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Eti Burçak Sütlü Çikolatalı - 114 g

Eti Burçak Sütlü Çikolatalı - 114 g

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Barkod: 8690526063508 (EAN / EAN-13)

Miktar: 114 g

Markalar: Eti

Kategoriler: Atıştırmalıklar, en:Sweet snacks, Bisküviler ve kekler, Bisküvi, Çikolatalı bisküvi, Sütlü çikolatalı bisküvi

Etiketler, sertifikalar, ödüller: Source of fibre, High fibres, en:No Trans Fat, en:With wholemeal flour

Malzemelerin kaynağı: Türkiye

Mağazalar: BİM

Satılan ülkeler: Türkiye

Tercihlerinizle eşleştirme

Sağlık

Beslenme

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    Nutri-Score E

    Çok kötü beslenme kalitesi
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      Nutri-Score nedir?


      Nutri-Score, ürünlerin genel besin kalitesine ilişkin bir logodur.

      A'dan E'ye kadar olan puan, tercih edilen besin maddeleri ve gıdalara (proteinler, lif, meyveler, sebzeler ve baklagiller...) ve sınırlanacak besin maddelerine (kalori, doymuş yağ, şekerler, tuz) göre hesaplanır. Puan, besin değerleri tablosundaki verilerden ve bileşim verilerinden (meyveler, sebzeler ve baklagiller) hesaplanır.

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    Negatif puanlar: 26/55

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      Enerji

      6/10 points (2054kJ)

      Enerji gereksinimlerinin üzerindeki enerji alımları, artan kilo alma, aşırı kilo, obezite ve dolayısıyla diyetle ilişkili kronik hastalık risklerinin artmasıyla ilişkilidir.

    • icon

      Şeker

      6/15 points (22g)

      Yüksek şeker tüketimi kilo alımına ve diş çürümelerine neden olabilir. Aynı zamanda tip 2 diyabet ve kardiyovasküler hastalık riskini artırır.

    • icon

      Tuz

      4/20 points (0.9g)

      Yüksek miktarda tuz (veya sodyum) tüketimi, kalp hastalığı ve felç riskini artırabilen kan basıncının yükselmesine neden olabilir.

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    Pozitif puanlar: 1/10

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      Lif

      1/5 points (4.1g)

      Lif bakımından zengin gıdaların (özellikle tam tahıllı gıdalar) tüketilmesi, sindirim sistemi kanserleri, kardiyovasküler hastalıklar, obezite ve diyabet riskini azaltır.

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      Nutri-Score hesaplamasının detayları


      ⚠ ️Uyarı: Meyve, sebze ve kuruyemiş miktarı etikette belirtilmemiştir, içindekiler listesinden tahmin edilmiştir: 0

      Bu ürün, Nutri-Score hesaplaması için bir içecek kabul edilmemektedir.

      Proteinlere ilişkin puanlar sayılmaz çünkü negatif puanlar 11'den büyük veya ona eşittir.

      Beslenme puanı: 25 (26 - 1)

      Nutri-Score: E

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    Beslenme gerçekleri


    Beslenme gerçekleri Satıldığı gibi
    100 g / 100 ml için
    Satıldığı gibi
    porsiyon başına (7.125g)
    Nazaran: Bisküvi
    Enerji 2.054 kj
    (491 kcal)
    146 kj
    (35 kcal)
    +%1
    Yağ 23 g 1,64 g +%2
    Saturated fat 14 g 0,998 g +%22
    Karbonhidratlar 61 g 4,35 g -%1
    Şeker 22 g 1,57 g -%23
    Fiber 4,1 g 0,292 g +%34
    Protein 7,3 g 0,52 g +%11
    Yemek tuzu 0,9 g 0,064 g +%43
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,758 % 0,758 %
Porsiyon ölçüsü: 7.125g

İçindekiler

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    42 bileşen


    Bisküvi (Buğday Unu Gluten, Tam Buğday Unu Gluten, Palm yağı, Ayçiçek yağı, Pamuk yağı, Kanola yağı, Şeker, İnvert Şeker Şurubu, Yağsız Süt Tozu, Kabartıcılar (Amonyum Hidrojen Karbonat, Sodyum Hidrojen Karbonat, Sodyum Asit Pirofosfat), Pastörize Yumurta, Arpa Maltı Ekstraktı Gluten, Kepek Gluten, Tuz, Aroma Vericiler, Emülgatör (Mono ve Digliseritlerin Diasetil Tartarik Asit Esterleri), Renklendirici (Sade Karamel)), Sütlü Çikolata (Şeker, Tam Yağlı Süt Tozu, Kakao Yağı, Kakao Kitlesi, Tereyağı Laktoz, Palm yağı, Yağsız Süt Tozu, Emülgatörler (Ayçiçek Lesitini, Poligliserol Polirisinoleat), Aroma Verici (Vanilin)). Fındık Soya Susam
    Alerjenler: en:Gluten, en:Milk, en:Nuts, en:Sesame seeds, en:Soybeans

Gıda işleme

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    Üst düzey işlemden geçmiş yiyecekler


    Ürünün Çok işlenmiş gıdalar grubunda olduğunu gösteren unsurlar:

    • Katkı maddesi: E150a
    • Katkı maddesi: E322
    • Katkı maddesi: E450
    • Katkı maddesi: E471
    • Katkı maddesi: E476
    • Bileşen: Colour
    • Bileşen: Emulsifier
    • Bileşen: Flavouring
    • Bileşen: Glüten
    • Bileşen: Invert sugar

    Gıda ürünleri işlenme derecelerine göre 4 gruba ayrılır:

    1. İşlenmemiş veya az işlenmiş gıdalar
    2. İşlenmiş yemek malzemeleri
    3. İşlenmiş gıdalar
    4. Üst düzey işlemden geçmiş yiyecekler

    Grubun belirlenmesi, ürünün kategorisine ve içerdiği bileşenlere göre yapılır.

    NOVA sınıflandırması hakkında daha fazla bilgi edinin

Katkı maddeleri

  • 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.
    Bilgi Kaynağı: Wikipedia (İngilizce)
  • 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.
    Bilgi Kaynağı: Wikipedia (İngilizce)
  • E471


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Bilgi Kaynağı: Wikipedia (İngilizce)
  • E476


    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Bilgi Kaynağı: Wikipedia (İngilizce)
  • 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.
    Bilgi Kaynağı: Wikipedia (İngilizce)
  • E500ii - Sodyum bikarbonat


    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.
    Bilgi Kaynağı: Wikipedia (İngilizce)
  • 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.
    Bilgi Kaynağı: Wikipedia (İngilizce)
  • E503ii


    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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

Malzeme analizi

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    Hurma yağı


    Hurma yağı içeren malzemeler: en:Palm oil, en:Palm oil
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    Vegan değil


    Vegan olmayan malzemeler: Yağsız süt tozu, Yumurta, Sütlü çikolata, en:Whole milk powder, Yağsız süt tozu, Tereyağı, Süt tozu

    Bazı içerikler tanınamadı.

    Yardımına ihtiyacımız var!

    Aşağıdakileri yaparak daha fazla bileşeni tanımamıza ve bu ürün ve diğerlerinin içerik listesini daha iyi analiz etmemize yardımcı olabilirsiniz:

    • İçindekiler listesindeki yazım hatalarını düzeltmek ve/veya malzemelerle ilgili olmayan diğer dillerde ve cümlelerde malzemeleri kaldırmak için bu ürün sayfasını düzenleyin.
    • Çok dilli içerik listelerimize, içerik işleme yöntemlerine ve etiketlere yeni girişler, eşanlamlı kelimeler veya çeviriler ekleyin.

    Eğer yardımcı olmak isterseniz, #ingredients kanalımıza Slack tartışma alanımız üzerinden katılın ve/veya Wiki'miz üzerinden içerik analizini öğrenin. Teşekkürler!

  • icon

    Vejetaryen durumu bilinmiyor


    Tanınmayan içerikler: Bisküvi, en:cotton-oil, en:diacetyl-tartaric-acid-esters-of-mono-and-diglycerides, en:butter-lactose, en:vaniline

    Bazı içerikler tanınamadı.

    Yardımına ihtiyacımız var!

    Aşağıdakileri yaparak daha fazla bileşeni tanımamıza ve bu ürün ve diğerlerinin içerik listesini daha iyi analiz etmemize yardımcı olabilirsiniz:

    • İçindekiler listesindeki yazım hatalarını düzeltmek ve/veya malzemelerle ilgili olmayan diğer dillerde ve cümlelerde malzemeleri kaldırmak için bu ürün sayfasını düzenleyin.
    • Çok dilli içerik listelerimize, içerik işleme yöntemlerine ve etiketlere yeni girişler, eşanlamlı kelimeler veya çeviriler ekleyin.

    Eğer yardımcı olmak isterseniz, #ingredients kanalımıza Slack tartışma alanımız üzerinden katılın ve/veya Wiki'miz üzerinden içerik analizini öğrenin. Teşekkürler!

Analiz yalnızca listelenen bileşenlere dayanmaktadır ve işleme yöntemlerini dikkate almamaktadır.
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    İçerik analizlerinin detayları

    Yardımına ihtiyacımız var!

    Bazı içerikler tanınamadı.

    Yardımına ihtiyacımız var!

    Aşağıdakileri yaparak daha fazla bileşeni tanımamıza ve bu ürün ve diğerlerinin içerik listesini daha iyi analiz etmemize yardımcı olabilirsiniz:

    • İçindekiler listesindeki yazım hatalarını düzeltmek ve/veya malzemelerle ilgili olmayan diğer dillerde ve cümlelerde malzemeleri kaldırmak için bu ürün sayfasını düzenleyin.
    • Çok dilli içerik listelerimize, içerik işleme yöntemlerine ve etiketlere yeni girişler, eşanlamlı kelimeler veya çeviriler ekleyin.

    Eğer yardımcı olmak isterseniz, #ingredients kanalımıza Slack tartışma alanımız üzerinden katılın ve/veya Wiki'miz üzerinden içerik analizini öğrenin. Teşekkürler!

    en: Biscuits, Wheat Flour, Whole Wheat Flour, Palm oil, Sunflower oil, Cotton oil, Canola oil, Sugar, Invert Sugar Syrup, Skimmed Milk Powder, Raising Agents (Ammonium Hydrogen Carbonate, Sodium Hydrogen Carbonate, Sodium Acid Pyrophosphate), Eggs, Barley Malt Extract, Bran, Salt, Flavorings, Emulsifier (Diacetyl Tartaric Acid Esters of mono- and Diglycerides), Colorant (Plain Caramel), Milk Chocolate, Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass, Butter Lactose, Palm oil, Skimmed Milk Powder, Emulsifiers (Sunflower Lecithin, Polyglycerol Polyricinoleate), Flavoring (Vaniline), _Hazelnut, Soy, Sesame, Butter, Milk Powder, Gluten_
    1. Biscuits -> en:biscuit - ciqual_food_code: 24000 - percent_min: 2.94117647058824 - 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. Whole Wheat Flour -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - 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. Sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 20
    6. Cotton oil -> en:cotton-oil - percent_min: 0 - percent_max: 16.6666666666667
    7. Canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 14.2857142857143
    8. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.5
    9. Invert Sugar Syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. Skimmed Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 10
    11. Raising Agents -> en:raising-agent - percent_min: 0 - percent_max: 9.09090909090909
      1. Ammonium Hydrogen Carbonate -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
      2. Sodium Hydrogen Carbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
      3. Sodium Acid Pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
    12. Eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 8.33333333333333
    13. Barley Malt Extract -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. Bran -> en:bran - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.9
    16. Flavorings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9
    17. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.9
      1. Diacetyl Tartaric Acid Esters of mono- and Diglycerides -> en:diacetyl-tartaric-acid-esters-of-mono-and-diglycerides - percent_min: 0 - percent_max: 0.9
    18. Colorant -> en:colour - percent_min: 0 - percent_max: 0.9
      1. Plain Caramel -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    19. Milk Chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 0 - percent_max: 0.9
    20. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.9
    21. Whole Milk Powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 0.9
    22. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.9
    23. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 0.9
    24. Butter Lactose -> en:butter-lactose - percent_min: 0 - percent_max: 0.9
    25. Palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 0.9
    26. Skimmed Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.9
    27. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 0.9
      1. Sunflower Lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
      2. Polyglycerol Polyricinoleate -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.45
    28. Flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9
      1. Vaniline -> en:vaniline - percent_min: 0 - percent_max: 0.9
    29. _Hazelnut -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 0.9
    30. Soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    31. Sesame -> en:sesame - vegan: yes - vegetarian: yes - ciqual_food_code: 15010 - percent_min: 0 - percent_max: 0.9
    32. Butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.9
    33. Milk Powder -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 0 - percent_max: 0.9
    34. Gluten_ -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9

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Üzerinde ürün eklendi tarafından openfoodfacts-contributors
Ürün sayfasının son düzenlemesi tarafından moon-rabbit.
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