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

Cacao classic - Mister Choc - 900 g

edit Edit the page

Cacao classic - Mister Choc - 900 g

Ambiguous barcode: This product has a Restricted Circulation Number barcode for products within a company. This means that different producers and stores can use the same barcode for different products. ×
This product page is not complete. You can help by editing it based on the photos we have, by taking more photos using the Android or iPhone/iPad app or, if you are the producer of this product, by signing up to our Platform for Producers. Thank you! ×

Barcode: 20416560

Quantity: 900 g

Packaging: es:Bote de plástico

Brands: Mister Choc

Categories: Beverages, Breakfasts, Cocoa and its products, Cocoa and chocolate powders, Instant beverages, Chocolate powders

Manufacturing or processing places: Montcada i Reixac (Barcelona)

Stores: LIDL

Countries where sold: Morocco, Spain

Matching with your preferences

Health

Ingredients

  • icon

    11 ingredients

    Spanish: Azúcar, Cacao desgrasado en polvo, Harina de trigo, Fibra alimentaria, Extracto de malta, Antiaglomerante (fosfato dicálcico), Aromas, Sal y Emulgente: Lecitina de soja. Cacao: 20% minimo.
    Allergens: Gluten, es:este-producto-contiene-gluten-de-cereales-y-derivados-de-soja
    Traces: Milk

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • 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

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E341ii - Dicalcium phosphate

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

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

    Azúcar, Cacao desgrasado en polvo, Harina de trigo, Fibra alimentaria, Extracto de malta, Antiaglomerante (fosfato dicálcico), Aromas, Sal y Emulgente 20% (Lecitina de soja, Cacao)
    1. Azúcar -> en:sugar - vegan: yes - vegetarian: yes
    2. Cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes
    3. Harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes
    4. Fibra alimentaria -> en:fiber
    5. Extracto de malta -> en:malt-extract - vegan: yes - vegetarian: yes
    6. Antiaglomerante -> en:anti-caking-agent
      1. fosfato dicálcico -> en:e341ii - vegan: yes - vegetarian: yes
    7. Aromas -> en:flavouring - vegan: maybe - vegetarian: maybe
    8. Sal y Emulgente -> en:emulsifying-salts - percent: 20
      1. Lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes
      2. Cacao -> en:cocoa - vegan: yes - vegetarian: yes

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Chocolate powders
    Energy 1,569 kj
    (375 kcal)     		+9%
    Fat 2.5 g -43%
    Saturated fat 1.7 g -32%
    Carbohydrates 77 g +22%
    Sugars 67 g +21%
    Fiber 9 g +45%
    Proteins 6.5 g +4%
    Salt 0.1 g -57%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by packbot.
Product page also edited by acuario, john-flint, musarana, thaialagata, yuka.SGFaYUxKZ0lwdWtQdTlnOS9SWCswTkp1MVllYlhHZXJNUHNYSWc9PQ.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
Edit the page