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Lila Stars snax - Kraft foods - 170 g

Lila Stars snax - Kraft foods - 170 g

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Barcode: 7622300567620 (EAN / EAN-13)

Common name: Noisette entière et céréales croustillantes

Quantity: 170 g

Packaging: Plastic

Brands: Kraft foods, Milka

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

Origin of ingredients: Slovakia

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    39 ingredients


    French: Chocolat au lait 51 % [sucre, beurre de cacao, lait écrémé en poudre, pâte de cacao, lactosérum en poudre, beurre concentré, pâte de noisettes, émulsifiant (lécithine de soja), arôme], chocolat blanc 23 % [sucre, beurre de cacao, lait écrémé en poudre, lactosérum en poudre, beurre concentré, émulsifiants (lécithine de soja, E 476), arôme], noisettes, céréales croustillantes [farine de froment (60%), farine de riz, huile végétale, sucre, malt de blé, fibre de pois, poudre à lever (E 500), sel, arôme], beurre de cacao, agents d'enrobage (E 414, E 901), huile végétale. Cacao : 30% minimum dans le chocolat au lait.
    Allergens: Gluten, Milk, Nuts, Soybeans
    Traces: Gluten, Milk, Nuts, 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: E414 - Acacia gum
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E901 - White and yellow beeswax
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • 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

  • 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
  • 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
  • E500 - Sodium carbonates


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia
  • E901 - White and yellow beeswax


    Beeswax: Beeswax -cera alba- is a natural wax produced by honey bees of the genus Apis. The wax is formed into "scales" by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols. Beeswax has long-standing applications in human food and flavoring. For example, it is used as a glazing agent or as a light/heat source. It is edible, in the sense of having similar negligible toxicity to plant waxes, and is approved for food use in most countries and the European Union under the E number E901. However, the wax monoesters in beeswax are poorly hydrolysed in the guts of humans and other mammals, so they have insignificant nutritional value. Some birds, such as honeyguides, can digest beeswax. Beeswax is the main diet of wax moth larvae.
    Source: Wikipedia

Ingredients analysis

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    May contain palm oil


    Ingredients that may contain palm oil: Butterfat, Butterfat, Vegetable oil, Vegetable oil
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    Non-vegan


    Non-vegan ingredients: Milk chocolate, Skimmed milk powder, Whey powder, Butterfat, Skimmed milk powder, Whey powder, Butterfat, E901
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    Maybe vegetarian


    Ingredients that may not be vegetarian: Whey powder, Flavouring, Whey powder, Flavouring, Flavouring
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


    Chocolat au lait 51% (sucre, beurre de cacao, lait écrémé en poudre, pâte de cacao, lactosérum en poudre, beurre concentré, pâte de noisettes, émulsifiant (lécithine de soja), arôme), chocolat blanc 23% (sucre, beurre de cacao, lait écrémé en poudre, lactosérum en poudre, beurre concentré, émulsifiants (lécithine de soja, e476), arôme), noisettes, céréales croustillantes (farine de froment 60%, farine de riz, huile végétale, sucre, malt de blé, fibre de pois, poudre à lever (e500), sel, arôme), beurre de cacao, agents d'enrobage (e414, e901), huile végétale, Cacao 30%
    1. Chocolat au lait -> en:milk-chocolate - vegan: no - vegetarian: yes - percent: 51
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
      3. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
      5. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe
      6. beurre concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe
      7. pâte de noisettes -> en:hazelnut-paste - vegan: yes - vegetarian: yes
      8. émulsifiant -> en:emulsifier
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes
      9. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    2. chocolat blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes - percent: 23
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
      3. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes
      4. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe
      5. beurre concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe
      6. émulsifiants -> en:emulsifier
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes
        2. e476 -> en:e476 - vegan: yes - vegetarian: yes
      7. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    3. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes
    4. céréales croustillantes -> en:cereal-crispies - vegan: yes - vegetarian: yes
      1. farine de froment -> en:wheat-flour - vegan: yes - vegetarian: yes - percent: 60
      2. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes
      3. huile végétale -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      4. sucre -> en:sugar - vegan: yes - vegetarian: yes
      5. malt de blé -> en:wheat-malt - vegan: yes - vegetarian: yes
      6. fibre de pois -> en:pea-fiber - vegan: yes - vegetarian: yes
      7. poudre à lever -> en:raising-agent
        1. e500 -> en:e500 - vegan: yes - vegetarian: yes
      8. sel -> en:salt - vegan: yes - vegetarian: yes
      9. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    5. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
    6. agents d'enrobage -> en:glazing-agent
      1. e414 -> en:e414 - vegan: yes - vegetarian: yes
      2. e901 -> en:e901 - vegan: no - vegetarian: yes
    7. huile végétale -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe
    8. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent: 30

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Bonbons
    Energy 2,315 kj
    (555 kcal)
    +5%
    Fat 35.5 g +12%
    Saturated fat ?
    Carbohydrates 50.5 g -3%
    Sugars ?
    Fiber ?
    Proteins 7.6 g +30%
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
Serving size: serving

Environment

Transportation

Data sources

Product added on by minouche
Last edit of product page on by packbot.
Product page also edited by manu1400, moon-rabbit, quechoisir, sebleouf.

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