Recipe/Example/Poulain Grand Arome
Product
OFF: https://world.openfoodfacts.org/product/16256866/poulain-grand-arome
Ingredients: Cacao maigre en poudre (50%) (beurre de cacao (11%)), sucre, arôme
Nutrients: (5.8, 3.6, 55, 47, 17, 11, 0.02)
Ciqual
Cocoa powder, without sugar, powder, instant (18100) (20.6, 12.4, 11.6, 0.9, 29.5, 22.4, 0.11)
Sugar, white (31016) (0, 0, 99.8, 99.8, 0, 0.0054)
Aroma (-) () no data
Analysis
Base analysis
The base analysis uses the ingredients as found on the package. The deviance is very large (34.5).
The Fat, Saturated Fat seems overestimated, whereas fiber is underestimated. This might be due to the fact that NO fat-reduced cocoa powder has been used.
Secondary analysis
There is no reduced fat cocoa powder entry in Ciqual. Could the fat reduction be estimated?
If we split the cocoa powder in two components: Cocoa powder fat, which is responsible for fat and saturated fat, and fat free cocoa powder, which is responsible for the other nutrients.
Thus we have two new ingredients:
Cocoa powder fat (20.6, 12.4, 0, 0, 0, 0, 0)
and
Fat free cocoa powder (0, 0, 11.6, 0.9, 29.5, 22.4, 0.11)
As sugar is already a large ingredient, these two new ingredients are either rank 2 or 3. We can try to fit both possibilities to see shich one gets the best fit.
| Ranking | Deviance |
|---|---|
| Sugar / Fat / Cocoa | 34.4 |
| Sugar / Cocoa / Fat | 11.6 |
| Cocoa / Sugar / Fat | 4.58 |
| Fat /Sugar / Cocoa | 34.5 |
Thus the ranking of Fat-free cocoa powder, Sugar and Cocoa fat gives the best fit.
With the 3-ingredient fit, we can determine how much fat was removed from the cocoa. The amount of cocoa was fitted at 55% and the fat at 28%, a difference of 27%, which is the amount of fat removed.
Results
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Blame graph original
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Blame graph deconstructed