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ColaCao Mocca - Cola cao

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Algunes de les dades d’aquest producte les ha proporcionat directament el fabricant Idilia.

Codi de barres: 8410014473929 (EAN / EAN-13)

Nom comú: Preparado alimenticio para bebida a base de cacao y café, con edulcorantes

Marques: Cola cao, ColaCao

Categories: Aliments i begudes amb base vegetal, Begudes, Aliments amb base vegetal, Cacau i derivats, Pols de coco i xocolata, Cafè, Begudes instantànies, Cacau en pols, Cafès solubles, en:Chocolate powders

Etiquetes, certificacions, premis: Agricultura Sostenible, Certificat UTZ, Cacau certificat UTZ

Països on es va vendre: Espanya

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Ingredients

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    17 ingredients


    : Maltodextrina, cacao desgrasado (25%), harina de trigo, fibra (celulosa), aromas (contiene leche), café soluble (1,3%), espesante (carragenano), antiaglomerante (fosfato tricálcico), emulgente (lecitina de girasol), cafeína, edulcorantes (acesulfamo K, sucralosa)
    Al·lèrgens: en:Gluten, en:Milk

Processament d'aliments

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    Aliments ultra processats


    Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

    • Additiu: E322 - Lecitines
    • Additiu: E407 - Carragahen
    • Additiu: E460 - Cel·lulosa
    • Additiu: E950 - Acesulfam K
    • Additiu: E955 - Sucralosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Maltodextrina
    • Ingredient: Edulcorant
    • Ingredient: Espessidor

    Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Aliments ultra processats

    La determinació del grup es fa en funció de la categoria del producte i dels ingredients que conté.

    Més informació sobre la classificació NOVA

Additius

  • E322 - Lecitines


    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.
    Origen: Wikipedia (Anglès)
  • E322i - Lecitina


    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.
    Origen: Wikipedia (Anglès)
  • E341 - Fosfat de calci


    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.
    Origen: Wikipedia (Anglès)
  • E341iii - Fosfat de tricalci


    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.
    Origen: Wikipedia (Anglès)
  • E407 - Carragahen


    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.
    Origen: Wikipedia (Anglès)
  • E460 - Cel·lulosa


    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Origen: Wikipedia (Anglès)
  • E950 - Acesulfam 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.
    Origen: Wikipedia (Anglès)
  • E955 - Sucralosa


    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.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
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    Detalls de l'anàlisi dels ingredients


    : Maltodextrina, cacao desgrasado 25%, harina de trigo, fibra (celulosa), aromas, café soluble 1.3%, espesante (carragenano), antiaglomerante (fosfato tricálcico), emulgente (lecitina de girasol), cafeína, edulcorantes (acesulfamo K, sucralosa)
    1. Maltodextrina -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 25 - percent_max: 69.8
    2. cacao desgrasado -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - percent_min: 25 - percent: 25 - percent_max: 25
    3. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 1.3 - percent_max: 25
    4. fibra -> en:fiber - percent_min: 1.3 - percent_max: 24.35
      1. celulosa -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 1.3 - percent_max: 24.35
    5. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 1.3 - percent_max: 5
    6. café soluble -> en:instant-coffee - vegan: yes - vegetarian: yes - percent_min: 1.3 - percent: 1.3 - percent_max: 1.3
    7. espesante -> en:thickener - percent_min: 0 - percent_max: 1.3
      1. carragenano -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    8. antiaglomerante -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.3
      1. fosfato tricálcico -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    9. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 1.3
      1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    10. cafeína -> en:caffeine - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    11. edulcorantes -> en:sweetener - percent_min: 0 - percent_max: 1.3
      1. acesulfamo K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
      2. sucralosa -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65

Nutrició

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    Mala qualitat nutricional


    ⚠️ Atenció: no s'ha especificat la quantitat de fruites, verdures i fruits secs, no es té en compte la seva possible contribució positiva en la qualificació.

    Aquest producte es considera una beguda per al càlcul de la Nutri-Score.

    Punts positius: 1

    • Proteïnes: 2 / 5 (valor: 3.7, valor arrodonit: 3.7)
    • Fibra: 1 / 5 (valor: 1.3, valor arrodonit: 1.3)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 10 (valor: 0, valor arrodonit: 0)

    Punts negatius: 14

    • Energia: 10 / 10 (valor: 283, valor arrodonit: 283)
    • Sucres: 4 / 10 (valor: 4.9, valor arrodonit: 4.9)
    • Greixos saturats: 0 / 10 (valor: 0.4, valor arrodonit: 0.4)
    • Sodi: 0 / 10 (valor: 48, valor arrodonit: 48)

    Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.

    Puntuació nutricional: (14 - 1)

    Nutri-Score:

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Preparat
    per 100 g/100 ml
    Preparat
    per porció (15 g)
    Comparat amb: en:Chocolate powders
    Energia 283 kj
    (67 kcal)
    283 kj
    (67 kcal)
    42,5 kj
    (10 kcal)
    -78%
    Greix 0,6 g 0,6 g 0,09 g -81%
    Àcid gras saturat 0,4 g 0,4 g 0,06 g -77%
    Hidrats de carboni 11 g 11 g 1,65 g -81%
    Sucre 4,9 g 4,9 g 0,735 g -89%
    Fiber 1,3 g 1,3 g 0,195 g -80%
    Proteïna 3,7 g 3,7 g 0,555 g -37%
    Sal comuna 0,12 g 0,12 g 0,018 g -33%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % ? ?
Mida de la porció: 15 g

Entorn

Petjada de carboni

Empaquetament

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Producte afegit per kiliweb
Última modificació de la pàgina del producte per foodvisor.
La pàgina del producte, també editada per elcoco, franchacon17, franpadez, itsjustruby, josema, openfoodfacts-contributors, org-idilia, stephane, teolemon, trueno, yuka.DKtmMIbVQ50cQfPMiYwl4iibCsTiDfkHA1cRog, yuka.Yi8wQkFLOGRsT1lGc3ZjdzVBdi9wZXQrd0tENEFsNnFMdllTSVE9PQ.

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