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Kinder chocolate - KinderFerrero - 100 g

Kinder chocolate - KinderFerrero - 100 g

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Some of the data for this product has been provided directly by the manufacturer FERRERO FRANCE COMMERCIALE.

Barkod: 80177616

Common name: Mlečna čokolada sa mlečnim punjenjem (60%)

Količina: 100 g

Ambalaža: en:Plastic, en:Container, en:Card-box

Брендови: KinderFerrero

Brand owner: KINDER

Категорије: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Bars, en:Chocolate candies, en:Bars covered with chocolate

Oznake, sertifikati, nagrade: en:Fabriqué en Italie

Prodavnice: Action

Државе у којима се продаје: Алжир, Француска, Србија, Сједињене Америчке Државе

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Health

Sastojci

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    20 ingredients


    mlečna čokolada 40% (šećer, mleko u prahu, kakao-maslac, kakao-masa, emulgator: lecitini (soja); vanilin), šećer, obrano mleko u prahu (18%), palmino ulje, anhidrovana mlečna mast, emulgator: lecitini (soja), vanilin.
    Алергени: Mleko, Soja
    Traces: en:en-contains-milk-en-soy-contains-emulsifier-as-permitted-food-conditioner-and-permitted-flavouring-substance

Food processing

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    Ultra processed foods


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

    • Адитив: E322
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

    Food products are classified into 4 groups according to their degree of processing:

    1. Neprerađena ili minimalno prerađena hrana
    2. Prerađeni kulinarski sastojci
    3. Prerađena hrana
    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

Адитиви

  • 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 (Енглески језик)
  • E322i - Лецитин


    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 (Енглески језик)

Ingredients analysis

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    en:Non-vegan


    Non-vegan ingredients: en:Milk chocolate, en:Milk powder, en:Skimmed milk powder, Anhidrovana mlečna
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


    milk chocolate 40% (sugar, milk powder, cocoa butter, cocoa mass, emulsifier (lecithin (soy)), flavouring (vanillin)), sugar, skimmed milk powder, vegetable fat (palm), anhydrous milk fat, emulsifier (lecithin (soy)), flavouring (vanillin)
    1. milk chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 40 - percent: 40 - percent_max: 40
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 6.66666666666667 - percent_max: 40
      2. milk powder -> en:milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20
      3. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.3333333333333
      4. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      5. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 8
        1. lecithin -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8
          1. soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
      6. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.66666666666667
        1. vanillin -> en:vanillin - percent_min: 0 - percent_max: 6.66666666666667
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 40
    3. skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 4 - percent_max: 33.3333333333333
    4. vegetable fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 25
      1. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 25
    5. anhydrous milk fat -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667
    6. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 12.5
      1. lecithin -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
        1. soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    7. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
      1. vanillin -> en:vanillin - percent_min: 0 - percent_max: 10

Nutritivne vrednosti

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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: 0

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

    Positive points: 0

    • Proteins: 5 / 5 (value: 8.7, rounded value: 8.7)
    • 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: 28

    • Energy: 7 / 10 (value: 2360, rounded value: 2360)
    • Sugars: 10 / 10 (value: 53.3, rounded value: 53.3)
    • Zasićene masne kiseline: 10 / 10 (value: 22.6, rounded value: 22.6)
    • Natrijum: 1 / 10 (value: 125.2, rounded value: 125.2)

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

    Score nutritionnel: 28 (28 - 0)

    Nutri-Score: E

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    Шећер in high quantity (53.3%)


    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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    Со in moderate quantity (0.313%)


    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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    Hranljiva vrednost


    Hranljiva vrednost As sold
    for 100 g / 100 ml
    As sold
    per serving (12.5g)
    Compared to: en:Bars covered with chocolate
    Енергија 2.360 kj
    (566 kcal)
    295 kj
    (70 kcal)
    +8%
    Масти 35 g 4,38 g +24%
    Zasićena mast 22,6 g 2,83 g +31%
    Carbohydrates 53,5 g 6,69 g -10%
    Шећер 53,3 g 6,66 g -
    Fiber 0 g 0 g -100%
    Протеин 8,7 g 1,09 g +46%
    Со 0,313 g 0,039 g +42%
    Алкохол 0 % vol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Porcija: 12.5g

Environment

Ambalaža

Transportation

Threatened species

Other information

Conservation conditions: A conserver au sec et à l'abri de la chaleur

Customer service: CS90058 76136 MONT-SAINT-AIGNAN

Data sources

The manufacturer FERRERO FRANCE COMMERCIALE uses Equadis to automatically transmit data and photos for its products.

Product added on од openfoodfacts-contributors
Last edit of product page on од inf.
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