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Mieszko, Exclusive Cherrisimo, Filled Sweets With Cherries, Rum, White Wine, Amaretto - Zpc Mieszko Sa Ul.

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Mieszko, Exclusive Cherrisimo, Filled Sweets With Cherries, Rum, White Wine, Amaretto - Zpc Mieszko Sa Ul.

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Barcode: 5900353612248 (EAN / EAN-13)

Brands: Zpc Mieszko Sa Ul.

Countries where sold: United States

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Health

Ingredients

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    35 ingredients

    Ingredients: chocolate (55%) – (sugar, cocoa mass, vegetable fats (in different parts: palm, shea, mango kernel, sal), cocoa butter, milk fat, emulsifier: lecithins (from soya) and E 476; stabilizer: E 492, flavour), sugar, cherry in alcohol (cherry, ethyl alcohol 22%, water) – (13%), glucose-fructose syrup, ethyl alcohol (0.8%), concentrated cherry juice, stabilizer: invertase, thickener: agar; flavour. Chocolate – cocoa mass min. 43%. The product may contain peanuts and other nuts, eggs, cereals containing gluten. Contains vegetable fats in addition to cocoa butter.
    Allergens: Milk
    Traces: Eggs, Gluten, 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: E322 - Lecithins
    • Additive: E406 - Agar
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E492 - Sorbitan tristearate
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • 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

  • E1510 - Ethanol

    Ethanol: Ethanol, also called alcohol, ethyl alcohol, grain alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula C2H5OH. Its formula can be also written as CH3−CH2−OH or C2H5−OH -an ethyl group linked to a hydroxyl group-, and is often abbreviated as EtOH. Ethanol is a volatile, flammable, colorless liquid with a slight characteristic odor. It is a psychoactive substance and is the principal type of alcohol found in alcoholic drinks. Ethanol is naturally produced by the fermentation of sugars by yeasts or via petrochemical processes, and is most commonly consumed as a popular recreational drug. It also has medical applications as an antiseptic and disinfectant. The compound is widely used as a chemical solvent, either for scientific chemical testing or in synthesis of other organic compounds, and is a vital substance used across many different kinds of manufacturing industries. Ethanol is also used as a clean-burning fuel source.
    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.

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia

  • 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

  • E492 - Sorbitan tristearate

    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm
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    Non-vegan

    Non-vegan ingredients: Milkfat

    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: Ingredients, In-different-parts, Cherry-in-alcohol, Cocoa-mass-min, Contains-vegetable-fats-in-addition-to-cocoa-butter

    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!

    : Ingredients (chocolate 55%, sugar, cocoa mass, vegetable fats (in different parts (palm), shea, mango kernel, sal), cocoa butter, milk fat, emulsifier (lecithins (from soya)), e476, stabilizer (e492), flavour), sugar, cherry in alcohol (cherry, ethyl alcohol 22%, water), glucose-fructose syrup, ethyl alcohol 0.8%, cherry juice, stabilizer (invertase), thickener (agar), flavour, Chocolate, cocoa mass min 43%, Contains vegetable fats in addition to cocoa butter
    1. Ingredients -> en:ingredients
      1. chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent: 55
      2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      4. vegetable fats -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe
        1. in different parts -> en:in-different-parts
          1. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
        2. shea -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no
        3. mango kernel -> en:mango-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
        4. sal -> en:sal-tree - vegan: yes - vegetarian: yes
      5. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      6. milk fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe
      7. emulsifier -> en:emulsifier
        1. lecithins -> en:e322 - vegan: maybe - vegetarian: maybe
          1. from soya -> en:soya - vegan: yes - vegetarian: yes
      8. e476 -> en:e476 - vegan: yes - vegetarian: yes
      9. stabilizer -> en:stabiliser
        1. e492 -> en:e492 - vegan: maybe - vegetarian: maybe
      10. flavour -> en:flavouring - vegan: maybe - vegetarian: maybe
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. cherry in alcohol -> en:cherry-in-alcohol
      1. cherry -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008
      2. ethyl alcohol -> en:e1510 - vegan: yes - vegetarian: yes - percent: 22
      3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    4. glucose-fructose syrup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
    5. ethyl alcohol -> en:e1510 - vegan: yes - vegetarian: yes - percent: 0.8
    6. cherry juice -> en:cherry-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 13008
    7. stabilizer -> en:stabiliser
      1. invertase -> en:e1103 - vegan: yes - vegetarian: yes
    8. thickener -> en:thickener
      1. agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084
    9. flavour -> en:flavouring - vegan: maybe - vegetarian: maybe
    10. Chocolate -> en:chocolate - vegan: maybe - vegetarian: yes
    11. cocoa mass min -> en:cocoa-mass-min - percent: 43
    12. Contains vegetable fats in addition to cocoa butter -> en:contains-vegetable-fats-in-addition-to-cocoa-butter

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (39 g (3 SWEETS))
    Energy 1,715 kj
    (410 kcal)     		669 kj
    (160 kcal)
    Fat 17.95 g 7 g
    Saturated fat 12.82 g 5 g
    Trans fat 0 g 0 g
    Cholesterol 5 mg 1.95 mg
    Carbohydrates 53.85 g 21 g
    Sugars 48.72 g 19 g
    Fiber 5.1 g 1.99 g
    Proteins 5.13 g 2 g
    Salt 0 g 0 g
    Vitamin A 0 µg 0 µg
    Vitamin C (ascorbic acid) 0 mg 0 mg
    Calcium 0 mg 0 mg
    Iron 9.23 mg 3.6 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 8.975 % 8.975 %
Serving size: 39 g (3 SWEETS)

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Data sources

Product added on by usda-ndb-import
Last edit of product page on by inf.

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