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Brownie m&m

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Barcode: 5900951293634 (EAN / EAN-13)

Brands: M&M

Countries where sold: Poland

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Health

Ingredients

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    32 ingredients

    tat oa powder, shea fat, humectant (glycerol), salt, emulsifier (soya ecithin 170 e172 anuts dried glucose syrup, glazing agent (carnauba wax), paim kernel o van sxtract, flavouring, (may contain: hazelnut), milk chocolate contains mik so de4% minimum, oredients sugar, cocoa mass, full cream milk powder, glucose syrup, lactose 11x400olate 51%) with a chocolate confectionery centre (21%), in a sugarnel 50coa buter starch, sweetened condensed milk, butter (from milk), paim e471) staiser (gum arabic), dextrin, colours (e100, e133, e160a, e160 e162 ilk chocolate contains vegetable fats in addition to cocoa butter, paim 47 amel on ntains mik sd4% minimum
    Allergens: Milk
    Traces: Milk, 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: E100 - Curcumin
    • Additive: E133 - Brilliant blue FCF
    • Additive: E1400 - Dextrin
    • Additive: E160 - Carotenoids
    • Additive: E160a - Carotene
    • Additive: E162 - Beetroot red
    • Additive: E172 - Iron oxides and iron hydroxides
    • Additive: E414 - Acacia gum
    • Additive: E422 - Glycerol
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E903 - Carnauba wax
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant

    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

  • 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

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    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

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E903 - Carnauba wax

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Whole milk powder, Sweetened condensed milk, Butter, Milk

    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!

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    Vegetarian status unknown

    Unrecognized ingredients: Tat-oa-powder, Soya-ecithin-170-e172-anuts-dried-glucose-syrup, Paim-kernel-o-van-sxtract, Milk-chocolate-contains-mik-so-de4-minimum, Oredients-sugar, Lactose-11x400olate, With-a-chocolate-confectionery-centre, In-a-sugarnel-50coa-buter-starch, Paim-e471-staiser, E162-ilk-chocolate-contains-vegetable-fats-in-addition-to-cocoa-butter, Paim-47-amel-on-ntains-mik-sd4-minimum

    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!

    : tat oa powder, shea fat, humectant (glycerol), salt, emulsifier (soya ecithin 170 e172 anuts dried glucose syrup, glazing agent (carnauba wax), paim kernel o van sxtract, flavouring, milk chocolate contains mik so de4% minimum, oredients sugar, cocoa mass, full cream milk powder, glucose syrup, lactose 11x400olate 51%), with a chocolate confectionery centre 21%, in a sugarnel 50coa buter starch, sweetened condensed milk, butter (from milk), paim e471) staiser (gum arabic), dextrin, colours, e100, e133, e160a, e160, e162 ilk chocolate contains vegetable fats in addition to cocoa butter, paim 47 amel on ntains mik sd4% minimum
    1. tat oa powder -> en:tat-oa-powder
    2. shea fat -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no
    3. humectant -> en:humectant
      1. glycerol -> en:e422 - vegan: maybe - vegetarian: maybe
    4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    5. emulsifier -> en:emulsifier
      1. soya ecithin 170 e172 anuts dried glucose syrup -> en:soya-ecithin-170-e172-anuts-dried-glucose-syrup
      2. glazing agent -> en:glazing-agent
        1. carnauba wax -> en:e903 - vegan: yes - vegetarian: yes
      3. paim kernel o van sxtract -> en:paim-kernel-o-van-sxtract
      4. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe
      5. milk chocolate contains mik so de4% minimum -> en:milk-chocolate-contains-mik-so-de4-minimum
      6. oredients sugar -> en:oredients-sugar
      7. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      8. full cream milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
      9. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      10. lactose 11x400olate -> en:lactose-11x400olate - percent: 51
    6. with a chocolate confectionery centre -> en:with-a-chocolate-confectionery-centre - percent: 21
    7. in a sugarnel 50coa buter starch -> en:in-a-sugarnel-50coa-buter-starch
    8. sweetened condensed milk -> en:sweetened-condensed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    9. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
      1. from milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    10. paim e471) staiser -> en:paim-e471-staiser
      1. gum arabic -> en:e414 - vegan: yes - vegetarian: yes
    11. dextrin -> en:e1400 - vegan: yes - vegetarian: yes
    12. colours -> en:colour
    13. e100 -> en:e100 - vegan: yes - vegetarian: yes
    14. e133 -> en:e133 - vegan: yes - vegetarian: yes
    15. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    16. e160 -> en:e160 - vegan: maybe - vegetarian: maybe
    17. e162 ilk chocolate contains vegetable fats in addition to cocoa butter -> en:e162-ilk-chocolate-contains-vegetable-fats-in-addition-to-cocoa-butter
    18. paim 47 amel on ntains mik sd4% minimum -> en:paim-47-amel-on-ntains-mik-sd4-minimum

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (34.0g)
    Energy 1,950 kj
    (466 kcal)     		663 kj
    (158 kcal)
    Fat 17 g 5.78 g
    Saturated fat 11 g 3.74 g
    Carbohydrates 73 g 24.8 g
    Sugars 66 g 22.4 g
    Fiber ? ?
    Proteins 4.3 g 1.46 g
    Salt 0.44 g 0.15 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 34.0g

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Data sources

Product added on by foodvisor
Last edit of product page on by inf.
Product page also edited by kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlmxgC_3PuRHjCi3ShWOOn-iiDJy4XIpW2YPRLas.

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