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Callebaut Select Dark 54.5 Percent Chocolate 811 Callets - 2.5kg

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Callebaut Select Dark 54.5 Percent Chocolate 811 Callets - 2.5kg

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條碼:
5410522513257(EAN / EAN-13)

數量: 2.5kg

包装: 塑料, en:card-carton

品牌: Callebaut

類別: 零食, 含糖零食, en:Cocoa and its products, en:Confectioneries, 巧克力, 黑巧克力

制造或者加工场所: Belgique

商店: Colruyt

可出售的国家: 比利时, 中华人民共和国, 法国, 德国

匹配您的喜好

健康

营养

  • icon

    营养分数 E

    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
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      营养分级是什么？

      营养信息（Nutri-Score）是一种产品全部营养成分的标识。

      营养分级由A到E五个等级组成，计算标准基于有益营养物和食物（例如蛋白质、膳食纤维、水果、蔬菜、豆类），以及要限制的营养物（例如卡路里、饱和脂肪、糖分、盐分）。 根据营养成分表的数据和水果、蔬菜、豆类组合数据，进行营养分级。

    icon

    消极点: 28/55

    • icon

      能量

      6/10 points (2301kJ)

      人体摄入能量大于人体所需，会使体重增长、超重以及肥胖的风险上升，从而增加患与饮食相关的慢性疾病风险。

    • icon

      糖

      12/15 points (43g)

      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。

    icon

    积极点: 0/10

    • icon

      纤维

      0/5 points (0g)

      食用富含膳食纤维的食物（尤其是全谷物类食品）可以降低患呼吸消化道癌症、心血管疾病、肥胖症和糖尿病的风险。

    • icon

      详细计算营养分数

      ⚠ ️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

      因为蛋白质的负面分值大于等于7，所以蛋白质含量不被接受。

      营养评分: 28 (28 - 0)

      营养分数: E

份量: 100g

成分

  • icon

    6 种成分

    英语: Cocoa mass 54.5%, sugar, cocoa butter, emulsifier: soya lecithin, natural vanilla flavouring.
    过敏原: 大豆类制品
    跟踪: 乳

食品加工

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)

分析成分

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

    en: Cocoa mass 54.5%, sugar, cocoa butter, emulsifier (soya lecithin), natural vanilla flavouring
    1. Cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 54.5 - percent: 54.5 - percent_max: 54.5
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 11.375 - percent_max: 45.5
    3. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 33.3333333333333
    4. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 17.0625
      1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 17.0625
    5. natural vanilla flavouring -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

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数据来源

添加产品 由 kiliweb
上次修改产品页面时间 由 agoodkeensavage.
产品页面已被修改 date-limite-app, dkolev, moon-rabbit, mvdw, openfoodfacts-contributors, packbot, prepperapp, roboto-app, teolemon, yuka.Vm9JT0tic3JqUGdLaWRzUTNDSC84UGt1d1lPYlJHYnVFOU12SVE9PQ.

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