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Pralines - Sprüngli

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Barcode: 00106870

Brands: Sprüngli

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies, Bonbons

Countries where sold: Germany

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Health

Ingredients

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    46 ingredients

    : Zucker, Kakaomasse, Kakaobutter, Mandeln, Rahm. Milchpulver, Haselnüsse, Glukose, Aprikosen getrocknet (Antioxidans [Schwefeldioxid]). Walnüsse Feuchthaltemittel (Sorbit, Invertase). Pistazien, pflanzliches Fett (Kokos, Illipé), Butter, Roh-Rohrzucker, Invertzucker, Emulgator (Sojalecithin Sonnenblumenlecithin). Reismehl, Kaffee Bourbon-Vanille, Limetten. Überzugsmittel (Gummi arabicum, Schellack), pflanzliches Ol (Raps, Koko, Palmkern, Palm), Vanille - Extrakt mit anderen natürlichen Zutaten Bittermandeln. Fleur de Sel, natürliches Aroma, Karamellzucker, Vanillin, Spirulina, farbende Frucht - und Gemüsekonzentrate Farbstoffe (Kurkumin, Carotine, Eisenoxid) Kühl und trocken aufbewahren Natwerangaben Energie davon gesigte Fellsäuren Kohlenhydral a Grun Turku IHIN OM KULAL 30@
    Allergens: Milk, Nuts, 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: E100 - Curcumin
    • Additive: E414 - Acacia gum
    • Additive: E420 - Sorbitol
    • Additive: E904 - Shellac
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Invert sugar

    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

  • E1103 - Invertase

    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    Source: Wikipedia

  • E220 - Sulphur dioxide

    Sulfur dioxide: Sulfur dioxide -also sulphur dioxide in British English- is the chemical compound with the formula SO2. It is a toxic gas with a burnt match smell. It is released naturally by volcanic activity and is produced as a by-product of the burning of fossil fuels contaminated with sulfur compounds.
    Source: Wikipedia

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    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

  • E904 - Shellac

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm kernel oil, Palm
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    Non-vegan

    Non-vegan ingredients: Cream, Milk powder, Butter, E904

    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

    Non-vegetarian

    Non-vegetarian ingredients: E904

    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!

    : Zucker, Kakaomasse, Kakaobutter, Mandeln, Rahm, Milchpulver, Haselnüsse, Glukose, Aprikosen (Antioxidans), Walnüsse Feuchthaltemittel (Sorbit, Invertase), Pistazien, pflanzliches Fett (Kokos, Illipé), Butter, Roh-Rohrzucker, Invertzucker, Emulgator (Sojalecithin Sonnenblumenlecithin), Reismehl, Kaffee Bourbon-Vanille, Limetten, Überzugsmittel (Gummi arabicum, Schellack), pflanzliches Ol (Raps, Koko, Palmkern, Palm), Vanille, Extrakt mit anderen natürlichen Zutaten Bittermandeln, Fleur de Sel, natürliches Aroma, Karamellzucker, Vanillin, Spirulina, farbende Frucht, und Gemüsekonzentrate Farbstoffe (Kurkumin, Carotine, Eisenoxid), Kühl und trocken aufbewahren Natwerangaben Energie davon gesigte Fellsäuren Kohlenhydral a Turku IHIN OM KULAL 30@
    1. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3.2258064516129 - percent_max: 100
    2. Kakaomasse -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 50
    3. Kakaobutter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 33.3333333333333
    4. Mandeln -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 25
    5. Rahm -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 20
    6. Milchpulver -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 0 - percent_max: 16.6666666666667
    7. Haselnüsse -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 14.2857142857143
    8. Glukose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.5
    9. Aprikosen -> en:apricot - vegan: yes - vegetarian: yes - ciqual_food_code: 13000 - percent_min: 0 - percent_max: 11.1111111111111
      1. Antioxidans -> de:antioxidans - percent_min: 0 - percent_max: 11.1111111111111
    10. Walnüsse Feuchthaltemittel -> de:walnüsse-feuchthaltemittel - percent_min: 0 - percent_max: 10
      1. Sorbit -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      2. Invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    11. Pistazien -> en:pistachio-nuts - vegan: yes - vegetarian: yes - ciqual_food_code: 15044 - percent_min: 0 - percent_max: 9.09090909090909
    12. pflanzliches Fett -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 8.33333333333333
      1. Kokos -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 8.33333333333333
      2. Illipé -> de:illipé - percent_min: 0 - percent_max: 4.16666666666667
    13. Butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 7.69230769230769
    14. Roh-Rohrzucker -> en:unrefined-cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 7.14285714285714
    15. Invertzucker -> en:invert-sugar - percent_min: 0 - percent_max: 6.66666666666667
    16. Emulgator -> en:emulsifier - percent_min: 0 - percent_max: 6.25
      1. Sojalecithin Sonnenblumenlecithin -> de:sojalecithin-sonnenblumenlecithin - percent_min: 0 - percent_max: 6.25
    17. Reismehl -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 5.88235294117647
    18. Kaffee Bourbon-Vanille -> de:kaffee-bourbon-vanille - percent_min: 0 - percent_max: 5.55555555555556
    19. Limetten -> en:lime - vegan: yes - vegetarian: yes - ciqual_food_code: 13067 - percent_min: 0 - percent_max: 5.26315789473684
    20. Überzugsmittel -> en:glazing-agent - percent_min: 0 - percent_max: 5
      1. Gummi arabicum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. Schellack -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.5
    21. pflanzliches Ol -> de:pflanzliches-ol - percent_min: 0 - percent_max: 4.76190476190476
      1. Raps -> en:rapeseed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      2. Koko -> de:koko - percent_min: 0 - percent_max: 2.38095238095238
      3. Palmkern -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 1.58730158730159
      4. Palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 1.19047619047619
    22. Vanille -> en:vanilla - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. Extrakt mit anderen natürlichen Zutaten Bittermandeln -> de:extrakt-mit-anderen-natürlichen-zutaten-bittermandeln - percent_min: 0 - percent_max: 4.34782608695652
    24. Fleur de Sel -> en:fleur-de-sel - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 4.16666666666667
    25. natürliches Aroma -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4
    26. Karamellzucker -> en:caramelised-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.84615384615385
    27. Vanillin -> en:vanillin - percent_min: 0 - percent_max: 3.7037037037037
    28. Spirulina -> en:spirulina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 3.57142857142857
    29. farbende Frucht -> de:farbende-frucht - percent_min: 0 - percent_max: 3.44827586206897
    30. und Gemüsekonzentrate Farbstoffe -> de:und-gemüsekonzentrate-farbstoffe - percent_min: 0 - percent_max: 3.33333333333333
      1. Kurkumin -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      2. Carotine -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.66666666666667
      3. Eisenoxid -> de:eisenoxid - percent_min: 0 - percent_max: 1.11111111111111
    31. Kühl und trocken aufbewahren Natwerangaben Energie davon gesigte Fellsäuren Kohlenhydral a Turku IHIN OM KULAL 30@ -> de:kühl-und-trocken-aufbewahren-natwerangaben-energie-davon-gesigte-fellsäuren-kohlenhydral-a-turku-ihin-om-kulal-30 - labels: en:pdo - percent_min: 0 - percent_max: 3.2258064516129

Nutrition

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    Nutrition facts

    Nutrition facts Compared to: Bonbons
    Fat
    Saturated fat
    Carbohydrates
    Sugars
    Fiber
    Proteins
    Salt
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)

Environment

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Data sources

Product added on by masolo
Last edit of product page on by frank4711.

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