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Dark Chocolate with Steviol Glycosides - Dutchè - 4.5g

Dark Chocolate with Steviol Glycosides - Produkto - en

Dark Chocolate with Steviol Glycosides - Dutchè - 4.5g

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Barcode: 4809013563474 (EAN / EAN-13)

Kandidad: 4.5g

Balot: en:Packet

Mga tatak: Dutchè

Mga kategorya: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Chocolate candies, en:Dark Chocolate with Steviol Glycosides

Mga tanda, mga sertipikasyon, mga parangal: en:Dutchè

Pinagmulan ng mga sangkap: Pilipinas, en:Ippines

Mga lugar sa paggawa o pagproseso: Philippines

Ang link patungo sa pahina ng produkto sa opistal site ng gumawa: http://www.dutchechocolates.com

Mga bansa kung saan ibinebenta: Pilipinas

Matching with your preferences

Health

Mga Sangkap

11 ingredients

: Cocoa Powder, Hydrogenated Palm Kernel Oil, Whey Powder, Full Cream Milk, Sweeteners(Maltodextrin, Steviol Glycosides), Soy Lecithin(Emulsifier), Iodized Salt, Artificial Flavor.

Mga allergen: en:Milk, en:Soybeans

Mga bakas: en:contains-milk-and-soy

Food processing

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

Sangkap: E322

Sangkap: E960

Sangkap: Emulsifier

Sangkap: Flavouring

Sangkap: Maltodextrin

Sangkap: Sweetener

Sangkap: Lagnaw
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

Mga sangkap

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 (Wikang Ingles)

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 (Wikang Ingles)

E960

Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
Source: Wikipedia (Wikang Ingles)

Pagsusuri ng sangkap

en:Palm oil

Ingredients that contain palm oil: en:Hydrogenated palm kernel oil

en:Non-vegan

Non-vegan ingredients: en:Whey powder, en:Whole milk

en:Maybe vegetarian

Ingredients that may not be vegetarian: en:Whey powder, en:Artificial flavouring

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
: Cocoa Powder, Hydrogenated Palm Kernel Oil, Whey Powder, Full Cream Milk, Sweeteners (Maltodextrin, Steviol Glycosides), Soy Lecithin (Emulsifier), Iodized Salt, Artificial Flavor
Cocoa Powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 12.5 - percent_max: 100

Hydrogenated Palm Kernel Oil -> en:hydrogenated-palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 50

Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333

Full Cream Milk -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 0 - percent_max: 25

Sweeteners -> en:sweetener - percent_min: 0 - percent_max: 20

Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

Steviol Glycosides -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 16.6666666666667

Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 16.6666666666667

Iodized Salt -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.278

Artificial Flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.278

Nutrisyon

Poor nutritional quality
⚠ ️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: 5

Mga Protina: 5 / 5 (halaga: 11.1, rounded value: 11.1)

Fiber: 5 / 5 (halaga: 11.1, rounded value: 11.1)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (halaga: 0, rounded value: 0)

Negative points: 19

Inirhiya: 6 / 10 (halaga: 2320, rounded value: 2320)

Mga asukal: 2 / 10 (halaga: 11.1, rounded value: 11.1)

Saturated na taba: 10 / 10 (halaga: 33.3, rounded value: 33.3)

Sodium: 1 / 10 (halaga: 111, rounded value: 111)

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

Nutritional score: (19 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Mga antas ng sustansya
- Fat sa malaking kandidad (33.3%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat sa malaking kandidad (33.3%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Asukal sa katamtaman ang dami (11.1%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Asin sa kaunting kandidad (0.278%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Mga katotohanan ng Nutrisyon

Mga katotohanan ng Nutrisyon	As sold para sa 100 g / 100 ml	As sold bawat serving (9 g)	Compared to: en:Cocoa and its products
Enerhiya	2,320 kj (556 kcal)	209 kj (50 kcal)	+17%
Fat	33.3 g	3 g	+73%
Saturated fat	33.3 g	3 g	+166%
Monounsaturated fat	0 g	0 g
Polyunsaturated fat	0 g	0 g
Trans fat	0 g	0 g
Kolesterol	0 mg	0 mg
Carbohydrates	66.7 g	6 g	+3%
Asukal	11.1 g	1 g	-73%
Fiber	11.1 g	1 g	+616%
Protina	11.1 g	1 g	+48%
Asin	0.278 g	0.025 g	-9%
Kalsiyo	389 mg	35 mg
Bakal	10.6 mg	0.956 mg
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Sukat ng serving: 9 g

Kapaligiran

Eco-Score not computed - Unknown environmental impact

We could not compute the Eco-Score of this product as it is missing some data, could you help complete it?

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Balot

Packaging with a medium impact

Packaging parts

Packet

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product

Transportation

Origins of ingredients

Origins of ingredients with a high impact

Origin of the product and/or its ingredients	% of ingredients	Impact
Pilipinas	100 %	Mataas

Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Produkto idinagdag sa March 28, 2022, 6:44:26 AM CEST sa pamamagitan ng openfoodfacts-contributors
Huling pag-edit ng pahina ng produkto July 10, 2023, 8:45:45 AM CEST sa pamamagitan ng aleene.
Pahina ng produkto ay na-edit din ni antoniojr, aquafeb, off.a263d6ca-ed0f-4e3c-a18f-323aa8ea2feb, segundo.

Kung ang data ay hindi kompleto o mali, maari mong kompletohin o iwasto ito sa pamamagitan ng pag-edit ng pahinang ito.

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Dark Chocolate with Steviol Glycosides - Dutchè - 4.5g