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เฟอเรโร รอชเชอร์ - Ferrero Rocher - 100 g

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เฟอเรโร รอชเชอร์ - Ferrero Rocher - 100 g

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บาร์โค้ด: 7861002900117 (EAN / EAN-13)

ชื่อสามัญ: ช็อกโกแลตนมผสมเกล็ดเฮเซลนัทสอดไส้ครีมและเฮเซลนัท

ปริมาณ: 100 g

ยี่ห้อสินค้า: Ferrero Rocher, เฟอเรโร รอชเชอร์, เฟอเรโร, Ferrero, Rocher, รอชเชอร์

หมวดหมู่: ขนม-ของว่าง, en:Sweet snacks, en:Cocoa and its products, ขนมหวาน, ลูกอมช็อกโกแลต, en:Bonbons

ร้านค้า: 7-11

ประเทศที่ขาย: ประเทศเม็กซิโก, ประเทศสเปน, ประเทศไทย (Thai)

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Health

ส่วนผสม

  • icon

    45 ingredients

    น้ำตาล 33.7% เฮเซลนัท 28.5% ไขมันพืช 8.7% ไขมันโกโก้ 8.4% โกโก้แมส 4.3% แป้งสาลี 4.2% ผงเวย์ 3.7% นมผงขาดมันเนย 3.3% ผงโกโก้ 3.2% ส่วนประกอบที่น้อยกว่า 2%, ไขมันเนย เกลือ วัตถุเจือปนอาหาร: อิมัลซิไฟเออร์ (เลซิติน (ถั่วเหลือง)) สารช่วยให้ฟู (โซเดียม ไบคาร์บอเนต) แต่งกลิ่นเลียนธรรมชาติ ข้อมูลสำหรับผู้แพ้อาหาร: มีนม เฮเซลนัท ข้าวสาลี และถั่วเหลือง
    สารก่อภูมิแพ้: กลูเต็น, นม, อัลมอนด์, ถั่วเหลือง

Food processing

  • icon

    Ultra processed foods

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

    • สารปรุงแต่งอาหาร: E322
    • Ingredient: Emulsifier
    • Ingredient: หางนม

    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

สารปรุงแต่งอาหาร

  • 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 (ภาษาอังกฤษ)

  • E322i - เลซิทิน

    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 (ภาษาอังกฤษ)

  • 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.
    Source: Wikipedia (ภาษาอังกฤษ)

  • E500ii - โซเดียมไบคาร์บอเนต

    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.
    Source: Wikipedia (ภาษาอังกฤษ)

Ingredients analysis

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    ไม่ใช่มังสวิรัติ

    Non-vegan ingredients: en:Skimmed milk powder, en:Milk solids, en:Whey powder

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    en:Vegetarian status unknown

    Unrecognized ingredients: es:externo, es:grasa-butirica-anhidra, es:saborizante-identico-al-natural, วานิลลิน, es:interno, es:saborizante-identico-al-natural, วานิลลิน, es:fabricado-y-exportado-por, es:ferrero-canada-ltd, es:1-ferrero-boulevard, es:brantford-n3v-1g3, es:ontario, es:canada, es:hecho-en-canada, es:importado-por, es:ferrero-de-mexico-sa, es:de-c-v, es:av, es:mariano-otero-2510-4, es:jardines-del-bosque-y-pns20, es:guadalajara, es:jal, es:mexico, es:r-f-c, es:fme-920608-sm3

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

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    es: EXTERNO (AVELLANAS), AZÚCAR, MANTECA DE CACAO, PASTA DE CACAO, LECHE DESCREMADA EN POLVO, GRASA BUTIRICA ANHIDRA, EMULSIONANTE (LECITINA), SABORIZANTE IDENTICO AL NATURAL (VAINILLINA, INTERNO), AZÚCAR, AVELLANAS, ACEITE VEGETAL, HARINA DE TRIGO, SOLIDOS DE LA LECHE (SUERO DE LECHE EN POLVO), CACAO MAGRO ÉN POLVO, EMULSIONANTE (LECITINA), GASIFICANTE (BICARBONATO DE SODIO), SAL, SABORIZANTE IDENTICO AL NATURAL (VAINILLINA), FABRICADO y EXPORTADO POR (FERRERO Canada LTD), 1 Ferrero Boulevard, Brantford N3V 1G3, Ontario, Canadá, HECHO EN CANADA, IMPORTADO POR (FERRERO DE MÉXICO SA), DE C.V, AV, MARIANO OTERO 2510-4, COL, JARDINES DEL BOSQUE y PNS20, GUADALAJARA, JAL, MÉXICO, R.F.C, FME 920608 SM3
    1. EXTERNO -> es:externo - percent_min: 2.85714285714286 - percent_max: 100
      1. AVELLANAS -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 2.85714285714286 - percent_max: 100
    2. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 40
    3. MANTECA DE CACAO -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 33.3333333333333
    4. PASTA DE CACAO -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 25
    5. LECHE DESCREMADA EN POLVO -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 20
    6. GRASA BUTIRICA ANHIDRA -> es:grasa-butirica-anhidra - percent_min: 0 - percent_max: 16.6666666666667
    7. EMULSIONANTE -> en:emulsifier - percent_min: 0 - percent_max: 14.2857142857143
      1. LECITINA -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143
    8. SABORIZANTE IDENTICO AL NATURAL -> es:saborizante-identico-al-natural - percent_min: 0 - percent_max: 12.5
      1. VAINILLINA -> en:vanillin - percent_min: 0 - percent_max: 12.5
      2. INTERNO -> es:interno - percent_min: 0 - percent_max: 6.25
    9. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.1111111111111
    10. AVELLANAS -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 10
    11. ACEITE VEGETAL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 9.09090909090909
    12. HARINA DE TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 8.33333333333333
    13. SOLIDOS DE LA LECHE -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 7.69230769230769
      1. SUERO DE LECHE EN POLVO -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 7.69230769230769
    14. CACAO MAGRO ÉN POLVO -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 7.14285714285714
    15. EMULSIONANTE -> en:emulsifier - percent_min: 0 - percent_max: 6.66666666666667
      1. LECITINA -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.66666666666667
    16. GASIFICANTE -> en:raising-agent - percent_min: 0 - percent_max: 6.25
      1. BICARBONATO DE SODIO -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. SAL -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.08
    18. SABORIZANTE IDENTICO AL NATURAL -> es:saborizante-identico-al-natural - percent_min: 0 - percent_max: 0.08
      1. VAINILLINA -> en:vanillin - percent_min: 0 - percent_max: 0.08
    19. FABRICADO y EXPORTADO POR -> es:fabricado-y-exportado-por - percent_min: 0 - percent_max: 0.08
      1. FERRERO Canada LTD -> es:ferrero-canada-ltd - percent_min: 0 - percent_max: 0.08
    20. 1 Ferrero Boulevard -> es:1-ferrero-boulevard - percent_min: 0 - percent_max: 0.08
    21. Brantford N3V 1G3 -> es:brantford-n3v-1g3 - percent_min: 0 - percent_max: 0.08
    22. Ontario -> es:ontario - percent_min: 0 - percent_max: 0.08
    23. Canadá -> es:canada - percent_min: 0 - percent_max: 0.08
    24. HECHO EN CANADA -> es:hecho-en-canada - percent_min: 0 - percent_max: 0.08
    25. IMPORTADO POR -> es:importado-por - percent_min: 0 - percent_max: 0.08
      1. FERRERO DE MÉXICO SA -> es:ferrero-de-mexico-sa - percent_min: 0 - percent_max: 0.08
    26. DE C.V -> es:de-c-v - percent_min: 0 - percent_max: 0.08
    27. AV -> es:av - percent_min: 0 - percent_max: 0.08
    28. MARIANO OTERO 2510-4 -> es:mariano-otero-2510-4 - percent_min: 0 - percent_max: 0.08
    29. COL -> en:cabbage - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.08
    30. JARDINES DEL BOSQUE y PNS20 -> es:jardines-del-bosque-y-pns20 - percent_min: 0 - percent_max: 0.08
    31. GUADALAJARA -> es:guadalajara - percent_min: 0 - percent_max: 0.08
    32. JAL -> es:jal - percent_min: 0 - percent_max: 0.08
    33. MÉXICO -> es:mexico - percent_min: 0 - percent_max: 0.08
    34. R.F.C -> es:r-f-c - percent_min: 0 - percent_max: 0.08
    35. FME 920608 SM3 -> es:fme-920608-sm3 - percent_min: 0 - percent_max: 0.08

อาหารการกิน

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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: 51

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

    Positive points: 1

    • โปรตีน: 4 / 5 (value: 8, rounded value: 8)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 1 / 5 (value: 51.5401787843023, rounded value: 51.5)

    Negative points: 25

    • พลังงาน: 7 / 10 (value: 2440, rounded value: 2440)
    • น้ำตาล: 8 / 10 (value: 40, rounded value: 40)
    • ไขมันอิ่มตัว: 10 / 10 (value: 16, rounded value: 16)
    • โซเดียม: 0 / 10 (value: 32, rounded value: 32)

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

    Nutritional score: (25 - 1)

    Nutri-Score:

  • icon

    ข้อมูลโภชนาการ

    ข้อมูลโภชนาการ As sold
    สำหรับ 100 กรัม / 100 มล.     		As sold
    ต่อการให้บริการ (12.5g)     		Compared to: en:Bonbons
    พลังงาน 2,440 kj
    (584 kcal)     		305 kj
    (73 kcal)     		+3%
    ไขมัน 40 g 5 g +9%
    กรดไขมันอิ่มตัว 16 g 2 g +11%
    Carbohydrates 48 g 6 g -1%
    น้ำตาล 40 g 5 g -3%
    Fiber 0 g 0 g -100%
    โปรตีน 8 g 1 g +18%
    เกลือ 0.08 g 0.01 g -49%
    วิตามินเอ 0 µg 0 µg (0 % DV)
    Vitamin B1 (Thiamin) 0 mg 0 mg (0 % DV)
    Vitamin B2 (Riboflavin) 0.136 mg 0.017 mg (1 % DV)
    แคลเซียม 104 mg 13 mg (1 % DV)
    เหล็ก 2.88 mg 0.36 mg (2 % DV)
    ผลไม้ ‚ ผัก ‚ ถั่วและเรพซีด ‚ วอลนัทและน้ำมันมะกอก (ประมาณจากการวิเคราะห์รายการส่วนผสม) 51.54 % 51.54 %
หน่วยบริโภค: 12.5g

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สินค้าเข้ามาเมื่อ โดย elcoco
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