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Schokolade Marzipan - Ritter Sport - 100g

Schokolade Marzipan - Ritter Sport - 100g

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条形码: 4000417025005 (EAN / EAN-13)

通用名: Dark chocolate with marzipan filling

数量: 100g

包装: en:Plastic, PP, en:Green dot, en:Mixed plastic-packet

品牌: Ritter Sport, Ritter Sport Bunte Vielfalt, Rittersport

分类: 植物性食物与饮品, 植物性食物, 零食, 含糖零食, en:Cocoa and its products, 巧克力, 黑巧克力, en:Filled chocolates

标签,认证,奖励: 素食, 纯素, en:Green Dot

制造或者加工场所: Deutschland

商店: Lidl, Irma.dk, Delhaize, REWE, Eurospar, Спар, Пятёрочка, Перекресток, Магнит, Визит, Сам Самыч, Willy's

可出售的国家: 比利时, 保加利亚, 捷克, 丹麦, 法国, 德国, 波兰, 羅馬尼亞, 俄罗斯, 斯洛伐克, 西班牙, 瑞典, 英国

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健康

成分

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    9 种成分


    英语: sugar, cocoa mass, almonds (16%), cocoa butter, invert sugar syrup, emulsifier: soya lecithin, humectant: invertase
    过敏原: 坚果, 大豆类制品
    跟踪: 雞蛋, 麸质, 乳, 坚果, 花生

食品加工

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    超级加工食品


    指示产品在 4 - 超加工食品和饮料产品 类中的元素:

    • 添加剂: E322
    • 成分: Emulsifier
    • 成分: 水分保持劑
    • 成分: Invert sugar

    食品按加工程度分为四类:

    1. 未加工或最低限度加工的食物
    2. 处理过的烹饪原料
    3. 加工食品
    4. 超级加工食品

    分类按照产品的类型和包含的配料确定。

    了解有关 NOVA 分类的更多信息

添加剂

  • E1103 - 蔗糖酶


    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    来源: Wikipedia (英语)
  • 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.
    来源: Wikipedia (英语)
  • E322i - 卵磷脂


    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.
    来源: Wikipedia (英语)

分析成分

该分析仅基于列出的成分,不考虑加工方法
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    成分分析的详细信息


    sugar, cocoa mass, almonds 16%, cocoa butter, invert sugar syrup, emulsifier (soya lecithin), humectant (invertase)
    1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 16 - percent_max: 68
    2. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 16 - percent_max: 42
    3. almonds -> en:almond - vegan: yes - vegetarian: yes - percent_min: 16 - percent: 16 - percent_max: 16
    4. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16
    5. invert sugar syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16
    6. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 16
      1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16
    7. humectant -> en:humectant - percent_min: 0 - percent_max: 13.6
      1. invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.6

Nutrition

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    营养质量不好


    ⚠️ 警告:未指定纤维数量,它们对营养等级可能的正向贡献或许不被考虑在内。
    ⚠️ 警告:标签上没有注明水果、蔬菜和坚果的含量,它是根据配料表估计的: 16

    在计算营养分数时,产品是否不被认为是饮料

    积极点: 0

    • 蛋白质: 4 / 5 (值: 7, 四舍五入值: 7)
    • 膳食纤维: 0 / 5 (值: 0, 四舍五入值: 0)
    • 水果,蔬菜,坚果,油菜/核桃/橄榄油: 0 / 5 (值: 16, 四舍五入值: 16)

    消极点: 26

    • 能量: 6 / 10 (值: 2069, 四舍五入值: 2069)
    • 糖: 10 / 10 (值: 51, 四舍五入值: 51)
    • 饱和脂肪: 10 / 10 (值: 11, 四舍五入值: 11)
    • 钠: 0 / 10 (值: 4, 四舍五入值: 4)

    蛋白质的分数不计算,因为负的分数大于或等于11。

    营养评分: 26 (26 - 0)

    营养分数: E

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    糖在最高含量中 (51%)


    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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    食盐在存量少中 (0.01%)


    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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    营养成分


    营养成分 已售出的
    对于 100 克 / 100 毫升
    与它比较:: en:Filled chocolates
    能量 2,069 kj
    (496 kcal)
    -8%
    脂肪 27 g -19%
    饱和脂肪 11 g -40%
    碳水化合物 52 g -
    51 g +6%
    膳食纤维 ?
    蛋白质 7 g +15%
    食盐 0.01 g -94%
    75 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 16 %
    Cocoa (minimum) 50 % +13%

环境影响

碳足迹

包装

运输