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TRUFFES Chocolat noir Orange - Nestlé - 200 g

TRUFFES Chocolat noir Orange - Nestlé - 200 g

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Barcode: 8000300388619 (EAN / EAN-13)

Quantity: 200 g

Brands: Nestlé

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

Countries where sold: France

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Health

Ingredients

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    31 ingredients


    sugar, cocoa paste, torange nuggets (10%) (orange juice, sugar, concentrated apple puree, glucose, pineapple fiber, citric acidity regulator), gelling agent (sodium alginate), stabilizer (calcium phosphates), natural citrus flavors and other natural flavors), invert sugar syrup, sweetened condensed milk (milk, sugar) humectant (sorbitol), cocoa butter, pastry butter, emulsifier (lecithins), stabilizer (invertase), natural citrus and other natural flavors, natural vanilla flavor, may contain: gluten, nuts
    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: E401 - Sodium alginate
    • Additive: E420 - Sorbitol
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Humectant
    • Ingredient: Invert sugar

    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


    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
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    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

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Sweetened condensed milk, Milk, Butterfat

    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:pepites-torange

    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, pépites Torange 10% (jus d'orange, sucre, purée de pomme concentrée, glucose, fibres d'ananas, correcteur d'acidité (acide citrique)), gélifiant (alginate de sodium), stabilisant (phosphates de calcium), arômes naturels d'agrumes, arômes naturels, sirop de sucre inverti, lait concentré sucré (lait, sucre), humectant (sorbitol), beurre de cacao, beurre pâtissier, émulsifiant (lécithines), stabilisant (invertase), arôme naturel d'agrumes, arômes naturels, arôme naturel de vanille
    1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 80
    2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 45
    3. pépites Torange -> fr:pepites-torange - percent_min: 10 - percent: 10 - percent_max: 10
      1. jus d'orange -> en:orange-juice - vegan: yes - vegetarian: yes - percent_min: 1.66666666666667 - percent_max: 10
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      3. purée de pomme concentrée -> fr:puree-de-pommes-concentree - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 3.33333333333333
      4. glucose -> en:glucose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      5. fibres d'ananas -> en:pineapple-fibre - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      6. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.66666666666667
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
    4. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 10
      1. alginate de sodium -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    5. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 10
      1. phosphates de calcium -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    6. arômes naturels d'agrumes -> en:natural-citrus-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
    7. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
    8. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    9. lait concentré sucré -> en:sweetened-condensed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
      1. lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    10. humectant -> en:humectant - percent_min: 0 - percent_max: 10
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.88888888888889
    12. beurre pâtissier -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 8
    13. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 7.27272727272727
      1. lécithines -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.27272727272727
    14. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 6.66666666666667
      1. invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    15. arôme naturel d'agrumes -> en:natural-citrus-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.15384615384615
    16. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.71428571428571
    17. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.33333333333333

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: 1

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

    Positive points: 5

    • Proteins: 2 / 5 (value: 3.7, rounded value: 3.7)
    • Fiber: 5 / 5 (value: 5.1, rounded value: 5.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.66666666666667, rounded value: 1.7)

    Negative points: 24

    • Energy: 5 / 10 (value: 1912, rounded value: 1912)
    • Sugars: 9 / 10 (value: 45, rounded value: 45)
    • Saturated fat: 10 / 10 (value: 15, rounded value: 15)
    • Sodium: 0 / 10 (value: 24, rounded value: 24)

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

    Score nutritionnel: 19 (24 - 5)

    Nutri-Score: E

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    Sugars in high quantity (45%)


    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt in low quantity (0.06%)


    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Chocolate truffles
    Energy 1,912 kj
    (457 kcal)
    -20%
    Fat 25 g -39%
    Saturated fat 15 g -50%
    Carbohydrates 47 g +8%
    Sugars 45 g +15%
    Fiber 5.1 g +30%
    Proteins 3.7 g -23%
    Salt 0.06 g -59%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1.667 %

Environment

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by inf, moon-rabbit, roboto-app, yuka.UkpzaEFxUXNxT3NUdHNVWTBqL3N5Tjk2elo2eFdFR05lN294SUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmwYC-LUhmv1ZyPtqXGB2Mawdr_hTfwp75TaOKs.

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