂, en:Skimmed milk powder

en:Vegetarian status unknown
无法识别的配料: fr:Matière grasse de lait anhydre

该分析仅基于列出的成分，不考虑加工方法

成分分析的详细信息
: Chocolat au lait 48% (sucre, beurre de cacao 9%, pâte de cacao 6%, poudre de lait écrémé, lactose, matière grasse laitière anhydre, émulsifiant (lécithines de tournesol), arôme naturel de vanille), farine de blé, sucre, beurre concentré 6.5% (), poudres à lever (carbonates d'ammonium), carbonates de sodium, diphosphates, poudre de lait écrémé, sel
Chocolat au lait -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent: 48

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent: 9

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent: 6

poudre de lait écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054

lactose -> en:lactose - vegan: no - vegetarian: yes

matière grasse laitière anhydre -> fr:matiere-grasse-de-lait-anhydre

émulsifiant -> en:emulsifier

lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes

arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes

farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

beurre concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent: 6.5

poudres à lever -> en:raising-agent

carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes

carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes

diphosphates -> en:e450 - vegan: yes - vegetarian: yes

poudre de lait écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

营养

营养质量不好
⚠ ️警告：标签上没有注明水果、蔬菜和坚果的含量，它是根据配料表估计的： 0
在计算营养分数时，产品是否不被认为是饮料

积极点: 2

蛋白质: 3 / 5 (值: 6.3, 四舍五入值: 6.3)

纤维: 2 / 5 (值: 2.8, 四舍五入值: 2.8)

水果，蔬菜，坚果，油菜/核桃/橄榄油: 0 / 5 (值: 0, 四舍五入值: 0)

消极点: 26

能量: 6 / 10 (值: 2057, 四舍五入值: 2057)

糖: 8 / 10 (值: 40, 四舍五入值: 40)

饱和脂肪: 10 / 10 (值: 14, 四舍五入值: 14)

钠: 2 / 10 (值: 240, 四舍五入值: 240)

蛋白质的分数不计算，因为负的分数大于或等于11。

营养评分: (26 - 2)

营养分数:
→ Learn more about the Nutri-Score

营养水平
- 脂肪在最高含量中 (22%)
  您需要了解的内容
  
  大量摄入脂肪，尤其是饱和脂肪，会升高胆固醇，从而增加患心脏病的风险。
  
  推荐: 减少脂肪和饱和脂肪的摄入
  
  选择脂肪和饱和脂肪含量较低的产品。
  
  来源: National Health Service UK (NHS) - Fat: the facts
- 饱和脂肪在最高含量中 (14%)
  您需要了解的内容
  
  大量摄入脂肪，尤其是饱和脂肪，会升高胆固醇，从而增加患心脏病的风险。
  
  推荐: 减少脂肪和饱和脂肪的摄入
  
  选择脂肪和饱和脂肪含量较低的产品。
  
  来源: National Health Service UK (NHS) - Fat: the facts
- 糖在最高含量中 (40%)
  您需要了解的内容
  
  大量摄入糖类会导致体重增加和诱发蛀牙。它还会增加患 2 型糖尿病和心血管疾病的风险。
  
  推荐: 限制食糖和含糖饮料的消费
  
  应尽可能限制含糖饮料（如苏打水、果汁饮料、果汁和蜂蜜）的饮用（每天不超过 1 杯）。
  
  选择含糖量较低的产品，减少含糖产品的消费。
  
  来源: National Health Service UK (NHS) - Sugar: the facts
- 食盐在中等数量中 (0.6%)
  您需要了解的内容
  
  大量摄入盐（或钠）会导致高血压，从而增加患心脏病和中风的几率。
  
  因为通常没有症状，很多高血压患者并不知道自己患有高血压。
  
  大多数人摄入过多的盐（平均每天 9 至 12 克），约是建议最大摄入量的两倍。
  
  推荐: 控制盐和腌制类食物的摄入
  
  减少烹饪时盐的用量，也不要在吃饭时再次加盐。
  
  限制咸味零食的食用，并选择含盐量较低的产品。
  
  来源: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  来源: National Health Service UK (NHS) - Salt: the facts