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Belgian choc honecomb - Options - 220g

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Belgian choc honecomb - Options - 220g

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Barcode: 7612100066720 (EAN / EAN-13)

Ainm coitianta: Honeycomb flavoured instant hot chocolate drink with sugar and sweeteners

Quantity: 220g

Packaging: en:Plastic, en:pp-polypropylene

Brandaí: Options

Catagóirí: en:Cocoa and its products, en:Cocoa and chocolate powders

Labels, certifications, awards: en:No gluten, en:Vegetarian, en:Sustainable farming, UTZ Certified, UTZ Certified Cocoa, en:With sweeteners

Manufacturing or processing places: Switzerland

Siopaí: Sainsbury's

Country: An Ríocht Aontaithe

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Health

Comhábhair

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    25 ingredients

    An Béarla: Milk permeate powder, fat-reduced cocoa powder 20%, thickeners (acacia gum, xanthan gum), dried glucose syrup, Belgian chocolate 6% (sugar, cocoa mass, fat-reduced cocoa powder, flavouring), skimmed milk powder, coconut oil, salt, emulsifiers (sunflower lecithin, E472e), flavouring, sweeteners (acesulfame K, sucralose), anti-caking agent (E551), stabiliser (E340ii).
    Hailléirginí: Bainne

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

    • Additive: E322
    • Additive: E414
    • Additive: E415
    • Additive: E472e
    • Additive: Silice
    • Additive: E950
    • Additive: E955
    • Comhábhar: Eiblitheoir
    • Comhábhar: Flavouring
    • Comhábhar: Glúcós
    • Comhábhar: Glucose syrup
    • Comhábhar: Milseoir
    • Comhábhar: Tiúsóir
    • Comhábhar: Whey

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Additives

  • 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 (An Béarla)

  • E322i

    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 (An Béarla)

  • E340

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia (An Béarla)

  • E340ii

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia (An Béarla)

  • 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 (An Béarla)

  • E415

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia (An Béarla)

  • Silice

    Silice: Is í an silice -nó déocsaíd sileacain, SiO2- an príomhchomhábhar i screamh an Domhain, a fhaightear sa nádúr mar mhianraí íona agus i gcomhcheangal le dúile eile i mianraí sileacáite. Is iad na cineálacha criostalta silice grianchloch, trídimít is críostabailít, pais a tharlaíonn ag teochtaí níos airde de réir a chéile. Tugtar calcadóine ar chineálacha cripticriostalta. Faightear grianchloch dhímhorfach go nádúrtha in ópal, agus is féidir í a tháirgeadh trí shilice leáite a fhuarú go tapa. Baintear úsáid as i ndéanamh gloine is stroighne.
    Source: Wikipedia

  • 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 (An Béarla)

  • 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 (An Béarla)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: en:Whey permeate 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

    en: _Milk_ permeate powder, fat-reduced cocoa powder 20%, thickeners (acacia gum, xanthan gum), dried glucose syrup, Belgian chocolate 6% (sugar, cocoa mass, fat-reduced cocoa powder, flavouring), skimmed _milk_ powder, coconut oil, salt, emulsifiers (sunflower lecithin, e472e), flavouring, sweeteners (acesulfame K, sucralose), anti-caking agent (e551), stabiliser (e340ii)
    1. _Milk_ permeate powder -> en:whey-permeate-powder - vegan: no - vegetarian: maybe - percent_min: 20 - percent_max: 62
    2. fat-reduced cocoa powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 20 - percent: 20 - percent_max: 20
    3. thickeners -> en:thickener - percent_min: 6 - percent_max: 20
      1. acacia gum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 20
      2. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    4. dried glucose syrup -> en:dehydrated-glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 6 - percent_max: 20
    5. Belgian chocolate -> en:belgian-chocolate - vegan: maybe - vegetarian: yes - percent_min: 6 - percent: 6 - percent_max: 6
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.5 - percent_max: 6
      2. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 3
      3. fat-reduced cocoa powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 2
      4. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.5
    6. skimmed _milk_ powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 6
    7. coconut oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 6
    8. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 6
    9. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 6
      1. sunflower lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
      2. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3
    10. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    11. sweeteners -> en:sweetener - percent_min: 0 - percent_max: 5
      1. acesulfame K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    12. anti-caking agent -> en:anti-caking-agent - percent_min: 0 - percent_max: 4.8
      1. e551 -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.8
    13. stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 4.36363636363636
      1. e340ii -> en:e340ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.36363636363636

Nutrition

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    Bad nutritional quality

    ⚠ ️Warning: the amounts of fiber and of fruits, vegetables and nuts are not specified, their possible positive contribution to the grade could not be taken into account.

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

    Positive points: 0

    • Próitéiní: 5 / 5 (value: 8.4, rounded value: 8.4)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 27

    • Energy: 4 / 10 (value: 1479, rounded value: 1479)
    • Siúcraí: 8 / 10 (value: 40, rounded value: 40)
    • Saturated fat: 5 / 10 (value: 5.4, rounded value: 5.4)
    • Sodium: 10 / 10 (value: 1080, rounded value: 1080)

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

    Nutritional score: (27 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Ullmhaithe
    for 100 g / 100 ml     		Ullmhaithe
    per serving (11g)     		Compared to: en:Cocoa and chocolate powders
    Fuinneamh 1,470 kj
    (355 kcal)     		1,479 kj
    (353 kcal)     		163 kj
    (38 kcal)     		+3%
    Saill 8.18 g 8.1 g 0.891 g -28%
    SáSitheáin saill 5.45 g 5.4 g 0.594 g -21%
    Carbaihiodráit 51.8 g 52 g 5.72 g +37%
    Siúcraí 40 g 40 g 4.4 g +50%
    Snáithín 2.73 g ? ? -82%
    Próitéin ? 8.4 g 0.924 g
    Salann ? 2.7 g 0.297 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % ? ?
Serving size: 11g

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Product added on ag kiliweb
Last edit of product page on ag emmajeeze.
Product page also edited by alia, ecoscore-impact-estimator, openfoodfacts-contributors, packbot, yuka.BI5NIv-LBJUEPtzR9Itr3BeaBte6W99HPEUgog.

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