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Bonhomme pâte Amande -

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Bonhomme pâte Amande -

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Barcode: 2600247040548 (EAN / EAN-13)

Categories: Snacks, Sweet snacks, Confectioneries

Countries where sold: France

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Health

Ingredients

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    22 ingredients

    French: Sucre, MANDE 28%, sirop de glucose, stabilisant: E420, pâte de cacao, beurre de cacao, humectant: E1103, épaississant : E401, émulsifiant E322 (SOJA), arôme natural de vanille, concentrés de betterave rouge-spiruline-pomme, agent d'enrobage : E904, colorants E100-E 120-E150a-E 153. Traces possibles de gluten, de lait et de sulfites.
    Allergens: Soybeans
    Traces: Gluten, Milk, Sulphur dioxide and sulphites

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: E150a - Plain caramel
    • Additive: E153 - Vegetable carbon
    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E420 - Sorbitol
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • 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

  • 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.

  • 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

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    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:mande, fr:arome-natural-de-vanille, fr:concentres-de-betterave-rouge-spiruline-pomme

    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

    Non-vegan

    Non-vegan ingredients: E904, E120

    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

    Non-vegetarian

    Non-vegetarian ingredients: E904, E120

    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!

    fr: Sucre, MANDE 28%, sirop de glucose, stabilisant (e420), pâte de cacao, beurre de cacao, humectant (e1103), épaississant (e401), émulsifiant (e322), arôme natural de vanille, concentrés de betterave rouge-spiruline-pomme, agent d'enrobage (e904), colorants (e100), e120, e150a, e153
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 28 - percent_max: 72
    2. MANDE -> fr:mande - percent_min: 28 - percent: 28 - percent_max: 28
    3. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 28
    4. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 22
      1. e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 22
    5. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 14.6666666666667
    6. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 11
    7. humectant -> en:humectant - percent_min: 0 - percent_max: 8.8
      1. e1103 -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.8
    8. épaississant -> en:thickener - percent_min: 0 - percent_max: 7.33333333333333
      1. e401 -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.33333333333333
    9. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 6.28571428571429
      1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.28571428571429
    10. arôme natural de vanille -> fr:arome-natural-de-vanille - percent_min: 0 - percent_max: 5.5
    11. concentrés de betterave rouge-spiruline-pomme -> fr:concentres-de-betterave-rouge-spiruline-pomme - percent_min: 0 - percent_max: 4.88888888888889
    12. agent d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 4.4
      1. e904 -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 4.4
    13. colorants -> en:colour - percent_min: 0 - percent_max: 4
      1. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    14. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.66666666666667
    15. e150a -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.38461538461538
    16. e153 -> en:e153 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.14285714285714

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Confectioneries
    Energy 1,845 kj
    (441 kcal)     		+5%
    Fat 17 g +18%
    Saturated fat 3 g -60%
    Carbohydrates 65 g -5%
    Sugars 62 g +24%
    Fiber 5.7 g +185%
    Proteins 6 g +55%
    Salt ?
    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 annelotte.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvlkFDTN_wuWrBPhnlxl2w5_KWFqzCRN5cyZj1I6g.

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