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Kinder surprise t9 boite de 9 œufs - 180 g

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Kinder surprise t9 boite de 9 œufs - 180 g

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Some of the data for this product has been provided directly by the manufacturer FERRERO FRANCE COMMERCIALE.

Barcode: 3017620736100 (EAN / EAN-13)

Common name: KINDER SURPRISE : Confiserie recouverte de chocolat supérieur au lait contenant une surprise dans une capsule plastique

Quantity: 180 g

Packaging: Box, Cardboard, fr:Papier aluminium

Brands: Kinder, Ferrero

Categories: Snacks, Sweet snacks, Cocoa and its products, Festive foods, Chocolates, Chocolate molds, Milk chocolates, Easter food, Chocolate eggs, Easter eggs, Hollow chocolate eggs

Labels, certifications, awards: FSC, FSC Mix, fr:FSC C021399

Traceability code: FSC-C021899

Stores: Carrefour Market

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    16 ingredients

    : Chocolat supérieur au lait 47% (sucre, lait en poudre, beurre de cacao, pâte de cacao, émulsifiants: lécithines [soja], vanilline), lait écrémé en poudre, sucre, graisses végétales (palme, karité), beurre concentré, émulsifiants: lécithines [soja], vanilline.
    Allergens: Milk, Soybeans

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
    • Ingredient: Emulsifier

    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

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm fat
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    Non-vegan

    Non-vegan ingredients: de:Feine Milchschokolade, Milk powder, Skimmed milk powder, Butterfat
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

    : Chocolat supérieur au lait 47% (sucre, lait en poudre, beurre de cacao, pâte de cacao, émulsifiants (lécithines de soja), vanilline), lait écrémé en poudre, sucre, graisses végétales de palme, graisses végétales de karité, beurre concentré, émulsifiants (lécithines de soja), vanilline
    1. Chocolat supérieur au lait -> de:feine-milchschokolade - vegan: no - vegetarian: yes - percent_min: 47 - percent: 47 - percent_max: 47
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 7.83333333333333 - percent_max: 47
      2. lait en poudre -> en:milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 23.5
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15.6666666666667
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.75
      5. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 9.4
        1. lécithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.4
      6. vanilline -> en:vanillin - percent_min: 0 - percent_max: 7.83333333333333
    2. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 7.57142857142857 - percent_max: 47
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 33.3333333333333
    4. graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 22.7142857142857
    5. graisses végétales de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 15.1428571428571
    6. beurre concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 11.3571428571429
    7. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 9.08571428571429
      1. lécithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.08571428571429
    8. vanilline -> en:vanillin - percent_min: 0 - percent_max: 7.57142857142857

Nutrition

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    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

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 5 / 5 (value: 8.7, rounded value: 8.7)
    • 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: 27

    • Energy: 6 / 10 (value: 2323, rounded value: 2323)
    • Sugars: 10 / 10 (value: 52.1, rounded value: 52.1)
    • Saturated fat: 10 / 10 (value: 22.8, rounded value: 22.8)
    • Sodium: 1 / 10 (value: 129.2, rounded value: 129.2)

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

    Nutritional score: 27 (27 - 0)

    Nutri-Score: E

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    Sugars in high quantity (52.1%)

    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.
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    Salt in moderate quantity (0.323%)

    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     		Compared to: Hollow chocolate eggs
    Energy 2,323 kj
    (557 kcal)     		-
    Fat 34.5 g +1%
    Saturated fat 22.8 g +6%
    Carbohydrates 52.3 g -3%
    Sugars 52.1 g -1%
    Fiber 0 g -100%
    Proteins 8.7 g +22%
    Salt 0.323 g +40%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Other information

Conservation conditions: A conserver au sec et à l'abri de la chaleur

Customer service: CS90058 76136 MONT-SAINT-AIGNAN

Data sources

Product added on by tacite
Last edit of product page on by packbot.
Product page also edited by desan, ferrero, org-ferrero-france-commerciale, roboto-app, sebleouf, yuka.UUxrY0l2USsrZWNZZzlzMTQwNzIxc3h3blp5eFpVNjhjdlVWSVE9PQ.

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