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EXCELLENCE Noir Orange Intense - Lindt Excellence - 100 g

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EXCELLENCE Noir Orange Intense - Lindt Excellence - 100 g

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Barcode: 3046920022705 (EAN / EAN-13)

Common name: Chocolat noir, extra-fin traditionnel, aux amandes et au jus d'orange.

Quantity: 100 g

Packaging: Metal, Cardboard, Recyclable Metals, Aluminium, Dry, Tray, fr:Etui en carton

Brands: Lindt Excellence

Categories: Snacks, Sweet snacks, Cocoa and its products, Chocolates, Dark chocolates, Filled chocolates, Chocolates with almonds, Dark chocolate bar, Dark chocolate bar with dried fruits, Dark chocolates with almonds, Dark chocolates with orange, Extra fine dark chocolates, Filled dark chocolates, Flavoured chocolates

Labels, certifications, awards: Triman

Manufacturing or processing places: France, 64400 Oloron-Sainte-Marie

Stores: Magasins U, Auchan, Carrefour, Cora, Franprix, E.leclerc, carrefour.fr

Countries where sold: Canada, France

Matching with your preferences

Health

Ingredients

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    15 ingredients

    French: Sucre, pâte de cacao, amandes 7%, jus d'orange à base de concentré 3,9%, beurre de cacao, beurre laitier concentré, sucre inverti, jus de citron à base de concentré, émulsifiant (lécithine de soja), ananas, gélifiant (pectine), arôme naturel d'orange, arôme.
    Allergens: Milk, Nuts, Soybeans
    Traces: Nuts, Sesame seeds

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
    • Additive: E440 - Pectins
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Invert sugar

    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

  • E440 - Pectins

    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.
    Source: Wikipedia

Ingredients analysis

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, pâte de cacao, _amandes_ 7%, jus d'orange à base de concentré 3.9%, beurre de cacao, beurre _laitier_ concentré, sucre inverti, jus de citron à base de concentré, émulsifiant (lécithine de _soja_), ananas, gélifiant (pectine), arôme naturel d'orange, arôme
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 9.45000000000002 - percent_max: 82.1
    2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 44.55
    3. _amandes_ -> en:almond - vegan: yes - vegetarian: yes - percent_min: 7 - percent: 7 - percent_max: 7
    4. jus d'orange à base de concentré -> en:orange-juice-from-concentrate - vegan: yes - vegetarian: yes - percent_min: 3.9 - percent: 3.9 - percent_max: 3.9
    5. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    6. beurre _laitier_ concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.9
    7. sucre inverti -> en:invert-sugar - percent_min: 0 - percent_max: 3.9
    8. jus de citron à base de concentré -> en:lemon-juice-from-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    9. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 3.9
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    10. ananas -> en:pineapple - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    11. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 3.9
      1. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    12. arôme naturel d'orange -> en:natural-orange-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.9
    13. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.9

Nutrition

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    Bad nutritional quality

    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 10

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

    Positive points: 0

    • Proteins: 4 / 5 (value: 7, rounded value: 7)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 10.9, rounded value: 10.9)

    Negative points: 26

    • Energy: 6 / 10 (value: 2229, rounded value: 2229)
    • Sugars: 10 / 10 (value: 46, rounded value: 46)
    • Saturated fat: 10 / 10 (value: 17, rounded value: 17)
    • Sodium: 0 / 10 (value: 32, rounded value: 32)

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

    Score nutritionnel: 26 (26 - 0)

    Nutri-Score: E

  • icon

    Sugars in high quantity (46%)

    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.
  • icon

    Salt in low quantity (0.08%)

    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     		Compared to: Dark chocolate bar
    Energy 2,229 kj
    (535 kcal)     		-4%
    Fat 32 g -12%
    Saturated fat 17 g -23%
    Carbohydrates 51 g +3%
    Sugars 46 g +49%
    Proteins 7 g -12%
    Salt 0.08 g +52%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 10.9 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by foodvisor.
Product page also edited by additives-app-chakib, beka, chevalstar, date-limite-app, dorado-jerome, driveoff, ecoscore-impact-estimator, fgouget, gmlaa, k13b3r, keragui, kiliweb, magasins-u, mairoluin, margaux-e, mopi1402, packbot, quechoisir, roboto-app, segundo, tacite, tacite-mass-editor, teolemon, yuka.RjRJdFRiMFl1OVF4cGZNYnh4ejAzTjkxblpLakExdW1jTkFOSWc9PQ, yuka.Ry8weENQMWNqNlZUdy9BWndpdlI1UEZZbThTVWMybUlEKzQrSUE9PQ, yuka.RzdBOEhmMGtvTndnbE5vYzFEMksrdlpydzg2Z1RWR0xMYzlCSVE9PQ, yuka.SC80WlA2ODVnT2tidlBBWTJDN3gvWXRRMXJ1VmZFNnNkK2RMSUE9PQ, yuka.UnA4dkY0RUEvS0lwdU1RVHpCekYwK3RNNm9HUGIxdm5JTWNBSVE9PQ, yuka.WTRrZkRLb0JwTm8ycDhZRnBCWFo0Y05yMXB1VGJXMnFHOVpKSUE9PQ, yuka.WUlBYUU3UStnY0JTdnMwK29neVBvK2hNNDV1RVpVV3hjUG85SVE9PQ.

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