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!

Dohaintza
close
arrow_upward

KITKAT Ball, Billes au chocolat au Lait, 400g - 400 g

edit Editatu orria

KITKAT Ball, Billes au chocolat au Lait, 400g - 400 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! ×

Some of the data for this product has been provided directly by the manufacturer NESTLE FRANCE. - Customer service: Contact form 0 809 400 412 (service gratuit + prix de l'appel)

Barra-kodea: 8000300280951 (EAN / EAN-13)

Izen arrunta: Bonbons de chocolat au lait (39,7%) : cœur aux céréales croustillantes (18,8%) enrobage crème confiseur (40,7%)

Kopurua: 400 g

Ontziratzea: en:Bag, en:pack, fr:Sachet en plastique

Markak: KitKat, Nestlé

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Bars, en:Chocolate candies, en:Bonbons, en:bars-covered-with-chocolate

Etiketak, ziurtagiriak, sariak: en:Green Dot, en:Nestlé Cocoa Plan, Nutriscore, Nutriscore E, en:Pure cocoa butter, en:Rainforest Alliance, Triman

Dendak: Carrefour, carrefour.fr

Saltzen diren herrialdeak: Frantzia, Espainia

Matching with your preferences

Health

Osagaiak

  • icon

    30 ingredients

    Frantses: Chocolat au LAIT [sucre, pâte de cacao, LAIT écrémé en poudre, beurre de cacao, BEURRE pâtissier, PETIT-LAIT en poudre, LACTOSE, émulsifiant (lécithines), arôme naturel de vanille], céréales croustillantes [farine de BLE, gluten de BLE, sucre, farine de BLE maltée, poudre à lever (carbonates de sodium), sel], huiles végétales (palme, karité), sucre, LACTOSE, sirop de glucose, émulsifiant (lécithines), agents d'enrobage (gomme d'acacia, shellac), arôme naturel de vanille. Peut contenir : FRUITS A COQUE.
    Alergenoak: en:Gluten, en:Milk
    Aztarnak: en:Nuts

Food processing

  • icon

    Ultra processed foods

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

    • Gehigarria: E322
    • Gehigarria: E414
    • Gehigarria: E904
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glazing agent
    • Osagaia: Glukosa
    • Osagaia: Almibar
    • Osagaia: Gluten
    • Osagaia: Laktosa
    • 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

  • 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)

  • 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)

  • E500

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    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

  • icon

    en:Non-vegan

    Non-vegan ingredients: Esnedun txokolate, en:Skimmed milk powder, en:Butterfat, en:Whey powder, Laktosa, Laktosa, E904
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

    fr: Chocolat au LAIT (sucre, pâte de cacao, LAIT écrémé en poudre, beurre de cacao, BEURRE pâtissier, PETIT-LAIT en poudre, LACTOSE, émulsifiant (lécithines), arôme naturel de vanille), céréales croustillantes (farine de BLE, gluten de BLE, sucre, farine de BLE maltée, poudre à lever (carbonates de sodium), sel), huiles végétales de palme, huiles végétales de karité, sucre, LACTOSE, sirop de glucose, émulsifiant (lécithines), agents d'enrobage (gomme d'acacia, shellac), arôme naturel de vanille
    1. Chocolat au LAIT -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 10 - percent_max: 100
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.11111111111111 - percent_max: 100
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 50
      3. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 33.3333333333333
      4. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 25
      5. BEURRE pâtissier -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 20
      6. PETIT-LAIT en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      7. LACTOSE -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      8. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 12.5
        1. lécithines -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
      9. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    2. céréales croustillantes -> en:cereal-crispies - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      1. farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
      2. gluten de BLE -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 16.6666666666667
      4. farine de BLE maltée -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 12.5
      5. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 10
        1. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      6. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.71
    3. huiles végétales de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 33.3333333333333
    4. huiles végétales de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25
    5. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 20
    6. LACTOSE -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 14.2857142857143
    8. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 12.5
      1. lécithines -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
    9. agents d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 11.1111111111111
      1. gomme d'acacia -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      2. shellac -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5.55555555555556
    10. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Elikadura

  • 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: 2

    • Proteinak: 4 / 5 (balioa: 7, rounded value: 7)
    • Fiber: 2 / 5 (balioa: 2.4, rounded value: 2.4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 29

    • Energia: 6 / 10 (balioa: 2122, rounded value: 2122)
    • Azukreak: 10 / 10 (balioa: 49.9, rounded value: 49.9)
    • Gantz saturatua: 10 / 10 (balioa: 15, rounded value: 15)
    • Sodioa: 3 / 10 (balioa: 284, rounded value: 284)

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

    Nutritional score: (29 - 2)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (20 g ((20 g)))     		Compared to: en:bars-covered-with-chocolate
    Energia 2.122 kj
    (507 kcal)     		424 kj
    (101 kcal)     		+% 2
    Koipe 25 g 5 g -% 4
    Gantz-azido ase 15 g 3 g +% 3
    Carbohydrates 61,9 g 12,4 g +% 13
    Azukre 49,9 g 9,98 g +% 23
    Fiber 2,4 g 0,48 g -% 34
    Proteina 7 g 1,4 g -% 13
    Gatz arrunt 0,71 g 0,142 g +% 116
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 20 g ((20 g))

Ingurumena

Ontziratzea

Transportation

Threatened species

Etiketak

Other information

Preparation: Produit prêt à consommer

Conservation conditions: A conserver au frais et au sec.

Customer service: Nestlé France, 34-40 rue Guynemer 92130 Issy-les-Moulineaux

Report a problem

Datuen iturria

The manufacturer NESTLE FRANCE uses Equadis to automatically transmit data and photos for its products.

Product added on by kiliweb
Last edit of product page on by telperion87.
Produktuaren orria -gatik editatua acuario, driveoff, ecoscore-impact-estimator, margot-luis, mylabelcontributors, openfoodfacts-contributors, org-app-elcoco, org-nestle-france, packbot, roboto-app, teolemon, thaialagata, yuka.U3FjYktQMHZqS2NsdnNZZy9DM3I1L2xyL2FlN2RuK0dNOEVRSVE9PQ, yuka.WDZrYUF2a0hucVl4dmZjbHhSendvSXBKK0lHcldGS1JBTWNNSVE9PQ, yuka.ZjV0Zk9va0xscWNZbWZjbndFM0grZTVSbUxLa1l6cU5Edm9BSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlktWecP9hRvcLDnTtm6q_cuELI3BaIFw7Jrqa6s.

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