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Chocolate blanco sabor a menta - Chocolates Ruah - 60 g (2.2 oz)

Chocolate blanco sabor a menta - Chocolates Ruah - 60 g (2.2 oz)

Code-barres: 7771718300067 (EAN / EAN-13)

Quantité : 60 g (2.2 oz)

Conditionnement : Composites multicouches, Papier, Boîte, 84 C/X

Marques : Chocolates Ruah

Catégories : Snacks, Snacks sucrés, Cacao et dérivés, Chocolats, Chocolats blancs

Labels, certifications, récompenses : Sans édulcorant artificiel, es:Hecho en Bolivia

Origine du produit et/ou de ses ingrédients : Manteca de cacao de Bolivia

Origine des ingrédients : Bolivie

Lieux de fabrication ou de transformation : Bolivia

Magasins : Farmacorp

Pays de vente : Bolivie

Correspondance avec vos préférences

Santé

Ingrédients

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    6 ingrédients


    Espagnol : Manteca de cacao, leche en polvo, azúcar, saborizante natural de menta, emulsionante (lecitina de soya).
    Allergènes : Lait, Soja

Transformation des aliments

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    Aliments ultra-transformés


    Éléments qui indiquent que le produit est dans le groupe 4 - Produits alimentaires et boissons ultra-transformés :

    • Additif : E322 - Lécithines
    • Ingrédient : Émulsifiant
    • Ingrédient : Arôme

    Les produits alimentaires sont classés en 4 groupes selon leur degré de transformation :

    1. Aliments non transformés ou minimalement transformés
    2. Ingrédients culinaires transformés
    3. Aliments transformés
    4. Aliments ultra-transformés

    La détermination du groupe est basée sur la catégorie du produit et sur les ingrédients qu'il contient.

    En savoir plus sur la classification NOVA

Additifs

  • E322 - Lécithines


    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 (Anglais)
  • E322i - Lécithine


    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 (Anglais)

Analyse des ingrédients

L'analyse est basée uniquement sur les ingrédients listés et ne prend pas en compte les méthodes de fabrication.
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    Détail de l'analyse des ingrédients


    Manteca de cacao, leche en polvo, azúcar, saborizante natural de menta, emulsionante (lecitina de soya)
    1. Manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 20 - percent_max: 100
    2. leche en polvo -> en:milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. saborizante natural de menta -> en:natural-mint-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
    5. emulsionante -> en:emulsifier - percent_min: 0 - percent_max: 20
      1. lecitina de soya -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

Nutrition

Environnement

Empreinte carbone

Conditionnement

Transport

Sources de données

Produit ajouté le par 5m4u9
Dernière modification de la page produit le par 5m4u9.

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