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Natillas Navidad choco avellana - danone

edit Editatu orria

Natillas Navidad choco avellana - danone

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Barra-kodea: 8410500025830 (EAN / EAN-13)

Markak: Danone

Kategoriak: Esneki, en:Desserts, en:Dairy desserts, en:Chocolate desserts, en:Creamy puddings, en:Dairy chocolate desserts

Traceability code: FR 38.408.002 CE - Saint-Just-Chaleyssin (Isère, France)

Saltzen diren herrialdeak: Espainia

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Health

Osagaiak

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    17 ingredients

    : Leche pasteurizada, azúcar, cacao desgrasado, nata pasteurizada, chocolate (2%) (azúcar, pasta de caca0, cacao desgrasado, emulgente (lecitina de soja) y aroma], sólidos lácteos, almidón y almidón modificado de maíz, espesante (carragenanos) y aroma a avellana, Puede contener almendra, avellana y nuez
    Alergenoak: en:Milk, en:Soybeans
    Aztarnak: en:Nuts

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: E322
    • Gehigarria: E407
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Thickener

    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)

  • 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)

  • E407

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: es:pasta-de-caca0, es:aroma-a-avellana

    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-vegan

    Non-vegan ingredients: en:Pasteurised milk, Esne-gaina, en:Milk solids

    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:Vegetarian status unknown

    Unrecognized ingredients: es:pasta-de-caca0, es:aroma-a-avellana

    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!

    : Leche pasteurizada, azúcar, cacao desgrasado, nata, chocolate 2%, azúcar, pasta de caca0, cacao desgrasado, emulgente (lecitina de soja), aroma, sólidos lácteos, almidón, almidón modificado de maíz, espesante (carragenanos), aroma a avellana
    1. Leche pasteurizada -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 23.4 - percent_max: 92
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2 - percent_max: 18.2
    3. cacao desgrasado -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 2 - percent_max: 18.2
    4. nata -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 2 - percent_max: 18.2
    5. chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 2 - percent: 2 - percent_max: 2
    6. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2
    7. pasta de caca0 -> es:pasta-de-caca0 - percent_min: 0 - percent_max: 2
    8. cacao desgrasado -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 2
    9. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 2
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2
    10. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    11. sólidos lácteos -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2
    12. almidón -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2
    13. almidón modificado de maíz -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 2
    14. espesante -> en:thickener - percent_min: 0 - percent_max: 2
      1. carragenanos -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    15. aroma a avellana -> es:aroma-a-avellana - percent_min: 0 - percent_max: 2

Elikadura

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    Average nutritional quality

    ⚠ ️Abisua: zuntz kopurua ez dago zehaztuta, ezin izan dute kontuan izan kalifikaziorako izan dezaketen ekarpen positiboa.
    ⚠ ️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: 2 / 5 (balioa: 3.3, rounded value: 3.3)
    • Fiber: 0 / 5 (balioa: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 7

    • Energia: 1 / 10 (balioa: 561, rounded value: 561)
    • Azukreak: 4 / 10 (balioa: 18.2, rounded value: 18.2)
    • Gantz saturatua: 2 / 10 (balioa: 2.8, rounded value: 2.8)
    • Sodioa: 0 / 10 (balioa: 44, rounded value: 44)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (7 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Dairy chocolate desserts
    Energia 561 kj
    (134 kcal)     		+% 4
    Koipe 4,2 g -% 5
    Gantz-azido ase 2,8 g -% 3
    Carbohydrates 20,3 g +% 22
    Azukre 18,2 g +% 29
    Fiber ?
    Proteina 3,3 g -% 31
    Gatz arrunt 0,11 g -% 29
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by kiliweb
Last edit of product page on by moon-rabbit.
Produktuaren orria -gatik editatua ecoscore-impact-estimator, inf, thaialagata, yuka.sY2b0xO6T85zoF3NwEKvlk53cv_5rR-bCEDjpWip_NKxHIPpTcNYw6fgMqg, yuka.sY2b0xO6T85zoF3NwEKvlmBNcoSDujScCETgi2yS29aqCbu5ev9D8IimHKo, yuka.sY2b0xO6T85zoF3NwEKvlnZ_bcT0mhXrHEHtukSO7P6XNsLGTIBUsrrIIas.

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