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Bâton Galler Vanille-Noir - 70 g

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Bâton Galler Vanille-Noir - 70 g

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Barcode: 5412038243086 (EAN / EAN-13)

Quantity: 70 g

Packaging: Metal, Paper, Recyclable Metals, Aluminium

Brands: Galler

Categories: Snacks, Sweet snacks, Cocoa and its products, Chocolates, Dark chocolates

Manufacturing or processing places: Belgique

Stores: Delhaize

Countries where sold: Belgium, France

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Health

Ingredients

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    26 ingredients

    : Chocolat : pâte de cacao, sucre, beurre de cacao, émulsifiant : lécithine de soja, arôme naturel de vanille. Fourrage : sucre, matières grasses végétales (beurre de karité, huile de coco, huile de tournesol), agent de charge : polydextrose, poudre de lait entier, sirop de glucose, anti-agglomérant : isomalt, beurre de cacao, dextrine, vanille 2,5% (arôme naturel de vanille), sirop de sucre inverti, inuline, émulsifiant : lécithine de soja.
    Allergens: Milk, Soybeans
    Traces: Eggs, Gluten, 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: E1400 - Dextrin
    • Additive: E322 - Lecithins
    • Additive: E953 - Isomalt
    • Ingredient: Bulking agent
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Invert sugar

    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

  • E1200 - Polydextrose

    Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
    Source: Wikipedia

  • 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.

  • E953 - Isomalt

    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    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

    : Chocolat (pâte de cacao), sucre, beurre de cacao, émulsifiant (lécithine de soja), arôme naturel de vanille, Fourrage, matières grasses végétales (beurre de karité, huile de coco, huile de tournesol), agent de charge (polydextrose), poudre de lait entier, sirop de glucose, anti-agglomérant (isomalt), beurre de cacao, dextrine, vanille 2.5% (arôme naturel de vanille), sirop de sucre inverti, inuline, émulsifiant (lécithine de soja)
    1. Chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 5.88235294117647 - percent_max: 67.5
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 5.88235294117647 - percent_max: 67.5
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.5 - percent_max: 35
    3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 2.5 - percent_max: 24.1666666666667
    4. émulsifiant -> en:emulsifier - percent_min: 2.5 - percent_max: 18.75
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 2.5 - percent_max: 18.75
    5. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 5
    6. Fourrage -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 2.5 - percent_max: 5
    7. matières grasses végétales -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 2.5 - percent_max: 5
      1. beurre de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.833333333333333 - percent_max: 5
      2. huile de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 2.5
      3. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 1.66666666666667
    8. agent de charge -> en:bulking-agent - percent_min: 2.5 - percent_max: 5
      1. polydextrose -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 5
    9. poudre de lait entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 2.5 - percent_max: 5
    10. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.5 - percent_max: 5
    11. anti-agglomérant -> en:anti-caking-agent - percent_min: 2.5 - percent_max: 5
      1. isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 5
    12. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 2.5 - percent_max: 5
    13. dextrine -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 5
    14. vanille -> en:vanilla - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
      1. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 2.5
    15. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    16. inuline -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    17. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.5
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.5

Nutrition

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️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: 2 / 5 (value: 3.8, rounded value: 3.8)
    • 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: 23

    • Energy: 5 / 10 (value: 1933, rounded value: 1933)
    • Sugars: 8 / 10 (value: 39, rounded value: 39)
    • Saturated fat: 10 / 10 (value: 19.1, rounded value: 19.1)
    • Sodium: 0 / 10 (value: 0, rounded value: 0)

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

    Nutritional score: (23 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Dark chocolates
    Energy 1,933 kj
    (462 kcal)     		-17%
    Fat 29.8 g -24%
    Saturated fat 19.1 g -17%
    Carbohydrates 40.5 g +4%
    Sugars 39 g +28%
    Fiber ?
    Proteins 3.8 g -51%
    Salt 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by countrybot, drunkenbison, openfoodfacts-contributors, yuka.SEx3a0dhUXQ5c1ZTa01FWDRRL2x4TWxIbmNPc2IzR2NkY2NQSWc9PQ.

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