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Kwatta fondant - 600 g

Kwatta fondant - 600 g

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Barcode: 5410018797420 (EAN / EAN-13)

Common name: Pâte à tartiner au goût chocolat

Quantity: 600 g

Packaging: Jar

Brands: Kwatta

Categories: Snacks, Breakfasts, Spreads, Sweet snacks, Cocoa and its products, Sweet spreads, fr:Pâtes à tartiner, Chocolate spreads

Labels, certifications, awards: Rainforest Alliance

Stores: Delhaize, Colruyt

Countries where sold: Belgium, France, Netherlands

Matching with your preferences

Health

Ingredients

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    6 ingredients


    sugar, vegetable oils (rapeseed and palm), lean cocoa 14.5%, emulsifier (sunflower lecithin), aroma may contain traces of nuts, soy and milk
    Allergens: Nuts
    Traces: Milk, Nuts, 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
    • Ingredient: Emulsifier

    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

  • 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

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm oil
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, huiles végétales de colza, huiles végétales de palme, cacao maigre 14.5%, émulsifiant (lécithine de tournesol)
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 20 - percent_max: 56.5
    2. huiles végétales de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 14.5 - percent_max: 35.5
    3. huiles végétales de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 14.5 - percent_max: 28.5
    4. cacao maigre -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - percent_min: 14.5 - percent: 14.5 - percent_max: 14.5
    5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 14.5
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.5

Nutrition

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    Bad nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 14

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

    Positive points: 0

    • Proteins: 1 / 5 (value: 3.2, rounded value: 3.2)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 14.5, rounded value: 14.5)

    Negative points: 25

    • Energy: 7 / 10 (value: 2376, rounded value: 2376)
    • Sugars: 10 / 10 (value: 49, rounded value: 49)
    • Saturated fat: 8 / 10 (value: 9, rounded value: 9)
    • 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.

    Score nutritionnel: 25 (25 - 0)

    Nutri-Score: E

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    Sugars in high quantity (49%)


    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.
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    Salt in low quantity (0%)


    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 (15g)
    Compared to: Chocolate spreads
    Energy 2,376 kj
    (571 kcal)
    356 kj
    (85 kcal)
    +2%
    Fat 38 g 5.7 g +6%
    Saturated fat 9 g 1.35 g +12%
    Carbohydrates 51 g 7.65 g -1%
    Sugars 49 g 7.35 g +2%
    Fiber 0 g 0 g -100%
    Proteins 3.2 g 0.48 g -35%
    Salt 0 g 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 14.5 % 14.5 %
Serving size: 15g

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by inf.
Product page also edited by countrybot, cpeten, date-limite-app, drakenhuis, ecoscore-impact-estimator, grogu, kiliweb, mwf, packbot, quechoisir, recjojo, roboto-app, scanbot, tacite, vaporous, yuka.VEk0UkRhZ250dUFxcWNRc3gwbjM2K0p6NDczMGNVanNNckF4SUE9PQ, yuka.YVBwZUVLODlnZlVrdHZJeTBUclJ3dlZjeE1lQ2NHaU1KTzBMSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllAfc978mh3gCxz5n22p7daXH7ruatNo-JbLMKg.

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