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La Truffe LAIT Fondant ultime - Nestlé - 250 g

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La Truffe LAIT Fondant ultime - Nestlé - 250 g

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Barcode: 8000300300420 (EAN / EAN-13)

Common name: Bonbons de chocolat a la pate de truffe.

Quantity: 250 g

Packaging: Metal, Recyclable Metals, Aluminium, Cardboard, Sleeve

Brands: Nestlé

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

Labels, certifications, awards: Made in Italy, Pure cocoa butter

Origin of ingredients: Italy

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    20 ingredients

    French: Sucre, beurre de cacao, pâte de cacao, lait concentré sucré (lait, sucre) 8%, lait entier en poudre 6%, humectant : sorbitol; sirop de glucose, lactose, cacao maigre, matière grasse de lait anhydre, petit-lait en poudre, émulsifiant : lécithine de tournesol, stabilisant : invertase; arôme / Chocolat au lait : 48%
    Allergens: Milk
    Traces: Gluten, 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: E420 - Sorbitol
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Lactose
    • 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.

  • 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

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Sweetened condensed milk, Milk, Whole milk powder, Lactose, Whey powder, Milk chocolate
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

    fr: Sucre, beurre de cacao, pâte de cacao, _lait_ concentré sucré 8% (_lait_, sucre), _lait_ entier en poudre 6%, humectant (sorbitol), sirop de glucose, _lactose_, cacao maigre, matière grasse de _lait_ anhydre, petit-_lait_ en poudre, émulsifiant (lécithine de tournesol), stabilisant (invertase), arôme, Chocolat au lait 48%
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    3. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    4. _lait_ concentré sucré -> en:sweetened-condensed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent: 8
      1. _lait_ -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    5. _lait_ entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent: 6
    6. humectant -> en:humectant
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes
    7. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    8. _lactose_ -> en:lactose - vegan: no - vegetarian: yes
    9. cacao maigre -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100
    10. matière grasse de _lait_ anhydre -> fr:matiere-grasse-de-lait-anhydre
    11. petit-_lait_ en poudre -> en:whey-powder - vegan: no - vegetarian: maybe
    12. émulsifiant -> en:emulsifier
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    13. stabilisant -> en:stabiliser
      1. invertase -> en:e1103 - vegan: yes - vegetarian: yes
    14. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    15. Chocolat au lait -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent: 48

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Chocolate truffles
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    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 nash
Last edit of product page on by fix-serving-size-bot.
Product page also edited by manu1400, moon-rabbit, nouky20, packbot, roboto-app.

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