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Chocolate chip protein cooke -

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Chocolate chip protein cooke -

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Barcode: 9354849000075 (EAN / EAN-13)

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits

Labels, certifications, awards: Verified

Stores: Woolworths

Countries where sold: Australia

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Health

Ingredients

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    45 ingredients

    Gluten Free Flour [Tapioca Starch, Rice Flour, Potato Starch, Modified Starch (1442), Dextrose Monohydrate, Thickener (464), Emulsifier (471), Thickener (466), Vegetable Gum (415)], Butter [Cream (Contains Milk), Water], Brown Sugar, Whey Protein Concentrate (13%) (Contains Milk), Chocolate Drops (12%) [Sugar, Vegetable Fat, Cocoa Powder (15%), Milk Solids, Emulsifiers (322 (Contains Soy), 492, 476)], Egg Pulp, Dark Chocolate Buttons (6%) [Sugar, Vegetable Fat, Cocoa Powder (15%), Emulsifiers (322 (Contains Soy), 492), Salt, Flavours], Caster Sugar, Glucose Syrup, Vanilla Essence [Contains Colour (150d)], Cultured Dextrose
    Allergens: Milk, Soybeans

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: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E14XX - Modified Starch
    • Additive: E150d - Sulphite ammonia caramel
    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E464 - Hydroxypropyl methyl cellulose
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E492 - Sorbitan tristearate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Milk proteins
    • Ingredient: Thickener

    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

  • E1442 - Hydroxypropyl distarch phosphate

    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    Source: Wikipedia

  • 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

  • E415 - Xanthan gum

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia

  • E464 - Hydroxypropyl methyl cellulose

    Hypromellose: Hypromellose -INN-, short for hydroxypropyl methylcellulose -HPMC-, is a semisynthetic, inert, viscoelastic polymer used as eye drops, as well as an excipient and controlled-delivery component in oral medicaments, found in a variety of commercial products.As a food additive, hypromellose is an emulsifier, thickening and suspending agent, and an alternative to animal gelatin. Its Codex Alimentarius code -E number- is E464.
    Source: Wikipedia

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    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

  • E492 - Sorbitan tristearate

    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Butter, Cream, Whey protein, Milk solids, Egg

    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

    Vegetarian status unknown

    Unrecognized ingredients: Gluten-free-flour, 1442, 464, 471, 466, Vegetable-gum, 415, Chocolate-drops, 322, 492, 476, Dark-chocolate-buttons, 322, 492, Vanilla-essence, 150d, Cultured-dextrose

    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!

    Gluten Free Flour (Tapioca Starch, Rice Flour, Potato Starch, Modified Starch (1442), Dextrose Monohydrate, Thickener (464), Emulsifier (471), Thickener (466), Vegetable Gum (415)), Butter (Cream, Water), Brown Sugar, Whey Protein 13%, Chocolate Drops 12% (Sugar, Vegetable Fat, Cocoa Powder 1.8%, Milk Solids, Emulsifiers (322, 492, 476)), Egg, Dark Chocolate Buttons 6% (Sugar, Vegetable Fat, Cocoa Powder 0.9%, Emulsifiers (322, 492), Salt, Flavours), Caster Sugar, Glucose Syrup, Vanilla Essence (Contains Colour (150d)), Cultured Dextrose
    1. Gluten Free Flour -> en:gluten-free-flour - percent_min: 13 - percent_max: 37
      1. Tapioca Starch -> en:tapioca - vegan: yes - vegetarian: yes - percent_min: 1.44444444444444 - percent_max: 37
      2. Rice Flour -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18.5
      3. Potato Starch -> en:potato-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.3333333333333
      4. Modified Starch -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.25
        1. 1442 -> en:1442 - percent_min: 0 - percent_max: 9.25
      5. Dextrose Monohydrate -> en:dextrose-monohydrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.4
      6. Thickener -> en:thickener - percent_min: 0 - percent_max: 6.16666666666667
        1. 464 -> en:464 - percent_min: 0 - percent_max: 6.16666666666667
      7. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 5.28571428571429
        1. 471 -> en:471 - percent_min: 0 - percent_max: 5.28571428571429
      8. Thickener -> en:thickener - percent_min: 0 - percent_max: 4.625
        1. 466 -> en:466 - percent_min: 0 - percent_max: 4.625
      9. Vegetable Gum -> en:vegetable-gum - percent_min: 0 - percent_max: 4.11111111111111
        1. 415 -> en:415 - percent_min: 0 - percent_max: 4.11111111111111
    2. Butter -> en:butter - vegan: no - vegetarian: yes - percent_min: 13 - percent_max: 25
      1. Cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 6.5 - percent_max: 25
      2. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    3. Brown Sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - percent_min: 13 - percent_max: 21
    4. Whey Protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 13 - percent: 13 - percent_max: 13
    5. Chocolate Drops -> en:chocolate-drops - percent_min: 12 - percent: 12 - percent_max: 12
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.4 - percent_max: 8.4
      2. Vegetable Fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 1.8 - percent_max: 5.1
      3. Cocoa Powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 1.8 - percent: 1.8 - percent_max: 1.8
      4. Milk Solids -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.8
      5. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 1.8
        1. 322 -> en:322 - percent_min: 0 - percent_max: 1.8
        2. 492 -> en:492 - percent_min: 0 - percent_max: 0.9
        3. 476 -> en:476 - percent_min: 0 - percent_max: 0.6
    6. Egg -> en:egg - vegan: no - vegetarian: yes - percent_min: 6 - percent_max: 12
    7. Dark Chocolate Buttons -> en:dark-chocolate-buttons - percent_min: 6 - percent: 6 - percent_max: 6
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 4.2
      2. Vegetable Fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.9 - percent_max: 2.55
      3. Cocoa Powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0.9 - percent: 0.9 - percent_max: 0.9
      4. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 0.9
        1. 322 -> en:322 - percent_min: 0 - percent_max: 0.9
        2. 492 -> en:492 - percent_min: 0 - percent_max: 0.45
      5. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
      6. Flavours -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9
    8. Caster Sugar -> en:caster-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    9. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.28571428571429
    10. Vanilla Essence -> en:vanilla-essence - percent_min: 0 - percent_max: 4.625
      1. Contains Colour -> en:colour - percent_min: 0 - percent_max: 4.625
        1. 150d -> en:150d - percent_min: 0 - percent_max: 4.625
    11. Cultured Dextrose -> en:cultured-dextrose - percent_min: 0 - percent_max: 4.11111111111111

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Biscuits
    Energy 837 kj
    (200 kcal)     		-55%
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins 12 g +104%
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by archanox.
Product page also edited by clockwerx, ecoscore-impact-estimator, feat, inf.

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