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Chic Choc Biscuit - Delfi - 65g

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Chic Choc Biscuit - Delfi - 65g

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Kode batang: 8991001501011 (EAN / EAN-13)

Nama yang umum: Chic Choc

Kuantitas: 65g

Kemasan: en:Plastic

Merek - merek: Delfi

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

Label, sertifikasi, penghargaan: Halal

Asal usul bahan: Swiss

Tempat pembuatan atau pemrosesan: Bandung, Indonesia

Toko: Carrefour, Giant

Negara tempat dijual: Indonesia

Menyesuaikan dengan preferensi Anda

Kesehatan

bahan

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    17 bahan

    : Sugar, Wheat Flour, Cocoa Mass, Whey Powder, Cocoa Butter, Vegetable Fat, Milk Solids, Raising Agent (500,503), Emulsifier (322:Soy), Salt, Glazing Agent (904), Stabilizer (1440), Flavour
    Alergen - alergen: en:Gluten, 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: E1440
    • Zat aditif: E322
    • Zat aditif: E904
    • Bahan: Emulsifier
    • Bahan: Flavouring
    • Bahan: Glazing agent
    • 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

  • 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)

  • E500

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Sumber: Wikipedia (Bahasa Inggris)

  • E503

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Sumber: Wikipedia (Bahasa Inggris)

  • E904

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Sumber: Wikipedia (Bahasa Inggris)

Analisis kandungan bahan

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    en:Non-vegan

    Bahan-bahan non-vegan: en:Whey powder, en:Milk solids

    Beberapa bahan tidak dapat dikenali.

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    en:Vegetarian status unknown

    Bahan-bahan yang tidak dikenal: en:500-503, en:322, en:904, en:1440

    Beberapa bahan tidak dapat dikenali.

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Analisis hanya berdasarkan kandungan bahan yang terdaftar dan tidak memperhitungkan metode pemrosesan.
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    Detail analisis kandungan bahan

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    Beberapa bahan tidak dapat dikenali.

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    Anda dapat membantu kami mengenali lebih banyak bahan dan dengan lebih baik menganalisis daftar kandungan bahan untuk produk ini dan lainnya dengan:

    • Sunting halaman produk ini untuk memperbaiki kesalahan ejaan dalam daftar kandungan bahan, dan/atau untuk menghapus kandungan bahan dalam bahasa dan kalimat lain yang tidak terkait dengannya.
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    Bergabunglah dengan saluran #ingredients di ruang diskusi Slack kami dan/atau pelajari tentang analisis bahan di wiki kami, jika Anda ingin membantu. Terima kasih!

    : Sugar, Wheat Flour, Cocoa Mass, Whey Powder, Cocoa Butter, Vegetable Fat, Milk Solids, Raising Agent (500‚503), Emulsifier (322), Salt, Glazing Agent (904), Stabilizer (1440), Flavour
    1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7.69230769230769 - percent_max: 100
    2. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
    3. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 33.3333333333333
    4. Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 25
    5. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 20
    6. Vegetable Fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. Milk Solids -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 14.2857142857143
    8. Raising Agent -> en:raising-agent - percent_min: 0 - percent_max: 12.5
      1. 500‚503 -> en:500-503 - percent_min: 0 - percent_max: 12.5
    9. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 11.1111111111111
      1. 322 -> en:322 - percent_min: 0 - percent_max: 11.1111111111111
    10. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 10
    11. Glazing Agent -> en:glazing-agent - percent_min: 0 - percent_max: 9.09090909090909
      1. 904 -> en:904 - percent_min: 0 - percent_max: 9.09090909090909
    12. Stabilizer -> en:stabiliser - percent_min: 0 - percent_max: 8.33333333333333
      1. 1440 -> en:1440 - percent_min: 0 - percent_max: 8.33333333333333
    13. Flavour -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

kandungan nutrisi

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    Informasi nilai gizi

    Informasi nilai gizi Seperti yang dijual
    untuk 100 g / 100 ml     		Dibandingkan dengan: en:Sweet snacks
    Lemak ?
    Lemak jenuh ?
    Karbohidrat ?
    Gula ?
    Serat Pangan ?
    Protein ?
    Garam ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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