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rattlerz sour

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Barcode: 5011053023637 (EAN / EAN-13)

Countries where sold: United Kingdom

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Health

Ingredients

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    83 ingredients


    sugar glucose syrup, fully hydrogenated palm oil, acidity regulators (citric acid, malic acid, sodium citrates), stabilisers (gum arabic, sorbitol), starch, emulsifiers (mono-and diglycerides of fatty acids, sunflower ecitin), flavourings, dextrin, maltodextrin, colours (e163 e160a, e120 133 glazing agents (microcrystalline wax, carnauba wax) choking warning! not suitable for children under 4 years. keep cool & dry. of which sauranes gesangue ferrm/ce sau kaubonbon-dragees. zutaten: zucker, glukosesirup, ganz ge - cuars sat pa saureregulatoren (citronensäure pfelsäure, natriumcitrate) stanisatoren (gummi arabicum, sorbit), stärke, emulgatore (mono - und carbohydrate kenn digivende von speisefettsäuren, lecithine (sonnenblume)), aromen dextrin, hicatos de a maffidentinin farbstoffe (e163, e160a, e120, e133), uberzugsmin alines wachs, carnaubawachs). erstickungsgefahr! nicht geeignet für kinder unter 4 jahren. trocken lagern und vor wärme schützen. kris inhalt: 40g nettogewicht e ener/energie valor energetico (kj/kca fat/fett/grasas. protein/elweld/pro salt/salz/sa grasa de palma totalmente hidrogenada, correctores de citratos de sodio) estabilizantes (goma arabiga, sorbitol), aimidon, emulgentes (monog grasos lecitinas (gason, aromas, dextrina maltodextrina, colorantes (e163, e160a, e1215 crocristalina cera de carnauba) peligro de asfixia! no apto para niños sco y seco bazooka candy brands international ltd. uk: 15 peters eu the business centre, clontarf street, cork t12 yr9y. e-mail: help@topps

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: E120 - Cochineal
    • Additive: E133 - Brilliant blue FCF
    • Additive: E1400 - Dextrin
    • Additive: E160a - Carotene
    • Additive: E163 - Anthocyanins
    • Additive: E414 - Acacia gum
    • Additive: E420 - Sorbitol
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E905 - Synthetic wax
    • Additive: E905c - Petroleum wax
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

    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

  • 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
  • E133 - Brilliant blue FCF


    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia
  • E1400 - Dextrin


    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia
  • 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
  • E163 - Anthocyanins


    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia
  • E296 - Malic acid


    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    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
  • 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
  • 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
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia
  • E905 - Synthetic wax


    Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
    Source: Wikipedia
  • E905c - Petroleum wax


    Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
    Source: Wikipedia

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan


    Non-vegan ingredients: E120

    Some ingredients could not be recognized.

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    • 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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    Non-vegetarian


    Non-vegetarian ingredients: E120

    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.
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    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!

    sugar glucose syrup, palm oil, acidity regulators (citric acid, malic acid, sodium citrates), stabilisers (gum arabic, sorbitol), starch, emulsifiers (mono- and diglycerides of fatty acids, sunflower ecitin), flavourings, dextrin, maltodextrin, colours, e163, e160a, e120 133 glazing agents (microcrystalline wax, carnauba wax), choking warning! not suitable for children under 4 years, keep cool and dry, of which sauranes gesangue ferrm, ce sau kaubonbon-dragees, zutaten (zucker), glukosesirup, ganz ge, cuars sat pa saureregulatoren (citronensäure pfelsäure, natriumcitrate), stanisatoren (gummi arabicum, sorbit), stärke, emulgatore (monound carbohydrate kenn digivende von speisefettsäuren, lecithine (sonnenblume)), aromen dextrin, hicatos de a maffidentinin farbstoffe (e163, e160a, e120, e133), uberzugsmin alines wachs, carnaubawachs, erstickungsgefahr! nicht geeignet für kinder unter 4 jahren, trocken lagern und vor wärme schützen, kris inhalt (nettogewicht e ener, energie valor energetico, kj, kca fat, fett, grasas, protein, elweld, pro salt, salz, sa grasa de palma totalmente hidrogenada), correctores de citratos de sodio) estabilizantes (goma arabiga, sorbitol), aimidon, emulgentes, monog grasos lecitinas, gason, aromas, dextrina maltodextrina, colorantes (e163, e160a, e1215 crocristalina cera de carnauba), peligro de asfixia! no apto para niños sco y seco bazooka candy brands international ltd, uk (15 peters eu the business centre), clontarf street, cork t12 yr9y, e-mail (help@topps)
    1. sugar glucose syrup -> en:sugar-glucose-syrup - percent_min: 2.27272727272727 - percent_max: 100
    2. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 50
    3. acidity regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 33.3333333333333
      1. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. malic acid -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      3. sodium citrates -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    4. stabilisers -> en:stabiliser - percent_min: 0 - percent_max: 25
      1. gum arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      2. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    5. starch -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 16.6666666666667
      1. mono- and diglycerides of fatty acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667
      2. sunflower ecitin -> en:sunflower-ecitin - percent_min: 0 - percent_max: 8.33333333333333
    7. flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143
    8. dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. colours -> en:colour - percent_min: 0 - percent_max: 10
    11. e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 8.33333333333333
    13. e120 133 glazing agents -> en:e120-133-glazing-agents - percent_min: 0 - percent_max: 7.69230769230769
      1. microcrystalline wax -> en:e905ci - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
      2. carnauba wax -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    14. choking warning! not suitable for children under 4 years -> en:choking-warning-not-suitable-for-children-under-4-years - percent_min: 0 - percent_max: 7.14285714285714
    15. keep cool and dry -> en:keep-cool-and-dry - percent_min: 0 - percent_max: 6.66666666666667
    16. of which sauranes gesangue ferrm -> en:of-which-sauranes-gesangue-ferrm - percent_min: 0 - percent_max: 6.25
    17. ce sau kaubonbon-dragees -> en:ce-sau-kaubonbon-dragees - percent_min: 0 - percent_max: 5.88235294117647
    18. zutaten -> en:zutaten - percent_min: 0 - percent_max: 5.55555555555556
      1. zucker -> en:zucker - percent_min: 0 - percent_max: 5.55555555555556
    19. glukosesirup -> en:glukosesirup - percent_min: 0 - percent_max: 5.26315789473684
    20. ganz ge -> en:ganz-ge - percent_min: 0 - percent_max: 5
    21. cuars sat pa saureregulatoren -> en:cuars-sat-pa-saureregulatoren - percent_min: 0 - percent_max: 4.76190476190476
      1. citronensäure pfelsäure -> en:citronensaure-pfelsaure - percent_min: 0 - percent_max: 4.76190476190476
      2. natriumcitrate -> en:natriumcitrate - percent_min: 0 - percent_max: 2.38095238095238
    22. stanisatoren -> en:stanisatoren - percent_min: 0 - percent_max: 4.54545454545455
      1. gummi arabicum -> en:gummi-arabicum - percent_min: 0 - percent_max: 4.54545454545455
      2. sorbit -> en:sorbit - percent_min: 0 - percent_max: 2.27272727272727
    23. stärke -> en:starke - percent_min: 0 - percent_max: 4.34782608695652
    24. emulgatore -> en:emulgatore - percent_min: 0 - percent_max: 4.16666666666667
      1. monound carbohydrate kenn digivende von speisefettsäuren -> en:monound-carbohydrate-kenn-digivende-von-speisefettsauren - percent_min: 0 - percent_max: 4.16666666666667
      2. lecithine -> en:lecithine - percent_min: 0 - percent_max: 2.08333333333333
        1. sonnenblume -> en:sonnenblume - percent_min: 0 - percent_max: 2.08333333333333
    25. aromen dextrin -> en:aromen-dextrin - percent_min: 0 - percent_max: 4
    26. hicatos de a maffidentinin farbstoffe -> en:hicatos-de-a-maffidentinin-farbstoffe - percent_min: 0 - percent_max: 3.84615384615385
      1. e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
      2. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.92307692307692
      3. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.28205128205128
      4. e133 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.961538461538462
    27. uberzugsmin alines wachs -> en:uberzugsmin-alines-wachs - percent_min: 0 - percent_max: 3.7037037037037
    28. carnaubawachs -> en:carnaubawachs - percent_min: 0 - percent_max: 3.57142857142857
    29. erstickungsgefahr! nicht geeignet für kinder unter 4 jahren -> en:erstickungsgefahr-nicht-geeignet-fur-kinder-unter-4-jahren - percent_min: 0 - percent_max: 3.44827586206897
    30. trocken lagern und vor wärme schützen -> en:trocken-lagern-und-vor-warme-schutzen - percent_min: 0 - percent_max: 3.33333333333333
    31. kris inhalt -> en:kris-inhalt - percent_min: 0 - percent_max: 3.2258064516129
      1. nettogewicht e ener -> en:nettogewicht-e-ener - percent_min: 0 - percent_max: 1.29032258064516
      2. energie valor energetico -> en:energie-valor-energetico - percent_min: 0 - percent_max: 1.29032258064516
      3. kj -> en:kj - percent_min: 0 - percent_max: 1.0752688172043
      4. kca fat -> en:kca-fat - percent_min: 0 - percent_max: 0.806451612903226
      5. fett -> en:fett - percent_min: 0 - percent_max: 0.645161290322581
      6. grasas -> en:grasas - percent_min: 0 - percent_max: 0.537634408602151
      7. protein -> en:protein - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.460829493087558
      8. elweld -> en:elweld - percent_min: 0 - percent_max: 0.403225806451613
      9. pro salt -> en:pro-salt - percent_min: 0 - percent_max: 0.3584229390681
      10. salz -> en:salz - percent_min: 0 - percent_max: 0.3584229390681
      11. sa grasa de palma totalmente hidrogenada -> en:sa-grasa-de-palma-totalmente-hidrogenada - percent_min: 0 - percent_max: 0.293255131964809
    32. correctores de citratos de sodio) estabilizantes -> en:correctores-de-citratos-de-sodio-estabilizantes - percent_min: 0 - percent_max: 3.125
      1. goma arabiga -> en:goma-arabiga - percent_min: 0 - percent_max: 3.125
      2. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5625
    33. aimidon -> en:aimidon - percent_min: 0 - percent_max: 3.03030303030303
    34. emulgentes -> en:emulgentes - percent_min: 0 - percent_max: 2.94117647058824
    35. monog grasos lecitinas -> en:monog-grasos-lecitinas - percent_min: 0 - percent_max: 2.85714285714286
    36. gason -> en:gason - percent_min: 0 - percent_max: 2.77777777777778
    37. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778
    38. dextrina maltodextrina -> en:dextrina-maltodextrina - percent_min: 0 - percent_max: 2.63157894736842
    39. colorantes -> en:colorantes - percent_min: 0 - percent_max: 2.63157894736842
      1. e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
      2. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.32063882063882
      3. e1215 crocristalina cera de carnauba -> en:e1215-crocristalina-cera-de-carnauba - percent_min: 0 - percent_max: 0.88042588042588
    40. peligro de asfixia! no apto para niños sco y seco bazooka candy brands international ltd -> en:peligro-de-asfixia-no-apto-para-ninos-sco-y-seco-bazooka-candy-brands-international-ltd - percent_min: 0 - percent_max: 2.5
    41. uk -> en:uk - percent_min: 0 - percent_max: 2.5
      1. 15 peters eu the business centre -> en:15-peters-eu-the-business-centre - percent_min: 0 - percent_max: 2.5
    42. clontarf street -> en:clontarf-street - percent_min: 0 - percent_max: 2.38095238095238
    43. cork t12 yr9y -> en:cork-t12-yr9y - percent_min: 0 - percent_max: 2.38095238095238
    44. e-mail -> en:e-mail - percent_min: 0 - percent_max: 2.27272727272727
      1. help@topps -> en:help-topps - percent_min: 0 - percent_max: 2.27272727272727

Nutrition

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,653 kj
    (395 kcal)
    Fat 3.2 g
    Saturated fat 2.6 g
    Carbohydrates 92 g
    Sugars 68 g
    Fiber ?
    Proteins 0 g
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by inf.
Product page also edited by kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlmNdCOfSpmKfLjHmwkS05u6IHKfPYMEpy4GkLqg.

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