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Milk Compound Candies filled with Cappuccino Filling (52%) - Laura - 140 g,

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Barra-kodea: 5941047808363 (EAN / EAN-13)

Izen arrunta: Milk Compound Candies filled with Cappuccino Filling (52%)

Kopurua: 140 g,

Ontziratzea: fr:Cutie carton

Markak: Laura

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Chocolate candies, en:Bonbons

Manufacturing or processing places: România

Saltzen diren herrialdeak: Bosnia-Herzegovina, Bulgaria, Kroazia, Italia, Moldavia, Errumania, Espainia, Erresuma Batua

Matching with your preferences

Health

Osagaiak

27 ingredients

Ingeles: sugar, partly hydrogenated vegetable fat (palm, soy, rape, shea), whey powder derivative (from milk), glucose syrup, vegetable fat (palm, shea), fat-reduced cocoa powder, humectant (sorbitol), skimmed milk powder 2,6%, cocoa mass, whole milk powder 0,4%, emulsifiers (soy lecithin, polyglycerol polyricinoleate), coffee powder 0,19%, stabiliser (invertase), flavourings, cocoa content (in coating): min, 5,6%, may contain traces of peanuts, nuts, gluten, eggs

Alergenoak: en:Milk, en:Soybeans

Aztarnak: en:Eggs, en:Gluten, en:Nuts, en:Peanuts, en:Soybeans

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

Gehigarria: E322

Gehigarria: E420

Gehigarria: E476

Osagaia: Emulsifier

Osagaia: Flavouring

Osagaia: Glukosa

Osagaia: Almibar

Osagaia: Humectant

Osagaia: Hydrogenated fat
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.

→ Learn more about the NOVA classification

Gehigarriak

E1103

Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
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)

E420

Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
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:Palm oil

Ingredients that contain palm oil: en:Palm, en:Palm

en:Non-vegan
Non-vegan ingredients: en:Partially hydrogenated vegetable fat, Esne, en:Skimmed milk powder, en:Whole milk powder
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en:Vegetarian status unknown
Unrecognized ingredients: en:whey-powder-derivative, en:cocoa-content, en:in-coating
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
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!
en: sugar, partly hydrogenated vegetable fat (palm, soy, rape, shea), whey powder derivative (from milk), glucose syrup, vegetable fat (palm, shea), fat-reduced cocoa powder, humectant (sorbitol), skimmed milk powder 2.6%, cocoa mass, whole milk powder 0.4%, emulsifiers (soy lecithin, polyglycerol polyricinoleate), coffee powder 0.19%, stabiliser (invertase), flavourings, cocoa content 5.6% (in coating)
sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

partly hydrogenated vegetable fat -> en:partially-hydrogenated-vegetable-fat - vegan: no - vegetarian: maybe - from_palm_oil: maybe

palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129

soy -> en:soya - vegan: yes - vegetarian: yes

rape -> en:rapeseed - vegan: yes - vegetarian: yes

shea -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no

whey powder derivative -> en:whey-powder-derivative

from milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051

glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

vegetable fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe

palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129

shea -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no

fat-reduced cocoa powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100

humectant -> en:humectant

sorbitol -> en:e420 - vegan: yes - vegetarian: yes

skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent: 2.6

cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030

whole milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent: 0.4

emulsifiers -> en:emulsifier

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

polyglycerol polyricinoleate -> en:e476 - vegan: yes - vegetarian: yes

coffee powder -> en:coffee-powder - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18003 - percent: 0.19

stabiliser -> en:stabiliser

invertase -> en:e1103 - vegan: yes - vegetarian: yes

flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe

cocoa content -> en:cocoa-content - percent: 5.6

in coating -> en:in-coating

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: 3
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteinak: 1 / 5 (balioa: 1.9, rounded value: 1.9)

Fiber: 0 / 5 (balioa: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 3.125, rounded value: 3.1)

Negative points: 23

Energia: 5 / 10 (balioa: 1935, rounded value: 1935)

Azukreak: 10 / 10 (balioa: 62, rounded value: 62)

Gantz saturatua: 8 / 10 (balioa: 9, rounded value: 9)

Sodioa: 0 / 10 (balioa: 28, rounded value: 28)

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

Nutritional score: (23 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Koipe in moderate quantity (20%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Gantz-azido ase in high quantity (9%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Azukre in high quantity (62%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Gatz arrunt in low quantity (0.07%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: en:Bonbons
Energia	1.935 kj (461 kcal)	-% 13
Koipe	20 g	-% 39
Gantz-azido ase	9 g	-% 51
Carbohydrates	69 g	+% 38
Azukre	62 g	+% 40
Fiber	-
Proteina	1,9 g	-% 69
Gatz arrunt	0,07 g	-% 55
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	3,125 %

Ingurumena

Eco-Score not computed - Unknown environmental impact

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Ontziratzea

Packaging with a low impact

Packaging parts

(Cardboard)

Bilgarriaren materialak

Material	%	Bilgarriaren pisua	Bilgarriaren pisua produktuaren 100g-ko
Paper or cardboard

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Complete or correct product information

Datuen iturria

Product added on 2019(e)ko abuztuaren 7(a) 14:51:36 (CEST) by brandprivat
Last edit of product page on 2023(e)ko azaroaren 28(a) 19:17:45 (CET) by thaialagata.
Produktuaren orria -gatik editatua benbenben, inf, moon-rabbit, musarana, packbot, tacite-mass-editor, vaporous.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.

Editatu orria

Milk Compound Candies filled with Cappuccino Filling (52%) - Laura - 140 g,