volunteer_activism Donate

Help us make food transparency the norm! As an independent non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat. Join the food revolution with a donation to the movement.

Thank you very much! favorite

close
arrow_upward

Assortiment de bonbons - Winny - 475 g

edit Edit the page

Assortiment de bonbons - Winny - 475 g

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 5400247032348 (EAN / EAN-13)

Quantity: 475 g

Packaging: Plastic, Bag

Brands: Winny

Categories: Snacks, Sweet snacks, Confectioneries, Candies

Traceability code: EMB 89345 - Saint-Florentin (Yonne, France)

Stores: Cora

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    17 ingredients

    : Sirop de glucose, sucre, lait concentré écrémé, matière grasse végétale hydrogénée, acidifiants: acide lactique - acide citrique, gélatine, sel, arômes, colorants : E100, E120, E131, extrait de paprika, émulsifiant : lécithine de soja.
    Allergens: Milk
    Traces: Milk, Soybeans

Food processing

  • icon

    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: E131 - Patent blue v
    • Additive: E160c - Paprika extract
    • Additive: E322 - Lecithins
    • Additive: E428 - Gelatine
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Hydrogenated fat

    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

  • E131 - Patent blue v

    Patent Blue V: Patent Blue V, also called Food Blue 5, Sulphan Blue, Acid Blue 3, L-Blau 3, C-Blau 20, Patentblau V, Sky Blue, or C.I. 42051 and is a dark bluish synthetic triphenylmethane dye used as a food coloring. As a food additive, it has E number E131. It is a sodium or calcium salt of [4--α--4-diethylaminophenyl--5-hydroxy- 2‚4-disulfophenylmethylidene--2‚5-cyclohexadien-1-ylidene] diethylammonium hydroxide inner salt.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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

  • icon

    Non-vegan

    Non-vegan ingredients: Condensed skimmed milk, Hydrogenated vegetable fat, E428, E120
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

    : Sirop de glucose, sucre, lait concentré écrémé, matière grasse végétale hydrogénée, acidifiants (acide lactique), acide citrique, gélatine, sel, arômes, colorants (e100), e120, e131, extrait de paprika, émulsifiant (lécithine de soja)
    1. Sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 7.14285714285714 - percent_max: 100
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. lait concentré écrémé -> en:condensed-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. matière grasse végétale hydrogénée -> en:hydrogenated-vegetable-fat - vegan: no - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 25
    5. acidifiants -> en:acid - percent_min: 0 - percent_max: 20
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. gélatine -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 14.2857142857143
    8. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    10. colorants -> en:colour - percent_min: 0 - percent_max: 5
      1. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    11. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5
    12. e131 -> en:e131 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    13. extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 5
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Nutrition

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by tacite
Last edit of product page on by packbot.

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