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Chocolate jellies - Vobro - 200 g

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Chocolate jellies - Vobro - 200 g

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Barcode: 5901177154679 (EAN / EAN-13)

Common name: Galaretki w czekoladzie

Quantity: 200 g

Brands: Vobro

Categories: Snacks, Sweet snacks, Confectioneries, Candies

Countries where sold: Poland

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Health

Ingredients

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    49 ingredients

    : Cukier, syrop glukozowo-fruktozowy, czekolada 18% (cukier, miazga kakaowa, tłuszcz mleczny, tłuszcz kakaowy, stabilizator: E492, emulgatory: lecytyny (z soi), E476, aromat), woda, nadzienie [cukier, syrop glukozowy, woda, zagęszczone soki owocowe (zagęszczony sok cytrynowy 3,5%, zagęszczony sok pomarańczowy 3,0%, zagęszczony sok wiśniowy 3,0%), substancje żelujące (pektyny, agar), aromaty, regulatory kwasowości: kwas cytrynowy, barwniki (ekstrakt z krokosza barwierskiego, koncentrat czarnej marchwi, E141, substancja żelująca: pektyny, regulatory kwasowości (kwas cytrynowy, cytryniany sodu), aromaty, barwniki (koncentrat buraka, koncentrat marchwi, ekstrakt z krokosza barwierskiego), olej rzepakowy, emulgatory (E475, E476), substancja glazurująca: wosk carnauba].
    Allergens: Milk
    Traces: Peanuts

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: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E322 - Lecithins
    • Additive: E406 - Agar
    • Additive: E440 - Pectins
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E492 - Sorbitan tristearate
    • Additive: E903 - Carnauba wax
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Fruit juice concentrate

    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

  • 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.

  • 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.

  • 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

  • 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

  • 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

  • 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

  • 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

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

    : Cukier, syrop glukozowo-fruktozowy, czekolada 18% (cukier, miazga kakaowa, tłuszcz _mleczny_, tłuszcz kakaowy, stabilizator (e492), emulgatory (lecytyny (z soi)), e476, aromat), woda, nadzienie (cukier, syrop glukozowy, woda, zagęszczone soki owocowe (zagęszczony sok cytrynowy, sok pomarańczowy, sok wiśniowy), substancje żelujące (pektyny, agar), aromaty, regulatory kwasowości (kwas cytrynowy), barwniki, krokosza barwierskiego, czarnej marchwi, e141, substancja żelująca (pektyny), regulatory kwasowości (kwas cytrynowy, cytryniany sodu), aromaty, barwniki (koncentrat buraka, koncentrat marchwi, krokosza barwierskiego), olej rzepakowy, emulgatory (e475, e476), substancja glazurująca (wosk carnauba))
    1. Cukier -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 20 - percent_max: 64
    2. syrop glukozowo-fruktozowy -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 18 - percent_max: 41
    3. czekolada -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 18 - percent: 18 - percent_max: 18
      1. cukier -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.25 - percent_max: 18
      2. miazga kakaowa -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 9
      3. tłuszcz _mleczny_ -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6
      4. tłuszcz kakaowy -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 4.5
      5. stabilizator -> en:stabiliser - percent_min: 0 - percent_max: 3.6
        1. e492 -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.6
      6. emulgatory -> en:emulsifier - percent_min: 0 - percent_max: 3
        1. lecytyny -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3
          1. z soi -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      7. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.57142857142857
      8. aromat -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.25
    4. woda -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 18
    5. nadzienie -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 18
      1. cukier -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 18
      2. syrop glukozowy -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 9
      3. woda -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 6
      4. zagęszczone soki owocowe -> en:fruit-juice-concentrate - percent_min: 0 - percent_max: 0.4275
        1. zagęszczony sok cytrynowy -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 0.1575
        2. sok pomarańczowy -> en:orange-juice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 2070 - percent_min: 0 - percent_max: 0.135
        3. sok wiśniowy -> en:cherry-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 0 - percent_max: 0.135
      5. substancje żelujące -> en:gelling-agent - percent_min: 0 - percent_max: 0.4275
        1. pektyny -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4275
        2. agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 0.21375
      6. aromaty -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4275
      7. regulatory kwasowości -> en:acidity-regulator - percent_min: 0 - percent_max: 0.4275
        1. kwas cytrynowy -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4275
      8. barwniki -> en:colour - percent_min: 0 - percent_max: 0.4275
      9. krokosza barwierskiego -> en:safflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4275
      10. czarnej marchwi -> en:black-carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 0.4275
      11. e141 -> en:e141 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4275
      12. substancja żelująca -> en:gelling-agent - percent_min: 0 - percent_max: 0.4275
        1. pektyny -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4275
      13. regulatory kwasowości -> en:acidity-regulator - percent_min: 0 - percent_max: 0.4275
        1. kwas cytrynowy -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4275
        2. cytryniany sodu -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.21375
      14. aromaty -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4275
      15. barwniki -> en:colour - percent_min: 0 - percent_max: 0.4275
        1. koncentrat buraka -> fr:concentre-de-betterave - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20091 - percent_min: 0 - percent_max: 0.4275
        2. koncentrat marchwi -> en:carrot-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 0.21375
        3. krokosza barwierskiego -> en:safflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1425
      16. olej rzepakowy -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.4275
      17. emulgatory -> en:emulsifier - percent_min: 0 - percent_max: 0.4275
        1. e475 -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4275
        2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.21375
      18. substancja glazurująca -> en:glazing-agent - percent_min: 0 - percent_max: 0.4275
        1. wosk carnauba -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4275

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 2

    • Proteins: 0 / 5 (value: 1, rounded value: 1)
    • Fiber: 2 / 5 (value: 2.3, rounded value: 2.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.221177673339844, rounded value: 0.2)

    Negative points: 17

    • Energy: 4 / 10 (value: 1614, rounded value: 1614)
    • Sugars: 10 / 10 (value: 54.5, rounded value: 54.5)
    • Saturated fat: 3 / 10 (value: 3.7, rounded value: 3.7)
    • Sodium: 0 / 10 (value: 60, rounded value: 60)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (17 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Candies
    Energy 1,614 kj
    (382 kcal)     		+10%
    Fat 5.8 g +239%
    Saturated fat 3.7 g +278%
    Carbohydrates 80.2 g -3%
    Sugars 54.5 g -2%
    Fiber 2.3 g +328%
    Proteins 1 g -52%
    Salt 0.15 g +17%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.221 %

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Data sources

Product added on by pyrka
Last edit of product page on by arc2.
Product page also edited by openfoodfacts-contributors, sierigh.

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