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Dolce Gusto Café au Lait - Nescafé - 160 g

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Dolce Gusto Café au Lait - Nescafé - 160 g

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Some of the data for this product has been provided directly by the manufacturer NESTLE FRANCE. - Customer service: Contact form 0 809 400 412 (service gratuit + prix de l'appel)

Côd bar: 7613033174667 (EAN / EAN-13)

Common name: Café au Lait

Quantity: 160 g

Packaging: en:Bottle cap, en:Box, en:Capsule, en:Cardboard, en:Sleeve, en:Wine cork, en:Green dot

Brandiau: Nescafé

Categorïau: en:Plant-based foods and beverages, en:Beverages, en:Plant-based foods, en:Hot beverages, en:Coffees, en:Instant beverages, en:Non-alcoholic beverages, en:Unsweetened beverages, en:Capsules, en:Instant coffees, en:Coffee capsules, en:Dolce Gusto-compatible coffee capsules

Labels, certifications, awards: EAC, en:Green Dot

Stores: Magasins U, carrefour.fr, Mercadona

Countries where sold: Ffrainc, Sbaen, Y Swistir, Y Deyrnas Unedig

Matching with your preferences

Health

Cynhwysion

  • icon

    7 ingredients

    Saesneg: whole milk powder (73,7%), soluble coffee (24%), stabilisers (dipotassium phosphate and trisodium citrate), emulsifier (soya lecithin)
    Alergenau: en:Milk, en:Soybeans

Food processing

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    Ultra processed foods

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

    • Ychwanegyn: E322
    • Ingredient: Emulsifier

    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

Ychwanegion

  • 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 (Saesneg)

  • 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 (Saesneg)

  • E331

    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 (Saesneg)

  • E331iii

    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 (Saesneg)

  • E340

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia (Saesneg)

  • E340ii

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia (Saesneg)

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    en: whole milk powder 73.7%, soluble coffee 24%, stabilisers (dipotassium phosphate, trisodium citrate), emulsifier (soya lecithin)
    1. whole milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 73.7 - percent: 73.7 - percent_max: 73.7
    2. soluble coffee -> en:instant-coffee - vegan: yes - vegetarian: yes - ciqual_food_code: 18005 - percent_min: 24 - percent: 24 - percent_max: 24
    3. stabilisers -> en:stabiliser - percent_min: 1.15 - percent_max: 2.3
      1. dipotassium phosphate -> en:e340ii - vegan: yes - vegetarian: yes - percent_min: 0.574999999999999 - percent_max: 2.3
      2. trisodium citrate -> en:e331iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.15
    4. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 1.15000000000001
      1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.15000000000001

Nutrition

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

    This product is considered a beverage for the calculation of the Nutri-Score.

    Positive points: 5

    • Proteins: 5 / 5 (value: 22.2, rounded value: 22.2)
    • Fiber: 5 / 5 (value: 5.9, rounded value: 5.9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 10 (value: 0, rounded value: 0)

    Negative points: 33

    • Energy: 10 / 10 (value: 1779, rounded value: 1779)
    • Sugars: 10 / 10 (value: 30, rounded value: 30)
    • Saturated fat: 10 / 10 (value: 12.5, rounded value: 12.5)
    • Sodium: 3 / 10 (value: 356, rounded value: 356)

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

    Nutritional score: (33 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Prepared
    for 100 g / 100 ml     		Prepared
    per serving (180 ml)     		Compared to: en:Coffee capsules
    Egni 1,670 kj
    (400 kcal)     		1,779 kj
    (426 kcal)     		3,200 kj
    (767 kcal)     		+167%
    Braster 20 g 22 g 39.6 g +293%
    Saturated fat 12.5 g 12.5 g 22.5 g +451%
    Carbohydrates 29.4 g 30.5 g 54.9 g +104%
    Siwgr 29.1 g 30 g 54 g +218%
    Fiber 8.2 g 5.9 g 10.6 g
    Protin 21.2 g 22.2 g 40 g +267%
    Halen 1.03 g 0.89 g 1.6 g +315%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % ? ?
Serving size: 180 ml

Environment

Carbon footprint

Packaging

Transportation

Other information

Preparation: 1 capsule = 1 tasse de 180 ml.

Conservation conditions: Conserver dans un endroit propre, sec et à température ambiante.

Customer service: Nestlé France, 34-40 rue Guynemer 92130 Issy-les-Moulineaux

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Data sources

The manufacturer NESTLE FRANCE uses Equadis to automatically transmit data and photos for its products.

Product added on gan openfoodfacts-contributors
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