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Suzy chocolade Luikse wafels - Lotus - 460 g (8 * 57,5 g)

Suzy chocolade Luikse wafels - Lotus - 460 g (8 * 57,5 g)

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Strekkode: 5410126012378 (EAN / EAN-13)

Mengde: 460 g (8 * 57,5 g)

Emballasje: en:Plastic, en:Bag

Merker: Lotus

Kategorier: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, en:Pastries, en:Waffles, en:Chocolate coated waffles

Etiketter, sertifiseringer, priser: Grønt Punkt

Butikker: Delhaize

Land hvor produktet selges: Belgia, Frankrike

Matching with your preferences

Helse

Ingredienser

  • icon

    21 ingredients


    Engelsk: wheat flour, sugar, vegetable oils (palm, rapeseed), chocolate 13% (sugar, cocoa paste, cocoa butter, butyric fat (milk), emulsifier (soy lecithin and e476), glucose-fructose syrup, ground-raised hen eggs, yeast, emulsifier (mono - and fatty acid diglycerides, sodium stearoyl-lactylate, soy lecithin), salt
    Allergener: Egg, Gluten, Melk, Soya

Matprosessering

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    Ultra processed foods


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

    • Tilsetningsstoff: E322 - Lecitiner
    • Tilsetningsstoff: E476
    • Tilsetningsstoff: E481
    • Ingrediens: Emulgeringsmiddel
    • Ingrediens: Glukose

    Food products are classified into 4 groups according to their degree of processing:

    1. Ubearbeidet eller minimalt bearbeidet mat
    2. Bearbeidede kulinariske ingredienser
    3. Bearbeidet mat
    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

Tilsetningsstoffer

  • E322 - Lecitiner


    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 (Engelsk)
  • E322i


    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 (Engelsk)
  • 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.
    Source: Wikipedia (Engelsk)
  • E481


    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia (Engelsk)

Analyse av ingredienser:

  • icon

    en:Non-vegan


    Non-vegan ingredients: Melk

    Some ingredients could not be recognized.

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    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: en:rapeseed-vegetable-oils, en:butyric-fat, en:ground-raised-hen-eggs, en:mono-and-fatty-acid-diglycerides

    Some ingredients could not be recognized.

    Vi trenger din hjelp!

    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

    Vi trenger din hjelp!

    Some ingredients could not be recognized.

    Vi trenger din hjelp!

    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!

    wheat flour, sugar, palm vegetable oils, rapeseed vegetable oils, chocolate 13%, sugar, cocoa paste, cocoa butter, butyric fat (milk), emulsifier (soy lecithin, e476), glucose-fructose syrup, ground-raised hen eggs, yeast, emulsifier (mono- and fatty acid diglycerides, sodium stearoyl-lactylate, soy lecithin), salt
    1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 13 - percent_max: 48
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 13 - percent_max: 30.5
    3. palm vegetable oils -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 13 - percent_max: 24.6666666666667
    4. rapeseed vegetable oils -> en:rapeseed-vegetable-oils - percent_min: 13 - percent_max: 21.75
    5. chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 13 - percent: 13 - percent_max: 13
    6. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12
    7. cocoa paste -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.6
    8. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
    9. butyric fat -> en:butyric-fat - percent_min: 0 - percent_max: 6.85714285714286
      1. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.85714285714286
    10. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 6
      1. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    11. glucose-fructose syrup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.33333333333333
    12. ground-raised hen eggs -> en:ground-raised-hen-eggs - percent_min: 0 - percent_max: 4.8
    13. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.36363636363636
    14. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 4
      1. mono- and fatty acid diglycerides -> en:mono-and-fatty-acid-diglycerides - percent_min: 0 - percent_max: 4
      2. sodium stearoyl-lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2
      3. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.33333333333333
    15. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.69230769230769

Ernæring

  • icon

    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: 0

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

    Positive points: 1

    • Protein: 3 / 5 (verdi: 5.1999998092651, avrundet verdi: 5.2)
    • Fiber: 1 / 5 (verdi: 1.9, avrundet verdi: 1.9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (verdi: 0, avrundet verdi: 0)

    Negative points: 23

    • Energi: 5 / 10 (verdi: 1900, avrundet verdi: 1900)
    • Sukker: 6 / 10 (verdi: 30.89999961853, avrundet verdi: 30.9)
    • Mettet fett: 10 / 10 (verdi: 12, avrundet verdi: 12)
    • Natrium: 2 / 10 (verdi: 209.999990463256, avrundet verdi: 210)

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

    Score nutritionnel: 22 (23 - 1)

    Nutri-Score: E

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    Sukkerarter i høy kvantitet (30.9%)


    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 i moderat mengde (0.525%)


    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.

  • icon

    Ernæringsinnhold


    Ernæringsinnhold As sold
    for 100 g / 100 ml
    As sold
    per porsjon (57,5 g)
    Compared to: en:Chocolate coated waffles
    Energi 1 900 kj
    (454 kcal)
    1 090 kj
    (261 kcal)
    −5 %
    Fett 23,5 g 13,5 g −10 %
    Mettet fett 12 g 6,9 g −18 %
    Karbohydrat 54,5 g 31,3 g -
    Sukkerarter 30,9 g 17,8 g −0 %
    Kostfiber 1,9 g 1,09 g −10 %
    Protein 5,2 g 2,99 g −12 %
    Salt 0,525 g 0,302 g +4 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Porsjonstørrelse: 57,5 g

Miljø

Carbon footprint

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