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Belgian Choc - Options - 220 g

Belgian Choc - Options - 220 g

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Barcode: 7612100053607 (EAN / EAN-13)

Quantity: 220 g

Packaging: en:mixed plastic-sleeve, en:pet-cap, en:pet-pot

Brandaí: Options

Catagóirí: en:Beverages, en:Cocoa and its products, en:Cocoa and chocolate powders, en:Instant beverages, en:Chocolate powders

Labels, certifications, awards: en:No gluten

Country: An Fhrainc, An Ríocht Aontaithe

Matching with your preferences

Health

Comhábhair

25 ingredients

An Béarla: milk permeate powder, fat-reduced cocoa powder (21%), sugar, thickeners (acacia gum, xanthan gum), belgian chocolate (7%) (sugar, cocoa mass, fat-reduced cocoa powder, flavouring), dried glucose syrup, skimmed milk powder, coconut oil, whole milk powder, salt, emulsifier (soy lecithin), sweetener aspartame), anti-caking agent (e551), flavouring, stabiliser (e340)

Hailléirginí: Bainne, Pónairí soighe

Food processing

Ultra processed foods
Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

Additive: E322

Additive: E414

Additive: E415

Additive: Silice

Additive: E951

Comhábhar: Eiblitheoir

Comhábhar: Flavouring

Comhábhar: Glúcós

Comhábhar: Glucose syrup

Comhábhar: Milseoir

Comhábhar: Tiúsóir

Comhábhar: 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.

→ Learn more about the NOVA classification

Additives

E322

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 (An Béarla)

E322i

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 (An Béarla)

E340

Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
Source: Wikipedia (An Béarla)

E414

Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
Source: Wikipedia (An Béarla)

E415

Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
Source: Wikipedia (An Béarla)

Silice

Silice: Is í an silice -nó déocsaíd sileacain, SiO2- an príomhchomhábhar i screamh an Domhain, a fhaightear sa nádúr mar mhianraí íona agus i gcomhcheangal le dúile eile i mianraí sileacáite. Is iad na cineálacha criostalta silice grianchloch, trídimít is críostabailít, pais a tharlaíonn ag teochtaí níos airde de réir a chéile. Tugtar calcadóine ar chineálacha cripticriostalta. Faightear grianchloch dhímhorfach go nádúrtha in ópal, agus is féidir í a tháirgeadh trí shilice leáite a fhuarú go tapa. Baintear úsáid as i ndéanamh gloine is stroighne.
Source: Wikipedia

E951

Aspartame: Aspartame -APM- is an artificial non-saccharide sweetener used as a sugar substitute in some foods and beverages. In the European Union, it is codified as E951. Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide. A panel of experts set up by the European Food Safety Authority concluded in 2013 that aspartame is safe for human consumption at current levels of exposure. As of 2018, evidence does not support a long-term benefit for weight loss or in diabetes. Because its breakdown products include phenylalanine, people with the genetic condition phenylketonuria -PKU- must be aware of this as an additional source.It was first sold under the brand name NutraSweet. It was first made in 1965, and the patent expired in 1992. It was initially approved for use in food products by the U.S. Food and Drug Administration -FDA- in 1981. The safety of aspartame has been the subject of several political and medical controversies, United States congressional hearings, and Internet hoaxes.
Source: Wikipedia (An Béarla)

Ingredients analysis

en:Palm oil free

No ingredients containing palm oil detected

en:Non-vegan

Non-vegan ingredients: en:Whey permeate powder, en:Skimmed milk powder, en:Whole milk powder

en:Maybe vegetarian

Ingredients that may not be vegetarian: en:Whey permeate powder, en:Flavouring, en:Flavouring

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

Details of the analysis of the ingredients
en: milk permeate powder, fat-reduced cocoa powder 21%, sugar, thickeners (acacia gum, xanthan gum), belgian chocolate 7% (sugar, cocoa mass, fat-reduced cocoa powder, flavouring), dried glucose syrup, skimmed milk powder, coconut oil, whole milk powder, salt, emulsifier (soy lecithin), sweetener (aspartame), anti-caking agent (e551), flavouring, stabiliser (e340)
milk permeate powder -> en:whey-permeate-powder - vegan: no - vegetarian: maybe - percent_min: 21 - percent_max: 58

fat-reduced cocoa powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 21 - percent: 21 - percent_max: 21

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7 - percent_max: 21

thickeners -> en:thickener - percent_min: 7 - percent_max: 21

acacia gum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 3.5 - percent_max: 21

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.5

belgian chocolate -> en:belgian-chocolate - vegan: maybe - vegetarian: yes - percent_min: 7 - percent: 7 - percent_max: 7

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.75 - percent_max: 7

cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 3.5

fat-reduced cocoa powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 2.33333333333333

flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.75

dried glucose syrup -> en:dehydrated-glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 7

skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 7

coconut oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 7

whole milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 6.28571428571429

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.6

emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 2.6

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.6

sweetener -> en:sweetener - percent_min: 0 - percent_max: 2.6

aspartame -> en:e951 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.6

anti-caking agent -> en:anti-caking-agent - percent_min: 0 - percent_max: 2.6

e551 -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.6

flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.6

stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 2.6

e340 -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.6

Nutrition

Good nutritional quality
⚠ ️Warning: the amounts of fiber and of fruits, vegetables and nuts are not specified, their possible positive contribution to the grade could not be taken into account.
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Próitéiní: 0 / 5 (value: 0.5, rounded value: 0.5)

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: 0

Energy: 0 / 10 (value: 83.5, rounded value: 83.5)

Siúcraí: 0 / 10 (value: 2.85, rounded value: 2.85)

Saturated fat: 0 / 10 (value: 0.25, rounded value: 0.3)

Sodium: 0 / 10 (value: 52, rounded value: 52)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (0 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Saill as moderate quantity (0.4%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- SáSitheáin saill as high quantity (0.25%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Siúcraí as high quantity (2.85%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salann as high quantity (0.13%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Ullmhaithe for 100 g / 100 ml	Ullmhaithe per serving (11 g + 200 ml water)	Compared to: en:Chocolate powders
Fuinneamh	1,536 kj (365 kcal)	83.5 kj (20 kcal)	167 kj (40 kcal)	+6%
Saill	7.3 g	0.4 g	0.8 g	-8%
SáSitheáin saill	4.8 g	0.25 g	0.5 g	-5%
Carbaihiodráit	59 g	3.25 g	6.5 g	+4%
Siúcraí	52 g	2.85 g	5.7 g	+5%
Snáithín	?	?	?
Próitéin	8.9 g	0.5 g	1 g	+27%
Salann	2.6 g	0.13 g	0.26 g	+285%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	?	?

Serving size: 11 g + 200 ml water

Environment

Eco-Score D - High environmental impact

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: C (Score: 54/100)

Catagóir: Instant cocoa or chocolate beverage, with sugar, ready-to-drink (reconstituted with standard semi-skimmed milk)

PEF environmental score: 0.14 (the lower the score, the lower the impact)
including impact on climate change: 1.48 kg CO2 eq/kg of product

Stage	Impact
Agriculture	65.5 %
Processing	5.2 %
Packaging	11.4 %
Transportation	11.6 %
Distribution	3.4 %
Consumption	3.0 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Packaging with a high impact

Malus: -15

Shape	Material	Recycling	Impact
Sleeve	Plastic		Ard
Pot	PP 5 - Polaprópailéin		Ard

Eco-Score for this product

Impact for this product: D (Score: 34/100)
Táirge: Belgian Choc - Options - 220 g

Life cycle analysis score: 54
Sum of bonuses and maluses: -20

Final score: 34/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 0.8 km in a petrol car

148 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Instant cocoa or chocolate beverage, with sugar, ready-to-drink (reconstituted with standard semi-skimmed milk) (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	64.8 %
Processing	7.2 %
Packaging	12.5 %
Transportation	13.6 %
Distribution	1.1 %
Consumption	0.7 %

Packaging

Packaging with a high impact

Packaging parts

Sleeve (Plastic)
Pot (PP 5 - Polaprópailéin)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

Belgian Choc - Recycling instructions and/or packaging information - en

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Category, labels, ingredients, allergens, nutritional information, photos etc.

If the information does not match the information on the packaging, please complete or correct it. Open Food Facts is a collaborative database, and every contribution is useful for all.

Complete or correct product information

Data sources

Product added on 18 Márta 2015 20:42:02 CET ag openfoodfacts-contributors
Last edit of product page on 8 Márta 2024 20:58:24 CET ag guezguez-majed.
Product page also edited by autorotate-bot, fix-missing-lang-bot, inf, jamesbelchamber, kiliweb, packbot, roboto-app, smoothie-app, swipe-studio, vaporous, yuka.WkprOEY2YzloTVFnbHZZTTBUanJvUEpvMm9EMFFVaU1jK0FNSWc9PQ, yukafix.

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Belgian Choc - Options - 220 g