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Chocolate Fusion Dark Chocolate Covered Biscuits - Original Gourmet - 102g

Chocolate Fusion Dark Chocolate Covered Biscuits - Original Gourmet - 102g

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条形码: 0654954240991 (EAN / EAN-13) 654954240991 (UPC / UPC-A)

数量: 102g

品牌: Original Gourmet

分类: 零食, 含糖零食, 饼干和蛋糕, 面饼, 巧克力饼干, 不的波, en:Butter biscuit with chocolate, en:Dark chocolate biscuits

成分来源: 土耳其

可出售的国家: 中华人民共和国

Matching with your preferences

健康

成分

  • icon

    23 种成分


    英语: Dark chocolate 68% (Cocoa mass, sugar, Cocoa butter, Cocoa powder, milk fat, emulsifier (lecithin, polyglycerol polyricinoleate), flavorings, salt, biscuits 32% (wheat flour, sugar, palm oil, skimmed milk powder, raising agents (ammonium hydrogen carbonate), sunflower oil, critic acid, salt, vanilla, sodium metabisulfite)
    过敏原: 麸质, 乳

食品加工

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    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: Emulsifier
    • 成分: 调味剂

    食品按加工程度分为四类:

    1. 未加工或最低限度加工的食物
    2. 处理过的烹饪原料
    3. 加工食品
    4. 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

  • E223 - 焦亚硫酸钠


    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    来源: Wikipedia (英语)
  • 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)
  • 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

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    en:Non-vegan


    非素食配料: en:Milkfat, en:Skimmed milk powder

    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!

  • icon

    en:Vegetarian status unknown


    无法识别的配料: 面饼, en:critic-acid

    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
  • icon

    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!

    Dark chocolate 68%, Cocoa mass, sugar, Cocoa butter, Cocoa powder, milk fat, emulsifier (lecithin, polyglycerol polyricinoleate), flavorings, salt, biscuits 32% (wheat flour, sugar, palm oil, skimmed milk powder, raising agents (ammonium hydrogen carbonate), sunflower oil, critic acid, salt, vanilla, sodium metabisulfite)
    1. Dark chocolate -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent: 68
    2. Cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes
    3. sugar -> en:sugar - vegan: yes - vegetarian: yes
    4. Cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes
    5. Cocoa powder -> en:cocoa-powder - vegan: yes - vegetarian: yes
    6. milk fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe
    7. emulsifier -> en:emulsifier
      1. lecithin -> en:e322i - vegan: maybe - vegetarian: maybe
      2. polyglycerol polyricinoleate -> en:e476 - vegan: yes - vegetarian: yes
    8. flavorings -> en:flavouring - vegan: maybe - vegetarian: maybe
    9. salt -> en:salt - vegan: yes - vegetarian: yes
    10. biscuits -> en:biscuit - percent: 32
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes
      2. sugar -> en:sugar - vegan: yes - vegetarian: yes
      3. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes
      4. skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes
      5. raising agents -> en:raising-agent
        1. ammonium hydrogen carbonate -> en:e503ii - vegan: yes - vegetarian: yes
      6. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
      7. critic acid -> en:critic-acid
      8. salt -> en:salt - vegan: yes - vegetarian: yes
      9. vanilla -> en:vanilla - vegan: yes - vegetarian: yes
      10. sodium metabisulfite -> en:e223 - vegan: yes - vegetarian: yes

Nutrition

  • icon

    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: 3 / 5 (值: 6, 四舍五入值: 6)
    • 膳食纤维: 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, 四舍五入值: 0)

    消极点: 31

    • 能量: 6 / 10 (值: 2067, 四舍五入值: 2067)
    • 糖: 7 / 10 (值: 33, 四舍五入值: 33)
    • 饱和脂肪: 10 / 10 (值: 12, 四舍五入值: 12)
    • 钠: 8 / 10 (值: 775.21, 四舍五入值: 775.2)

    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: 31 (31 - 0)

    营养分数: E

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    糖在最高含量中 (33%)


    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    食盐在最高含量中 (1.94%)


    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    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 (100g)
    与它比较:: 面饼
    能量 2,067 kj
    (494 kcal)
    2,070 kj
    (495 kcal)
    +3%
    脂肪 26 g 26 g +27%
    饱和脂肪 12 g 12 g +34%
    碳水化合物 59 g 59 g -9%
    33 g 33 g +30%
    膳食纤维 0 g 0 g
    蛋白质 6 g 6 g +5%
    食盐 1.938 g 1.94 g +262%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
份量: 100g

环境影响

碳足迹

包装

运输

受威胁物种

数据来源

添加产品 gt1602
上次修改产品页面时间 gt1602.
产品页面已被修改 ecoscore-impact-estimator, openfoodfacts-contributors.

如果数据不完整或者不正确,可以通过编辑此页面来完成或者修改