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O azucar - Nocilla

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Some of the data for this product has been provided directly by the manufacturer Idilia.

Barcode: 8410014477651 (EAN / EAN-13)

Common name: Crema al cacao con avellanas, con edulcorantes

Brands: Nocilla

Categories: Breakfasts, Spreads, Sweet spreads, Sweeteners, Sugars, fr:Pâtes à tartiner, Hazelnut spreads, Chocolate spreads, Cocoa and hazelnuts spreads

Labels, certifications, awards: No gluten, Contains milk, Contains soy

Countries where sold: Spain

Matching with your preferences

Health

Ingredients

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    14 ingredients

    sweeteners (maltitol, steviol glycosides), high oleic sunflower oil, polydextrose, defatted cocoa powder (8,5%), skimmed milk powder (4,5%), cocoa butter, hazelnuts (4,0%), dairy solids, emulsifiers (soy lecithin, e 476), flavourings
    Allergens: Milk, Nuts, Soybeans
    Traces: 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: E476 - Polyglycerol polyricinoleate
    • Additive: E960 - Steviol glycosides
    • Additive: E965 - Maltitol
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Sweetener

    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

  • E1200 - Polydextrose

    Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
    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.

  • 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

  • E960 - Steviol glycosides

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Skimmed milk powder, Milk solids
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

    es: edulcorantes (maltitol, glicósidos de esteviol), aceite de girasol alto oleico, polidextrosa, cacao desgrasado en polvo 8.5%, _leche_ desnatada en polvo 4.5%, manteca de cacao, _avellanas_ 4%, sólidos lácteos, emulgentes (lecitina de _soja_, e476), aromas
    1. edulcorantes -> en:sweetener - percent_min: 10 - percent_max: 62
      1. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 62
      2. glicósidos de esteviol -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 31
    2. aceite de girasol alto oleico -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 8.5 - percent_max: 35.25
    3. polidextrosa -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 8.5 - percent_max: 26.3333333333333
    4. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 8.5 - percent: 8.5 - percent_max: 8.5
    5. _leche_ desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 4.5 - percent: 4.5 - percent_max: 4.5
    6. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 4 - percent_max: 4.5
    7. _avellanas_ -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 4 - percent: 4 - percent_max: 4
    8. sólidos lácteos -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 4
    9. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 4
      1. lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 4
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    10. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4

Nutrition

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    Average nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 4

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

    Positive points: 5

    • Proteins: 2 / 5 (value: 4.5, rounded value: 4.5)
    • Fiber: 5 / 5 (value: 12, rounded value: 12)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 4, rounded value: 4)

    Negative points: 11

    • Energy: 5 / 10 (value: 1822, rounded value: 1822)
    • Sugars: 1 / 10 (value: 5.5, rounded value: 5.5)
    • Saturated fat: 5 / 10 (value: 5.2, rounded value: 5.2)
    • Sodium: 0 / 10 (value: 40, rounded value: 40)

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

    Nutritional score: (11 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Cocoa and hazelnuts spreads
    Energy 1,822 kj
    (441 kcal)     		-20%
    Fat 29 g -15%
    Saturated fat 5.2 g -29%
    Carbohydrates 52 g +1%
    Sugars 5.5 g -88%
    Fiber 12 g +212%
    Proteins 4.5 g -31%
    Salt 0.1 g -5%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4 %

Environment

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Data sources

Product added on by kiliweb
Last edit of product page on by inf.
Product page also edited by ecoscore-impact-estimator, marcasmi, omi, org-idilia, thaialagata, yourself, yuka.FZlyIMaoRsgkFfTUzYUux2apELzfDPxLKEUQog, yuka.sY2b0xO6T85zoF3NwEKvlhRuT-rCgjHINADmvxXX28iTJILmeNtNvNPUL6g, yuka.sY2b0xO6T85zoF3NwEKvlmJMUubbu276JTb6nBCo6o-8LrvCaO5W3K_Taqs, yuka.sY2b0xO6T85zoF3NwEKvlmVod4HmkALVJR7nu2ew-9qoLb_3e8lty6qkYqs, yuka.sY2b0xO6T85zoF3NwEKvlmxnbuv8ojz5MCfliF2F9tSOL5bSPdVJvtX_F6s.

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