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Walker Irish Cream Liq Truff 9 / 16 - Walkers

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Walker Irish Cream Liq Truff 9 / 16 - Walkers

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Barcode: 5011555034070 (EAN / EAN-13)

Brands: Walkers

Countries where sold: France

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Health

Ingredients

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    34 ingredients

    : Ingredients : Chocolat AuVLait (65%) (SucrE, Beurre De Cacho, Lait En Poudre Entier, Pâte De Cacao, Emulsifiant: Lécithine De Soja, Arômes), Sucre, Huile De Palmiste Hydrogénée, Irish Whiskey (3%), Eau, Poudre De Petit Lait, Sirop De Glucose, Beurre De Cacao, Lait En Poudre Entier, Poudre De Cacao, Pâte De Cacao, Arômes, Emulsifiant (Lécithine De Soja, E476, E492), Gelfiant: Pectine, Stabilisateur: E1103, Corrector De Acidité: E331, Couleur: E163, Acide Citrique. Pour les allergènes: voir les ingrédients er gras. Peut également contenir Arachides et Noix. À conserver dans un endroit frais et sec.
    Allergens: Milk, 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: E163 - Anthocyanins
    • Additive: E322 - Lecithins
    • Additive: E440 - Pectins
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E492 - Sorbitan tristearate
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • 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

  • E1103 - Invertase

    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    Source: Wikipedia

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia

  • 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.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • 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

  • E492 - Sorbitan tristearate

    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Hydrogenated palm kernel oil
  • icon

    Non-vegan

    Non-vegan ingredients: Whole milk powder, Whey powder, Whole milk powder

    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: fr:ingredients, fr:chocolat-auvlait, fr:beurre-de-cacho, fr:irish-whiskey, fr:gelfiant, fr:corrector-de-acidite, fr:couleur, fr:a-conserver-dans-un-endroit-frais-et-sec

    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!

    : Ingredients (Chocolat AuVLait 65%, SucrE), Beurre De Cacho, Lait En Poudre Entier, Pâte De Cacao, Emulsifiant (Lécithine De Soja), Arômes, Sucre, Huile De Palmiste Hydrogénée, Irish Whiskey 3%, Eau, Poudre De Petit Lait, Sirop De Glucose, Beurre De Cacao, Lait En Poudre Entier, Poudre De Cacao, Pâte De Cacao, Arômes, Emulsifiant (Lécithine De Soja, e476, e492), Gelfiant (Pectine), Stabilisateur (e1103), Corrector De Acidité (e331), Couleur (e163), Acide Citrique, À conserver dans un endroit frais et sec
    1. Ingredients -> fr:ingredients - percent_min: 65 - percent_max: 76
      1. Chocolat AuVLait -> fr:chocolat-auvlait - percent_min: 65 - percent: 65 - percent_max: 65
      2. SucrE -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11
    2. Beurre De Cacho -> fr:beurre-de-cacho - percent_min: 3 - percent_max: 14
    3. Lait En Poudre Entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 3 - percent_max: 14
    4. Pâte De Cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 3 - percent_max: 14
    5. Emulsifiant -> en:emulsifier - percent_min: 3 - percent_max: 9.66666666666667
      1. Lécithine De Soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 3 - percent_max: 9.66666666666667
    6. Arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 3 - percent_max: 5
    7. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3 - percent_max: 4.6
    8. Huile De Palmiste Hydrogénée -> en:hydrogenated-palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 3 - percent_max: 3.33333333333333
    9. Irish Whiskey -> fr:irish-whiskey - percent_min: 3 - percent: 3 - percent_max: 2.42857142857143
    10. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.75
    11. Poudre De Petit Lait -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.55555555555556
    12. Sirop De Glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.4
    13. Beurre De Cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 1.27272727272727
    14. Lait En Poudre Entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 1.16666666666667
    15. Poudre De Cacao -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 1.07692307692308
    16. Pâte De Cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 1
    17. Arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.933333333333333
    18. Emulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.875
      1. Lécithine De Soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.875
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4375
      3. e492 -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.291666666666667
    19. Gelfiant -> fr:gelfiant - percent_min: 0 - percent_max: 0.823529411764706
      1. Pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.823529411764706
    20. Stabilisateur -> en:stabiliser - percent_min: 0 - percent_max: 0.777777777777778
      1. e1103 -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.777777777777778
    21. Corrector De Acidité -> fr:corrector-de-acidite - percent_min: 0 - percent_max: 0.736842105263158
      1. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.736842105263158
    22. Couleur -> fr:couleur - percent_min: 0 - percent_max: 0.7
      1. e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    23. Acide Citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
    24. À conserver dans un endroit frais et sec -> fr:a-conserver-dans-un-endroit-frais-et-sec - percent_min: 0 - percent_max: 0.636363636363636

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,979 kj
    (473 kcal)
    Fat 22.4 g
    Saturated fat 13.8 g
    Carbohydrates 65.6 g
    Sugars 55.8 g
    Fiber 0 g
    Proteins 5.9 g
    Salt 0.2 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by kiliweb
Last edit of product page on by .
Product page also edited by openfoodfacts-contributors, yuka.WGZ3S0w2OEhpS0phcThSazdFcjA0djF4NkptWFZqMldKTkUvSUE9PQ.

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