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Almond coated with milk chocolate - Muji - 80 g

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Almond coated with milk chocolate - Muji - 80 g

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Barcode: 4550002772451 (EAN / EAN-13)

Quantity: 80 g

Packaging: Plastic bag

Brands: Muji

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

Manufacturing or processing places: Bulgaria

Countries where sold: Bulgaria, Japan

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Health

Ingredients

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    26 ingredients

    Milk with chocolate (70%) [Sugar, Cocoa Butter, Whole Milk Powder, Fat Reduced Cocoa Powder, Emulsifiers (Soya Lecithins, Polyglycerol Polyricinoleate), Vanilla Flavouring), Almonds (25%), Sugar, Glazing Agent (Shellac), Humectant (Glycerol), Dextrose Syrup, Wheat Starch, Stabiliser (Acacia Gum), Vegetable Oils (Palm Oil, Palm Kernel Oil, Coconut Oil]. Milk Chocolate contains: Cocoa Solids 32% minimum, Milk Solids 19% minimum.
    Allergens: Gluten, Milk, Nuts, Soybeans
    Traces: 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: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E422 - Glycerol
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E904 - Shellac
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Humectant

    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.

  • 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

  • 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

  • E476 - Polyglycerol polyricinoleate

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia

  • E904 - Shellac

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

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

    Non-vegan ingredients: Milk chocolate, Whole milk powder, E904, Milk chocolate, Milk solids
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 with chocolate 70% (Sugar, Cocoa Butter, Whole Milk Powder, Fat Reduced Cocoa Powder, Emulsifiers (Soya Lecithins, Polyglycerol Polyricinoleate), Vanilla Flavouring, Almonds 25%, Sugar, Glazing Agent (Shellac), Humectant (Glycerol), Dextrose, Wheat Starch, Stabiliser (Acacia Gum), Vegetable Oils, Palm Oil, Palm Kernel Oil, Coconut Oil), Milk Chocolate contains (Cocoa Solids 32%), Milk Solids 19%
    1. Milk with chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent: 70
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      3. Whole Milk Powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
      4. Fat Reduced Cocoa Powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
      5. Emulsifiers -> en:emulsifier
        1. Soya Lecithins -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
        2. Polyglycerol Polyricinoleate -> en:e476 - vegan: yes - vegetarian: yes
      6. Vanilla Flavouring -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe
      7. Almonds -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent: 25
      8. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      9. Glazing Agent -> en:glazing-agent
        1. Shellac -> en:e904 - vegan: no - vegetarian: no
      10. Humectant -> en:humectant
        1. Glycerol -> en:e422 - vegan: maybe - vegetarian: maybe
      11. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      12. Wheat Starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      13. Stabiliser -> en:stabiliser
        1. Acacia Gum -> en:e414 - vegan: yes - vegetarian: yes
      14. Vegetable Oils -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      15. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
      16. Palm Kernel Oil -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes
      17. Coconut Oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040
    2. Milk Chocolate contains -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004
      1. Cocoa Solids -> en:cocoa-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 32
    3. Milk Solids -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent: 19

Nutrition

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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: 25

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

    Positive points: 3

    • Proteins: 5 / 5 (value: 11, rounded value: 11)
    • Fiber: 3 / 5 (value: 3.2, rounded value: 3.2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 25, rounded value: 25)

    Negative points: 23

    • Energy: 6 / 10 (value: 2297, rounded value: 2297)
    • Sugars: 7 / 10 (value: 35, rounded value: 35)
    • Saturated fat: 10 / 10 (value: 13, rounded value: 13)
    • Sodium: 0 / 10 (value: 64, rounded value: 64)

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

    Nutritional score: (23 - 3)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (40 g)     		Compared to: Chocolate covered almonds
    Energy 2,297 kj
    (549 kcal)     		919 kj
    (220 kcal)     		-1%
    Fat 33 g 13.2 g -14%
    Saturated fat 13 g 5.2 g -16%
    Carbohydrates 50 g 20 g +18%
    Sugars 35 g 14 g -
    Fiber 3.2 g 1.28 g -51%
    Proteins 11 g 4.4 g +5%
    Salt 0.16 g 0.064 g -1%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 25 % 25 %
Serving size: 40 g

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Data sources

Product added on by kiliweb
Last edit of product page on by duhowpi.
Product page also edited by elcoco, moon-rabbit, packbot, scholes8, yuka.IppjP_uzRsALLsLT2pMy_mKKOeviHvpEM3Muog.

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