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Creation citron frappé - Lindt - 150 g
Creation citron frappé - Lindt - 150 g
Denna produktsida är inte komplett. Du kan hjälpa till att slutföra den genom att redigera den och lägga till mer data från de bilder vi har, eller genom att ta fler bilder med appen för Android eller iPhone/iPad. Tack så mycket!
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Streckkod:
3046920047302(EAN / EAN-13)
Streckkod:
3046920047302(EAN / EAN-13)
Kvantitet: 150 g
Förpackning: en:Metal, Återvinningsbara metaller, Aluminium, Kartong
Varumärken: Lindt
Kategorier: Snacks, Söta snacks, en:Cocoa and its products, Choklad, Mjölkchoklad, en:Filled chocolates, en:Filled milk chocolates
Etiketter, certifieringar, utmärkelser:
Gröna Punkten, Tillverkad i Frankrike
Ingredients ursprung: Schweiz
Tillverknings eller bearbetningsplats: Suisse
Länk till produktsidan på producentens officiella webbplats: https://www.lindt.fr/shop/lindt-creation...
Butiker: E.leclerc, Carrefour Market, Carrefour City, Carrefour Contact, Monoprix, Super U, Auchan
Matching with your preferences
Hälsa
Näring
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Nutri-Score E
Bad nutritional quality
⚠ ️Varning: mängden frukt, grönsaker och nötter anges inte på etiketten, den uppskattades från ingrediensförteckningen: 2-
What is the Nutri-Score?
The Nutri-Score is a logo on the overall nutritional quality of products.
The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).
Negativa poäng: 32/55
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Energi
6/10 points (2183kJ)
Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.
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Socker
15/15 points (53g)
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.
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Mättat fett
10/10 points (17g)
A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
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Salt
1/20 points (0.25g)
A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
Positiva poäng: 0/10
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Fiber
0/5 points (0g)
Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
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Fruits, vegetables and legumes
0/5 points (2%)
Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
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Details of the calculation of the Nutri-Score
⚠ ️Varning: mängden frukt, grönsaker och nötter anges inte på etiketten, den uppskattades från ingrediensförteckningen: 2This product is not considered a beverage for the calculation of the Nutri-Score.
Points for proteins are not counted because the negative points greater than or equal to 11.
Näringsvärde: 32 (32 - 0)
Nutri-Score: E
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Näringsvärden
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Fett i hög kvantitet (28%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Mättat fett i hög kvantitet (17%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Sockerarter i hög kvantitet (53%)
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.
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Salt i låg kvantitet (0.25%)
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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Näringsfakta
Näringsfakta Som såld
för 100 g / 100 mlSom såld
per portion (15g)Compared to: en:Filled chocolates Energi 2 183 kj
(501 kcal)327 kj
(75 kcal)- Fett 28 g 4,2 g −5 % Mättat fett 17 g 2,55 g +1 % Kolhydrat 56 g 8,4 g +3 % Sockerarter 53 g 7,95 g +10 % Fiber 0 g 0 g Protein 5,58 g 0,837 g +7 % Salt 0,25 g 0,038 g +56 % Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2 % 2 %
Ingredienser
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17 ingredienser
,mjöIkpulver, kakaomassa, laktos, invertsocker, glukossirap, koncentrerad citronjuice (2%), stabiliseringsmedel (sorbitol), vattenfritt mjölkfett, skummjölkspulver, emulgeringsmedel (sojalecitin), kornmaltextrakt, naturligt aromämne, aromämne (vanillin). Kan innehålla ägg, vete och, nötter. Mjölkchokladen innehåller minst 30% kakao och minst 20% mjölk.Allergener: Gluten, Mjölk, SojaSpår: Ägg, Gluten, Nötter
Food processing
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Ultra processed foods
Elements that indicate the product is in the 4 - Ultra bearbetade livsmedel och drycker group:
- Tillsats: E322 - Lecitiner
- Tillsats: E420 - Sorbitol
- Ingrediens: Emulgeringsmedel
- Ingrediens: Arom
- Ingrediens: Glukos
- Ingrediens: Glukossirap
- Ingrediens: Invertsocker
- Ingrediens: Laktos
Food products are classified into 4 groups according to their degree of processing:
- Obearbetade eller minimalt bearbetade livsmedel
- Bearbetade kulinariska ingredienser
- Halvfabrikat
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Tillsatser
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E322 - Lecitiner
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.Källa: Wikipedia (Engelska)
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E322i - Lecitin
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.Källa: Wikipedia (Engelska)
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E420 - Sorbitol
Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.Källa: Wikipedia (Engelska)
Ingrediensanalys
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Palmoljefri
No ingredients containing palm oil detected
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Icke-vegan
Non-vegan ingredients: Mjölkpulver, Laktos, Smörfett, Skummjölkspulver
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Vegetarisk status okänd
Okända ingredienser: Invertsocker
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Details of the analysis of the ingredients
fr: Sucre, beurre de cacao, poudre de lait, pâte de cacao, lactose, sucre inverti, sirop de glucose, jus de citron concentré 2%, stabilisant (sorbitol), beurre laitier concentré, poudre de lait écrémé, émulsifiant (lécithine de soja), extrait de malt d'orge, arôme naturel, arôme- Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 6.66666666666667 - percent_max: 86
- beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 2 - percent_max: 44
- poudre de lait -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 2 - percent_max: 30
- pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 2 - percent_max: 23
- lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 2 - percent_max: 18.8
- sucre inverti -> en:invert-sugar - percent_min: 2 - percent_max: 16
- sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2 - percent_max: 14
- jus de citron concentré -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 2 - percent: 2 - percent_max: 2
- stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 2
- sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
- beurre laitier concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 2
- poudre de lait écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 2
- émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2
- lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2
- extrait de malt d'orge -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
- arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
- arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
Miljö
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Eco-Score D - Hög miljöpåverkan
The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: D (Score: 39/100)
Kategori: Milk chocolate, filled
Kategori: Milk chocolate, filled
- PEF environmental score: 0.77 (the lower the score, the lower the impact)
- including impact on climate change: 12.58 kg CO2 eq/kg of product
Stage Impact Jordbruk Bearbetar Förpackning Transportation Distribution Consumption
Bonuses and maluses
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Origins of ingredients with a medium impact
Bonus: +7
Environmental policy: +5
Transportation: +2
Ursprung till produkten och/eller dess ingredienser % of ingredients Impact Schweiz Medium
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Packaging with a low impact
Malus: -4
Form Material Återvinning Impact Okänd Tungt aluminium Recycle Medium Okänd Kartong Låg ⚠ ️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: D (Score: 42/100)
Produkt: Creation citron frappé - Lindt - 150 g
Life cycle analysis score: 39
Sum of bonuses and maluses: +3
Final score: 42/100
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Carbon footprint
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Equal to driving 6.5 km in a petrol car
1258 g CO₂e per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Milk chocolate, filled (Source: ADEME Agribalyse Database)
Stage Impact Jordbruk Bearbetar Förpackning Transportation Distribution Consumption
Förpackning
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Packaging with a low impact
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Packaging parts
(Aluminium)
(Kartong)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Paper or cardboard Metal Total
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Transportation
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Origins of ingredients
Origins of ingredients with a medium impact
Ursprung till produkten och/eller dess ingredienser % of ingredients Impact Schweiz Medium
Report a problem
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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
If the information does not match the information on the packaging, you can complete or correct it. Thank you! Open Food Facts is a collaborative database, and every contribution is useful for all.
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