scale Join the packaging operation

Help us create transparency on the packaging of food products with the operation Tackling Food Packaging in partnership with ADEME, the French Agency for Ecological Transition! #TacklingPackaging

close
arrow_upward

Véritable Petit Écolier Chocolat au Lait - LU - 150 g (12x 12.5 g) e

edit ページを編集

Véritable Petit Écolier Chocolat au Lait - LU - 150 g (12x 12.5 g) e

バーコード: 7622210421968 (EAN / EAN-13)

一般名: Petit beurre avec tablette de chocolat au lait - Véritable Petit Écolier Chocolat au Lait

数量: 150 g (12x 12.5 g) e

パッケージング: fr:1 boîte en Carton à recycler, fr:2 Sachets en plastique à recycler

ブランド: LU, Mondelez International

カテゴリー: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, ビスケット, en:Chocolate biscuits, en:Petit-Beurre, en:Biscuit with a chocolate bar covering, en:Butter biscuit with chocolate, en:Milk chocolate biscuits, es:Galletas con tableta de chocolate con leche

ラベル、認証、表彰: en:Distributor labels, en:Charte LU Harmony, en:Green Dot, fr:Triman

成分の起源: fr:Blé origine France

製造または加工の場所: France

店舗: Magasins U, E.Leclerc, carrefour.fr

販売の国: アルジェリア, ベルギー, フランス, スイス

好みに合わせて

Health

原材料

  • icon

    23 ingredients

    フランス語: Petit beurre 52 % : Farine de blé 68 %, sucre, beurre pâtissier 14 %, lait écrémé en poudre, poudre à lever (carbonate acide d'ammonium, carbonate acide de sodium, diphosphate disodique), sel, correcteur d'acidité (acide citrique), Chocolat au lait 48 % : sucre, beurre de cacao, pâte de cacao, lait écrémé en poudre, lactosérum en poudre (de lait), beurre pâtissier, émulsifiant (lécithine de soja, E476), arôme.
    アレルゲン: en:Gluten, en:Milk, en:Soybeans
    形跡: en:Nuts

食品加工

  • icon

    超加工食品

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

    • 添加物: E322
    • 添加物: E450
    • 添加物: E476
    • 原材料: 乳化剤
    • 原材料: 香料
    • 原材料: 乳清

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

    1. 未加工または最小加工食品
    2. 加工された料理の材料
    3. 加工食品
    4. 超加工食品

    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

添加物

  • 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 (英語)

  • E322i - レシチン

    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 (英語)

  • E330 - クエン酸

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia (英語)

  • E476

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia (英語)

  • E500

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia (英語)

  • E500ii - 炭酸水素ナトリウム

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia (英語)

  • E503

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia (英語)

  • E503ii - 炭酸水素アンモニウム

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia (英語)

原材料分析

  • icon

    en:Non-vegan

    Non-vegan ingredients: 乳脂肪, 脱脂粉乳, ミルクチョコレート, 脱脂粉乳, ホエイパウダー, 乳, 乳脂肪
分析は、記載されている原料のみに基づいており、調理方法を考慮していません。
  • icon

    成分分析の詳細

    Petit _beurre_ 52% (Farine de _blé_ 68%), sucre, _beurre_ pâtissier 14%, _lait_ écrémé en poudre, poudre à lever (carbonate acide d'ammonium, carbonate acide de sodium, diphosphate disodique), sel, correcteur d'acidité (acide citrique), Chocolat au _lait_ 48%, beurre de cacao, pâte de cacao, _lait_ écrémé en poudre, lactosérum en poudre (de lait), _beurre_ pâtissier, émulsifiant (lécithine de _soja_, e476), arôme
    1. Petit _beurre_ -> en:petit-beurre - percent: 52
      1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent: 68
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes
    3. _beurre_ pâtissier -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent: 14
    4. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes
    5. poudre à lever -> en:raising-agent
      1. carbonate acide d'ammonium -> en:e503ii - vegan: yes - vegetarian: yes
      2. carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes
      3. diphosphate disodique -> en:e450i - vegan: yes - vegetarian: yes
    6. sel -> en:salt - vegan: yes - vegetarian: yes
    7. correcteur d'acidité -> en:acidity-regulator
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes
    8. Chocolat au _lait_ -> en:milk-chocolate - vegan: no - vegetarian: yes - percent: 48
    9. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
    10. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
    11. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes
    12. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe
      1. de lait -> en:milk - vegan: no - vegetarian: yes
    13. _beurre_ pâtissier -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe
    14. émulsifiant -> en:emulsifier
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes
    15. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe

栄養

  • icon

    Bad 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

    この製品は、Nutri-Score(栄養スコア)の計算用の飲料とは見なされません。

    加点: 2

    • タンパク質: 3 / 5 (値: 6.2, 四捨五入した値: 6.2)
    • 繊維: 2 / 5 (値: 2.8, 四捨五入した値: 2.8)
    • 果物、野菜、ナッツ、菜種/クルミ/オリーブオイル: 0 / 5 (値: 0, 四捨五入した値: 0)

    減点: 26

    • エネルギー: 6 / 10 (値: 2085, 四捨五入した値: 2085)
    • 砂糖: 8 / 10 (値: 39, 四捨五入した値: 39)
    • 飽和脂肪酸: 10 / 10 (値: 14, 四捨五入した値: 14)
    • ナトリウム: 2 / 10 (値: 256, 四捨五入した値: 256)

    タンパク質の点数は、負の点数が11以上であるため、カウントされません。

    栄養スコア: 24 (26 - 2)

    Nutri-Score: E

  • icon

    脂質 / 多量 (23%)

    知っておくべきこと
    • 脂肪、特に飽和脂肪を大量に摂取するとコレステロールが上昇し、心臓病のリスクが高まります。

    知識_パネル_おすすめ: 脂肪と飽和脂肪の消費を減らしましょう
    • 低脂肪および飽和脂肪含有量の製品を選択してください。
  • icon

    飽和脂肪 / 多量 (14%)

    知っておくべきこと
    • 脂肪、特に飽和脂肪を大量に摂取するとコレステロールが上昇し、心臓病のリスクが高まります。

    知識_パネル_おすすめ: 脂肪と飽和脂肪の消費を減らしましょう
    • 低脂肪および飽和脂肪含有量の製品を選択してください。
  • icon

    糖類 / 多量 (39%)

    知っておくべきこと
    • 砂糖の大量消費は、体重増加や虫歯を引き起こす可能性があります。また、2型糖尿病や心血管疾患のリスクを高めます。

    知識_パネル_おすすめ: 砂糖と甘い飲み物の消費を制限する
    • 甘い飲み物（ソーダ、フルーツ飲料、フルーツジュース、ネクターなど）は、できるだけ制限する必要があります（1日1杯以下）。
    • 糖度の低い製品を選び、糖分を加えた製品の消費を減らします。
  • icon

    食塩相当量 / 適度な量 (0.64%)

    知っておくべきこと
    • 塩分（またはナトリウム）を大量に摂取すると血圧が上昇し、心臓病や脳卒中のリスクが高まる可能性があります。
    • 高血圧の人の多くは、症状がないことが多いので、それを知りません。
    • ほとんどの人は塩分を過剰に消費し（平均して1日あたり9〜12グラム）、推奨される最大摂取量の約2倍です。

    知識_パネル_おすすめ: 塩と塩が含まれている食品の消費を制限する
    • 調理時に使用する塩の量を減らし、テーブルで再び塩をかけないでください。
    • 塩味のあるスナックの消費を制限し、塩分が少ない製品を選択してください。

  • icon

    栄養成分表

    栄養成分表 販売
    100グラム/ 100mlで用     		販売
    一食当たり (12, 5g)     		Compared to: en:Butter biscuit with chocolate
    エネルギー 2,085 kj
    (494 kcal)     		104 kj
    (24 kcal)     		-1%
    脂質 23 g 1.15 g -5%
    飽和脂肪 14 g 0.7 g -5%
    炭水化物 65 g 3.25 g +3%
    糖類 39 g 1.95 g +10%
    食物繊維 2.8 g 0.14 g -3%
    たんぱく質 6.2 g 0.31 g -8%
    食塩相当量 0.64 g 0.032 g +18%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
一人前の分量: 12, 5g

環境

Carbon footprint

パッケージング

Transportation

情報元

製品に追加 によって openfoodfacts-contributors
最後に編集した製品ページ によって tartelette299.
製品ページの編集者 alexg, asmoth, autorotate-bot, bebone, beniben, chevalstar, date-limite-app, driveoff, fabe56, fabi2, fgouget, inf, jeanbono, kiliweb, magasins-u, mathias83dxb, migliore, moon-rabbit, mymoi, nathan17, nicolas35, off.472c87cc-d593-485f-8ec9-154453145c93, packbot, scanbot, segundo, smoothie-app, sophiecool62, tacite, tacite-mass-editor, yuka.U0lVd0VaVW1tdkJRd01RNThUYVArdGgyMzdDWkFXeW1NK2dhSVE9PQ, yuka.U3EwUE9xSXIvc0VMeDhjdXJ6Q0o2dDR0NkllSUJEMlVHdFE2SUE9PQ, yuka.V2JBcUdZRmFvNklJdVBNdnBTclI4K2wyL3NYMVVIeXhBdFlQSVE9PQ, yuka.VFBBTElaOHJoL3NEdjhJWm9VdnBwOHBXbjhHa1gzR2NFTFVESWc9PQ, yuka.VzZNTkVwUURwZUlGbnZNeDVnajgyY2hKNTZYNVEzNlpBc3NqSVE9PQ, yuka.WVp3SlFiVWhpTjh1cThRd3pFei9wdTkveUp5RFozT21kUGhOSUE9PQ, yuka.WkxFQUNJOFRvdjRta2NaaTBTdlYyK05iN01TRGJGeUhjTFpNSUE9PQ, yuka.WmFNa1Nmc3FoOTlidXZSaitoWDEzWU5Kd1ptcFJFQ3FLZFlJSVE9PQ.

データが不完全または間違っている場合は、完了するか、このページを編集して、それを修正することができます。
ページを編集