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Excellence Framboise intense - Lindt - 100 g e

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Excellence Framboise intense - Lindt - 100 g e

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Barcode: 3046920010603 (EAN / EAN-13)

Quantity: 100 g e

Packaging: fr:1 étui en carton à recycler 1 feuille en aluminium à recycler

Brands: Lindt

Categories: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Dark chocolates, en:Extra fine dark chocolates

Labels, certifications, awards: en:Pure cocoa butter, Triman

Manufacturing or processing places: France

Stores: Cora, Magasins U, Woolworths, Intermarché, Mercado Nacional, carrefour.fr, Coles, Carrefour

Countries where sold: Ahitereiria, Ateria, Parīhi, Wīwī, Aotearoa

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Health

Ingredients

  • icon

    10 ingredients

    Reo Wīwī: Sucre, pâte de cacao, beurre de cacao, beurre laitier concentré, framboise lyophilisée 2%, émulsifiant (lécithine de soja), arôme naturel, arôme. Cacao : 47% minimum.
    Allergens: en:Milk, en:Soybeans
    Traces: en:Nuts, en:Sesame seeds

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

    • Additive: E322
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Additives

  • 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.
    Source: Wikipedia (Reo Pākehā)

  • E322i

    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 (Reo Pākehā)

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    fr: Sucre, pâte de cacao, beurre de cacao, beurre laitier concentré, framboise 2%, émulsifiant (lécithine de soja), arôme naturel, arôme, Cacao 47%
    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. beurre laitier concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16401
    5. framboise -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent: 2
    6. émulsifiant -> en:emulsifier
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    7. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    8. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    9. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 47

Nutrition

  • icon

    Bad nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️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

    • Proteins: 3 / 5 (value: 6.1, rounded value: 6.1)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 26

    • Energy: 6 / 10 (value: 2236, rounded value: 2236)
    • Sugars: 10 / 10 (value: 47, rounded value: 47)
    • Saturated fat: 10 / 10 (value: 19, rounded value: 19)
    • Sodium: 0 / 10 (value: 36, rounded value: 36)

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

    Nutritional score: (26 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (10g)     		Compared to: en:Dark chocolates
    Energy 2,236 kj
    (536 kcal)     		224 kj
    (53 kcal)     		-4%
    Fat 32 g 3.2 g -17%
    Saturated fat 19 g 1.9 g -17%
    Carbohydrates 52 g 5.2 g +27%
    Sugars 47 g 4.7 g +47%
    Fiber ? ?
    Proteins 6.1 g 0.61 g -19%
    Salt 0.09 g 0.009 g -6%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
    Cocoa (minimum) 47 % 47 % -26%
Serving size: 10g

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Product added on by tacite
Last edit of product page on by fgouget.
Product page also edited by archanox, ccrdz, date-limite-app, driveoff, ecoscore-impact-estimator, feat, foodless, foodrepo, foodvisor, gala-nafikova, idkplog, inf, kiliweb, lcmortensen, ledruide55, macrofactor, magasins-u, mariacastiel, nanie293004, openfoodfacts-contributors, packbot, quechoisir, smoothie-app, thaialagata, yuka.Ri85WUtid2l2dU1RdHNjLytRS0ozZmhvNnJtd1ZtcWJKL0kySVE9PQ, yuka.UW9VS0xib0RtTnhYcS8wbi94ZUk5ZkovMWEybFZscTJOK2tLSVE9PQ, yuka.V2Y0ZVRLc1ppL1F5bmYwRDBDSFA1T3NxOTdxT1FGcThNc3dPSVE9PQ, yuka.VGZzNUhva3IrUDBZdTlzR3hqUDR4Y2h0bTd1VVpXSzBCckFBSVE9PQ, yuka.VktrN1M0WUZ2OTRraXNZRndoL2M5OUpjN1pXblptbTFHck5NSVE9PQ, yuka.WW9rTEUvazh2UElVb3NjU3IwcU0wTXRveG9HWVlGKzBHYmNPSWc9PQ, yuka.WjVnR0NyWWNnS1F0dGZCanBEK0w2b2gzbUppcFRUT0xLL1kvSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllNAS_H-vCzAMQ75wWGpwvWUMp3oZ9Qi6YfHMqg.

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