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Marble Caramilk - Cadbury - 173g

Marble Caramilk - Cadbury - 173g

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Barcode: 9300617293972 (EAN / EAN-13)

Quantity: 173g

Brands: Cadbury

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolates, Filled chocolates, Chocolate Block

Labels, certifications, awards: Green Dot

Stores: Woolworths, Coles, Big-W

Countries where sold: Australia

Matching with your preferences

Health

Ingredients

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    25 ingredients


    proudly made in tasmania • caramilk caramelised white chocolate and dairy milk milk chocolate blend with hazelnut raline centre. contains: caramelised white chocolate (53%), hazelnut praline centre (27%), milk chocolate (18%). ngredients: full cream milk, sugar, cocoa butter, hazelnut paste (6%), cocoa mass, milk solids, emulsifiers (soy lecithin, 476), flavours. white chocolate contains cocoa solids 23%, milk solids 29%. milk chocolate contains cocoa solids 27%, milk solids minimum 24%. allergen statement: contains milk, hazelnuts and soy. may contain wheat, peanuts and other tree nuts. caramilk, dairy milk and the colour purple are trade marks used under licence. please store in cool, dry conditions.
    Allergens: Milk, Nuts, Soybeans
    Traces: Gluten, Nuts, Peanuts

Food processing

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    Ultra processed foods


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

    • Additive: E322 - Lecithins
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

    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

  • 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
  • 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

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    Palm oil content unknown


    Unrecognized ingredients: Proudly-made-in-tasmania, Caramilk-caramelised-white-chocolate-and-dairy-milk-milk-chocolate-blend-with-hazelnut-raline-centre, Contains, Hazelnut-praline-centre, Ngredients, 476, White-chocolate-contains-cocoa-solids, Milk-chocolate-contains-cocoa-solids, Caramilk, Dairy-milk-and-the-colour-purple-are-trade-marks-used-under-licence, Please-store-in-cool, Dry-conditions

    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!

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    Non-vegan


    Non-vegan ingredients: Milk chocolate, Whole milk, Milk solids, Milk solids, Milk solids

    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.
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    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!

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    Vegetarian status unknown


    Unrecognized ingredients: Proudly-made-in-tasmania, Caramilk-caramelised-white-chocolate-and-dairy-milk-milk-chocolate-blend-with-hazelnut-raline-centre, Contains, Hazelnut-praline-centre, Ngredients, 476, White-chocolate-contains-cocoa-solids, Milk-chocolate-contains-cocoa-solids, Caramilk, Dairy-milk-and-the-colour-purple-are-trade-marks-used-under-licence, Please-store-in-cool, Dry-conditions

    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.
  • icon

    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!

    proudly made in tasmania, caramilk caramelised white chocolate and dairy milk milk chocolate blend with hazelnut raline centre, contains (white chocolate 53%), hazelnut praline centre 27%, milk chocolate 18%, ngredients (full cream milk), sugar, cocoa butter, hazelnut paste 6%, cocoa mass, milk solids, emulsifiers (soy lecithin, 476), flavours, white chocolate contains cocoa solids 23%, milk solids 29%, milk chocolate contains cocoa solids 27%, milk solids 24%, caramilk, dairy milk and the colour purple are trade marks used under licence, please store in cool, dry conditions
    1. proudly made in tasmania -> en:proudly-made-in-tasmania
    2. caramilk caramelised white chocolate and dairy milk milk chocolate blend with hazelnut raline centre -> en:caramilk-caramelised-white-chocolate-and-dairy-milk-milk-chocolate-blend-with-hazelnut-raline-centre
    3. contains -> en:contains
      1. white chocolate -> en:white-chocolate - vegan: maybe - vegetarian: yes - percent: 53
    4. hazelnut praline centre -> en:hazelnut-praline-centre - percent: 27
    5. milk chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - percent: 18
    6. ngredients -> en:ngredients
      1. full cream milk -> en:whole-milk - vegan: no - vegetarian: yes
    7. sugar -> en:sugar - vegan: yes - vegetarian: yes
    8. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes
    9. hazelnut paste -> en:hazelnut-paste - vegan: yes - vegetarian: yes - percent: 6
    10. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes
    11. milk solids -> en:milk-solids - vegan: no - vegetarian: yes
    12. emulsifiers -> en:emulsifier
      1. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes
      2. 476 -> en:476
    13. flavours -> en:flavouring - vegan: maybe - vegetarian: maybe
    14. white chocolate contains cocoa solids -> en:white-chocolate-contains-cocoa-solids - percent: 23
    15. milk solids -> en:milk-solids - vegan: no - vegetarian: yes - percent: 29
    16. milk chocolate contains cocoa solids -> en:milk-chocolate-contains-cocoa-solids - percent: 27
    17. milk solids -> en:milk-solids - vegan: no - vegetarian: yes - percent: 24
    18. caramilk -> en:caramilk
    19. dairy milk and the colour purple are trade marks used under licence -> en:dairy-milk-and-the-colour-purple-are-trade-marks-used-under-licence
    20. please store in cool -> en:please-store-in-cool
    21. dry conditions -> en:dry-conditions

Nutrition

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    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: 6

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

    Positive points: 0

    • Proteins: 4 / 5 (value: 7.5999999046324, rounded value: 7.6)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 6, rounded value: 6)

    Negative points: 26

    • Energy: 6 / 10 (value: 2310, rounded value: 2310)
    • Sugars: 10 / 10 (value: 53.20000076294, rounded value: 53.2)
    • Saturated fat: 10 / 10 (value: 18.39999961853, rounded value: 18.4)
    • Sodium: 0 / 10 (value: 80, rounded value: 80)

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

    Score nutritionnel: 26 (26 - 0)

    Nutri-Score: E

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    Sugars in high quantity (53.2%)


    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.
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    Salt in low quantity (0.2%)


    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.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (25g)
    Compared to: Chocolate-block
    Energy 2,310 kj
    (552 kcal)
    578 kj
    (138 kcal)
    +4%
    Fat 34 g 8.5 g +11%
    Saturated fat 18.4 g 4.6 g +4%
    Carbohydrates 54 g 13.5 g -2%
    Sugars 53.2 g 13.3 g +19%
    Fiber ? ?
    Proteins 7.6 g 1.9 g +12%
    Salt 0.2 g 0.05 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6 % 6 %
Serving size: 25g

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Data sources

Product added on by inf
Last edit of product page on by archanox.
Product page also edited by foodorigins, kiliweb, moon-rabbit, tbound2, yuka.sY2b0xO6T85zoF3NwEKvlnN8Dfv0rG3WMybiqE6uzduXCsfNcdMowNnlEKs.

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