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Chocopain

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Barcode: 3700509800480 (EAN / EAN-13)

Common name: pate a tartiner chocolaté

Brands: Chocopain

Categories: Breakfasts, Spreads, Sweet spreads, fr:Pâtes à tartiner, Chocolate spreads

Countries where sold: Senegal

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Health

Ingredients

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    7 ingredients

    : sucre, huile végétale, dextrine, cacao, cacahuètes, lécithine de soja, vanilline
    Allergens: Peanuts, 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: E1400 - Dextrin
    • Additive: E322 - Lecithins

    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

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

Ingredients analysis

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, huile végétale, dextrine, cacao, cacahuètes, lécithine de soja, vanilline
    1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 14.2857142857143 - percent_max: 100
    2. huile végétale -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
    3. dextrine -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 25
    5. cacahuètes -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 20
    6. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 16.6666666666667
    7. vanilline -> en:vanillin - percent_min: 0 - percent_max: 14.2857142857143

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Chocolate spreads
    Energy 2,215 kj
    (529 kcal)     		-2%
    Fat 31 g -9%
    Saturated fat ?
    Carbohydrates 56 g +10%
    Sugars ?
    Fiber 4 g +2%
    Proteins 6.8 g +7%
    Salt 0.086 g -21%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.679 %

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Data sources

Product added on by manu1400
Last edit of product page on by musarana.
Product page also edited by nash.

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