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Sublim - Cailler - 198 g

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Sublim - Cailler - 198 g

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Barcode: 7613033623905 (EAN / EAN-13)

Quantity: 198 g

Brands: Cailler

Labels, certifications, awards: Sustainable farming, Green Dot, IP-Suisse, UTZ Certified, UTZ Certified Cocoa

Countries where sold: France, Switzerland

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Health

Ingredients

  • icon

    28 ingredients

    : Sucre, pâte de cacao, beurre de cacao, lait entier condensé sucré, sirop de glucose-fructose, lait entier en poudre, amandes, matière grasse de lait anhydre, humectant (sorbitol), graisse de noix de coco, noisettes, sirop de sucre inverti, huile de tornesol, cacao, petit-lait en poudre partiellement déminéralisé, arôme, farine de blé, émulsifiants (lecithine de tournesol, mono - et diglycérides d'acides gras), sel, agent d'enrobage (gomme arabique), sucre caramelisé, stabilisant (invertase), extrait de vanille. Peut contenir d'autres fruits à coque et œufs.
    Allergens: Gluten, Milk, Nuts
    Traces: Eggs, Nuts

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: E420 - Sorbitol
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Humectant
    • Ingredient: Invert sugar
    • 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

  • 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.

  • 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

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Sweetened condensed whole milk, Whole milk powder, Partially demineralized powdered whey

    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:Matière grasse de lait anhydre, fr:huile-de-tornesol

    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!

    : Sucre, pâte de cacao, beurre de cacao, lait entier condensé sucré, sirop de glucose-fructose, lait entier en poudre, amandes, matière grasse de lait anhydre, humectant (sorbitol), graisse de noix de coco, noisettes, sirop de sucre inverti, huile de tornesol, cacao, petit-lait en poudre partiellement déminéralisé, arôme, farine de blé, émulsifiants (lecithine de tournesol, mono- et diglycérides d'acides gras), sel, agent d'enrobage (gomme arabique), sucre caramelisé, stabilisant (invertase), extrait de vanille
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.34782608695652 - percent_max: 100
    2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 50
    3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 33.3333333333333
    4. lait entier condensé sucré -> en:sweetened-condensed-whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19027 - percent_min: 0 - percent_max: 25
    5. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 20
    6. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 16.6666666666667
    7. amandes -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 14.2857142857143
    8. matière grasse de lait anhydre -> fr:matiere-grasse-de-lait-anhydre - percent_min: 0 - percent_max: 12.5
    9. humectant -> en:humectant - percent_min: 0 - percent_max: 11.1111111111111
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. graisse de noix de coco -> en:coconut-fat - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 10
    11. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 9.09090909090909
    12. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. huile de tornesol -> fr:huile-de-tornesol - percent_min: 0 - percent_max: 7.69230769230769
    14. cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 7.14285714285714
    15. petit-lait en poudre partiellement déminéralisé -> en:partially-demineralized-powdered-whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.66666666666667
    16. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    17. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 5
    18. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 5
      1. lecithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.5
    19. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2
    20. agent d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 0.2
      1. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    21. sucre caramelisé -> en:caramelised-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.2
    22. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0.2
      1. invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    23. extrait de vanille -> en:vanilla-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11065 - percent_min: 0 - percent_max: 0.2

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (24 g)
    Energy 2,241 kj
    (536 kcal)     		538 kj
    (129 kcal)
    Fat 34.5 g 8.28 g
    Saturated fat 18.9 g 4.54 g
    Carbohydrates 48.7 g 11.7 g
    Sugars 45.2 g 10.8 g
    Fiber 5.1 g 1.22 g
    Proteins 5.7 g 1.37 g
    Salt 0.2 g 0.048 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.794 % 0.794 %
Serving size: 24 g

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Data sources

Product added on by openfood-ch-import
Last edit of product page on by itsjustruby.
Product page also edited by foodrepo, kiliweb, openfoodfacts-contributors, yuka.RzU4eUY2aGJtOGRUbmNVNTBEcUkzY2xreTdtWWIyeWVDT0V3SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllNqTN7R_2nOGQbvtxGVycijdbHnWNov2ILkbao.

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