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Choco Mucho Caramel - Multirich Foods Corp. - 33g

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Choco Mucho Caramel - Multirich Foods Corp. - 33g

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Barcode: 4800092660634 (EAN / EAN-13)

Kandidad: 33g

Balot: en:Aluminum foil

Mga tatak: Multirich Foods Corp., Multirich, Choco Mucho

Mga kategorya: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Bars, en:Chocolate candies, en:Chocolates, en:Milk chocolates, en:bars-covered-with-chocolate, en:Caramel chocolates, en:Milk chocolate with caramel

Mga tanda, mga sertipikasyon, mga parangal: Halal

Pinagmulan ng mga sangkap: Pilipinas

Mga lugar sa paggawa o pagproseso: Marilao, Bulacan, Philippines

Mga bansa kung saan ibinebenta: Pilipinas

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Health

Mga Sangkap

  • icon

    45 ingredients

    Wikang Ingles: Milk Chocolate Coating (Sugar, Hydrogenated Vegetable Oil, Skimmed Milk Powder, Cocoa Powder, Emulsifiers (Soya Lecithin (E322), Polyglycerol Polyricinoleate (E476)), Artificial Flavor), Caramel (Glucose Syrup, Sugar, Vegetable Fat, Glycerine (E422) as humectant, Skimmed Milk Powder, Malt Extract, Iodized Salt, Citric Acid (E330) as acidulant, Sodium Bicarbonate (E500ii) as acidity regulator, Artificial Flavor), Rolled Wafer (Wheat Flour, Sugar, Vegetable Fat, Whey Powder, Skimmed Milk Powder, Cocoa Powder, Starch, Soya Flour, Soya Lecithin (E322) as emulsifier, Iodized Salt), Cereal Crispies (Corn, Rice, Cocoa Powder)
    Mga allergen: en:Gluten, en:Milk, en:Soybeans
    Mga bakas: en:Eggs, en:Nuts, en:Peanuts

Food processing

  • icon

    Ultra processed foods

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

    • Sangkap: E322
    • Sangkap: E422
    • Sangkap: E476
    • Sangkap: Emulsifier
    • Sangkap: Flavouring
    • Sangkap: Glukosa
    • Sangkap: Glucose syrup
    • Sangkap: Humectant
    • Sangkap: Hydrogenated oil
    • Sangkap: Lagnaw

    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

Mga sangkap

  • 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 (Wikang Ingles)

  • 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 (Wikang Ingles)

  • 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 (Wikang Ingles)

  • 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 (Wikang Ingles)

  • 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 (Wikang Ingles)

  • 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 (Wikang Ingles)

  • E500ii

    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 (Wikang Ingles)

Pagsusuri ng sangkap

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    en:May contain palm oil

    Ingredients that may contain palm oil: en:Hydrogenated vegetable oil, en:Vegetable fat, en:Vegetable fat
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    en:Non-vegan

    Non-vegan ingredients: en:Milk chocolate coating, en:Skimmed milk powder, en:Skimmed milk powder, en:Whey powder, en:Skimmed milk powder
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

    en: Milk Chocolate Coating, Sugar, Hydrogenated Vegetable Oil, Skimmed Milk Powder, Cocoa Powder, Emulsifiers (Soya Lecithin (e322), Polyglycerol Polyricinoleate (e476)), Artificial Flavor, Caramel (Glucose Syrup, Sugar, Vegetable Fat, Glycerine (e422), as humectant, Skimmed Milk Powder, Malt Extract, Iodized Salt, Citric Acid (e330), as acidulant, Sodium Bicarbonate (e500ii), as acidity regulator, Artificial Flavor), Wafer (Wheat Flour, Sugar, Vegetable Fat, Whey Powder, Skimmed Milk Powder, Cocoa Powder, Starch, Soya Flour, Soya Lecithin (e322), as emulsifier, Iodized Salt), Cereal Crispies (Corn, Rice, Cocoa Powder)
    1. Milk Chocolate Coating -> en:milk-chocolate-coating - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 10 - percent_max: 100
    2. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
    3. Hydrogenated Vegetable Oil -> en:hydrogenated-vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
    4. Skimmed Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 25
    5. Cocoa Powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 20
    6. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 16.6666666666667
      1. Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 16.6666666666667
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      2. Polyglycerol Polyricinoleate -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        1. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    7. Artificial Flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    8. Caramel -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      1. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5
      2. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.5
      3. Vegetable Fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.66666666666667
      4. Glycerine -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.25
        1. e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.25
      5. as humectant -> en:humectant - percent_min: 0 - percent_max: 1
      6. Skimmed Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.833333333333333
      7. Malt Extract -> en:malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.714285714285714
      8. Iodized Salt -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.542
      9. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.542
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.542
      10. as acidulant -> en:acid - percent_min: 0 - percent_max: 0.542
      11. Sodium Bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.542
        1. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.542
      12. as acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 0.416666666666667
      13. Artificial Flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.384615384615385
    9. Wafer -> en:wafer - percent_min: 0 - percent_max: 5
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 5
      2. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.5
      3. Vegetable Fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.66666666666667
      4. Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.25
      5. Skimmed Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 1
      6. Cocoa Powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 0.833333333333333
      7. Starch -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.714285714285714
      8. Soya Flour -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 0.625
      9. Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.555555555555556
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.555555555555556
      10. as emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.5
      11. Iodized Salt -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.5
    10. Cereal Crispies -> en:cereal-crispies - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      1. Corn -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 5
      2. Rice -> en:rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 0 - percent_max: 2.5
      3. Cocoa Powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 1.66666666666667

Nutrisyon

  • icon

    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: 0

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

    Positive points: 0

    • Mga Protina: 4 / 5 (halaga: 6.67, rounded value: 6.67)
    • Fiber: 0 / 5 (halaga: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (halaga: 0, rounded value: 0)

    Negative points: 28

    • Inirhiya: 6 / 10 (halaga: 2090, rounded value: 2090)
    • Mga asukal: 10 / 10 (halaga: 50, rounded value: 50)
    • Saturated na taba: 10 / 10 (halaga: 15, rounded value: 15)
    • Sodium: 2 / 10 (halaga: 217, rounded value: 217)

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

    Nutritional score: (28 - 0)

    Nutri-Score:

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    Mga katotohanan ng Nutrisyon

    Mga katotohanan ng Nutrisyon As sold
    para sa 100 g / 100 ml     		As sold
    bawat serving (1 piece (30 g))     		Compared to: en:Cocoa and its products
    Enerhiya 2,090 kj
    (500 kcal)     		628 kj
    (150 kcal)     		+5%
    Energy from fat 837 kj
    (200 kcal)     		251 kj
    (60 kcal)
    Fat 20 g 6 g +4%
    Saturated fat 15 g 4.5 g +20%
    Kolesterol 3.33 mg 1 mg
    Carbohydrates 70 g 21 g +8%
    Asukal 50 g 15 g +23%
    Fiber 0 g 0 g -100%
    Protina 6.67 g 2 g -11%
    Asin 0.542 g 0.162 g +77%
    Kalsiyo 105 mg 31.5 mg
    Bakal 2.67 mg 0.8 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Sukat ng serving: 1 piece (30 g)

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