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Cola Cao noir

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Barcode: 8410014464934 (EAN / EAN-13)

Brands: Cola Cao

Categories: Beverages, Breakfasts, Cocoa and its products, Cocoa and chocolate powders, Instant beverages, Chocolate powders

Countries where sold: Spain

Matching with your preferences

Health

Ingredients

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    13 ingredients


    Spanish: Cacao desgrasado (50%), maltodextrina: harina de trigo, emulgente (lecitina de soja), espesante(carragenano), antiaglomerante (fosfato tricálcico, edulcorantes (acesulfamo K, sucralosa), aroma.
    Allergens: Gluten, 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: E407 - Carrageenan
    • Additive: E950 - Acesulfame k
    • Additive: E955 - Sucralose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Sweetener
    • Ingredient: Thickener

    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
  • E341 - Calcium phosphates


    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia
  • E341iii - Tricalcium phosphate


    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia
  • E407 - Carrageenan


    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia
  • E950 - Acesulfame k


    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Source: Wikipedia
  • E955 - Sucralose


    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia

Ingredients analysis

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


    Cacao desgrasado 50%, maltodextrina (harina de trigo), emulgente (lecitina de soja), espesante (carragenano), antiaglomerante, fosfato tricálcico, edulcorantes (acesulfamo K, sucralosa), aroma
    1. Cacao desgrasado -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - percent_min: 50 - percent: 50 - percent_max: 50
    2. maltodextrina -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 7.14285714285714 - percent_max: 50
      1. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 7.14285714285714 - percent_max: 50
    3. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 33.3333333333333
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. espesante -> en:thickener - percent_min: 0 - percent_max: 21.4285714285714
      1. carragenano -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 21.4285714285714
    5. antiaglomerante -> en:anti-caking-agent - percent_min: 0 - percent_max: 14.2857142857143
    6. fosfato tricálcico -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.7142857142857
    7. edulcorantes -> en:sweetener - percent_min: 0 - percent_max: 8.57142857142857
      1. acesulfamo K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.57142857142857
      2. sucralosa -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.28571428571429
    8. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Chocolate powders
    Energy 276 kj
    (66 kcal)
    -80%
    Fat 0.7 g -84%
    Saturated fat 0.4 g -84%
    Carbohydrates 9.6 g -85%
    Sugars 5.2 g -90%
    Fiber 1.5 g -76%
    Proteins 4.6 g -26%
    Salt 0.12 g -46%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
    Cocoa (minimum) 50 % +89%

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by elcoco
Last edit of product page on by moon-rabbit.
Product page also edited by acuario, elcoco.4234beccf1f4bcda025e5536791597f6, hogazilla96, kiliweb, musarana, yuka.WnZzck83VW91OFFndzhBUjBFdUY5czljNnNUeVlWM3NjZmhCSVE9PQ, yuka.ZmZBUE5LSW91Y0lEeThFbjJnakpvdmNrNHBiMlpXMmNMZlZOSVE9PQ.

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