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Bâton Galler Mangue Passion-Noir - 70 g e

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Bâton Galler Mangue Passion-Noir - 70 g e

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Barcode: 5412038385571 (EAN / EAN-13)

Common name: Chocolat noir fourré à la mangue et au fruit de la passion

Quantity: 70 g e

Packaging: Paper

Brands: Galler

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

Labels, certifications, awards: Made in Belgium

Manufacturing or processing places: Belgique

Stores: Carrefour, Delhaize

Countries where sold: Belgium, France, Netherlands

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Health

Ingredients

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    29 ingredients

    : Chocolat (45 %) : pâte de cacao, sucre, beurre de cacao, émulsifiant : lécithine de soja, arôme naturel de vanille. Cacao 60 % min. Fourrage (55 %) : sucre, agent de charge : polydextrose, fruits de la passion 8,5 %, sirop de glucose, matières grasses végétales (beurre de karité, huile de coco, huile de tournesol), beurre de cacao, sirop de sucre inverti, anti-agglomérant : isomalt, mangues 3,5 %, huile de colza, poudre de lait entier, dextrine, inuline, émulsifiant : lécithine de soja, arôme naturel de vanille.
    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 45% (pâte de cacao), sucre, beurre de cacao, émulsifiant (lécithine de _soja_), arôme naturel de vanille, Cacao 60%, Fourrage 55%, agent de charge (polydextrose), fruits de la passion 8.5%, sirop de glucose, matières grasses végétales (beurre de karité, huile de coco, huile de tournesol), beurre de cacao, sirop de sucre inverti, anti-agglomérant (isomalt), mangues 3.5%, huile de colza, poudre de _lait_ entier, dextrine, inuline, émulsifiant (lécithine de _soja_), arôme naturel de vanille
    1. Chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent: 45
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    4. émulsifiant -> en:emulsifier
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    5. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes
    6. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 60
    7. Fourrage -> en:filling - vegan: maybe - vegetarian: maybe - percent: 55
    8. agent de charge -> en:bulking-agent
      1. polydextrose -> en:e1200 - vegan: yes - vegetarian: yes
    9. fruits de la passion -> en:passionfruit - vegan: yes - vegetarian: yes - ciqual_food_code: 13016 - percent: 8.5
    10. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    11. matières grasses végétales -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      1. beurre de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no
      2. huile de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040
      3. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440
    12. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    13. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes
    14. anti-agglomérant -> en:anti-caking-agent
      1. isomalt -> en:e953 - vegan: yes - vegetarian: yes
    15. mangues -> en:mango - vegan: yes - vegetarian: yes - ciqual_food_code: 13025 - percent: 3.5
    16. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130
    17. poudre de _lait_ entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    18. dextrine -> en:e1400 - vegan: yes - vegetarian: yes
    19. inuline -> en:inulin - vegan: yes - vegetarian: yes
    20. émulsifiant -> en:emulsifier
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    21. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes

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: 12

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

    Positive points: 0

    • Proteins: 2 / 5 (value: 3.5, rounded value: 3.5)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 12, rounded value: 12)

    Negative points: 24

    • Energy: 5 / 10 (value: 1761, rounded value: 1761)
    • Sugars: 9 / 10 (value: 43.5, rounded value: 43.5)
    • Saturated fat: 10 / 10 (value: 14.9, rounded value: 14.9)
    • Sodium: 0 / 10 (value: 40, rounded value: 40)

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

    Nutritional score: (24 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Filled dark chocolates
    Energy 1,761 kj
    (421 kcal)     		-20%
    Fat 25.4 g -23%
    Saturated fat 14.9 g -20%
    Carbohydrates 44.7 g -8%
    Sugars 43.5 g +1%
    Fiber ?
    Proteins 3.5 g -40%
    Salt 0.1 g +44%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 12 %

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Data sources

Product added on by sebleouf
Last edit of product page on by packbot.
Product page also edited by autorotate-bot, beniben, countrybot, date-limite-app, keragui, kiliweb, openfoodfacts-contributors, roboto-app, yuka.SEx3a0dhUXQ5c1ZTa01FWDRRL2x4TWxIbmNPc2IzR2NkY2NQSWc9PQ, yuka.ZkljQk5Ka05wL2dYb2ZJMzNBeVArK3B5NTVtTkRUT1ZMTVkySVE9PQ.

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