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Bonbons dragéifiés goût cerise - - 12 g

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Bonbons dragéifiés goût cerise - - 12 g

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Barcode: 2080350100115 (EAN / EAN-13)

Quantity: 12 g

Categories: Snacks, Sweet snacks, Confectioneries, Candies, fr:Bonbons dragéifiés

Countries where sold: France

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Health

Ingredients

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    18 ingredients

    : SUCRE: DEXTROSE; ÉDULCORANT: SORBITOL; CORRECTEURS D'ACIDITE: E296 ET E330; AROME NATUREL; ANTI-AGGLOMÉRANT: E470b; ÉPAISSISSANT: E414: SIROP DE GLUCOSE; COLORANTS: E120 ET E160C; AGENT D'ENROBAGE: E903.

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: E120 - Cochineal
    • Additive: E160c - Paprika extract
    • Additive: E414 - Acacia gum
    • Additive: E420 - Sorbitol
    • Additive: E470b - Magnesium salts of fatty acids
    • Additive: E903 - Carnauba wax
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Sweetener
    • 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

  • 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

  • E296 - Malic acid

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia

  • 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.

  • 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

  • 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

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 (DEXTROSE), ÉDULCORANT (SORBITOL), CORRECTEURS D'ACIDITE (e296), e330, AROME NATUREL, ANTI-AGGLOMÉRANT (e470b), ÉPAISSISSANT (e414), SIROP DE GLUCOSE, COLORANTS (e120), e160C, AGENT D'ENROBAGE (e903)
    1. SUCRE -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 9.09090909090909 - percent_max: 100
      1. DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 9.09090909090909 - percent_max: 100
    2. ÉDULCORANT -> en:sweetener - percent_min: 0 - percent_max: 50
      1. SORBITOL -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. CORRECTEURS D'ACIDITE -> en:acidity-regulator - percent_min: 0 - percent_max: 33.3333333333333
      1. e296 -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. AROME NATUREL -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    6. ANTI-AGGLOMÉRANT -> en:anti-caking-agent - percent_min: 0 - percent_max: 5
      1. e470b -> en:e470b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    7. ÉPAISSISSANT -> en:thickener - percent_min: 0 - percent_max: 5
      1. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    8. SIROP DE GLUCOSE -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5
    9. COLORANTS -> en:colour - percent_min: 0 - percent_max: 5
      1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5
    10. e160C -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    11. AGENT D'ENROBAGE -> en:glazing-agent - percent_min: 0 - percent_max: 5
      1. e903 -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

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: 0

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

    Positive points: 0

    • Proteins: 0 / 5 (value: 0.02, rounded value: 0.02)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 14

    • Energy: 4 / 10 (value: 1460, rounded value: 1460)
    • Sugars: 10 / 10 (value: 71.85, rounded value: 71.85)
    • Saturated fat: 0 / 10 (value: 0.78, rounded value: 0.8)
    • Sodium: 0 / 10 (value: 6.6, rounded value: 6.6)

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

    Nutritional score: (14 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: fr:Bonbons dragéifiés
    Energy 1,460 kj
    (349 kcal)     		-17%
    Fat 0.82 g -93%
    Saturated fat 0.78 g -88%
    Carbohydrates 93.1 g +21%
    Sugars 71.85 g +28%
    Polyols (sugar alcohols) 20.08 g
    Fiber -
    Proteins 0.02 g -99%
    Salt 0.016 g -84%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by kiliweb
Last edit of product page on by chevalstar.
Product page also edited by autorotate-bot, charlesnepote, openfoodfacts-contributors, roboto-app, yuka.U7piNfCOQJIBPd_Ngb8U2j3nFNztO_prFiARoQ, yuka.YWZzc0xvVUlvdmdQdVBCbTlRSFU0ZlVrLzhlU1lXbW5DODlMSVE9PQ, yuka.Yi9FbkdaWXZsTndNc1BjUTRSTDB4OTR0L0s2WVpVSHRKTk1jSVE9PQ, yuka.ZElOUlNQdGVqTnczc3NJMzFCTG4zL1ZjNnJPTWVGaVNGdWN5SVE9PQ.

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