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Cœur de Noisette - Motta - 150 g

Cœur de Noisette - Motta - 150 g

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Barcode: 3700125801014 (EAN / EAN-13)

Quantity: 150 g

Packaging: Box, Cardboard

Brands: Motta

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies, Bonbons

Labels, certifications, awards: Green Dot, Made in France, fr:Triman

Manufacturing or processing places: France

Countries where sold: France

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Health

Ingredients

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    31 ingredients


    French: Œuf crème de noisettes 60 % (sucre, matières grasses végétales (coco, palmiste, palme, tournesol, karité, colza), beurre de cacao, lait entier en poudre, masse de cacao, lactosérum en poudre, lait écrémé en poudre, cacao maigre en poudre, noisette 0,7 %, huile végétale (palme), lactose, émulsifiant : lécithine de soja, arômes), sucre, amidon de riz, stabilisant : gomme d'acacia, colorants : E100-E120-E132-E133-E171, arômes.
    Allergens: Milk, Nuts, Soybeans
    Traces: Eggs, Gluten, Nuts, Peanuts

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: E100 - Curcumin
    • Additive: E120 - Cochineal
    • Additive: E132 - Indigotine
    • Additive: E133 - Brilliant blue FCF
    • Additive: E171 - Titanium dioxide
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Lactose
    • Ingredient: 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

  • E120 - Cochineal


    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia
  • E132 - Indigotine


    Indigo carmine: Indigo carmine, or 5‚5′-indigodisulfonic acid sodium salt, is an organic salt derived from indigo by sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant in the U.S and E.U., It has the E number E132. It is also a pH indicator.
    Source: Wikipedia
  • E133 - Brilliant blue FCF


    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia
  • E171 - Titanium dioxide


    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia
  • E322 - Lecithins


    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
  • E322i - Lecithin


    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
  • E414 - Acacia gum


    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

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm kernel fat, Palm fat, Palm oil
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    Non-vegan


    Non-vegan ingredients: Whole milk powder, Whey powder, Skimmed milk powder, Lactose, E120

    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.

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  • icon

    Non-vegetarian


    Non-vegetarian ingredients: E120

    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!

    Œuf crème de _noisettes_ 60% (sucre, matières grasses végétales de coco, matières grasses végétales de palmiste, matières grasses végétales de palme, matières grasses végétales de tournesol, matières grasses végétales de karité, matières grasses végétales de colza, beurre de cacao, _lait_ entier en poudre, masse de cacao, _lactosérum_ en poudre, _lait_ écrémé en poudre, cacao maigre en poudre, _noisette_ 0.7%, huile végétale de palme, _lactose_, émulsifiant (lécithine de _soja_), arômes), sucre, amidon de riz, stabilisant (gomme d'acacia), colorants (e100), e120, e132, e133, e171, arômes
    1. Œuf crème de _noisettes_ -> fr:oeuf-creme-de-noisettes - percent_min: 60 - percent: 60 - percent_max: 60
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 3.33333333333333 - percent_max: 50.9
      2. matières grasses végétales de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.7 - percent_max: 25.8
      3. matières grasses végétales de palmiste -> en:palm-kernel-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0.7 - percent_max: 17.4333333333333
      4. matières grasses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0.7 - percent_max: 13.25
      5. matières grasses végétales de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.7 - percent_max: 10.74
      6. matières grasses végétales de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.7 - percent_max: 9.06666666666667
      7. matières grasses végétales de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.7 - percent_max: 7.87142857142857
      8. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0.7 - percent_max: 6.975
      9. _lait_ entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0.7 - percent_max: 6.27777777777778
      10. masse de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0.7 - percent_max: 5.72
      11. _lactosérum_ en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0.7 - percent_max: 5.26363636363636
      12. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0.7 - percent_max: 4.88333333333333
      13. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0.7 - percent_max: 4.56153846153846
      14. _noisette_ -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 0.7 - percent: 0.7 - percent_max: 0.7
      15. huile végétale de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 0.7
      16. _lactose_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.7
      17. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.7
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
      18. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 4.44444444444444 - percent_max: 40
    3. amidon de riz -> en:rice-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 17.7777777777778
      1. gomme d'acacia -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 17.7777777777778
    5. colorants -> en:colour - percent_min: 0 - percent_max: 11.8518518518519
      1. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.8518518518519
    6. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 8.88888888888889
    7. e132 -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.11111111111111
    8. e133 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.92592592592593
    9. e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.07936507936508
    10. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.44444444444444

Nutrition

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    Bad nutritional quality


    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 1

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

    Positive points: 0

    • Proteins: 1 / 5 (value: 2.4, rounded value: 2.4)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.4, rounded value: 1.4)

    Negative points: 26

    • Energy: 6 / 10 (value: 2025, rounded value: 2025)
    • Sugars: 10 / 10 (value: 69.5, rounded value: 69.5)
    • Saturated fat: 10 / 10 (value: 13.3, rounded value: 13.3)
    • Sodium: 0 / 10 (value: 52, rounded value: 52)

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

    Score nutritionnel: 26 (26 - 0)

    Nutri-Score: E

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    Sugars in high quantity (69.5%)


    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt in low quantity (0.13%)


    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Bonbons
    Energy 2,025 kj
    (484 kcal)
    -8%
    Fat 20 g -37%
    Saturated fat 13.3 g -24%
    Carbohydrates 72.3 g +38%
    Sugars 69.5 g +49%
    Fiber ?
    Proteins 2.4 g -59%
    Salt 0.13 g -16%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1.4 %
Serving size: serving

Environment

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Transportation

Threatened species

Data sources

Product added on by jean67
Last edit of product page on by packbot.
Product page also edited by beniben, kiliweb, moon-rabbit, openfoodfacts-contributors, sebleouf.

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