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Choc Nibbles

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Barcode: 5037787110436 (EAN / EAN-13)

Countries where sold: An Rìoghachd Aonaichte

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Health

Ingredients

  • icon

    68 ingredients

    : original choc nibbles confectionery dusted with icing sugar choc nibbles - chocolate and caramel flavoured redients super wheat flour (with calcium, iron, niacin, thiamin), cocoa ter, cocoa mass, whole and skimmed milk powder, getable oils (palm, sal, shea, illipe, mango kemel, kokum gl, rapeseed, palm kamel, sunflower, coconut), whey owder (milk, glucose syn, invert sugar syrun, wholemeal theat flour, sweetened condensed milk, butter oil (milk), ucose-fructos syrup, dried cream (milk), wole oat flour, kimmed dried yoghurt (m emulsifier (6442, soya lecithin, 476, e471, sunflower on sat, wheat starch, whole og, raising agents (ammonium bicarbonate, sodium sicarbonate, e450), flavouring barley malt extract, acidity regulator (e501, calcium lactate, sodium citrate), acids (citric acid, lactic acid, yeast, desticated coconut, treacle, maize flour, maltodextrin, modified wheat starch, dextrose, orange concentrate, gelling agent (pac humectant (glycerol), our paprika extract, stabiliser (invertase), hazelnuts talnuts, raisins as milk chocolate 25% contains cocoa solids 25% minimum, mik
    Allergens: en:Milk, en:Soybeans

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

    • Additive: E160c
    • Additive: E322
    • Additive: E327
    • Additive: E422
    • Additive: E450
    • Additive: E471
    • Additive: E476
    • Ingredient: Dextrose
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Invert sugar
    • Ingredient: Maltodextrin

    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 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 (Beurla)

  • E270

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia (Beurla)

  • E322

    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 (Beurla)

  • E322i

    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 (Beurla)

  • E327

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    Source: Wikipedia (Beurla)

  • E330

    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 (Beurla)

  • E331

    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 (Beurla)

  • E422

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia (Beurla)

  • E471

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia (Beurla)

  • E476

    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 (Beurla)

  • E501

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia (Beurla)

  • E503

    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 (Beurla)

  • E503ii

    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 (Beurla)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: en:Skimmed milk, Bainne, en:Sweetened condensed milk, en:Butterfat, Bàrr a' bhainne

    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

    en:Vegetarian status unknown

    Unrecognized ingredients: en:original-choc-nibbles-confectionery-dusted-with-icing-sugar-choc-nibbles, en:chocolate-and-caramel-flavoured-redients-super-wheat-flour, Calcium, Iarann, en:Thiamin, en:cocoa-ter, en:getable-oils, en:mango-kemel, en:kokum-gl, en:palm-kamel, en:whey-owder, en:glucose-syn, en:invert-sugar-syrun, en:wholemeal-theat-flour, en:ucose-fructos-syrup, en:wole-oat-flour, en:kimmed-dried-yoghurt, en:m-emulsifier, en:6442, en:476, en:sunflower-on-sat, en:whole-og, en:sodium-sicarbonate, en:flavouring-barley-malt-extract, en:Sodium citrate, en:desticated-coconut, en:pac-humectant, en:our-paprika-extract, en:hazelnuts-talnuts, en:raisins-as-milk-chocolate-25-contains-cocoa-solids, en:mik

    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.
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    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!

    : original choc nibbles confectionery dusted with icing sugar choc nibbles, chocolate and caramel flavoured redients super wheat flour (with calcium, iron, niacin, thiamin), cocoa ter, cocoa mass, skimmed milk, getable oils (palm, sal, shea, illipe, mango kemel, kokum gl, rapeseed, palm kamel, sunflower, coconut), whey owder, milk, glucose syn, invert sugar syrun, wholemeal theat flour, sweetened condensed milk, butter oil, ucose-fructos syrup, cream, wole oat flour, kimmed dried yoghurt, m emulsifier, 6442, soya lecithin, 476, e471, sunflower on sat, wheat starch, whole og, raising agents (ammonium bicarbonate, sodium sicarbonate, e450), flavouring barley malt extract, acidity regulator (e501, calcium lactate, sodium citrate), acids, citric acid, lactic acid, yeast, desticated coconut, treacle, maize flour, maltodextrin, modified wheat starch, dextrose, orange, gelling agent, pac humectant (glycerol), our paprika extract, stabiliser (invertase), hazelnuts talnuts, raisins as milk chocolate 25% contains cocoa solids 25%, mik
    1. original choc nibbles confectionery dusted with icing sugar choc nibbles -> en:original-choc-nibbles-confectionery-dusted-with-icing-sugar-choc-nibbles
    2. chocolate and caramel flavoured redients super wheat flour -> en:chocolate-and-caramel-flavoured-redients-super-wheat-flour
      1. with calcium -> en:calcium
      2. iron -> en:iron
      3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe
      4. thiamin -> en:thiamin
    3. cocoa ter -> en:cocoa-ter
    4. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    5. skimmed milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    6. getable oils -> en:getable-oils
      1. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
      2. sal -> en:sal-tree - vegan: yes - vegetarian: yes
      3. shea -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no
      4. illipe -> en:illipe-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
      5. mango kemel -> en:mango-kemel
      6. kokum gl -> en:kokum-gl
      7. rapeseed -> en:rapeseed - vegan: yes - vegetarian: yes
      8. palm kamel -> en:palm-kamel
      9. sunflower -> en:sunflower - vegan: yes - vegetarian: yes
      10. coconut -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006
    7. whey owder -> en:whey-owder
    8. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    9. glucose syn -> en:glucose-syn
    10. invert sugar syrun -> en:invert-sugar-syrun
    11. wholemeal theat flour -> en:wholemeal-theat-flour
    12. sweetened condensed milk -> en:sweetened-condensed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    13. butter oil -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401
    14. ucose-fructos syrup -> en:ucose-fructos-syrup
    15. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402
    16. wole oat flour -> en:wole-oat-flour
    17. kimmed dried yoghurt -> en:kimmed-dried-yoghurt
    18. m emulsifier -> en:m-emulsifier
    19. 6442 -> en:6442
    20. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    21. 476 -> en:476
    22. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    23. sunflower on sat -> en:sunflower-on-sat
    24. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    25. whole og -> en:whole-og
    26. raising agents -> en:raising-agent
      1. ammonium bicarbonate -> en:e503ii - vegan: yes - vegetarian: yes
      2. sodium sicarbonate -> en:sodium-sicarbonate
      3. e450 -> en:e450 - vegan: yes - vegetarian: yes
    27. flavouring barley malt extract -> en:flavouring-barley-malt-extract
    28. acidity regulator -> en:acidity-regulator
      1. e501 -> en:e501 - vegan: yes - vegetarian: yes
      2. calcium lactate -> en:e327 - vegan: yes - vegetarian: yes
      3. sodium citrate -> en:sodium-citrate
    29. acids -> en:acid
    30. citric acid -> en:e330 - vegan: yes - vegetarian: yes
    31. lactic acid -> en:e270 - vegan: yes - vegetarian: yes
    32. yeast -> en:yeast - vegan: yes - vegetarian: yes
    33. desticated coconut -> en:desticated-coconut
    34. treacle -> en:golden-syrup - vegan: yes - vegetarian: yes
    35. maize flour -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545
    36. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes
    37. modified wheat starch -> en:modified-wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    38. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    39. orange -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034
    40. gelling agent -> en:gelling-agent
    41. pac humectant -> en:pac-humectant
      1. glycerol -> en:e422 - vegan: maybe - vegetarian: maybe
    42. our paprika extract -> en:our-paprika-extract
    43. stabiliser -> en:stabiliser
      1. invertase -> en:e1103 - vegan: yes - vegetarian: yes
    44. hazelnuts talnuts -> en:hazelnuts-talnuts
    45. raisins as milk chocolate 25% contains cocoa solids -> en:raisins-as-milk-chocolate-25-contains-cocoa-solids - percent: 25
    46. mik -> en:mik

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Lùth 2,146 kj
    (513 kcal)
    Fat 28.2 g
    Saturated fat 16.5 g
    Carbohydrates 59.1 g
    Siùcar 47.6 g
    Fiber ?
    Proteins 4 g
    Salann 0.2 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.015 %

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Product added on by inf
Last edit of product page on by inf.
Product page also edited by kiliweb, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvlnNLCMDbvDTUMxrWt0266NOgE4zpMe9U-pL-Aas.

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