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Walkers - Family Chocolate Makers - 240g

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Walkers - Family Chocolate Makers - 240g

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Kode batang: 5011555041122 (EAN / EAN-13)

Kuantitas: 240g

Merek - merek: Family Chocolate Makers, Walkers

Kategori: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Chocolate candies, en:Bonbons, en:Assorted chocolate candies

Label, sertifikasi, penghargaan: en:Pure butter, en:Pure cocoa butter

Negara tempat dijual: Indonesia

Menyesuaikan dengan preferensi Anda

Kesehatan

bahan

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    23 bahan

    : Sugar, Glucose Syrup, Cocoa Butter, Palm Oil, Cocoa Mass, Whole Milk Powder, Whey Powder (Milk), Water, Condensed Milk, Invert Sugar Syrup, Cocoa Powder, Emulsifiers: Sunflower Lecithin, Soya Lecithin; Butter Oil (Milk), Gelling Agent: (Pectin), Glucose-Fructose Syrup, Flavouring, Salt, Acid: (Citric Acid), Orange Oil, Acidity Regulator: (Sodium Citrates), Colour: (Anthocyanin).
    Alergen - alergen: en:Milk, en:Nuts, en:Soybeans

Pengolahan makanan

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    Makanan olahan ultra

    Elemen yang menunjukkan bahwa produk berada dalam grup en:4 - Ultra processed food and drink products:

    • Zat aditif: E163 - Antosianin
    • Zat aditif: E322
    • Zat aditif: E440 - Pektin
    • Bahan: Colour
    • Bahan: Emulsifier
    • Bahan: Flavouring
    • Bahan: Gelling agent
    • Bahan: Glukosa
    • Bahan: Glucose syrup
    • Bahan: Invert sugar
    • Bahan: Whey

    Produk makanan diklasifikasikan ke dalam 4 kelompok sesuai dengan tingkat pengolahannya:

    1. Makanan - makanan yang tidak diproses atau sedikit diproses
    2. Bahan - bahan kuliner olahan
    3. Makanan olahan
    4. Makanan olahan ultra

    Penentuan kelompok didasarkan pada kategori produk dan bahan-bahan yang dikandungnya.

    → Pelajari lebih lanjut tentang klasifikasi NOVA

Zat - zat aditif

  • E163 - Antosianin

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Sumber: Wikipedia (Bahasa Inggris)

  • 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.
    Sumber: Wikipedia (Bahasa Inggris)

  • E322i - Lesitin

    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.
    Sumber: Wikipedia (Bahasa Inggris)

  • E330 - Asam sitrat

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Sumber: Wikipedia (Bahasa Inggris)

  • E331

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Sumber: Wikipedia (Bahasa Inggris)

  • E440 - Pektin

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Sumber: Wikipedia (Bahasa Inggris)

Analisis kandungan bahan

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    en:Palm oil

    Bahan-bahan yang mengandung minyak kelapa sawit: Minyak sawit
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    en:Non-vegan

    Bahan-bahan non-vegan: en:Whole milk powder, en:Whey powder, Susu kental, Lemak susu
Analisis hanya berdasarkan kandungan bahan yang terdaftar dan tidak memperhitungkan metode pemrosesan.
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    Detail analisis kandungan bahan

    : Sugar, Glucose Syrup, Cocoa Butter, Palm Oil, Cocoa Mass, Whole Milk Powder, Whey Powder, Water, Condensed Milk, Invert Sugar Syrup, Cocoa Powder, Emulsifiers (Sunflower Lecithin), Soya Lecithin, Butter Oil, Gelling Agent (), Glucose-Fructose Syrup, Flavouring, Salt, Acid (), Orange Oil, Acidity Regulator (), Colour ()
    1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.54545454545455 - percent_max: 100
    2. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
    3. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 33.3333333333333
    4. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 25
    5. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 20
    6. Whole Milk Powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 16.6666666666667
    7. Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143
    8. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 12.5
    9. Condensed Milk -> en:condensed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 11.1111111111111
    10. Invert Sugar Syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. Cocoa Powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 9.09090909090909
    12. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 8.33333333333333
      1. Sunflower Lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 7.69230769230769
    14. Butter Oil -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 7.14285714285714
    15. Gelling Agent -> en:gelling-agent - percent_min: 0 - percent_max: 0
    16. Glucose-Fructose Syrup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 0
    17. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    18. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
    19. Acid -> en:acid - percent_min: 0 - percent_max: 0
    20. Orange Oil -> en:orange-essential-oil - from_palm_oil: no - percent_min: 0 - percent_max: 0
    21. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 0
    22. Colour -> en:colour - percent_min: 0 - percent_max: 0

kandungan nutrisi

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    Kualitas nutrisi buruk

    ⚠ ️Peringatan: jumlah serat tidak ditentukan, kemungkinan kontribusi positif terhadap nilai gizi tidak dapat diperhitungkan.
    ⚠ ️Peringatan: jumlah buah, sayuran, dan kacang-kacangan tidak disebutkan pada label, melainkan diperkirakan dari daftar bahan: 0

    Produk ini tidak dipertimbangkan sebagai minuman untuk perhitungan Nutri-Score.

    Nilai positif: 0

    • Protein:: 2 / 5 (nilai: 3.6, nilai yang dibulatkan: 3.6)
    • Serat: 0 / 5 (nilai: 0, nilai yang dibulatkan: 0)
    • Buah - buahan, sayur - sayuran, kacang-kacangan dan colza/walnut/minyak zaitun: 0 / 5 (nilai: 0, nilai yang dibulatkan: 0)

    Nilai negatif: 26

    • Energi: 6 / 10 (nilai: 2029, nilai yang dibulatkan: 2029)
    • Gula: 10 / 10 (nilai: 58, nilai yang dibulatkan: 58)
    • Lemak jenuh: 10 / 10 (nilai: 13.1, nilai yang dibulatkan: 13.1)
    • Natrium: 0 / 10 (nilai: 80, nilai yang dibulatkan: 80)

    Nilai untuk protein tidak dihitung karena nilai negatif lebih dari atau sama dengan 11.

    Nilai gizi: (26 - 0)

    Nutri-Score:

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    Informasi nilai gizi

    Informasi nilai gizi Seperti yang dijual
    untuk 100 g / 100 ml     		Seperti yang dijual
    per sajian (100g)     		Dibandingkan dengan: en:Sweet snacks
    Energi 2.029 kj
    (485 kcal)     		2.030 kj
    (485 kcal)     		+54%
    Lemak 23,1 g 23,1 g +39%
    Lemak jenuh 13,1 g 13,1 g +99%
    Karbohidrat 65,2 g 65,2 g +35%
    Gula 58 g 58 g +197%
    Serat Pangan ? ?
    Protein 3,6 g 3,6 g -34%
    Garam 0,2 g 0,2 g -24%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Takaran saji: 100g

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Produk - produk ditambahkan pada oleh openfoodfacts-contributors
Penyuntingan terakhir halaman produk pada oleh aleene.
Halaman produk juga disunting oleh teolemon.

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