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chocolate candy covered PEPPERMINT PATTIES ZERO SUGAR – York – 5.1 oz (144 g)

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chocolate candy covered PEPPERMINT PATTIES ZERO SUGAR – York – 5.1 oz (144 g)

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Barcode:
0034000938407(EAN / EAN-13) 034000938407 (UPC / UPC-A)

Quantity: 5.1 oz (144 g)

Brands: York

Countries where sold: United States

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Health

Nutrition

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    Nutri-Score unknown

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    ⚠ ️The category of the product must be specified in order to compute the Nutri-Score.
    Could you add the information needed to compute the Nutri-Score?
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      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
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      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (2 pieces (24g))
    Energy 1,400 kj
    (333 kcal)     		335 kj
    (80 kcal)
    Fat 20.8 g 5 g
    Saturated fat 12.5 g 3 g
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg
    Carbohydrates 66.7 g 16 g
    Sugars 0 g 0 g
    Added sugars 0 g 0 g
    Starch 0 g 0 g
    Polyols (sugar alcohols) 58.3 g 14 g
    Fiber 8.33 g 2 g
    Proteins < 4.17 g < 1 g
    Salt 0 g 0 g
    Vitamin A 0 µg 0 µg
    Vitamin D (D3) 0 µg 0 µg
    Vitamin E 0 mg 0 mg
    Vitamin K 0 µg 0 µg
    Vitamin C (ascorbic acid) 0 mg 0 mg
    Vitamin B1 (Thiamin) 0 mg 0 mg
    Vitamin B2 (Riboflavin) 0 mg 0 mg
    Vitamin B6 (Pyridoxin) 0 mg 0 mg
    Vitamin B9 (Folic acid) 0 µg 0 µg
    Vitamin B12 (cobalamin) 0 µg 0 µg
    Potassium 292 mg 70 mg
    Calcium 0 mg 0 mg
    Phosphorus 0 mg 0 mg
    Iron 26 mg 6.25 mg
    Magnesium 0 mg 0 mg
    Zinc 0 mg 0 mg
    Copper 0 mg 0 mg
    Manganese 0 mg 0 mg
    Selenium 0 µg 0 µg
    Caffeine 0 mg 0 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
    Choline 0 g 0 g
Serving size: 2 pieces (24g)

Ingredients

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    14 ingredients

    MALTITOL, CHOCOLATE, ISOMALT, MALTITOL SYRUP, COCOA BUTTER, COCOA PROCESSED WITH ALKALI, POLYDEXTROSE†, MILK FAT, CONTAINS 2% OR LESS OF: LECITHIN (SOY), PGPR, OIL OF PEPPERMINT, VANILLIN (ARTIFICIAL FLAVOR).
    Allergens: Milk, Soybeans
    Traces: Peanuts

    • Ingredient information

      • E965: 54.2% (estimate)

      • Chocolate: 22.9% (estimate)

      • E953: 11.5% (estimate)

      • E965ii: 5.7% (estimate)

      • Cocoa butter: 2.9% (estimate)

      • Cocoa processed with alkali: < 2% (estimate)

      • E1200: < 2% (estimate)

      • Milkfat: < 2% (estimate)

      • Contains-2-and-less-of: < 2% (estimate)

      • — E322i: < 2% (estimate)

      • E476: < 2% (estimate)

      • Oil-of-peppermint: < 2% (estimate)

      • Vanillin: < 2% (estimate)

      • — Artificial flavouring: < 2% (estimate)

Food processing

Additives

  • E1200 - Polydextrose

    Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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

  • E953 - Isomalt

    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Source: Wikipedia

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

  • E965ii - Maltitol syrup

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Milkfat

    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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    Vegetarian status unknown

    Unrecognized ingredients: Oil-of-peppermint

    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.
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    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!

    en: MALTITOL, CHOCOLATE, ISOMALT, MALTITOL SYRUP, COCOA BUTTER, COCOA PROCESSED WITH ALKALI, POLYDEXTROSE†, MILK FAT, CONTAINS 2% and LESS OF (LECITHIN), PGPR, OIL OF PEPPERMINT, VANILLIN (ARTIFICIAL FLAVOR)
    1. MALTITOL -> en:e965 – vegan: yes – vegetarian: yes – percent_min: 8.33333333333333 – percent_max: 100
    2. CHOCOLATE -> en:chocolate – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 50
    3. ISOMALT -> en:e953 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 33.3333333333333
    4. MALTITOL SYRUP -> en:e965ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 25
    5. COCOA BUTTER -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 0 – percent_max: 20
    6. COCOA PROCESSED WITH ALKALI -> en:cocoa-processed-with-alkali – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 18100 – percent_min: 0 – percent_max: 16.6666666666667
    7. POLYDEXTROSE† -> en:e1200 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 14.2857142857143
    8. MILK FAT -> en:milkfat – vegan: no – vegetarian: yes – from_palm_oil: no – percent_min: 0 – percent_max: 12.5
    9. CONTAINS 2% and LESS OF -> en:contains-2-and-less-of – percent_min: 0 – percent_max: 11.1111111111111
      1. LECITHIN -> en:e322i – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 11.1111111111111
    10. PGPR -> en:e476 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 10
    11. OIL OF PEPPERMINT -> en:oil-of-peppermint – percent_min: 0 – percent_max: 9.09090909090909
    12. VANILLIN -> en:vanillin – percent_min: 0 – percent_max: 8.33333333333333
      1. ARTIFICIAL FLAVOR -> en:artificial-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 8.33333333333333

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Product added on by kiliweb
Last edit of product page on by municorn-calorie-counter-app.
Product page also edited by chevalstar, nah, naruyoko, off.f4bd2347-d990-4c99-9440-dc4848fb989f, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvlmtoT_PvvCria0Xnp1ey_ou_McT2X41N4pT-aqs.

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