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Mélange de céréales et copeaux de chocolat - 300 g

edit Hanova ny takila

Mélange de céréales et copeaux de chocolat - 300 g

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Kaody bara: 01144987

Quantity: 300 g

Packaging: fr:Sachet plastique 300g

Marika: Mélange de céréales et copeaux de chocolat

Sokajy: fr:Pétales maïs petit déjeuner

Labels, certifications, awards: en:No gluten

Manufacturing or processing places: Suisse

Stores: Leader price

Firenana ivarotana: Madagasikara

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Health

Ingredients

  • icon

    19 ingredients

    : Pétales de mais sucrés 42.5% (mais 32,8% - sucre - sel - stabilisant: gomme arabique-amidon de mais émulsifiant: lécithines de tournesol)-riz soufflé sucré 42.5% (riz 38,3 % - sucre sel - émulsifiant: lécithines de tournesol) avoine soufflé 8% (avoine 6,6%-miel)- copeaux de chocolat 7% (sucre-påte de cacao beurre de cacao - matière grasse laitière - émulsifiant: lécithines de soja-arome naturel de vanille). Les informations en gras sont destinées aux personnes allergiques ou intolérantes N
    Singa mitondra tsy fahazakana: en:Milk
    Traces: fr:neant

Food processing

  • icon

    Ultra processed foods

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

    • Fangaron-tsakafo: E322
    • Fangaron-tsakafo: E414
    • Ingredient: Emulsifier

    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

Fangaron-tsakafo

  • 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 (Fiteny anglisy)

  • 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 (Fiteny anglisy)

  • E414

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia (Fiteny anglisy)

Ingredients analysis

  • icon

    en:Non-vegan

    Non-vegan ingredients: en:Milkfat

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    en:Vegetarian status unknown

    Unrecognized ingredients: fr:gomme-arabique-amidon-de-mais-emulsifiant, fr:avoine-6-6-miel, fr:sucre-pate-de-cacao-beurre-de-cacao, fr:lecithines-de-soja-arome-naturel-de-vanille

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : Pétales de mais 42.5% (mais 32.8%, sucre, sel, stabilisant (gomme arabique-amidon de mais émulsifiant), lécithines de tournesol), riz soufflé 42.5% (riz 38.3%, sel, émulsifiant (lécithines de tournesol)), avoine 8% (avoine 6.6%-miel), copeaux de chocolat 7% (sucre-påte de cacao beurre de cacao, matière grasse laitière, émulsifiant (lécithines de soja-arome naturel de vanille))
    1. Pétales de mais -> en:corn-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 42.5 - percent: 42.5 - percent_max: 42.5
      1. mais -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 32.8 - percent: 32.8 - percent_max: 32.8
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.425 - percent_max: 9.7
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 7.27500000000001
      4. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 3.6375
        1. gomme arabique-amidon de mais émulsifiant -> fr:gomme-arabique-amidon-de-mais-emulsifiant - percent_min: 0 - percent_max: 3.6375
      5. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.425
    2. riz soufflé -> en:puffed-rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 42.5 - percent: 42.5 - percent_max: 42.5
      1. riz -> en:rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 38.3 - percent: 38.3 - percent_max: 38.3
      2. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 2.1 - percent_max: 4.2
      3. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.1
        1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.1
    3. avoine -> en:oat - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 8 - percent: 8 - percent_max: 8
      1. avoine 6.6%-miel -> fr:avoine-6-6-miel - percent_min: 8 - percent_max: 8
    4. copeaux de chocolat -> en:chocolate-chunk - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31005 - percent_min: 7 - percent: 7 - percent_max: 7
      1. sucre-påte de cacao beurre de cacao -> fr:sucre-pate-de-cacao-beurre-de-cacao - percent_min: 2.33333333333333 - percent_max: 7
      2. matière grasse laitière -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.5
      3. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.33333333333333
        1. lécithines de soja-arome naturel de vanille -> fr:lecithines-de-soja-arome-naturel-de-vanille - percent_min: 0 - percent_max: 2.33333333333333

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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