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Les Surgelés - Fondant au Chocolat - Lidl - 450 g

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Les Surgelés - Fondant au Chocolat - Lidl - 450 g

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Barcode: 11122087

Common name: Gâteau au chocolat noir

Quantity: 450 g

Packaging: Cardboard, Frozen

Brands: Lidl

Categories: Snacks, Desserts, Sweet snacks, Frozen foods, Biscuits and cakes, Cakes, Chocolate cakes, Frozen cakes and pastries, fr:Fondant au chocolat

Manufacturing or processing places: France

EMB code: EMB 32056 - Blanquefort (Gers, France)

Stores: Lidl

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    16 ingredients

    French: Sucre, 17% chocolat noir (pâte de cacao, sucre, émulsifiant : lécithine de soja, arôme naturel de vanille), œuf entier liquide, graisse de coprah, farine de blé, beurre pâtissier (lait), eau, cacao en poudre, émulsifiant : mono et diglycérides d'acides gras.
    Allergens: Eggs, Gluten, Milk, Soybeans
    Traces: Nuts, Sesame seeds

Food processing

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    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

    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

Additives

  • E322 - Lecithins

    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

  • E322i - Lecithin

    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

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Liquid whole egg, Butterfat, Milk
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    Sucre, chocolat noir 17% (pâte de cacao, sucre, émulsifiant (lécithine de _soja_), arôme naturel de vanille), _œuf_ entier liquide, graisse de coprah, farine de _blé_, beurre pâtissier (_lait_), eau, cacao en poudre, émulsifiant (mono- et diglycérides d'acides gras)
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 17 - percent_max: 83
    2. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 17 - percent: 17 - percent_max: 17
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 4.25 - percent_max: 17
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.5
      3. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 5.66666666666667
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.66666666666667
      4. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.25
    3. _œuf_ entier liquide -> en:liquid-whole-egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 17
    4. graisse de coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 17
    5. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 17
    6. beurre pâtissier -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.5
      1. _lait_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.5
    7. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.2
    8. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11
    9. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 9.42857142857143
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 9.42857142857143

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: 3 / 5 (value: 4.9, rounded value: 4.9)
    • 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: 21

    • Energy: 5 / 10 (value: 1967, rounded value: 1967)
    • Sugars: 6 / 10 (value: 29.7, rounded value: 29.7)
    • Saturated fat: 10 / 10 (value: 23, rounded value: 23)
    • Sodium: 0 / 10 (value: 24, rounded value: 24)

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

    Score nutritionnel: 21 (21 - 0)

    Nutri-Score: E

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    Sugars in high quantity (29.7%)

    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 in low quantity (0.06%)

    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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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (75 g)     		Compared to: fr:Fondant au chocolat
    Energy 1,967 kj
    (472 kcal)     		1,480 kj
    (354 kcal)     		+16%
    Fat 31.8 g 23.9 g +39%
    Saturated fat 23 g 17.2 g +92%
    Carbohydrates 40.4 g 30.3 g -3%
    Sugars 29.7 g 22.3 g -9%
    Fiber ? ?
    Proteins 4.9 g 3.68 g -14%
    Salt 0.06 g 0.045 g -66%
    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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Packaging

Transportation

Data sources

Product added on by alpain
Last edit of product page on by roboto-app.
Product page also edited by beniben, jeremy64, packbot, quechoisir, segundo.

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