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Edelmarzipan Pasteten-Eier Ananas - Oster Phantasie - 100 g

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Edelmarzipan Pasteten-Eier Ananas - Oster Phantasie - 100 g

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Barcode: 4061458038829 (EAN / EAN-13)

Quantity: 100 g

Packaging: Metal, Plastic, Recyclable Metals, Aluminium

Brands: Oster Phantasie

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Festive foods, Easter food, Marzipan, Chocolate eggs, Easter eggs

Labels, certifications, awards: Fairtrade cocoa

Countries where sold: Germany

Matching with your preferences

Health

Ingredients

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    18 ingredients

    German: Zucker, Mandeln gemahlen (19 %), Kakaomasse, Ananas geraspelt (13 %), Glukosesirup, Jamaica-Rum, Kakaobutter, Säuerungsmittel: Citronensäure; Verdickungsmittel: Pektine; Emulgator: Lecithine; Feuchthaltemittel: Invertase; natürliches Aroma, Säureregulator: Natriumcitrate.
    Allergens: Nuts
    Traces: Eggs, Gluten, Milk, Nuts, Soybeans, de:walnuss

Food processing

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    Ultra processed foods

    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

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E440 - Pectins

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia

Ingredients analysis

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.

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    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.
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    Zucker, Mandeln 19%, Kakaomasse, Ananas 13%, Glukosesirup, Jamaica-Rum, Kakaobutter, Säuerungsmittel (Citronensäure), Verdickungsmittel (Pektine), Emulgator (Lecithine), Feuchthaltemittel (Invertase), natürliches Aroma, Säureregulator (Natriumcitrate)
    1. Zucker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 19 - percent_max: 55
    2. Mandeln -> en:almond - vegan: yes - vegetarian: yes - percent_min: 19 - percent: 19 - percent_max: 19
    3. Kakaomasse -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 13 - percent_max: 19
    4. Ananas -> en:pineapple - vegan: yes - vegetarian: yes - percent_min: 13 - percent: 13 - percent_max: 13
    5. Glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13
    6. Jamaica-Rum -> de:Jamaica-Rum - percent_min: 0 - percent_max: 12.25
    7. Kakaobutter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.8
    8. Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 8.16666666666667
      1. Citronensäure -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.16666666666667
    9. Verdickungsmittel -> en:thickener - percent_min: 0 - percent_max: 7
      1. Pektine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
    10. Emulgator -> en:emulsifier - percent_min: 0 - percent_max: 6.125
      1. Lecithine -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.125
    11. Feuchthaltemittel -> en:humectant - percent_min: 0 - percent_max: 5.44444444444444
      1. Invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.44444444444444
    12. natürliches Aroma -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.9
    13. Säureregulator -> en:acidity-regulator - percent_min: 0 - percent_max: 4.45454545454545
      1. Natriumcitrate -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.45454545454545

Nutrition

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    Bad 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: 32

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

    Positive points: 0

    • Proteins: 3 / 5 (value: 5.9, rounded value: 5.9)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 32, rounded value: 32)

    Negative points: 21

    • Energy: 5 / 10 (value: 1722, rounded value: 1722)
    • Sugars: 10 / 10 (value: 48, rounded value: 48)
    • Saturated fat: 6 / 10 (value: 6.4, rounded value: 6.4)
    • Sodium: 0 / 10 (value: 8, rounded value: 8)

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

    Score nutritionnel: 21 (21 - 0)

    Nutri-Score: E

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    Sugars in high quantity (48%)

    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.
  • icon

    Salt in low quantity (0.02%)

    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.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100g)     		Compared to: Marzipan
    Energy 1,722 kj
    (411 kcal)     		1,720 kj
    (411 kcal)     		-10%
    Fat 19 g 19 g -16%
    Saturated fat 6.4 g 6.4 g +89%
    Carbohydrates 49 g 49 g -9%
    Sugars 48 g 48 g -2%
    Fiber ? ?
    Proteins 5.9 g 5.9 g -28%
    Salt 0.02 g 0.02 g -39%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 32 % ?
Serving size: 100g

Environment

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Transportation

Data sources

Product added on by dickerben
Last edit of product page on by packbot.
Product page also edited by openfoodfacts-contributors.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
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