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Holiday Favourite Bag - Jelly belly

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Holiday Favourite Bag - Jelly belly

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Barcode: 0071567999786 (EAN / EAN-13) 071567999786 (UPC / UPC-A)

Brands: Jelly belly

Countries where sold: France

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Health

Ingredients

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    21 ingredients

    : Sucre, sirop de glucose, amidon de maïs modifié, chocolat (sucre, pâte de cacao, beurre de cacao, lécithine de soja, vanilline), arômes naturels et artificiels, purée de canneberge, colorants (contient tartrazine), poudre de cacao, acide citrique, gomme laque, sel, cire d’abeille, cire de carnauba, noix de muscade, dextrine de tapioca. Les contenus sont aléatoirement assortis et peuvent ne pas contenir toutes les saveurs.
    Allergens: 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: E1400 - Dextrin
    • Additive: E322 - Lecithins
    • Additive: E901 - White and yellow beeswax
    • Additive: E903 - Carnauba wax
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    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.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E901 - White and yellow beeswax

    Beeswax: Beeswax -cera alba- is a natural wax produced by honey bees of the genus Apis. The wax is formed into "scales" by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols. Beeswax has long-standing applications in human food and flavoring. For example, it is used as a glazing agent or as a light/heat source. It is edible, in the sense of having similar negligible toxicity to plant waxes, and is approved for food use in most countries and the European Union under the E number E901. However, the wax monoesters in beeswax are poorly hydrolysed in the guts of humans and other mammals, so they have insignificant nutritional value. Some birds, such as honeyguides, can digest beeswax. Beeswax is the main diet of wax moth larvae.
    Source: Wikipedia

  • E903 - Carnauba wax

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    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

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

    : Sucre, sirop de glucose, amidon de maïs modifié, chocolat (sucre, pâte de cacao, beurre de cacao, lécithine de soja, vanilline), arômes naturels et artificiels, canneberge, colorants (contient tartrazine), poudre de cacao, acide citrique, gomme laque, sel, cire d'abeille, cire de carnauba, noix de muscade, dextrine de tapioca
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 6.66666666666667 - percent_max: 100
    2. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
    3. amidon de maïs modifié -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 33.3333333333333
    4. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 25
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 12.5
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 8.33333333333333
      4. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 6.25
      5. vanilline -> en:vanillin - percent_min: 0 - percent_max: 5
    5. arômes naturels et artificiels -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    6. canneberge -> en:cranberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13113 - percent_min: 0 - percent_max: 5
    7. colorants -> en:colour - percent_min: 0 - percent_max: 5
      1. contient tartrazine -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    8. poudre de cacao -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 5
    9. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    10. gomme laque -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5
    11. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
    12. cire d'abeille -> en:e901 - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0
    13. cire de carnauba -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    14. noix de muscade -> en:nutmeg-nut - vegan: yes - vegetarian: yes - ciqual_food_code: 11048 - percent_min: 0 - percent_max: 0
    15. dextrine de tapioca -> en:tapioca-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,464 kj
    (350 kcal)
    Fat 0 g
    Saturated fat 0 g
    Carbohydrates 90 g
    Sugars 70 g
    Fiber 0 g
    Proteins 0 g
    Salt 0 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1.667 %

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Data sources

Product added on by kiliweb
Last edit of product page on by autorotate-bot.
Product page also edited by openfoodfacts-contributors, yuka.VzQwQUQ3MGt0NmdqdXZZajh3N3gyOE12eVllcllYaUdBdXhOSUE9PQ.

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