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Halsbonbons Sandorn-Orange - DM Mivolis - 50g

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Halsbonbons Sandorn-Orange - DM Mivolis - 50g

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Barcode: 4058172310010 (EAN / EAN-13)

Quantity: 50g

Brands: DM Mivolis

Categories: Snacks, Sweet snacks, Confectioneries, Candies, de:Halsbonbons

Labels, certifications, awards: Vegetarian, Vegan

Traceability code: FSC-C016368

Countries where sold: Germany

Matching with your preferences

Health

Ingredients

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    17 ingredients

    : Süßungsmittel (Isomalt, Steviolglycoside), Säuerungsmittel (Milchsäure, Natriumlactat), L-Ascorbinsäure (Vitamin C), Sanddornmark, natürliches Aroma, natürliches Orangenaroma, färbende Lebensmittel (Rote-Bete-Saftkonzentrat, Kurkumaextrakt), Orangensaftkonzentrat, Kräuterextrakt, Menthol.

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: E325 - Sodium lactate
    • Additive: E953 - Isomalt
    • Additive: E960 - Steviol glycosides
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Sweetener

    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

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E325 - Sodium lactate

    Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
    Source: Wikipedia

  • E953 - Isomalt

    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Source: Wikipedia

  • E960 - Steviol glycosides

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia

Ingredients analysis

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    Vegan

    No non-vegan ingredients

    Unrecognized ingredients: Vitamin C, Menthol
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    Vegetarian

    No non-vegetarian ingredients detected

    Unrecognized ingredients: Vitamin C, Menthol
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

    : Süßungsmittel (Isomalt, Steviolglycoside), Säuerungsmittel (Milchsäure, Natriumlactat), L-Ascorbinsäure (Vitamin C), Sanddorn, natürliches Aroma, natürliches Orangenaroma, färbende Lebensmittel (Rote-Bete, Kurkumaextrakt), Orangensaftkonzentrat, Kräuterextrakt, Menthol
    1. Süßungsmittel -> en:sweetener - percent_min: 10 - percent_max: 100
      1. Isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 100
      2. Steviolglycoside -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    2. Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 50
      1. Milchsäure -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      2. Natriumlactat -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    3. L-Ascorbinsäure -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      1. Vitamin C -> en:vitamin-c - percent_min: 0 - percent_max: 33.3333333333333
    4. Sanddorn -> en:sea-buckthorn - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. natürliches Aroma -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    6. natürliches Orangenaroma -> en:natural-orange-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    7. färbende Lebensmittel -> fr:denree-alimentaire-colorante - percent_min: 0 - percent_max: 5
      1. Rote-Bete -> en:beetroot - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20091 - percent_min: 0 - percent_max: 5
      2. Kurkumaextrakt -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    8. Orangensaftkonzentrat -> en:concentrated-orange-juice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 2070 - percent_min: 0 - percent_max: 5
    9. Kräuterextrakt -> en:herb-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    10. Menthol -> en:menthol - percent_min: 0 - percent_max: 5

Nutrition

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    Average 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: 6

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

    Positive points: 0

    • Proteins: 0 / 5 (value: 0.5, rounded value: 0.5)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 6.40625, rounded value: 6.4)

    Negative points: 3

    • Energy: 2 / 10 (value: 977, rounded value: 977)
    • Sugars: 0 / 10 (value: 0.5, rounded value: 0.5)
    • Saturated fat: 0 / 10 (value: 0.1, rounded value: 0.1)
    • Sodium: 1 / 10 (value: 92, rounded value: 92)

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

    Nutritional score: (3 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Candies
    Energy 977 kj
    (234 kcal)     		-34%
    Fat 0.5 g -71%
    Saturated fat 0.1 g -90%
    Carbohydrates 96 g +16%
    Sugars 0.5 g -99%
    Polyols (sugar alcohols) 94 g +10%
    Fiber ?
    Proteins 0.5 g -76%
    Salt 0.23 g +80%
    Vitamin C (ascorbic acid) 488 mg +1,027%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6.406 %

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Data sources

Product added on by kiliweb
Last edit of product page on by jusdekiwi.
Product page also edited by ayecptn, grobschlacht, maddin74, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlnZHYuvapALjOjnjixKP_P6LLJGzY_pz5JPwLag.

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