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Chubi - Arcor - 150 g

Barra-kodea: 7802225426336 (EAN / EAN-13)

Izen arrunta: confite sabor a chocolate cubierto con caramelo. confite de baño de repostería cubierto con caramelo.

Kopurua: 150 g

Ontziratzea: en:Plastic, en:Bag, en:other-plastics

Markak: Arcor, Chubi

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Chocolate candies, en:Chocolates, en:Candies, en:Milk chocolates, en:Sugar coated chocolate confectioneries

Etiketak, ziurtagiriak, sariak: Halal, fr:A Votre Service, es:Alto en azúcares, es:Alto en calorías, es:Alto en grasas saturadas

Origin of ingredients: Txile

Manufacturing or processing places: Santiago, Chile

Traceability code: 08772/2014, 080503190006, 040305190232, 040503190009, RFC UME941006L77, IM SRA 1409/

Dendak: Tottus

Saltzen diren herrialdeak: Bolivia, Txile, Costa Rica, Ekuador, Mexiko, Paraguai, Peru, Espainia, Uruguai, Venezuela

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Health

Osagaiak

  • icon

    31 ingredients

    Gaztelania: AZÚCAR, MEZCLA DE GRASA VEGETAL (PALMA, SHEA, PALMISTE), CACAO EN POLVO, LECHE DESCREMADA EN POLVO, SUERO DE LECHE, EMULSIONANTE (LECITINA DE SOYA), COLORANTES (DIÓXIDO DE TITANIO (E171), ROJO ALLURA AC (E129), TARTRAZINA (E102), AMARILLO OCASO (E110), INDIGOTINA (E132), AZUL BRILLANTE FCF (E133)), ESPESANTE (GOMA ARÁBIGA), SABORIZANTE IDÉNTICO A NATURAL, JARABE DE GLUCOSA, GLASEANTE (GOMA LACA, CERA CARNAUBA), MALTODEXTRINA.
    Alergenoak: en:Gluten, en:Milk, en:Soybeans, es:tartrazina
    Aztarnak: en:Eggs, en:Gluten, en:Nuts, en:Peanuts

Food processing

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    Ultra processed foods

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

    • Gehigarria: E102
    • Gehigarria: E110
    • Gehigarria: E129
    • Gehigarria: E132
    • Gehigarria: E133
    • Gehigarria: E171
    • Gehigarria: E322
    • Gehigarria: E414
    • Gehigarria: E903
    • Gehigarria: E904
    • Osagaia: Colour
    • Osagaia: Emulsifier
    • Osagaia: Glukosa
    • Osagaia: Almibar
    • Osagaia: Maltodextrin
    • Osagaia: Thickener
    • Osagaia: Esne-gazur

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

    1. Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak
    2. Sukaldaritzako osagaiak prozesatu
    3. Prozesatutako jakiak
    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

Gehigarriak

  • E102

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia (Ingeles)

  • E110

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia (Ingeles)

  • E129

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia (Ingeles)

  • E132

    Indigo carmine: Indigo carmine, or 5‚5′-indigodisulfonic acid sodium salt, is an organic salt derived from indigo by sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant in the U.S and E.U., It has the E number E132. It is also a pH indicator.
    Source: Wikipedia (Ingeles)

  • E133

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    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)

  • 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)

  • E414

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia (Ingeles)

  • E903

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia (Ingeles)

  • E904

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Palm oil

    Ingredients that contain palm oil: en:Palm, Palmiste olio
  • icon

    en:Non-vegan

    Non-vegan ingredients: en:Skimmed milk powder, Esne-gazur, E904

    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:Non-vegetarian

    Non-vegetarian ingredients: E904

    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.

    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!

    es: AZÚCAR, GRASA VEGETAL (PALMA, SHEA, PALMISTE), CACAO EN POLVO, LECHE DESCREMADA EN POLVO, SUERO DE LECHE, EMULSIONANTE (LECITINA DE SOYA), COLORANTES (DIÓXIDO DE TITANIO (e171), ROJO ALLURA AC (e129), TARTRAZINA (e102), AMARILLO OCASO (e110), INDIGOTINA (e132), AZUL BRILLANTE FCF (e133)), ESPESANTE (GOMA ARÁBIGA), SABORIZANTE IDÉNTICO A NATURAL, JARABE DE GLUCOSA, GLASEANTE (GOMA LACA, CERA CARNAUBA), MALTODEXTRINA
    1. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 8.33333333333333 - percent_max: 100
    2. GRASA VEGETAL -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
      1. PALMA -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 50
      2. SHEA -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25
      3. PALMISTE -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 16.6666666666667
    3. CACAO EN POLVO -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 33.3333333333333
    4. LECHE DESCREMADA EN POLVO -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 25
    5. SUERO DE LECHE -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 20
    6. EMULSIONANTE -> en:emulsifier - percent_min: 0 - percent_max: 16.6666666666667
      1. LECITINA DE SOYA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 16.6666666666667
    7. COLORANTES -> en:colour - percent_min: 0 - percent_max: 14.2857142857143
      1. DIÓXIDO DE TITANIO -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
        1. e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. ROJO ALLURA AC -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
        1. e129 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      3. TARTRAZINA -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
        1. e102 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      4. AMARILLO OCASO -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
        1. e110 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      5. INDIGOTINA -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
        1. e132 -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
      6. AZUL BRILLANTE FCF -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
        1. e133 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    8. ESPESANTE -> en:thickener - percent_min: 0 - percent_max: 12.5
      1. GOMA ARÁBIGA -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. SABORIZANTE IDÉNTICO A NATURAL -> es:saborizante-identico-a-natural - percent_min: 0 - percent_max: 11.1111111111111
    10. JARABE DE GLUCOSA -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 10
    11. GLASEANTE -> en:glaze - percent_min: 0 - percent_max: 9.09090909090909
      1. GOMA LACA -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 9.09090909090909
      2. CERA CARNAUBA -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    12. MALTODEXTRINA -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

Elikadura

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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: 0

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

    Positive points: 2

    • Proteinak: 1 / 5 (balioa: 2.7, rounded value: 2.7)
    • Fiber: 2 / 5 (balioa: 2.3, rounded value: 2.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 26

    • Energia: 6 / 10 (balioa: 2016, rounded value: 2016)
    • Azukreak: 10 / 10 (balioa: 69, rounded value: 69)
    • Gantz saturatua: 10 / 10 (balioa: 13, rounded value: 13)
    • Sodioa: 0 / 10 (balioa: 29, rounded value: 29)

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

    Nutritional score: (26 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (30 unidades 24 g)     		Compared to: en:Milk chocolates
    Energia 2.016 kj
    (481 kcal)     		484 kj
    (115 kcal)     		-% 11
    Koipe 21 g 5,04 g -% 38
    Gantz-azido ase 13 g 3,12 g -% 30
    Gantz-azido monoasegabe 5,5 g 1,32 g -% 45
    Polyunsaturated fat 1,3 g 0,312 g -% 36
    Trans fat 0,1 g 0,024 g +% 50
    Kolesterol 0,8 mg 0,192 mg -% 89
    Carbohydrates 70 g 16,8 g +% 34
    Azukre 69 g 16,6 g +% 50
    Fiber 2,3 g 0,552 g -% 9
    Proteina 2,7 g 0,648 g -% 64
    Gatz arrunt 0,072 g 0,017 g -% 68
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 30 unidades 24 g

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Product added on by openfoodfacts-contributors
Last edit of product page on by 5m4u9.
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