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Goût Café sans sucres à l'extrait de Stévia - Auchan - 0.12 kg

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Goût Café sans sucres à l'extrait de Stévia - Auchan - 0.12 kg

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Some of the data for this product has been provided directly by the manufacturer AUCHAN APAW.

Barcode: 3596710448029 (EAN / EAN-13)

Common name: Bonbons sans sucres au café, aromatisés, avec édulcorants

Quantity: 0.12 kg

Packaging: Plastic, Bag

Brands: Auchan

Categories: Snacks, Sweet snacks, Confectioneries, Candies

Labels, certifications, awards: Low or no sugar, No artificial colors, No colorings, No sugar, Nutriscore, Nutriscore Grade C

Stores: Auchan

Countries where sold: France, World

Matching with your preferences

Health

Ingredients

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    15 ingredients

    French: Edulcorants : sirop de maltitol, isomalt, glycosides de stéviol (extrait de Stevia rebaudiana ) crème fraîche (contient LAIT), café soluble 2.1 %, sel, extrait de café 0.7 %, colorant : caramel ordinaire, arôme naturel, poudre de LAIT écrémé, émulsifiant : lécithine de tournesol.
    Allergens: Milk

Food processing

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    Ultra processed foods

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

    • Additive: E150a - Plain caramel
    • Additive: E322 - Lecithins
    • Additive: E953 - Isomalt
    • Additive: E960 - Steviol glycosides
    • Additive: E965 - Maltitol
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Sweetener

    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 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E953 - Isomalt

    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Source: Wikipedia

  • E960 - Steviol glycosides

    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

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

  • E965ii - Maltitol syrup

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Fresh cream, 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

    fr: Edulcorants (sirop de maltitol), isomalt, glycosides de stéviol (extrait de Stevia rebaudiana), crème fraîche, café soluble 2.1%, sel, café 0.7%, colorant (caramel ordinaire), arôme naturel, poudre de LAIT écrémé, émulsifiant (lécithine de tournesol)
    1. Edulcorants -> en:sweetener - percent_min: 9.09090909090909 - percent_max: 90.2
      1. sirop de maltitol -> en:e965ii - vegan: yes - vegetarian: yes - percent_min: 9.09090909090909 - percent_max: 90.2
    2. isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 2.1 - percent_max: 46.15
    3. glycosides de stéviol -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 2.1 - percent_max: 31.4666666666667
      1. extrait de Stevia rebaudiana -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 2.1 - percent_max: 31.4666666666667
    4. crème fraîche -> en:fresh-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 2.1 - percent_max: 24.125
    5. café soluble -> en:instant-coffee - vegan: yes - vegetarian: yes - ciqual_food_code: 18005 - percent_min: 2.1 - percent: 2.1 - percent_max: 2.1
    6. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0.7 - percent_max: 0.83
    7. café -> en:coffee - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18003 - percent_min: 0.7 - percent: 0.7 - percent_max: 0.7
    8. colorant -> en:colour - percent_min: 0 - percent_max: 0.7
      1. caramel ordinaire -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    9. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7
    10. poudre de LAIT écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.7
    11. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.7
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

Nutrition

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    Average 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: 0

    • Proteins: 0 / 5 (value: 0.8, rounded value: 0.8)
    • Fiber: 0 / 5 (value: 0.5, rounded value: 0.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 9

    • Energy: 3 / 10 (value: 1068, rounded value: 1068)
    • Sugars: 0 / 10 (value: 0.5, rounded value: 0.5)
    • Saturated fat: 3 / 10 (value: 3.5, rounded value: 3.5)
    • Sodium: 3 / 10 (value: 332, rounded value: 332)

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

    Nutritional score: (9 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (5 g (5 g 1 bonbon))     		Compared to: Candies
    Energy 1,068 kj
    (257 kcal)     		53.4 kj
    (12 kcal)     		-27%
    Fat 4.9 g 0.245 g +187%
    Saturated fat 3.5 g 0.175 g +259%
    Carbohydrates 87 g 4.35 g +5%
    Sugars 0.5 g 0.025 g -99%
    Polyols (sugar alcohols) 87 g 4.35 g +2%
    Fiber 0.5 g 0.025 g -7%
    Proteins 0.8 g 0.04 g -61%
    Salt 0.83 g 0.042 g +554%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 5 g (5 g 1 bonbon)

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Data sources

The manufacturer AUCHAN APAW uses Agena3000 to automatically transmit data and photos for its products.

Product added on by openfoodfacts-contributors
Last edit of product page on by org-auchan-apaw.
Product page also edited by beniben, kiliweb, packbot, quechoisir, roboto-app, segundo, tacite, yuka.CYBrF922M89xR_fewawo1wrnSOawXONmM3Apog.

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