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Chocolat TSARA 72% - Madagascar Chocolate - 75 g

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Chocolat TSARA 72% - Madagascar Chocolate - 75 g

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Kaody bara: 3760155710236 (EAN / EAN-13)

Common name: CHOCOLAT NOIR

Quantity: 75 g

Packaging: en:Plastic, en:Cardboard

Marika: Madagascar Chocolate

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

Origin of ingredients: fr:MADAAGSCAR

Manufacturing or processing places: MADAGASCAR

Stores: SHOPRITE

Firenana ivarotana: Madagasikara

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Ingredients

  • icon

    5 ingredients

    : Fève de cacao de Madagascar, sucre de canne, pur beurre de cacao, émulsifiant ( lécithine de tournesol)
    Traces: en:Milk, en:Nuts

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
    • 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)

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

    : Fève de cacao, sucre de canne, pur beurre de cacao, émulsifiant (lécithine de tournesol)
    1. Fève de cacao -> en:cocoa-bean - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 25 - percent_max: 100
    2. sucre de canne -> en:cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 36.5
    3. pur beurre de cacao -> en:pure-cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 33.3333333333333
    4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 25
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

Nutrition

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    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: 5 / 5 (value: 12.7, rounded value: 12.7)
    • 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: 19

    • Energy: 1 / 10 (value: 594.07, rounded value: 594.1)
    • Sugars: 8 / 10 (value: 36.5, rounded value: 36.5)
    • Saturated fat: 10 / 10 (value: 10.39, rounded value: 10.4)
    • Sodium: 0 / 10 (value: 12, rounded value: 12)

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

    Nutritional score: (19 - 0)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (75 g)     		Compared to: en:Cocoa and its products
    Angôvo 594.07 kj
    (142 kcal)     		446 kj
    (107 kcal)     		-73%
    Fat 41.27 g 31 g +5%
    Saturated fat 10.39 g 7.79 g
    Carbohydrates 42.96 g 32.2 g -6%
    Sugars 36.5 g 27.4 g
    Fiber ? ?
    Proteins 12.7 g 9.53 g +50%
    Salt 0.03 g 0.022 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 75 g

Environment

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