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Cacaolat 0% - 17

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Barra-kodea: 8412700720096 (EAN / EAN-13)

Kopurua: 17

Ontziratzea: en:Plastic, en:Bottle

Markak: Cacaolat

Kategoriak: en:Beverages, Esneki, en:Dairy drinks, en:Flavoured milks, en:Chocolate milks

Etiketak, ziurtagiriak, sariak: No added sugar, en:No lactose

Manufacturing or processing places: Spain

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

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    16 ingredients

    : Leche desnatada, suero lácteo en polvo, leche desnatada en polvo, fibra (2.6%), cacao desgrasado (1.5%), lactasa, estabilizantes (E-339, E-407), emulgente (E-471), edulcorantes (glucósidos de esteviol (0.005%), acesulfamo-k, sucralosa) y aromas
    Alergenoak: en:Milk

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: E407
    • Gehigarria: E471
    • Gehigarria: E950
    • Gehigarria: E955
    • Gehigarria: E960
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Sweetener
    • 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

  • E339

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    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)

  • E471

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia (Ingeles)

  • E950

    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Source: Wikipedia (Ingeles)

  • E955

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia (Ingeles)

  • E960

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: en:Skimmed milk, en:Whey powder, en:Skimmed milk powder
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : Leche desnatada, suero lácteo en polvo, leche desnatada en polvo, fibra 2.6%, cacao desgrasado 1.5%, lactasa, estabilizantes (e339, e407), emulgente (e471), edulcorantes (glucósidos de esteviol 0.005%, acesulfamo-k, sucralosa), aromas
    1. Leche desnatada -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 12.7533333333333 - percent_max: 90.7
    2. suero lácteo en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 2.6 - percent_max: 46.65
    3. leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 2.6 - percent_max: 31.9666666666667
    4. fibra -> en:fiber - percent_min: 2.6 - percent: 2.6 - percent_max: 2.6
    5. cacao desgrasado -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 1.5 - percent: 1.5 - percent_max: 1.5
    6. lactasa -> en:lactase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.5
    7. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 1.5
      1. e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      2. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75
    8. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 1.5
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.5
    9. edulcorantes -> en:sweetener - percent_min: 0 - percent_max: 0.015
      1. glucósidos de esteviol -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0.005 - percent: 0.005 - percent_max: 0.005
      2. acesulfamo-k -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.005
      3. sucralosa -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.005
    10. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.015

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 considered a beverage for the calculation of the Nutri-Score.

    Positive points: 3

    • Proteinak: 1 / 5 (balioa: 3, rounded value: 3)
    • Fiber: 3 / 5 (balioa: 3, rounded value: 3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 10 (balioa: 0, rounded value: 0)

    Negative points: 13

    • Energia: 8 / 10 (balioa: 222, rounded value: 222)
    • Azukreak: 4 / 10 (balioa: 4.6, rounded value: 4.6)
    • Gantz saturatua: 1 / 10 (balioa: 1.5, rounded value: 1.5)
    • Sodioa: 0 / 10 (balioa: 60, rounded value: 60)

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

    Nutritional score: (13 - 3)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Chocolate milks
    Energia 222 kj
    (53 kcal)     		-% 24
    Koipe 2,3 g +% 67
    Gantz-azido ase 1,5 g +% 72
    Carbohydrates 4,9 g -% 55
    Azukre 4,6 g -% 57
    Fiber 3 g +% 313
    Proteina 3 g +% 5
    Gatz arrunt 0,15 g +% 3
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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