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Конфеты глазированные "Грондини, апельсин" - Grondard

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Конфеты глазированные "Грондини, апельсин" - Grondard

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Barcode: 4680006905590 (EAN / EAN-13)

Brands: Grondard

Categories: Plant-based foods and beverages, Plant-based foods, Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies, Bonbons, Marzipan

Stores: Ашан

Countries where sold: Russia

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Health

Ingredients

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    39 ingredients

    : Марципан (сахар, миндаль (33%), глюкозно-фруктозный сироп, агент влагоудерживающий: сорбит, консервант: сорбат калия, ферментный препарат микробного происхождения (инвертаза), регулятор кислотности: лимонная кислота, ароматизатор), темный шоколад (сахар, какао тертое, какао-масло, эмульгаторы: (соевый лецитин, Е476), ароматизатор «Ванилин»), м.д. общего остатка какао не менее 40%, цитрусовая апельсиновая начинка (апельсин, пюре яблочное, сахар, фруктоза, загуститель: пектин, стабилизатор (Е1422), регулятор кислотносТи: лимонная кислота, консервант: сорбат калия, aроматизатор, краситель пищевой: каротин).
    Allergens: 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: E1422 - Acetylated distarch adipate
    • Additive: E420 - Sorbitol
    • Additive: E440 - Pectins
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavour enhancer
    • Ingredient: Glucose
    • Ingredient: Humectant
    • Ingredient: Thickener

    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

  • E1422 - Acetylated distarch adipate

    Acetylated distarch adipate: Acetylated distarch adipate -E1422-, is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.
    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.

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • 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.

  • E476 - Polyglycerol polyricinoleate

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia

Ingredients analysis

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    Vegan status unknown

    Unrecognized ingredients: Marzipan, ru:темный-шоколад, Vanillin, ru:м-д, ru:общего-остатка-какао-не-менее, ru:цитрусовая-апельсиновая-начинка, ru:aроматизатор

    Some ingredients could not be recognized.

    We need your help!

    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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Marzipan, ru:темный-шоколад, Vanillin, ru:м-д, ru:общего-остатка-какао-не-менее, ru:цитрусовая-апельсиновая-начинка, ru:aроматизатор

    Some ingredients could not be recognized.

    We need your help!

    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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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.

    We need your help!

    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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : Марципан (сахар, миндаль 33%, глюкозно-фруктозный сироп, агент влагоудерживающий (сорбит), консервант (сорбат калия), ферментный препарат микробного происхождения (инвертаза), регулятор кислотности (лимонная кислота), ароматизатор), темный шоколад (сахар, какао тертое, какао-масло, эмульгаторы (соевый лецитин), e476, ароматизатор «Ванилин»), м.д, общего остатка какао не менее 40%, цитрусовая апельсиновая начинка (апельсин, пюре яблочное, сахар, фруктоза, загуститель (пектин), стабилизатор (e1422), регулятор кислотносТи (лимонная кислота), консервант (сорбат калия), aроматизатор, краситель пищевой (каротин))
    1. Марципан -> en:marzipan
      1. сахар -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. миндаль -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent: 33
      3. глюкозно-фруктозный сироп -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
      4. агент влагоудерживающий -> en:humectant
        1. сорбит -> en:e420 - vegan: yes - vegetarian: yes
      5. консервант -> en:preservative
        1. сорбат калия -> en:e202 - vegan: yes - vegetarian: yes
      6. ферментный препарат микробного происхождения -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes
        1. инвертаза -> en:e1103 - vegan: yes - vegetarian: yes
      7. регулятор кислотности -> en:acidity-regulator
        1. лимонная кислота -> en:e330 - vegan: yes - vegetarian: yes
      8. ароматизатор -> en:flavour-enhancer
    2. темный шоколад -> ru:темный-шоколад
      1. сахар -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. какао тертое -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      3. какао-масло -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      4. эмульгаторы -> en:emulsifier
        1. соевый лецитин -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      5. e476 -> en:e476 - vegan: yes - vegetarian: yes
      6. ароматизатор «Ванилин» -> en:vanillin
    3. м.д -> ru:м-д
    4. общего остатка какао не менее -> ru:общего-остатка-какао-не-менее - percent: 40
    5. цитрусовая апельсиновая начинка -> ru:цитрусовая-апельсиновая-начинка
      1. апельсин -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034
      2. пюре яблочное -> en:apple-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13050
      3. сахар -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      4. фруктоза -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
      5. загуститель -> en:thickener
        1. пектин -> en:e440a - vegan: yes - vegetarian: yes
      6. стабилизатор -> en:stabiliser
        1. e1422 -> en:e1422 - vegan: yes - vegetarian: yes
      7. регулятор кислотносТи -> en:acidity-regulator
        1. лимонная кислота -> en:e330 - vegan: yes - vegetarian: yes
      8. консервант -> en:preservative
        1. сорбат калия -> en:e202 - vegan: yes - vegetarian: yes
      9. aроматизатор -> ru:aроматизатор
      10. краситель пищевой -> en:colour
        1. каротин -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Marzipan
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 33 %

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