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Marzipanfigur - HAPPY SNACKS GmbH - 28 g

Marzipanfigur - HAPPY SNACKS GmbH - 28 g

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Barcode: 4061458021319 (EAN / EAN-13)

Quantity: 28 g

Packaging: Plastic

Brands: HAPPY SNACKS GmbH

Categories: Snacks, Sweet snacks, Confectioneries, Marzipan, Marzipan figures

Labels, certifications, awards: Made in the EU

Manufacturing or processing places: Bönen, Deutschland

Countries where sold: Germany

Matching with your preferences

Health

Ingredients

18 ingredients

: Zucker, Mandeln 28%, Glukose-Fruktose-Sirup, Wasser, Säuerungsmittel: Citronensäure, Konservierungsstoff: Kaliumsorbat, Feuchthaltemittel: Invertase, Farbstoffe (Pflanzenkohle, Chlorophylline, Echtes Karmin, Kurkumin, Carotin, Titandioxid), Aroma.

Allergens: Nuts

Traces: Nuts

Food processing

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: E160a - Carotene

Additive: E171 - Titanium dioxide

Ingredient: Colour

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Humectant
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E100 - Curcumin

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

E140ii - 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

E153 - Vegetable carbon

E160a - Carotene

Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
Source: Wikipedia

E171 - Titanium dioxide

Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
Source: Wikipedia

E202 - Potassium sorbate

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

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.

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E160a

Non-vegan

Non-vegan ingredients: E120

Non-vegetarian

Non-vegetarian ingredients: E120

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
: Zucker, _Mandeln_ 28%, Glukose-Fruktose-Sirup, Wasser, Säuerungsmittel (Citronensäure), Konservierungsstoff (Kaliumsorbat), Feuchthaltemittel (Invertase), Farbstoffe (Pflanzenkohle, Chlorophylline, Echtes Karmin, Kurkumin, Carotin, Titandioxid), Aroma
Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 28 - percent_max: 72

_Mandeln_ -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 28 - percent: 28 - percent_max: 28

Glukose-Fruktose-Sirup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 28

Wasser -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 22

Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 14.6666666666667

Citronensäure -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.6666666666667

Konservierungsstoff -> en:preservative - percent_min: 0 - percent_max: 11

Kaliumsorbat -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11

Feuchthaltemittel -> en:humectant - percent_min: 0 - percent_max: 8.8

Invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.8

Farbstoffe -> en:colour - percent_min: 0 - percent_max: 7.33333333333333

Pflanzenkohle -> en:e153 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.33333333333333

Chlorophylline -> en:e140ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.66666666666667

Echtes Karmin -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.44444444444444

Kurkumin -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.83333333333333

Carotin -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.46666666666667

Titandioxid -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.22222222222222

Aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

Nutrition

Poor 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: 28
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 3 / 5 (value: 6, rounded value: 6)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 28, rounded value: 28)

Negative points: 16

Energy: 5 / 10 (value: 1794, rounded value: 1794)

Sugars: 10 / 10 (value: 62.6, rounded value: 62.6)

Saturated fat: 1 / 10 (value: 1.1, rounded value: 1.1)

Sodium: 0 / 10 (value: 4, rounded value: 4)

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

Nutritional score: (16 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (13.9%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (1.1%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in high quantity (62.6%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in low quantity (0.01%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Marzipan figures
Energy	1,794 kj (429 kcal)	-7%
Fat	13.9 g	-42%
Saturated fat	1.1 g	-44%
Carbohydrates	67.6 g	+30%
Sugars	62.6 g	+54%
Fiber	?
Proteins	6 g	-35%
Salt	< 0.01 g	-64%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	28 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a medium impact

Packaging parts

(Plastic)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Data sources

Product added on March 17, 2020, 4:30:35 PM CET by sil
Last edit of product page on February 11, 2022, 10:10:14 AM CET by packbot.
Product page also edited by openfoodfacts-contributors, roboto-app.

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Marzipanfigur - HAPPY SNACKS GmbH - 28 g