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Maryland Cookies The Jaffanator - 230g

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Maryland Cookies The Jaffanator - 230g

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Barcode: 0072417187612 (EAN / EAN-13) 072417187612 (UPC / UPC-A)

Quantity: 230g

Brands: Maryland

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

Labels, certifications, awards: Sustainable, Vegetarian, Sustainable Palm Oil

Stores: Sainsbury's

Countries where sold: United Kingdom

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Health

Ingredients

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    32 ingredients

    Турiіс Ener fats (Sustainable palm, Sal, Shea), Emulsiñers. Soya lecithin, E442, E476). Cocoa butter, Flavourings), Orange pieces (2.5%) (Fruit concentrates (Apple at of puree, Pear juice, Orange juice), Wheat ibre, Aciditygulator (Citric ač Ca Gelling agent (Pectin), Flavourings Susaihable palm fat), Partially invert of (Milk), Raising agents (Sodium Sugar syrup, Whey or whey bicarbonate, Ammonium bicaroomate), Orange oil, Salt. O ALLERGY ADVICE Fit Pro n't cle Sal For allergens, including cereals containing gluten, see ingredients in "Ser bold. May also contain Nuts. **Re
    Allergens: Gluten, Milk, Soybeans
    Traces: Gluten, Milk, Nuts, 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: E322 - Lecithins
    • Additive: E440 - Pectins
    • Additive: E442 - Ammonium phosphatides
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Flavouring

    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

  • 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

  • E322i - Lecithin

    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

  • E440 - Pectins

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    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

  • 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

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Milk

    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: Турiіс-ener-fats, Sal tree, Emulsiners, Apple-at-of-puree, Wheat-ibre, Aciditygulator, Citric-ač-ca-gelling-agent, Flavourings-susaihable-palm-fat, Partially-invert-of, Sodium-sugar-syrup, Whey-and-whey-bicarbonate, Ammonium-bicaroomate, Orange essential oil, O-allergy-advice-fit-pro-n-t-cle-sal-for-allergens, See-ingredients-in-ser-bold, Re

    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!

    Турiіс Ener fats (Sustainable palm, Sal, Shea), Emulsiñers, Soya lecithin, e442, e476, Cocoa butter, Flavourings, Orange 2.5%, Fruit concentrates (Apple at of puree, Pear juice, Orange juice), Wheat ibre, Aciditygulator (Citric ač Ca Gelling agent (Pectin), Flavourings Susaihable palm fat), Partially invert of (Milk), Raising agents (Sodium Sugar syrup, Whey and whey bicarbonate, Ammonium bicaroomate), Orange oil, Salt, O ALLERGY ADVICE Fit Pro n't cle Sal For allergens, including cereals containing gluten, see ingredients in "Ser bold, Re
    1. Турiіс Ener fats -> en:турiіс-ener-fats - percent_min: 5.26315789473684 - percent_max: 82.5
      1. Sustainable palm -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 1.75438596491228 - percent_max: 82.5
      2. Sal -> en:sal-tree - percent_min: 0 - percent_max: 41.25
      3. Shea -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 27.5
    2. Emulsiñers -> en:emulsiners - percent_min: 2.5 - percent_max: 42.5
    3. Soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 29.1666666666667
    4. e442 -> en:e442 - vegan: maybe - vegetarian: maybe - percent_min: 2.5 - percent_max: 22.5
    5. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 18.5
    6. Cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 15.8333333333333
    7. Flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 2.5 - percent_max: 13.9285714285714
    8. Orange -> en:orange - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
    9. Fruit concentrates -> en:fruit-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      1. Apple at of puree -> en:apple-at-of-puree - percent_min: 0 - percent_max: 2.5
      2. Pear juice -> en:pear-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      3. Orange juice -> en:orange-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
    10. Wheat ibre -> en:wheat-ibre - percent_min: 0 - percent_max: 2.5
    11. Aciditygulator -> en:aciditygulator - percent_min: 0 - percent_max: 2.5
      1. Citric ač Ca Gelling agent -> en:citric-ač-ca-gelling-agent - percent_min: 0 - percent_max: 2.5
        1. Pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      2. Flavourings Susaihable palm fat -> en:flavourings-susaihable-palm-fat - percent_min: 0 - percent_max: 1.25
    12. Partially invert of -> en:partially-invert-of - percent_min: 0 - percent_max: 2.5
      1. Milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    13. Raising agents -> en:raising-agent - percent_min: 0 - percent_max: 2.5
      1. Sodium Sugar syrup -> en:sodium-sugar-syrup - percent_min: 0 - percent_max: 2.5
      2. Whey and whey bicarbonate -> en:whey-and-whey-bicarbonate - percent_min: 0 - percent_max: 1.25
      3. Ammonium bicaroomate -> en:ammonium-bicaroomate - percent_min: 0 - percent_max: 0.833333333333333
    14. Orange oil -> en:orange-essential-oil - from_palm_oil: no - percent_min: 0 - percent_max: 2.5
    15. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    16. O ALLERGY ADVICE Fit Pro n't cle Sal For allergens -> en:o-allergy-advice-fit-pro-n-t-cle-sal-for-allergens - percent_min: 0 - percent_max: 2.5
    17. including cereals containing gluten -> en:cereals-containing-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    18. see ingredients in "Ser bold -> en:see-ingredients-in-ser-bold - percent_min: 0 - percent_max: 2.5
    19. Re -> en:re - percent_min: 0 - percent_max: 2.5

Nutrition

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    Bad nutritional quality

    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 3 / 5 (value: 5.7, rounded value: 5.7)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2.5, rounded value: 2.5)

    Negative points: 23

    • Energy: 5 / 10 (value: 1992, rounded value: 1992)
    • Sugars: 6 / 10 (value: 29.4, rounded value: 29.4)
    • Saturated fat: 10 / 10 (value: 10.5, rounded value: 10.5)
    • Sodium: 2 / 10 (value: 220, rounded value: 220)

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

    Score nutritionnel: 23 (23 - 0)

    Nutri-Score: E

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    Sugars in high quantity (29.4%)

    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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    Salt in moderate quantity (0.55%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100g)     		Compared to: Biscuits
    Energy 1,992 kj
    (476 kcal)     		1,990 kj
    (476 kcal)     		+2%
    Fat 21.1 g 21.1 g +5%
    Saturated fat 10.5 g 10.5 g +16%
    Carbohydrates 64.4 g 64.4 g -
    Sugars 29.4 g 29.4 g +1%
    Fiber ? ?
    Proteins 5.7 g 5.7 g -7%
    Salt 0.55 g 0.55 g -12%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.5 % 2.5 %
Serving size: 100g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by vaporous
Last edit of product page on by rpettigrew.
Product page also edited by kiliweb, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvlmx9YfXFqADmPR7kn0uH3fC-AY7uZ8FszbHqAqs.

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