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Chocobakes - Cadbury - 126 g

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Chocobakes - Cadbury - 126 g

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Barcode: 7622201442828 (EAN / EAN-13)

Common name: Chocolate cake

Quantity: 126 g

Packaging: Cardboard box

Brands: Cadbury

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

Labels, certifications, awards: Vegetarian, Green Dot India

Origin of the product and/or its ingredients: India

Origin of ingredients: India

Countries where sold: India

Matching with your preferences

Health

Ingredients

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    60 ingredients

    Cake (45%*) - (Refined Wheat Flour (Maida), Sugar, Humectants (420 (ii), 422, 1520), Palmolein, Liquid Glucose, Milk Solids, Cocoa Solids, Starch, Emulsifiers (322, 475, 471, 491), Raising Agent (500(i),450(1), 341()), lodised Salt, Flavours (Natural Flavour, Nature Identical Flavouring Substances), Preservative (202), Stabilizer (415)); Chocolayer (29%*)-(Sugar, Hydrogenated Vegetable Oils, Lactose-Rich Deproteinized Whey Permeate Powder, Cocoa Solids, Emulsifiers (442, 476)), Flavours (Nature Identical, Artificial (Vanilla and Caramel) Flavouring Substances); Filling (26%*) - (Sugar, Fractionated Fat, Liquid Glucose, Humectant (422, 1520), Water, Emulsifiers (322, 475, 471, 491), Cocoa Solids, Flavours (Natural flavour, Nature Identical Flavouring Substances), lodised Salt, Preservative (202)).
    Allergens: Gluten
    Traces: Gluten, Milk, Soybeans, Sulphur dioxide and sulphites

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: E415 - Xanthan gum
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E442 - Ammonium phosphatides
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E491 - Sorbitan monostearate
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Humectant

    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: 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

  • 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

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    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

  • E420 - Sorbitol

    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

  • E422 - Glycerol

    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

  • E442 - Ammonium phosphatides

    Mixed ammonium salts of phosphorylated glycerides: The mix of ammonium salts of phosphorylated glycerides can be either made synthetically or from mixture of glycerol and partially hardened plant -most often used: rapeseed oil- oils.
    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

  • E491 - Sorbitan monostearate

    Sorbitan monostearate: Sorbitan monostearate is an ester of sorbitan -a sorbitol derivative- and stearic acid and is sometimes referred to as a synthetic wax. It is primarily used as an emulsifier to keep water and oils mixed. Sorbitan monostearate is used in the manufacture of food and healthcare products and is a non-ionic surfactant with emulsifying, dispersing, and wetting properties. It is also employed to create synthetic fibers, metal machining fluid, and brighteners in the leather industry, and as an emulsifier in coatings, pesticides, and various applications in the plastics, food and cosmetics industries. Sorbitans are also known as "Spans". Sorbitan monostearate has been approved by the European Union for use as a food additive -emulsifier- -E number: E 491-
    Source: Wikipedia

  • E500 - Sodium carbonates

    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

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm olein
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    Non-vegan

    Non-vegan ingredients: 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.
    • 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

    No non-vegetarian ingredients detected

    Unrecognized ingredients: Cake, 420, Ii, 422, 1520, 322, 475, 471, 491, 500, I, 450, No1, 341, Lodised-salt, Nature-identical-flavouring-substances, 202, 415, Chocolayer, Nature-identical, Artificial, Flavouring-substances, Fractionated-fat, 422, 1520, 322, 475, 471, 491, Nature-identical-flavouring-substances, Lodised-salt, 202

    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!

    Cake 45%, Refined Wheat Flour (Maida), Sugar, Humectants (420 (ii), 422, 1520), Palmolein, Glucose, Milk Solids, Cocoa Solids, Starch, Emulsifiers (322, 475, 471, 491), Raising Agent, 500 (i), 450 (1), 341, lodised Salt, Flavours (Natural Flavour, Nature Identical Flavouring Substances), Preservative (202), Stabilizer (415), Chocolayer 29%, Flavours (Nature Identical, Artificial (Vanilla, Caramel), Flavouring Substances), Filling 26% (Sugar, Fractionated Fat, Glucose, Humectant (422, 1520), Water, Emulsifiers (322, 475, 471, 491), Cocoa Solids, Flavours (Natural flavour, Nature Identical Flavouring Substances), lodised Salt, Preservative (202))
    1. Cake -> en:cake - percent: 45
    2. Refined Wheat Flour -> en:refined-wheat-flour - vegan: yes - vegetarian: yes
      1. Maida -> en:refined-wheat-flour - vegan: yes - vegetarian: yes
    3. Sugar -> en:sugar - vegan: yes - vegetarian: yes
    4. Humectants -> en:humectant
      1. 420 -> en:420
        1. ii -> en:ii
      2. 422 -> en:422
      3. 1520 -> en:1520
    5. Palmolein -> en:palm-olein - vegan: yes - vegetarian: yes - from_palm_oil: yes
    6. Glucose -> en:glucose - vegan: yes - vegetarian: yes
    7. Milk Solids -> en:milk-solids - vegan: no - vegetarian: yes
    8. Cocoa Solids -> en:cocoa-solids - vegan: yes - vegetarian: yes
    9. Starch -> en:starch - vegan: yes - vegetarian: yes
    10. Emulsifiers -> en:emulsifier
      1. 322 -> en:322
      2. 475 -> en:475
      3. 471 -> en:471
      4. 491 -> en:491
    11. Raising Agent -> en:raising-agent
    12. 500 -> en:500
      1. i -> en:i
    13. 450 -> en:450
      1. 1 -> en:no1
    14. 341 -> en:341
    15. lodised Salt -> en:lodised-salt
    16. Flavours -> en:flavouring - vegan: maybe - vegetarian: maybe
      1. Natural Flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
      2. Nature Identical Flavouring Substances -> en:nature-identical-flavouring-substances
    17. Preservative -> en:preservative
      1. 202 -> en:202
    18. Stabilizer -> en:stabiliser
      1. 415 -> en:415
    19. Chocolayer -> en:chocolayer - percent: 29
    20. Flavours -> en:flavouring - vegan: maybe - vegetarian: maybe
      1. Nature Identical -> en:nature-identical
      2. Artificial -> en:artificial
        1. Vanilla -> en:vanilla - vegan: yes - vegetarian: yes
        2. Caramel -> en:e150 - vegan: yes - vegetarian: yes
      3. Flavouring Substances -> en:flavouring-substances
    21. Filling -> en:filling - vegan: ignore - vegetarian: ignore - percent: 26
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes
      2. Fractionated Fat -> en:fractionated-fat
      3. Glucose -> en:glucose - vegan: yes - vegetarian: yes
      4. Humectant -> en:humectant
        1. 422 -> en:422
        2. 1520 -> en:1520
      5. Water -> en:water - vegan: yes - vegetarian: yes
      6. Emulsifiers -> en:emulsifier
        1. 322 -> en:322
        2. 475 -> en:475
        3. 471 -> en:471
        4. 491 -> en:491
      7. Cocoa Solids -> en:cocoa-solids - vegan: yes - vegetarian: yes
      8. Flavours -> en:flavouring - vegan: maybe - vegetarian: maybe
        1. Natural flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
        2. Nature Identical Flavouring Substances -> en:nature-identical-flavouring-substances
      9. lodised Salt -> en:lodised-salt
      10. Preservative -> en:preservative
        1. 202 -> en:202

Nutrition

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    Sugars in high quantity (41.1%)

    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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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (21 g)     		Compared to: Cakes
    Energy 1,946 kj
    (465 kcal)     		409 kj
    (97 kcal)     		+10%
    Fat 21.9 g 4.6 g +12%
    Saturated fat 14.1 g 2.96 g +42%
    Trans fat 0.1 g 0.021 g
    Cholesterol 4 mg 0.84 mg
    Carbohydrates 63.7 g 13.4 g +12%
    Sugars 41.1 g 8.63 g +36%
    Fiber ? ?
    Proteins 3.9 g 0.819 g -18%
    Salt ? ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 21 g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by chunkieramos
Last edit of product page on by kiliweb.
Product page also edited by openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvlk5YXtbu-zXAHTLkiB26mtWwFoOwavwqxtT3aas.

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