Help us make food transparency the norm!
As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.
The food revolution starts with you!
Chocolate con leche relleno sabor naranja - Hacendado - 100 g
Chocolate con leche relleno sabor naranja - Hacendado - 100 g
This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you!
×
Barra-kodea: 8480000121240 (EAN / EAN-13)
Kopurua: 100 g
Markak: Hacendado
Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Filled chocolates
Etiketak, ziurtagiriak, sariak: en:No gluten
Dendak: Mercadona
Saltzen diren herrialdeak: Espainia
Matching with your preferences
Health
Osagaiak
-
27 ingredients
Gaztelania: Azúcar, manteca de cacao, jarabe de glucosa-fructosa, leche en polvo, pasta de cacao, suero lácteo, agua, materia grasa láctea, aceite vegetal de coco, humectante (E-422), estabilizador (E-440), emulgentes (lecitina de girasol, E-476, E472c), correctores de la acidez (E-330, E-327), colorantes (E-160a(i), E-171), aroma natural de naranja, aromas, conservador (E-202).Alergenoak: en:Milk
Food processing
-
Ultra processed foods
Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:
- Gehigarria: E160a
- Gehigarria: E171
- Gehigarria: E322
- Gehigarria: E327
- Gehigarria: E422 - Glizerina
- Gehigarria: E440 - Pektina
- Gehigarria: E472c
- Gehigarria: E476
- Osagaia: Colour
- Osagaia: Emulsifier
- Osagaia: Flavouring
- Osagaia: Glukosa
- Osagaia: Humectant
- Osagaia: Esne-gazur
Food products are classified into 4 groups according to their degree of processing:
- Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak
- Sukaldaritzako osagaiak prozesatu
- Prozesatutako jakiak
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Gehigarriak
-
E160a
Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.Source: Wikipedia (Ingeles)
-
E160ai
Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.Source: Wikipedia (Ingeles)
-
E171
Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.Source: Wikipedia (Ingeles)
-
E202
Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.Source: Wikipedia (Ingeles)
-
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 (Ingeles)
-
E322i - Lezitina
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 (Ingeles)
-
E327
Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.Source: Wikipedia (Ingeles)
-
E330 - Azido zitriko
Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.Source: Wikipedia (Ingeles)
-
E422 - Glizerina
Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.Source: Wikipedia (Ingeles)
-
E440 - Pektina
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 (Ingeles)
-
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 (Ingeles)
Ingredients analysis
-
en:May contain palm oil
Ingredients that may contain palm oil: en:Milkfat, E472c, Beta-karoteno
-
en:Non-vegan
Non-vegan ingredients: en:Milk powder, Esne-gazur, en:Milkfat
-
en:Maybe vegetarian
Ingredients that may not be vegetarian: Esne-gazur, E422, E472c, Beta-karoteno, en:Natural orange flavouring, en:Flavouring
-
Details of the analysis of the ingredients
es: Azúcar, manteca de cacao, jarabe de glucosa-fructosa, leche en polvo, pasta de cacao, suero lácteo, agua, materia grasa láctea, aceite vegetal de coco, humectante (e422), estabilizador (e440), emulgentes (lecitina de girasol, e476, e472c), correctores de la acidez (e330, e327), colorantes (e160ai, e171), aroma natural de naranja, aromas, conservador (e202)- Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5.88235294117647 - percent_max: 100
- manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 50
- jarabe de glucosa-fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 33.3333333333333
- leche en polvo -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 0 - percent_max: 25
- pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 20
- suero lácteo -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
- agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 14.2857142857143
- materia grasa láctea -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 12.5
- aceite vegetal de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 11.1111111111111
- humectante -> en:humectant - percent_min: 0 - percent_max: 10
- e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
- estabilizador -> en:stabiliser - percent_min: 0 - percent_max: 9.09090909090909
- e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
- emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 8.33333333333333
- lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
- e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
- e472c -> en:e472c - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.77777777777778
- correctores de la acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 7.69230769230769
- e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
- e327 -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
- colorantes -> en:colour - percent_min: 0 - percent_max: 7.14285714285714
- e160ai -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.14285714285714
- e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
- aroma natural de naranja -> en:natural-orange-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
- aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
- conservador -> en:preservative - percent_min: 0 - percent_max: 5
- e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
Elikadura
-
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: 0This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 2
- Proteinak: 2 / 5 (balioa: 4, rounded value: 4)
- Fiber: 2 / 5 (balioa: 2, rounded value: 2)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)
Negative points: 23
- Energia: 3 / 10 (balioa: 1313, rounded value: 1313)
- Azukreak: 10 / 10 (balioa: 58, rounded value: 58)
- Gantz saturatua: 10 / 10 (balioa: 16, rounded value: 16)
- Sodioa: 0 / 10 (balioa: 0, rounded value: 0)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (23 - 2)
Nutri-Score:
-
Nutrient levels
-
Koipe in high quantity (26%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
-
Gantz-azido ase in high quantity (16%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
-
Azukre in high quantity (58%)
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.
-
Gatz arrunt in low quantity (0%)
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.
-
-
Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs sold
per serving (20 g)Compared to: en:Filled chocolates Energia 1.313 kj
(313 kcal)263 kj
(62 kcal)-% 40 Koipe 26 g 5,2 g -% 14 Gantz-azido ase 16 g 3,2 g -% 6 Carbohydrates 59 g 11,8 g +% 6 Azukre 58 g 11,6 g +% 13 Fiber 2 g 0,4 g -% 24 Proteina 4 g 0,8 g -% 28 Gatz arrunt 0 g 0 g -% 100 Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Ingurumena
-
Eco-Score not computed - Unknown environmental impact
We could not compute the Eco-Score of this product as it is missing some data, could you help complete it?Could you add a precise product category so that we can compute the Eco-Score? Add a category
Ontziratzea
-
Missing packaging information for this product
⚠ ️ The information about the packaging of this product is not filled in.Take a photo of the recycling information Take a photo of the recycling information
Transportation
-
Origins of ingredients
Missing origins of ingredients information
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Report a problem
-
Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
If the information does not match the information on the packaging, please complete or correct it. Open Food Facts is a collaborative database, and every contribution is useful for all.
Datuen iturria
Product added on by kiliweb
Last edit of product page on by naruyoko.
Produktuaren orria -gatik editatua hungergames, musarana, openfoodfacts-contributors, roboto-app, tacite-mass-editor, teolemon, yuka.UjU0TkQ0SXduUDBid05zVDd4N1I1NDEyL0oyS0JtNlVjdklOSWc9PQ.