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Sushi en Pâte d’Amande - Hema - Pack de 4

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Sushi en Pâte d’Amande - Hema - Pack de 4

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Barcode: 10010052

Quantity: Pack de 4

Packaging: Plastic

Brands: Hema

Categories: Snacks, Sweet snacks

Labels, certifications, awards: No artificial additives

Stores: Hema

Countries where sold: France

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Health

Ingredients

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    18 ingredients

    : Sucre, AMANDES, LACTOSE, sirop de glucose, stabilisant E420, invertase, épaississant E401, poudre de cacao, agent d'enrobage E904, colorants : E100, E120, E140, E153, E160c.
    Allergens: Milk, Nuts

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: E120 - Cochineal
    • Additive: E140 - Chlorophylls and Chlorophyllins
    • Additive: E153 - Vegetable carbon
    • Additive: E160c - Paprika extract
    • Additive: E401 - Sodium alginate
    • Additive: E420 - Sorbitol
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Lactose
    • Ingredient: Thickener

    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

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia

  • E140 - Chlorophylls and Chlorophyllins

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    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

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, AMANDES, LACTOSE, sirop de glucose, stabilisant (e420), invertase, épaississant (e401), poudre de cacao, agent d'enrobage (e904), colorants (e100), e120, e140, e153, e160c
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7.14285714285714 - percent_max: 100
    2. AMANDES -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 50
    3. LACTOSE -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
    5. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 20
      1. e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. épaississant -> en:thickener - percent_min: 0 - percent_max: 14.2857142857143
      1. e401 -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. poudre de cacao -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 12.5
    9. agent d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 11.1111111111111
      1. e904 -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 11.1111111111111
    10. colorants -> en:colour - percent_min: 0 - percent_max: 10
      1. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 9.09090909090909
    12. e140 -> en:e140 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. e153 -> en:e153 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 23

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

    Positive points: 4

    • Proteins: 3 / 5 (value: 5.3, rounded value: 5.3)
    • Fiber: 4 / 5 (value: 4.1, rounded value: 4.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 23.2142857142857, rounded value: 23.2)

    Negative points: 16

    • Energy: 5 / 10 (value: 1757, rounded value: 1757)
    • Sugars: 10 / 10 (value: 60.7, rounded value: 60.7)
    • Saturated fat: 1 / 10 (value: 1.6, rounded value: 1.6)
    • Sodium: 0 / 10 (value: 60, rounded value: 60)

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

    Nutritional score: (16 - 4)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Sweet snacks
    Energy 1,757 kj
    (420 kcal)     		-3%
    Fat 15.5 g -17%
    Saturated fat 1.6 g -82%
    Carbohydrates 64.1 g +8%
    Sugars 60.7 g +70%
    Fiber 4.1 g +47%
    Proteins 5.3 g -4%
    Salt 0.15 g -63%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 23.214 %

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Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by beniben, openfoodfacts-contributors, yuka.ZUxJK0laOGpnL1VRcS9JTTBqR055dUJIMWErRWQxKzFPdlVTSVE9PQ.

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