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Praliné prestige chocolat au lait - CEMOI - 500 g

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Barcode: 3173286415220 (EAN / EAN-13)

Common name: Bonbons de chocolat au lait fourragée au praliné

Quantity: 500 g

Brands: CEMOI, Secrets de Chocolat

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

Stores: Leclerc

Countries where sold: Réunion

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Health

Ingredients

17 ingredients

French: sucre, graisses végétales (palme, palmistes), praline 13% (sucre, pâte de noisettes, pâte d'amandes), poudre de lait entier, beurre de cacao, pâte de cacao, lactose, lactosérum en poudre, cacao maigre en poudre, émulsifiants : lécithine - E476, arômes

Allergens: Milk, Nuts

Traces: Eggs, Gluten, Nuts

Food processing

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: Lactose

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

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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

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm fat, Palm kernel fat

Non-vegan
Non-vegan ingredients: Whole milk powder, Lactose, Whey powder

Vegetarian status unknown
Unrecognized ingredients: Praliné

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
sucre, graisses végétales de palme, graisses végétales de palmistes, praline 13% (sucre, pâte de noisettes, pâte d'amandes), poudre de lait entier, beurre de cacao, pâte de cacao, lactose, lactosérum en poudre, cacao maigre en poudre, émulsifiants (lécithine), e476, arômes
sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 13 - percent_max: 61

graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 13 - percent_max: 37

graisses végétales de palmistes -> en:palm-kernel-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 13 - percent_max: 29

praline -> en:praline - percent_min: 13 - percent: 13 - percent_max: 13

sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 4.33333333333333 - percent_max: 13

pâte de noisettes -> en:hazelnut-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.5

pâte d'amandes -> en:almond-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.33333333333333

poudre de lait entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 13

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.2

lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10.1666666666667

lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 8.71428571428571

cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.625

émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 6.77777777777778

lécithine -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.77777777777778

e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.1

arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.54545454545455

Nutrition

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Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients

Missing origins of ingredients information

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Threatened species

Contains palm oil

Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

Data sources

Product added on March 31, 2015 at 5:24:08 PM CEST by lerieur
Last edit of product page on March 31, 2015 at 5:36:58 PM CEST by lerieur.

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Praliné prestige chocolat au lait - CEMOI - 500 g