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Double Belgian Chocolate - Sunshine - 60 g

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Double Belgian Chocolate - Sunshine - 60 g

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Barcode: 8888010102899 (EAN / EAN-13)

Quantity: 60 g

Packaging: Plastic

Brands: Sunshine

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Chocolate cakes

Labels, certifications, awards: Halal, Healthier Choice Singapore

Manufacturing or processing places: Singapore

Stores: 7-Eleven

Countries where sold: Singapore

Matching with your preferences

Health

Ingredients

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    42 ingredients

    Enriched High Protein Wheat Flour, Purified Water, Fine Wholemeal Flour, Belgian Chocolate Chips (Cocoa Mass, Sugar, Soy Lecithin, Permitted Flavouring), Dark Chocolate Chips Sugar, Hydrogenated Vegetable Fat, Cocoa Powder, Soya Lecithin, Sorbitan Tristearate, Polyglycerol Polyricinoleate, Permitted Flavouring), Granulated Cane Sugar, Belgian Cocoa Powder, Vital Wheat Gluten, Potato Flour, Sorbitol, Baker's Yeast, Vacuum Dried Salt, Dough Conditioner [Plant-based Emulsifiers and Enzymes Amylase, Hemicellulase, Lipase) E341(iii), E551], Calcium Propionate, Calcium (Calcium Carbonate,Calcium Sulfate), Permitted Flavouring, Ascorbic Acid, Iron (Ferric Phosphate), Soya Flour, Vitamin B3 (Niacin), Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin)
    Allergens: 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: E322 - Lecithins
    • Additive: E420 - Sorbitol
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E492 - Sorbitan tristearate
    • Additive: E551 - Silicon dioxide
    • Ingredient: Hydrogenated fat

    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

  • E1100 - Alpha-Amylase

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Source: Wikipedia

  • 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

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E341iii - Tricalcium phosphate

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    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

  • E492 - Sorbitan tristearate

    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    Source: Wikipedia

  • E551 - Silicon dioxide

    Silicon dioxide: Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics -as an electrical insulator-, and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Hydrogenated vegetable fat

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Enriched-high-protein-wheat-flour, Fine-wholemeal-flour, Permitted-flavouring, Dark-chocolate-chips-sugar, Permitted-flavouring, Belgian-cocoa-powder, Vital-wheat-gluten, Vacuum-dried-salt, Plant-based-emulsifiers-and-enzymes-amylase, Lipase-e341iii, Calcium, Permitted-flavouring, Iron, Ferric orthophosphate, Thiamin, Thiamine

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : Enriched High Protein Wheat Flour, Purified Water, Fine Wholemeal Flour, Belgian Chocolate (Cocoa Mass, Sugar, Soy Lecithin, Permitted Flavouring), Dark Chocolate Chips Sugar, Hydrogenated Vegetable Fat, Cocoa Powder, Soya Lecithin, Sorbitan Tristearate, Polyglycerol Polyricinoleate, Permitted Flavouring, Cane Sugar, Belgian Cocoa Powder, Vital Wheat Gluten, Potato Flour, Sorbitol, Baker's Yeast, Vacuum Dried Salt, Dough Conditioner (Plant-based Emulsifiers and Enzymes Amylase, Hemicellulase, Lipase) e341iii, e551), Calcium Propionate, Calcium (Calcium Carbonate, Calcium Sulfate), Permitted Flavouring, Ascorbic Acid, Iron (Ferric Phosphate), Soya Flour, Vitamin B3 (Niacin), Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin)
    1. Enriched High Protein Wheat Flour -> en:enriched-high-protein-wheat-flour - percent_min: 3.57142857142857 - percent_max: 100
    2. Purified Water -> en:filtered-water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. Fine Wholemeal Flour -> en:fine-wholemeal-flour - percent_min: 0 - percent_max: 33.3333333333333
    4. Belgian Chocolate -> en:belgian-chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 25
      1. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      2. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      4. Permitted Flavouring -> en:permitted-flavouring - percent_min: 0 - percent_max: 6.25
    5. Dark Chocolate Chips Sugar -> en:dark-chocolate-chips-sugar - percent_min: 0 - percent_max: 20
    6. Hydrogenated Vegetable Fat -> en:hydrogenated-vegetable-fat - vegan: no - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. Cocoa Powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. Sorbitan Tristearate -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
    10. Polyglycerol Polyricinoleate -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. Permitted Flavouring -> en:permitted-flavouring - percent_min: 0 - percent_max: 9.09090909090909
    12. Cane Sugar -> en:cane-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. Belgian Cocoa Powder -> en:belgian-cocoa-powder - percent_min: 0 - percent_max: 7.69230769230769
    14. Vital Wheat Gluten -> en:vital-wheat-gluten - percent_min: 0 - percent_max: 7.14285714285714
    15. Potato Flour -> en:potato-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. Sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. Baker's Yeast -> en:baker-s-yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. Vacuum Dried Salt -> en:vacuum-dried-salt - percent_min: 0 - percent_max: 5.55555555555556
    19. Dough Conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 5.26315789473684
      1. Plant-based Emulsifiers and Enzymes Amylase -> en:plant-based-emulsifiers-and-enzymes-amylase - percent_min: 0 - percent_max: 5.26315789473684
      2. Hemicellulase -> en:hemicellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.63157894736842
      3. Lipase) e341iii -> en:lipase-e341iii - percent_min: 0 - percent_max: 1.75438596491228
      4. e551 -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.31578947368421
    20. Calcium Propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. Calcium -> en:calcium - percent_min: 0 - percent_max: 4.76190476190476
      1. Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
      2. Calcium Sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    22. Permitted Flavouring -> en:permitted-flavouring - percent_min: 0 - percent_max: 4.54545454545455
    23. Ascorbic Acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. Iron -> en:iron - percent_min: 0 - percent_max: 4.16666666666667
      1. Ferric Phosphate -> en:ferric-orthophosphate - percent_min: 0 - percent_max: 4.16666666666667
    25. Soya Flour -> en:soya-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. Vitamin B3 -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.84615384615385
      1. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.84615384615385
    27. Vitamin B1 -> en:thiamin - percent_min: 0 - percent_max: 3.7037037037037
      1. Thiamine -> en:thiamine - percent_min: 0 - percent_max: 3.7037037037037
    28. Vitamin B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      1. Riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857

Nutrition

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    Average 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: 5 / 5 (value: 10.3, rounded value: 10.3)
    • Fiber: 5 / 5 (value: 5.3, rounded value: 5.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 11

    • Energy: 3 / 10 (value: 1125, rounded value: 1125)
    • Sugars: 3 / 10 (value: 14.7, rounded value: 14.7)
    • Saturated fat: 3 / 10 (value: 3.8, rounded value: 3.8)
    • Sodium: 2 / 10 (value: 236.728, rounded value: 236.7)

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

    Nutritional score: 6 (11 - 5)

    Nutri-Score: C

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    Sugars in high quantity (14.7%)

    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.
  • icon

    Salt in moderate quantity (0.592%)

    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 (60g)     		Compared to: Chocolate cakes
    Energy 1,125 kj
    (269 kcal)     		675 kj
    (161 kcal)     		-37%
    Fat 5.4 g 3.24 g -76%
    Saturated fat 3.8 g 2.28 g -52%
    Trans fat 0 g 0 g -100%
    Cholesterol 0 mg 0 mg -100%
    Carbohydrates 44.8 g 26.9 g -9%
    Sugars 14.7 g 8.82 g -52%
    Fiber 5.3 g 3.18 g +86%
    Proteins 10.3 g 6.18 g +81%
    Salt 0.592 g 0.355 g +16%
    Vitamin B1 (Thiamin) 0.48 mg 0.288 mg
    Vitamin B2 (Riboflavin) 0.17 mg 0.102 mg
    Vitamin B3/PP (Niacin) 2.7 mg 1.62 mg
    Calcium 267 mg 160 mg +878%
    Iron 4.9 mg 2.94 mg +75%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 60g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by bcd4e6
Last edit of product page on by packbot.
Product page also edited by openfoodfacts-contributors.

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