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Choco Dessert Raspberry Jail - Milka - 147g

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Choco Dessert Raspberry Jail - Milka - 147g

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Bar kod: 7622300479107 (EAN / EAN-13)

Quantity: 147g

Packaging: Plastika, en:pp-polypropylene

Marke: Milka

Kategorije: Grickalice, en:Sweet snacks, Keksi i kolači, Keksi, en:Chocolate biscuits

Labels, certifications, awards: en:Green Dot

Stores: Stockomani

Countries where sold: Hrvatska, Francuska

Matching with your preferences

Health

Sastojci

  • icon

    34 ingredients

    Šećer, glukozno-fruktozni sirup, pšenično brašno, tekuća cijela jaja, voda, kakaov maslac, obrano mlijeko u prahu, krumpirov škrob, kakaova masa, tvar za zadržavanje vlage (glicerol), sirutka u prahu (iz mlijeka), repičino ulje, mliječna mast, regulatori kiselosti (E330, E296, E331), tvar za želiranje (pektini), koncentrirani sok od maline 0,3%, arome, bojila (karmin, karoteni), emulgatori (sojini lecitini, E476, E471), sol, tvar za rahljenje za dizanje tijesta (amonijevi karbonati), pasta lješnjaka. Može sadržavati drugo orašasto voće.
    Alergeni: Gluten, Soja
    Traces: Orašaste plodove

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultraobrađeni prehrambeni i pića proizvodi group:

    • Aditiv: E120 - Karmin
    • Aditiv: E160a - Karoten
    • Aditiv: E422 - Glicerol
    • Aditiv: E471 - Mono- i digliceridi masnih kiselina
    • Aditiv: E476 - Poliglicerol - poliricinoleat
    • Ingredient: Boja
    • Ingredient: Emulgator
    • Ingredient: Aroma
    • Ingredient: Tvar za želiranje
    • Ingredient: Glukoza
    • Ingredient: Tvar za zadržavanje vlage
    • Ingredient: Sirutka

    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

Aditivi

  • E120 - Karmin

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia (Engleski jezik)

  • E160a - Karoten

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia (Engleski jezik)

  • E296 - Jabučna

    Jabučna kiselina: Jabučna kiselina, C4H6O5, dvobazična je organska kiselina prisutna u kiselom voću; bezbojni igličasti kristali topljivi u vodi i alkoholu. Iz jabučnog soka izolirao ju je švedski kemičar Carl Wilhelm Scheele 1785., a strukturu molekule odredio njemački kemičar Justus von Liebig 1832. Jabučna kiselina spada u grupu hidroksikarbonskih kiselina. Soli jabučne kiseline su malati. U vinarstvu se ubraja u nehlapljive kiseline. Poželjna u vinu, do određene granice. Vinu daje opor i neharmoničan okus. Prelazak dopustivog praga hlapljivih kiselina javlja se ako se vino dobilo od tehnološki nedovoljno nezrelog grožđa, a kiselina koje je obično više od dopuštene jest jabučna kiselina. U takvim situacijama vino se mora ponekad otkiseliti. Drugo rješenje jest u tim nepovoljnim berbama odgoditi prvi pretok. Tada bakterije i kvasci koje su na drožđu same razgrade jabučnu kiselinu u blagu mliječnu kiselinu -jabučno-mliječno vrenje- te vino postaje mekše i pitkije.
    Source: Wikipedia

  • E330 - Kiselina limunska kiselina

    Limunska kiselina: Limunska kiselina, C6H8O7, trobazična je organska kiselina, prisutna u mnogim vrstama voća -u limunovom soku 5–6%-. Spada u grupu hidrokarbonskih kiselina. Bijela je kristalna tvar kisela okusa, lako topljiva u vodi. Industrijski se dobiva iz limuna -u južnoj Italiji i Kaliforniji- ili iz šećera fermentacijom pomoću plijesni Aspergillus niger. Upotrebljava se u proizvodnji bezalkoholnih napitaka i u medicini. Njezine soli su citrati. Normalan je sastojak ljudske krvi i urina -mokraće-. Koristi se u proizvodnji pjenušavih tableta i vitaminskih napitaka -npr. sastojak je Cedevite-, voćnih sokova, smrznutog voća itd... Uzorci krvi i tkiva čuvaju se u otopinama limunske kiseline. U vinarstvu se ponekad ubraja u nehlapljive kiseline. Poželjna u vinu, do određene granice. Prelazak dopustivog praga hlapljivih kiselina javlja se ako se vino dobilo od nezrelog grožđa, vino se onda mora ponekad otkiseliti. Kao međuproizvod ciklusa limunske kiseline javlja se jantarna kiselina.
    Source: Wikipedia

  • E331 - Natrijevi citrati

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia (Engleski jezik)

  • E422 - Glicerol

    Glicerol: Glicerol -prema grč. glykys: sladak + [alkoh]ol; 1‚2,3-propantriol, propan-1‚2,3-triol, C3H8O3, CH2OH-CHOH-CH2OH, HOCH2CH-OH-CH2OH, E 422- je najjednostavniji alkohol s tri hidroksilne skupine. Kao sinonim se ponekad koristi glicerin, ali njegova upotreba nije preporučljiva.
    Source: Wikipedia

  • E440a - Pektin

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia (Engleski jezik)

  • E476 - Poliglicerol - poliricinoleat

    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 (Engleski jezik)

  • E503 - Amonijevi karbonati

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia (Engleski jezik)

Ingredients analysis

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    Nije vegansko

    Non-vegan ingredients: Tekuća cijela jaja, Obrano mlijeko, Sirutka u prahu, Mlijeko, Mlijecnu mast, E120
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

    hr: Šećer, glukozno-fruktozni sirup, pšenično brašno, tekuća cijela jaja, voda, kakaov maslac, obrano mlijeko, krumpirov škrob, kakaova masa, tvar za zadržavanje vlage (glicerol), sirutka u prahu (iz mlijeka), repičino ulje, mliječna mast, regulatori kiselosti (e330, e296, e331), tvar za želiranje (pektini), maline 0.3%, arome, bojila (karmin, karoteni), emulgatori (sojini lecitini, e476, e471), sol, tvar za rahljenje za dizanje tijesta (amonijevi karbonati), pasta lješnjaka
    1. Šećer -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.54545454545455 - percent_max: 95.5
    2. glukozno-fruktozni sirup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0.3 - percent_max: 47.9
    3. pšenično brašno -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.3 - percent_max: 32.0333333333333
    4. tekuća cijela jaja -> en:liquid-whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0.3 - percent_max: 24.1
    5. voda -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.3 - percent_max: 19.34
    6. kakaov maslac -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0.3 - percent_max: 16.1666666666667
    7. obrano mlijeko -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0.3 - percent_max: 13.9
    8. krumpirov škrob -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0.3 - percent_max: 12.2
    9. kakaova masa -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0.3 - percent_max: 10.8777777777778
    10. tvar za zadržavanje vlage -> en:humectant - percent_min: 0.3 - percent_max: 9.82
      1. glicerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0.3 - percent_max: 9.82
    11. sirutka u prahu -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0.3 - percent_max: 8.95454545454546
      1. iz mlijeka -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0.3 - percent_max: 8.95454545454546
    12. repičino ulje -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.3 - percent_max: 8.23333333333333
    13. mliječna mast -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.3 - percent_max: 7.62307692307692
    14. regulatori kiselosti -> en:acidity-regulator - percent_min: 0.3 - percent_max: 7.1
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.1
      2. e296 -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.55
      3. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.36666666666667
    15. tvar za želiranje -> en:gelling-agent - percent_min: 0.3 - percent_max: 6.64666666666667
      1. pektini -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 6.64666666666667
    16. maline -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 0.3 - percent: 0.3 - percent_max: 0.3
    17. arome -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3
    18. bojila -> en:colour - percent_min: 0 - percent_max: 0.3
      1. karmin -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.3
      2. karoteni -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.15
    19. emulgatori -> en:emulsifier - percent_min: 0 - percent_max: 0.3
      1. sojini lecitini -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.3
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
      3. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.1
    20. sol -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.28
    21. tvar za rahljenje za dizanje tijesta -> en:raising-agent - percent_min: 0 - percent_max: 0.28
      1. amonijevi karbonati -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.28
    22. pasta lješnjaka -> en:hazelnut-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 0.28

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 1

    • Bjelančevine: 2 / 5 (value: 3.6, rounded value: 3.6)
    • Fiber: 1 / 5 (value: 1.1, rounded value: 1.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.325563742897725, rounded value: 0.3)

    Negative points: 18

    • Energija: 4 / 10 (value: 1510, rounded value: 1510)
    • Sugars: 10 / 10 (value: 51, rounded value: 51)
    • Saturated fat: 3 / 10 (value: 3.1, rounded value: 3.1)
    • Natrij: 1 / 10 (value: 112, rounded value: 112)

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

    Nutritional score: (18 - 1)

    Nutri-Score:

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    Nutritivne vrijednosti

    Nutritivne vrijednosti As sold
    for 100 g / 100 ml     		Compared to: en:Chocolate biscuits
    Energija 1.510 kj
    (357 kcal)     		-23%
    Masti 6,8 g -69%
    Zasićene masne 3,1 g -72%
    Ugljikohidrati 70 g +15%
    Šećeri 51 g +87%
    Vlakna 1,1 g -73%
    Bjelančevina 3,6 g -39%
    Sol 0,28 g -29%
    Alcohol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,326 %

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Data sources

Product added on od kiliweb
Last edit of product page on od benbenben.
Stranicu proizvoda također je uredio g123k, marie-cleyrat, openfoodfacts-contributors, spotter, yuka.FYlGDMakJ80gPcL5j5079h24K9XFLORSRHkjog, yuka.HZZTA_KzMZIrAvrYjrA72TKKMr-wJtNIJkchow, yuka.IqlMFcezRscwMPPz9b5r9R-UPfjuBfBIQ0UOoQ, yuka.L6BCPoeQJ5AzAPDQ_boF8TynJMnNHeNdIFcrog, yuka.P7lENuTSRJUjBMPLi74k-TKlTPjlE-VjGUUNoQ, yuka.SEtaWk5xOGJwdlFBdGM4RTVUblU1L1ozMkxtRGNHeVZKL1pKSUE9PQ, yuka.VblnP_ewIsYrBsDV46AX7CmVPefkKc1wNVggow, yuka.YUk4cUVib2QvZUExdE5zajVEM3M1L1pTNkx1dVdGTzRjdWdBSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmhZUffHmDjJGTX6vHeg6sWzErbITPh-5tbkEKs.

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