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Caramel Nut - Elevation

Caramel Nut - Elevation

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Barcode: 4099100116373 (EAN / EAN-13)

Brands: Elevation

Countries where sold: France

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Health

Ingredients

  • icon

    43 ingredients


    chocolate flavored coating (maltitol, cocoa butter, chocolate liquor, whole milk powder, whey protein concentrate, soy lecithin, natural flavor), caramel (maltitol syrup, modified palm kernel oil, skim milk powder, modified milk ingredients, cream (cream, milk, cellulose gel, carrageenan, cellulose gum], glycerin, butter, water, salt, mono and diglycerides, natural flavor, disodium phosphate, soy lecithin, carrageenan), fiber blend (soluble tapioca fiber, polydextrose, inulin), protein blend (whey protein concentrate, milk protein concentrate, soy protein isolate), roasted peanuts, maltitol, peanut butter (ground peanuts), natural flavors, cellulose, palm kernel oil soy lecithin sucralose
    Allergens: Milk, Soybeans

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: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E422 - Glycerol
    • Additive: E460 - Cellulose
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E955 - Sucralose
    • Additive: E965 - Maltitol
    • Ingredient: Flavouring
    • Ingredient: Milk proteins

    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

  • E1200 - Polydextrose


    Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
    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
  • E339ii - Disodium phosphate


    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
  • E407 - Carrageenan


    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
  • E422 - Glycerol


    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia
  • E460 - Cellulose


    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia
  • E466 - Sodium carboxy methyl cellulose


    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    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
  • E955 - Sucralose


    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
  • 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: Whole milk powder, Whey protein, Skimmed milk powder, Modified milk ingredients, Cream, Cream, Milk, Butter, Whey protein, Milk protein concentrate

    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

    Vegetarian status unknown


    Unrecognized ingredients: Chocolate-flavored-coating, Modified-palm-kernel-oil, Cellulose-gel, E339ii, Fiber-blend, Soluble-tapioca-fiber, Protein-blend, Palm-kernel-oil-soy-lecithin-sucralose

    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!

    chocolate flavored coating (maltitol, cocoa butter, chocolate liquor, whole milk powder, whey protein, soy lecithin, natural flavor), caramel, maltitol syrup, modified palm kernel oil, skim milk powder, modified milk ingredients, cream (cream, milk, cellulose gel, carrageenan, cellulose gum, glycerin, butter, water, salt, mono- and diglycerides, natural flavor, disodium phosphate, soy lecithin, carrageenan), fiber blend (soluble tapioca fiber, polydextrose, inulin), protein blend (whey protein, milk protein concentrate, soy protein isolate), roasted peanuts, maltitol, peanut butter (peanuts), natural flavors, cellulose, palm kernel oil soy lecithin sucralose
    1. chocolate flavored coating -> en:chocolate-flavored-coating - percent_min: 6.66666666666667 - percent_max: 100
      1. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0.952380952380952 - percent_max: 100
      2. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      3. chocolate liquor -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      4. whole milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
      5. whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      7. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143
    2. caramel -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. maltitol syrup -> en:e965ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. modified palm kernel oil -> en:modified-palm-kernel-oil - percent_min: 0 - percent_max: 25
    5. skim milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. modified milk ingredients -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      1. cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      3. cellulose gel -> en:cellulose-gel - percent_min: 0 - percent_max: 4.76190476190476
      4. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      5. cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
      6. glycerin -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.38095238095238
      7. butter -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061
      8. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.78571428571429
      9. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.58730158730159
      10. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.42857142857143
      11. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2987012987013
      12. disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 1.19047619047619
      13. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0989010989011
      14. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.02040816326531
    8. fiber blend -> en:fiber-blend - percent_min: 0 - percent_max: 12.5
      1. soluble tapioca fiber -> en:soluble-tapioca-fiber - percent_min: 0 - percent_max: 12.5
      2. polydextrose -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      3. inulin -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    9. protein blend -> en:protein-blend - percent_min: 0 - percent_max: 11.1111111111111
      1. whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      2. milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      3. soy protein isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    10. roasted peanuts -> en:roasted-peanuts - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. peanut butter -> en:peanut-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      1. peanuts -> en:peanut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.69230769230769
    14. cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. palm kernel oil soy lecithin sucralose -> en:palm-kernel-oil-soy-lecithin-sucralose - percent_min: 0 - percent_max: 6.66666666666667

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (34g)
    Energy 1,600 kj
    (382 kcal)
    544 kj
    (130 kcal)
    Fat 23.5 g 8 g
    Saturated fat 10.3 g 3.5 g
    Carbohydrates 50 g 17 g
    Sugars 2.94 g 1 g
    Fiber ? ?
    Proteins 14.7 g 5 g
    Salt 191 g 65 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 34g

Environment

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by inf.
Product page also edited by charlesnepote, foodvisor, waistline-app.

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