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Leibniz Fruits Apfel - Bahlsen - 100 g

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Leibniz Fruits Apfel - Bahlsen - 100 g

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Barcode: 4017100134319 (EAN / EAN-13)

Quantity: 100 g

Packaging: Kunststoff

Brands: Bahlsen, Leibniz

Categories: Plant-based foods and beverages, Plant-based foods, Snacks, Cereals and potatoes, Sweet snacks, Cereals and their products, Biscuits and cakes, Biscuits, Cakes, Puffed cereal cakes, Puffed wheat cakes, Fruit cakes, Puffed spelt cakes

Labels, certifications, awards: Vegetarian, Vegan, Nutriscore, Nutriscore Grade A

Countries where sold: Germany

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Health

Ingredients

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    17 ingredients

    SPELT* flour (64%), sunflower oil, concentrated apple juice (14%), WHEAT dextrin, dried ground dates, concentrated apple puree (2.5%), emulsifiers: mono - and diglycerides of fatty acids, lecithins; raising agent: ammonium carbonates; acid: citric acid; natural apple flavouring, citrus fibre, gelling agent: pectins. May contain: EGGS, MILK, ALMONDS, HAZELNUTS. *a species of WHEAT.
    Allergens: Gluten
    Traces: Eggs, 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: E1400 - Dextrin
    • Additive: E322 - Lecithins
    • Additive: E440 - Pectins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent

    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.

  • 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.

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

  • E503i - Ammonium carbonate

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    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

    : DINKELMEHL 64%, Sonnenblumenöl, Apfelsaft-konzentrat 14%, WEIZENDEXTRIN, Datteln, Apfel 2.5%, Emulgatoren (mono- und Diglyceride von Speisefettsäuren), Lecithine, Backtriebmittel (Ammoniumcarbonate), Säuerungsmittel (Citronensäure), natürliches Apfelaroma, Citrusfaser, Geliermittel (Pektine)
    1. DINKELMEHL -> en:spelt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9480 - percent_min: 64 - percent: 64 - percent_max: 64
    2. Sonnenblumenöl -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 14 - percent_max: 14.5
    3. Apfelsaft-konzentrat -> en:apple-juice-from-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 2074 - percent_min: 14 - percent: 14 - percent_max: 14
    4. WEIZENDEXTRIN -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 3
    5. Datteln -> en:date - vegan: yes - vegetarian: yes - ciqual_food_code: 13011 - percent_min: 2.5 - percent_max: 3
    6. Apfel -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
    7. Emulgatoren -> en:emulsifier - percent_min: 0 - percent_max: 0.5
      1. mono- und Diglyceride von Speisefettsäuren -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.5
    8. Lecithine -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
    9. Backtriebmittel -> en:raising-agent - percent_min: 0 - percent_max: 0.5
      1. Ammoniumcarbonate -> en:e503i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    10. Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 0.5
      1. Citronensäure -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    11. natürliches Apfelaroma -> en:natural-apple-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
    12. Citrusfaser -> en:citrus-fibre - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    13. Geliermittel -> en:gelling-agent - percent_min: 0 - percent_max: 0.5
      1. Pektine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5

Nutrition

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    Very good nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 19

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

    Positive points: 10

    • Proteins: 5 / 5 (value: 8.9, rounded value: 8.9)
    • Fiber: 5 / 5 (value: 5.3, rounded value: 5.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 19.25, rounded value: 19.3)

    Negative points: 8

    • Energy: 5 / 10 (value: 1958, rounded value: 1958)
    • Sugars: 2 / 10 (value: 12, rounded value: 12)
    • Saturated fat: 1 / 10 (value: 1.9, rounded value: 1.9)
    • Sodium: 0 / 10 (value: 12, rounded value: 12)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (8 - 10)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Puffed spelt cakes
    Energy 1,958 kj
    (468 kcal)     		+21%
    Fat 18 g +175%
    Saturated fat 1.9 g -21%
    Carbohydrates 65 g +1%
    Sugars 12 g +194%
    Fiber 5.3 g -37%
    Proteins 8.9 g -30%
    Salt 0.03 g -74%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 19.25 %

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Product added on by kiliweb
Last edit of product page on by chevalstar.
Product page also edited by moon-rabbit, obabazi, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlmtGAsThhR2aPTvln0OB7PqHJYG0T9ZS_7T5HKs.

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