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Dairy Milk Caramello - Cadbury

Dairy Milk Caramello - Cadbury

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Barcode: 9300617290865 (EAN / EAN-13)

Brands: Cadbury

Categories: Snacks, Sweet snacks, Cocoa and its products, Festive foods, Chocolates, Easter food, Chocolate eggs, Easter eggs

Stores: Woolworths, Coles

Countries where sold: Australia

Matching with your preferences

Health

Ingredients

24 ingredients

best before 01/08/22 a41234d 13:11 b4 dairy ilk miek chocolate eggs with caramel cay contains milk chocolate (70%), caramel (30% angredients: full cream milk, sugar, glucoses cocoa butter, cocoa mass, milk solids, swet condensed milk (milk, sugar), vegetable fat sugar, emulsifiers (soy lecithin, 476,471), acidi regulator (331), flavours, salt. milk chocolate contains cocoa solids 28%, milk solids imum 24%. ement: contains milk and so may contan peanuts and tree nuts.

Allergens: Milk, Nuts, Soybeans

Food processing

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

Additive: E322 - Lecithins

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E476 - Polyglycerol polyricinoleate

Ingredient: Emulsifier

Ingredient: Flavouring
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E322 - Lecithins

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

E322i - Lecithin

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

E331 - Sodium citrates

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

E471 - Mono- and diglycerides of fatty acids

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

E476 - Polyglycerol polyricinoleate

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

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Best-before-01, 08, Angredients, Glucoses-cocoa-butter, Swet-condensed-milk, Vegetable-fat-sugar, 476-471, Acidi-regulator, 331, Milk-chocolate-contains-cocoa-solids, Milk-solids-imum, So-may-contan-peanuts-and-tree-nuts
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Non-vegan
Non-vegan ingredients: Whole milk, Milk solids, Milk
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Vegetarian status unknown
Unrecognized ingredients: Best-before-01, 08, Angredients, Glucoses-cocoa-butter, Swet-condensed-milk, Vegetable-fat-sugar, 476-471, Acidi-regulator, 331, Milk-chocolate-contains-cocoa-solids, Milk-solids-imum, So-may-contan-peanuts-and-tree-nuts
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients

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best before 01, 08, chocolate 70%, caramel, angredients 30% (full cream milk), sugar, glucoses cocoa butter, cocoa mass, milk solids, swet condensed milk (milk, sugar), vegetable fat sugar, emulsifiers (soy lecithin, 476‚471), acidi regulator (331), flavours, salt, milk chocolate contains cocoa solids 28%, milk solids imum 24%, so may contan peanuts and tree nuts
best before 01 -> en:best-before-01

08 -> en:08

chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent: 70

caramel -> en:e150 - vegan: yes - vegetarian: yes

angredients -> en:angredients - percent: 30

full cream milk -> en:whole-milk - vegan: no - vegetarian: yes

sugar -> en:sugar - vegan: yes - vegetarian: yes

glucoses cocoa butter -> en:glucoses-cocoa-butter

cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes

milk solids -> en:milk-solids - vegan: no - vegetarian: yes

swet condensed milk -> en:swet-condensed-milk

milk -> en:milk - vegan: no - vegetarian: yes

sugar -> en:sugar - vegan: yes - vegetarian: yes

vegetable fat sugar -> en:vegetable-fat-sugar

emulsifiers -> en:emulsifier

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes

476‚471 -> en:476-471

acidi regulator -> en:acidi-regulator

331 -> en:331

flavours -> en:flavouring - vegan: maybe - vegetarian: maybe

salt -> en:salt - vegan: yes - vegetarian: yes

milk chocolate contains cocoa solids -> en:milk-chocolate-contains-cocoa-solids - percent: 28

milk solids imum -> en:milk-solids-imum - percent: 24

so may contan peanuts and tree nuts -> en:so-may-contan-peanuts-and-tree-nuts

Nutrition

Bad nutritional quality
⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠️ 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

Proteins: 3 / 5 (value: 6, rounded value: 6)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 27

Energy: 6 / 10 (value: 2040, rounded value: 2040)

Sugars: 10 / 10 (value: 49.92, rounded value: 49.9)

Saturated fat: 10 / 10 (value: 15.12, rounded value: 15.1)

Sodium: 1 / 10 (value: 104, rounded value: 104)

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

Score nutritionnel: 27 (27 - 0)

Nutri-Score: E
→ Learn more about the Nutri-Score

Fat in high quantity (24.8%)
What you need to know

A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

Recommendation: Limit the consumption of fat and saturated fat

Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in high quantity (15.1%)
What you need to know

A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

Recommendation: Limit the consumption of fat and saturated fat

Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts

Sugars in high quantity (49.9%)
What you need to know

A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

Recommendation: Limit the consumption of sugar and sugary drinks

Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).

Choose products with lower sugar content and reduce the consumption of products with added sugars.
Source: National Health Service UK (NHS) - Sugar: the facts

Salt in low quantity (0.26%)
What you need to know

A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

Many people who have high blood pressure do not know it, as there are often no symptoms.

Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

Recommendation: Limit the consumption of salt and salted food

Reduce the quantity of salt used when cooking, and don't salt again at the table.

Limit the consumption of salty snacks and choose products with lower salt content.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction

Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Chocolate eggs
Energy	2,040 kj (487 kcal)	-1%
Fat	24.8 g	-12%
Saturated fat	15.12 g	-12%
Carbohydrates	59.92 g	+9%
Sugars	49.92 g	+1%
Fiber	?
Proteins	6 g	+33%
Salt	0.26 g	-
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients

Missing origins of ingredients information

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Data sources

Product added on February 5, 2022 at 4:22:21 AM CET by inf
Last edit of product page on May 18, 2022 at 10:03:47 AM CEST by kiliweb.
Product page also edited by archanox, ecoscore-impact-estimator, yuka.sY2b0xO6T85zoF3NwEKvlnFrd9zXs2r1GgDupk_Xzcq-JZHtR4gq_62qMqg.

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Dairy Milk Caramello - Cadbury