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Milk chocolate mini rolls - Asda - 10

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Milk chocolate mini rolls - Asda - 10

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Barcode: 5054781562542 (EAN / EAN-13)

Common name: Chocolate sponge rolls with a vanilla flavour filling, covered in milk chocolate

Quantity: 10

Packaging: en:mixed plastic-sleeve

Brands: Asda

Categories: en:Snacks, en:Desserts, en:Sweet snacks, en:Biscuits and cakes, en:Cakes, en:Sponge cakes, en:Sponge cake filled and covered with chocolate

Labels, certifications, awards: en:Vegetarian, en:No artificial flavors, en:No artificial colors, en:No artificial colours or flavours, en:No hydrogenated fats

Stores: Asda

Countries where sold: An Rìoghachd Aonaichte

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Health

Ingredients

  • icon

    50 ingredients

    : Milk Chocolate 34% (Sugar, Cocoa Butter, Cocoa Mass, Skimmed Milk Powder, Vegetable Oils (Palm Oil, Shea Oil, Sal Oil), Milk Fat, Emulsifiers (Soya Lecithins, Polyglycerol Polyricinoleate), Flavouring), Glucose Syrup, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)), Vegetable Oils (Palm, Rapeseed), Sugar, Pasteurised Whole Egg, Icing Sugar, Water, Dextrose, Humectant (Glycerol), Soya Flour, Fat-Reduced Cocoa Powder, Whey Powder (Milk), Potato Starch, Raising Agents (Diphosphates, Sodium Carbonates), Emulsifiers (Mono - and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids, Soya lecithins), Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid), Flavourings, Stabiliser (Sorbitols).
    Allergens: en:Eggs, en:Gluten, en:Milk, en:Soybeans
    Traces: en:Nuts

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: E322
    • Additive: E420
    • Additive: E422
    • Additive: E450
    • Additive: E471
    • Additive: E475
    • Additive: E476
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Whey

    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

  • E202

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    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)

  • 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)

  • E420

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    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)

  • E500

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia (Beurla)

Ingredients analysis

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    en:Palm oil

    Ingredients that contain palm oil: en:Palm oil, en:Palm oil
  • icon

    en:Non-vegan

    Non-vegan ingredients: en:Milk chocolate, en:Skimmed milk powder, en:Milkfat, en:Whole egg, en:Whey powder
  • icon

    en:Vegetarian

    No non-vegetarian ingredients detected

    Unrecognized ingredients: Iarann, en:Thiamin, en:Thiamin
The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    : Milk Chocolate 34% (Sugar, Cocoa Butter, Cocoa Mass, Skimmed _Milk_ Powder, Vegetable Oils (Palm Oil, Shea Oil, Sal Oil), _Milk_ Fat, Emulsifiers (_Soya_ Lecithins, Polyglycerol Polyricinoleate), Flavouring), Glucose Syrup, Fortified Wheat Flour (_Wheat_ Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)), Palm Vegetable Oils, Rapeseed Vegetable Oils, Sugar, Whole _Egg_, Icing Sugar, Water, Dextrose, Humectant (Glycerol), _Soya_ Flour, Fat-Reduced Cocoa Powder, Whey Powder, Potato Starch, Raising Agents (Diphosphates, Sodium Carbonates), Emulsifiers (mono- and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids, _Soya_ lecithins), Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid), Flavourings, Stabiliser (Sorbitols)
    1. Milk Chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 34 - percent: 34 - percent_max: 34
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.25 - percent_max: 34
      2. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 17
      3. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 11.3333333333333
      4. Skimmed _Milk_ Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 8.5
      5. Vegetable Oils -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.8
        1. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 6.8
        2. Shea Oil -> en:shea-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 3.4
        3. Sal Oil -> en:shorea-robusta-seed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 2.26666666666667
      6. _Milk_ Fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.66666666666667
      7. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 4.85714285714286
        1. _Soya_ Lecithins -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 4.85714285714286
        2. Polyglycerol Polyricinoleate -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.42857142857143
      8. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.25
    2. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3.3 - percent_max: 34
    3. Fortified Wheat Flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.68421052631579 - percent_max: 33.3333333333333
      1. _Wheat_ Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.336842105263158 - percent_max: 33.3333333333333
      2. Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      3. Iron -> en:iron - percent_min: 0 - percent_max: 11.1111111111111
      4. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
        1. B3 -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
      5. Thiamin -> en:thiamin - percent_min: 0 - percent_max: 6.66666666666667
        1. B1 -> en:thiamin - percent_min: 0 - percent_max: 6.66666666666667
    4. Palm Vegetable Oils -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 25
    5. Rapeseed Vegetable Oils -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 20
    6. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 15.675
    7. Whole _Egg_ -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 12.54
    8. Icing Sugar -> en:icing-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 10.45
    9. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 8.95714285714286
    10. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 7.8375
    11. Humectant -> en:humectant - percent_min: 0 - percent_max: 6.96666666666667
      1. Glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.96666666666667
    12. _Soya_ Flour -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 6.27
    13. Fat-Reduced Cocoa Powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 5.7
    14. Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5.225
    15. Potato Starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4.82307692307692
    16. Raising Agents -> en:raising-agent - percent_min: 0 - percent_max: 4.47857142857143
      1. Diphosphates -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.47857142857143
      2. Sodium Carbonates -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.23928571428571
    17. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 4.18
      1. mono- and Diglycerides of Fatty Acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.18
      2. Polyglycerol Esters of Fatty Acids -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.09
      3. _Soya_ lecithins -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.39333333333333
    18. Preservative -> en:preservative - percent_min: 0 - percent_max: 3.91875
      1. Potassium Sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.91875
    19. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 3.68823529411765
      1. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68823529411765
    20. Flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.48333333333333
    21. Stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 3.3
      1. Sorbitols -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3

Nutrition

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 8

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

    Positive points: 3

    • Proteins: 3 / 5 (value: 5, rounded value: 5)
    • Fiber: 3 / 5 (value: 3, rounded value: 3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 8.67061403508772, rounded value: 8.7)

    Negative points: 25

    • Energy: 5 / 10 (value: 1813, rounded value: 1813)
    • Sugars: 9 / 10 (value: 44, rounded value: 44)
    • Saturated fat: 10 / 10 (value: 12, rounded value: 12)
    • Sodium: 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: (25 - 3)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Sponge cakes
    Lùth 1,813 kj
    (433 kcal)     		+11%
    Fat 20 g +26%
    Saturated fat 12 g +133%
    Carbohydrates 57 g +2%
    Siùcar 44 g +38%
    Fiber 3 g +40%
    Proteins 5 g -
    Salann 0.28 g -46%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 8.671 %

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Data sources

Product added on by swipe-studio
Last edit of product page on by alia.
Product page also edited by openfoodfacts-contributors, teolemon.

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