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Edelmarzipan-Mandel-Pralinen - Wintertraum - 125 g

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Edelmarzipan-Mandel-Pralinen - Wintertraum - 125 g

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Barcode: 4061461710842 (EAN / EAN-13)

Quantity: 125 g

Packaging: Plastic

Brands: Wintertraum

Countries where sold: Germany

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Health

Ingredients

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    15 ingredients

    German: Zucker, 30 % Mandeln, Kakaomasse, Kakaobutter, Glukosesirup, Alkohol, Milchzucker, Butterreinfett, Vollmilchpulver, Emulgator: Sojalecithine; Feuchthaltemittel: Invertase; Überzugsmittel: Gummi arabicum. Kann Erdnüsse, andere Schalenfrüchte, Gluten und Ei enthalten.
    Allergens: Eggs, Gluten, Milk, Nuts, Peanuts
    Traces: Eggs, Gluten, Nuts, Peanuts

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: E414 - Acacia gum
    • Ingredient: Emulsifier
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Lactose

    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

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Lactose, Butterfat, Whole milk powder
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

    de: Zucker, Mandeln 30%, Kakaomasse, Kakaobutter, Glukosesirup, Alkohol, Milchzucker, Butterreinfett, Vollmilchpulver, Emulgator (Sojalecithine), Feuchthaltemittel (Invertase), Überzugsmittel (Gummi arabicum)
    1. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 30 - percent_max: 70
    2. Mandeln -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 30 - percent: 30 - percent_max: 30
    3. Kakaomasse -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 30
    4. Kakaobutter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 20
    5. Glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 13.3333333333333
    6. Alkohol -> en:alcohol - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 10
    7. Milchzucker -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8
    8. Butterreinfett -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 6.66666666666667
    9. Vollmilchpulver -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 5.71428571428571
    10. Emulgator -> en:emulsifier - percent_min: 0 - percent_max: 5
      1. Sojalecithine -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 5
    11. Feuchthaltemittel -> en:humectant - percent_min: 0 - percent_max: 4.44444444444444
      1. Invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.44444444444444
    12. Überzugsmittel -> en:glazing-agent - percent_min: 0 - percent_max: 4
      1. Gummi arabicum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 30 %

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by professordoc.
Product page also edited by ecoscore-impact-estimator, off.13bc3fbb5eae701ba9584f226c98234, packbot.

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