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Pepero White Cookie, Chocolate & Biscuit - Lotte - 32 g

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Pepero White Cookie, Chocolate & Biscuit - 产品 - en

Pepero White Cookie, Chocolate & Biscuit - Lotte - 32 g

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条形码: 8801062636358 (EAN / EAN-13)

数量: 32 g

包装: en:Cardboard

品牌: Lotte

分类: 零食, 含糖零食, 饼干和蛋糕, 面饼, 巧克力饼干, en:White chocolate biscuits

标签，认证，奖励: EAC

制造或者加工场所: South Korea

可出售的国家: 香港

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健康

成分

90 种成分

: chocolate i (vegetable oil(palm oil, shea oil, sal oil, ilipe oil), sugar, lactose, full cream milk powder, cocoa butter, lecithin, polyglycerol polyricinoleate, natural vanilla flavor), wheat flour,cookie chips(wheat flour, sugar, palm oil, cocoa powder, glucose - fructose syrup, whey powder, whole milk powder, salt, natural flavor(vanilla), sodium hydrogen carbonate, lecithin), chocolate ii (sugar, vegetable oil (palm oil, shea oil, sal oil, illipe oil), lactose, full cream milk powder, cocoa butter, lecithin, polyglycerol polyricinoleate, natural vanilla flavor), sugar, vegetable shortening(soybean) (palm oil, palm olein oil, natural tocopherol), grain product (whole meal (wheat), non-glutinous rice, glutinous rice), egg (liquid whole egg), processed butter(milk), whole milk powder(milk), malt extract, salt, high fructose corn syrup, sodium phosphate(tribasic), ammonium bicarbonate , sodium bicarbonate, artificial flavors (vanilla), enzyme (papain), yeast allergy: wheat, milk, soybean, egg/may contains almond, peanut, coconut net wt,:32g (1,13 oz) • mfg,d, exp,d: shown on the package (day/month/year) • keep on a cool and dry place between 18~22 (64~72°f) manufacturerd by lotte confectionery co,,ltd, 10 yangpyung-ro 21, youngdeunano-qu, senul, korea : made in korfa

过敏原: 雞蛋, 麸质, 乳, 坚果, 花生, 大豆类制品

跟踪: 坚果, 花生, en:coconut

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: E476

成分: 调味剂

成分: 葡萄糖

成分: 高果糖浆

成分: 乳糖

成分: 乳清
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

E306

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)

E476

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.
来源: Wikipedia (英语)

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)

E500ii - 碳酸氢钠

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)

E503ii - 碳酸氢铵

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

配料含有棕榈油: 棕榈油, 棕榈油, 棕榈油, 棕榈油

非素食
非素食配料: 乳糖, en:Whole milk powder, en:Whey powder, en:Whole milk powder, 乳糖, en:Whole milk powder, 雞蛋, en:Liquid whole egg, en:Whole milk powder, 乳, 雞蛋
有些成分无法识别。
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您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

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en:Vegetarian status unknown
无法识别的配料: en:chocolate-i, en:ilipe-oil, en:cookie-chips, en:chocolate-ii, en:palm-olein-oil, en:grain-product, en:whole-meal, en:non-glutinous-rice, en:processed-butter, en:tribasic, en:papain, en:yeast-allergy, en:coconut-net-wt, en:1-13-oz, en:mfg, 维生素D, en:exp, 维生素D, en:shown-on-the-package, en:day, en:month, en:year, en:keep-on-a-cool-and-dry-place-between-18-22, en:64-72-f, en:manufacturerd-by-lotte-confectionery-co, en:ltd, en:10-yangpyung-ro-21, en:youngdeunano-qu, en:senul, en:korea, en:made-in-korfa
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！

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
我们需要您的帮助！
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！
: chocolate i (vegetable oil (palm oil, shea oil, sal oil, ilipe oil), sugar, lactose, full cream milk powder, cocoa butter, lecithin, polyglycerol polyricinoleate, natural vanilla flavor), wheat flour, cookie chips (wheat flour, sugar, palm oil, cocoa powder, glucose-fructose syrup, whey powder, whole milk powder, salt, natural flavor (vanilla), sodium hydrogen carbonate, lecithin), chocolate ii (sugar, vegetable oil (palm oil, shea oil, sal oil, illipe oil), lactose, full cream milk powder, cocoa butter, lecithin, polyglycerol polyricinoleate, natural vanilla flavor), sugar, vegetable shortening (soybean, palm oil, palm olein oil, natural tocopherol), grain product (whole meal (wheat), non-glutinous rice, glutinous rice), egg (liquid whole egg), processed butter, whole milk powder, malt extract, salt, high fructose corn syrup, sodium phosphate (tribasic), ammonium bicarbonate, sodium bicarbonate, artificial flavors (vanilla), enzyme (papain), yeast allergy (wheat), milk, soybean, egg, coconut net wt, 1‚13 oz, mfg, d, exp, d (shown on the package (day, month, year), keep on a cool and dry place between 18~22 (64~72°f), manufacturerd by lotte confectionery co), ltd, 10 yangpyung-ro 21, youngdeunano-qu, senul, korea (made in korfa)
chocolate i -> en:chocolate-i - percent_min: 3.03030303030303 - percent_max: 100

vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.378787878787879 - percent_max: 100

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 100

shea oil -> en:shea-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 50

sal oil -> en:shorea-robusta-seed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 33.3333333333333

ilipe oil -> en:ilipe-oil - percent_min: 0 - percent_max: 25

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25

lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25

full cream milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 25

cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 20

lecithin -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667

polyglycerol polyricinoleate -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

natural vanilla flavor -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

cookie chips -> en:cookie-chips - percent_min: 0 - percent_max: 33.3333333333333

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 16.6666666666667

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 11.1111111111111

cocoa powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 8.33333333333333

glucose-fructose syrup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 6.66666666666667

whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556

whole milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 4.76190476190476

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.508

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.508

vanilla -> en:vanilla - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.508

sodium hydrogen carbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.508

lecithin -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.508

chocolate ii -> en:chocolate-ii - percent_min: 0 - percent_max: 25

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25

vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 12.5

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 12.5

shea oil -> en:shea-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 6.25

sal oil -> en:shorea-robusta-seed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.16666666666667

illipe oil -> en:illipe-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 3.125

lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

full cream milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 6.25

cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 5

lecithin -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667

polyglycerol polyricinoleate -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857

natural vanilla flavor -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 20

vegetable shortening -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667

soybean -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 16.6666666666667

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 8.33333333333333

palm olein oil -> en:palm-olein-oil - percent_min: 0 - percent_max: 5.55555555555556

natural tocopherol -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667

grain product -> en:grain-product - percent_min: 0 - percent_max: 14.2857142857143

whole meal -> en:whole-meal - percent_min: 0 - percent_max: 14.2857142857143

wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 14.2857142857143

non-glutinous rice -> en:non-glutinous-rice - percent_min: 0 - percent_max: 7.14285714285714

glutinous rice -> en:glutinous-rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 0 - percent_max: 4.76190476190476

egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 12.5

liquid whole egg -> en:liquid-whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 12.5

processed butter -> en:processed-butter - percent_min: 0 - percent_max: 11.1111111111111

whole milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 10

malt extract -> en:malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.508

high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 0.508

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.508

tribasic -> en:tribasic - percent_min: 0 - percent_max: 0.508

ammonium bicarbonate -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.508

sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.508

artificial flavors -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.508

vanilla -> en:vanilla - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.508

enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.508

papain -> en:papain - percent_min: 0 - percent_max: 0.508

yeast allergy -> en:yeast-allergy - percent_min: 0 - percent_max: 0.508

wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.508

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.508

soybean -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 0.508

egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 0.508

coconut net wt -> en:coconut-net-wt - percent_min: 0 - percent_max: 0.508

1‚13 oz -> en:1-13-oz - percent_min: 0 - percent_max: 0.508

mfg -> en:mfg - percent_min: 0 - percent_max: 0.508

d -> en:vitamin-d - percent_min: 0 - percent_max: 0.508

exp -> en:exp - percent_min: 0 - percent_max: 0.508

d -> en:vitamin-d - percent_min: 0 - percent_max: 0.508

shown on the package -> en:shown-on-the-package - percent_min: 0 - percent_max: 0.508

day -> en:day - percent_min: 0 - percent_max: 0.508

month -> en:month - percent_min: 0 - percent_max: 0.254

year -> en:year - percent_min: 0 - percent_max: 0.169333333333333

keep on a cool and dry place between 18~22 -> en:keep-on-a-cool-and-dry-place-between-18-22 - percent_min: 0 - percent_max: 0.254

64~72°f -> en:64-72-f - percent_min: 0 - percent_max: 0.254

manufacturerd by lotte confectionery co -> en:manufacturerd-by-lotte-confectionery-co - percent_min: 0 - percent_max: 0.169333333333333

ltd -> en:ltd - percent_min: 0 - percent_max: 0.508

10 yangpyung-ro 21 -> en:10-yangpyung-ro-21 - percent_min: 0 - percent_max: 0.508

youngdeunano-qu -> en:youngdeunano-qu - percent_min: 0 - percent_max: 0.508

senul -> en:senul - percent_min: 0 - percent_max: 0.508

korea -> en:korea - percent_min: 0 - percent_max: 0.508

made in korfa -> en:made-in-korfa - percent_min: 0 - percent_max: 0.508

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: 0

蛋白质: 5 / 5 (值: 9.38, 四舍五入值: 9.38)

纤维: 0 / 5 (值: 0, 四舍五入值: 0)

水果，蔬菜，坚果，油菜/核桃/橄榄油: 0 / 5 (值: 0.757621996330492, 四舍五入值: 0.8)

消极点: 23

能量: 6 / 10 (值: 2090, 四舍五入值: 2090)

糖: 5 / 10 (值: 25, 四舍五入值: 25)

饱和脂肪: 10 / 10 (值: 12.5, 四舍五入值: 12.5)

钠: 2 / 10 (值: 203, 四舍五入值: 203)

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: (23 - 0)

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

营养水平
- 脂肪在最高含量中 (21.9%)
  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 (12.5%)
  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 (25%)
  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 (0.508%)
  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

营养成分

营养成分	已售出的对于 100 克 / 100 毫升	已售出的每份 (32g)	与它比较：: 巧克力饼干
蛋白质	9.38 g	3 g	+43%
脂肪	21.9 g	7 g	-14%
饱和脂肪	12.5 g	4 g	-5%
反式脂肪	0 g	0 g
碳水化合物	68.8 g	22 g	+26%
糖	25 g	8 g	-16%
膳食纤维	0 g	0 g
食盐	0.508 g	0.162 g	+18%