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Mikado chocolat noir - LU - 90 g

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Mikado chocolat noir - LU - 90 g

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Barcode: 3017760686693 (EAN / EAN-13)

Common name: Biscuits nappés de chocolat noir

Quantity: 90 g

Packaging: Cardboard, fr:Sachet en métal

Brands: LU, Mondelez, Mikado, Glico

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits, Chocolate biscuits, Dark chocolate biscuits, Stick biscuits covered with chocolate

Labels, certifications, awards: Distributor labels, Charte LU Harmony, Green Dot, Made in France, Triman

Manufacturing or processing places: France

Stores: Magasins U, Delhaize, carrefour.fr, Vival, Franprix, Leclerc

Countries where sold: Belgium, France, Switzerland

Matching with your preferences

Health

Ingredients

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    17 ingredients

    farine de blé, sucre, pâte de cacao, graisses végétales (palme, noix de coco), beurre de cacao, lactosérum en poudre (de lait), beurre concentré, sel, émulsifiants (lécithine de soja, e476), poudre à lever (e503), levure, arôme.
    Allergens: Gluten, Milk, Soybeans
    Traces: Nuts

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: E476 - Polyglycerol polyricinoleate
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Whey

    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

  • E476 - Polyglycerol polyricinoleate

    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

  • E503 - Ammonium carbonates

    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

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm fat
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    Non-vegan

    Non-vegan ingredients: Whey powder, Milk, 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

    : Farine de _blé_, sucre, pâte de cacao, graisses végétales de palme, graisses végétales de noix de coco, beurre de cacao, lactosérum en poudre (de _lait_), _beurre_ concentré, sel, émulsifiants (lécithine de _soja_, e476), poudre à lever (e503), levure, arôme
    1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 7.69230769230769 - percent_max: 100
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - 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: 25
    5. graisses végétales de noix de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 20
    6. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143
      1. de _lait_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. _beurre_ concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 12.5
    9. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 10
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    11. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 9.09090909090909
      1. e503 -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

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: 5

    • Proteins: 3 / 5 (value: 6.4, rounded value: 6.4)
    • Fiber: 5 / 5 (value: 5.6, rounded value: 5.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 25

    • Energy: 5 / 10 (value: 1962, rounded value: 1962)
    • Sugars: 7 / 10 (value: 32, rounded value: 32)
    • Saturated fat: 10 / 10 (value: 11, rounded value: 11)
    • Sodium: 3 / 10 (value: 312, rounded value: 312)

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

    Nutritional score: 20 (25 - 5)

    Nutri-Score: E

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    Sugars in high quantity (32%)

    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 (0.78%)

    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 (25 g)     		Compared to: Stick biscuits covered with chocolate
    Energy 1,962 kj
    (468 kcal)     		490 kj
    (117 kcal)     		-7%
    Fat 18 g 4.5 g -25%
    Saturated fat 11 g 2.75 g -19%
    Carbohydrates 66 g 16.5 g +4%
    Sugars 32 g 8 g -8%
    Fiber 5.6 g 1.4 g +107%
    Proteins 6.4 g 1.6 g -6%
    Salt 0.78 g 0.195 g +60%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 25 g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by manu1400
Last edit of product page on by smoothie-app.
Product page also edited by beniben, co-prnt, countrybot, crochet-david, cybercloudmilkshake, date-limite-app, delicesnovice, domimode, driveoff, foodrepo, fyne, g123k, grobschlacht, inf, kiliweb, magasins-u, mairoluin, mathias83dxb, moon-rabbit, naruyoko, off.8084bb50-c7ad-4867-a313-e62ca5d5602f, off.9b494dda-4bcd-4357-a2cd-ec08b43ae36b, openfoodfacts-contributors, packbot, quechoisir, remilk, segundo, tacite, teolemon, twoflower, yuka.U2ZnQU1xODd2ZUFudFBCdTFBUGwvUGxmbnBtTUFWS3Fjc2xKSUE9PQ, yuka.U3JzOU00Z1BqNkFvbS9NVHdFN3VvUGxZOTZDMURHcUZDc2hMSUE9PQ, yuka.UmFBQklQOGNyS2hReTg4Vi9SM3R5Tnh6NTQyWlFqTG5NZXdKSVE9PQ, yuka.UzdzQ0liMVl2UHdzcC9jYW9VbmY5ZFJTKzUrcGVtU3RLckV6SUE9PQ, yuka.WDUwNUxvQlkrUFFKeFBjYzdESDcwTkpZbko2aUIwS1NFODlKSUE9PQ, yuka.WGJnS0Y0UXMrY1VBdGZjaTRoWFBvTWdreUpLVWJYT3JHOG8xSVE9PQ, yuka.WW84eFRic3ZodjhRZ3NFVThEN3ZwT2hGMjU3emYyYVpHc1VYSVE9PQ, yuka.WWZrWkg3eFpuL3BUb1BBaTNqV0xxNHhXNmNHYmQzKzZDZU12SVE9PQ, yuka.WkpnZEFiVlFwOGtXcE5vdzNpcldxK3RQM3JxdFRXenJHdlpCSVE9PQ, yuka.YTZVOVBMOEZ1OFl5eHRnVjVpajI1TXhXeTUyQ2VHaVVBTVFYSWc9PQ, yuka.YUlzUEY2UXY5dnNEdHZJRjcwek53dlJGeGMveFYxbXZGZlVnSVE9PQ, yuka.YUo0K1Bab3UrZklwby8xbTFTblU0dmxmNEw2SFcwNitGTlJQSUE9PQ, yuka.ZTdFbENQZ0d2ZnMycGR0aDBSSFgvdk1zLzVpWVpsS1hMTG9WSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhwZcNTQnRybOyHiwG6M7ejSFLi0QfJI2bT-aKo.

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