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Flipy 2 PACK - Gamesa - 90g

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Flipy 2 PACK - Gamesa - 90g

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Barcode: 7500478022335 (EAN / EAN-13)

Quantity: 90g

Brands: Gamesa

Categories: Snacks, Sweet snacks, Confectioneries, Biscuits and cakes, Biscuits, Candies, Marshmallows, es:Chispas Sabor Chocolate, es:Cubierta Sabor Chocolate, es:Mermelada Sabor Fresa

Labels, certifications, awards: Sistema de Etiquetado Frontal de Alimentos y Bebidas, Green Dot, Exceso Azúcares, Exceso Grasas Saturadas

Countries where sold: Mexico

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Health

Ingredients

  • icon

    57 ingredients

    Spanish: AZUCARES AÑADIDOS (AZÚCAR, FRUCTOSA, GLUCOSA, JARABE DE ALTA FRUCTOSA), HARINA DE TRIGO, GRASA VEGETAL, RELLENO SABOR FRESA [AZÚCARES AÑADIDOS (AZÚCAR, JARABE DE ALTA FRUCTOSAL, PURE DE FRESA, ACIDO CÍTRICO, PECTINA, ALGINATO DE SODIO, GOMA DE ALGARROBO, SORBATO DE POTASIO, CITRATO DE SODIO, SABORIZANTE ARTIFICIAL, CARBONATO DE CALCIO, COLORANTES (CARAMELO CLASE IN, ROJO ALLURA AC, AMARILLO OCASO FCF, AZUL BRILLANTE FCF)], GRANILLO SABOR A CHOCOLATE (AZUCARES AÑADIDOS (AZÚCAR), ALMIDÓN, ACEITE VEGETAL, COCOA, LECITINA DE ERASOL, DEXTRINA, GOMA LACA, GOMA ARÁBIGA, SABORIZANTE ARTIFICIAL, CERA DE CARNAUBA), COCOA, LECHE DESCREMADA EN POLVO, EMULSIFICANTES (LECITINA DE SOYA, ÉSTERES DE PROPILENGLICOL DE ACTOOS GRASOS, MONOESTEARATO DE GLICERILO, ESTEAROIL LACTILATO DE SODIO, POLIGLICEROL DE POLIRRICINOLEATO), SAL YODADA, GRENETINA, SABORIZANTES ARTIFICIALES NATURALES E TUENTICOS AL NATURAL ALMIDÓN, PROTEINA DE SOYA MODIFICADA, HEXAMETAFOSFATO DE SODIO, COLORANTE (CARAMELO CLASE M. CONTIENE TRIGO (GLUTEN), LECHE, SOYA Y SULFITOS. PUEDE CONTENER HUEVO, NUESES DE ACOLES, CACAHUATE Y OTROS CEREALES CON GLUTEN.
    Allergens: Gluten, Milk, Soybeans, Sulphur dioxide and sulphites
    Traces: Eggs, Gluten, Peanuts

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E102 - Tartrazine
    • Additive: E129 - Allura red
    • Additive: E133 - Brilliant blue FCF
    • Additive: E1400 - Dextrin
    • Additive: E150 - Caramel
    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E410 - Locust bean gum
    • Additive: E414 - Acacia gum
    • Additive: E428 - Gelatine
    • Additive: E440 - Pectins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Additive: E903 - Carnauba wax
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose

    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

  • E102 - Tartrazine

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia

  • E129 - Allura red

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    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

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • 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.

  • 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

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    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

  • 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.

  • 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.

  • 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

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    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

  • E904 - Shellac

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: E904, Skimmed milk powder, E428, 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!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: E904, E428

    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!

    es: AZUCARES AÑADIDOS (AZÚCAR, FRUCTOSA, GLUCOSA, JARABE DE ALTA FRUCTOSA), HARINA DE TRIGO, GRASA VEGETAL, RELLENO SABOR FRESA (AZÚCARES AÑADIDOS, AZÚCAR, JARABE DE ALTA FRUCTOSAL, PURE DE FRESA, ACIDO CÍTRICO, PECTINA, ALGINATO DE SODIO, GOMA DE ALGARROBO, SORBATO DE POTASIO, CITRATO DE SODIO, SABORIZANTE ARTIFICIAL, CARBONATO DE CALCIO, COLORANTES (CARAMELO CLASE IN, ROJO ALLURA AC, AMARILLO OCASO FCF, AZUL BRILLANTE FCF)), GRANILLO SABOR A CHOCOLATE (AZUCARES AÑADIDOS (AZÚCAR), ALMIDÓN, ACEITE VEGETAL, COCOA, LECITINA DE ERASOL, DEXTRINA, GOMA LACA, GOMA ARÁBIGA, SABORIZANTE ARTIFICIAL, CERA DE CARNAUBA), COCOA, LECHE DESCREMADA EN POLVO, EMULSIFICANTES (LECITINA DE SOYA, ÉSTERES DE PROPILENGLICOL DE ACTOOS GRASOS, MONOESTEARATO DE GLICERILO, ESTEAROIL LACTILATO DE SODIO, POLIGLICEROL DE POLIRRICINOLEATO), SAL YODADA, GRENETINA, SABORIZANTES ARTIFICIALES NATURALES y TUENTICOS AL NATURAL ALMIDÓN, PROTEINA DE SOYA MODIFICADA, HEXAMETAFOSFATO DE SODIO, COLORANTE, CARAMELO CLASE M, LECHE, SOYA, SULFITOS, NUESES DE ACOLES, CACAHUATE y OTROS CEREALES CON GLUTEN
    1. AZUCARES AÑADIDOS -> en:added-sugar - percent_min: 5 - percent_max: 100
      1. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.25 - percent_max: 100
      2. FRUCTOSA -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 50
      3. GLUCOSA -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333
      4. JARABE DE ALTA FRUCTOSA -> es:jarabe-de-alta-fructosa - percent_min: 0 - percent_max: 25
    2. HARINA DE TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
    3. GRASA VEGETAL -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
    4. RELLENO SABOR FRESA -> es:relleno-sabor-fresa - percent_min: 0 - percent_max: 25
      1. AZÚCARES AÑADIDOS -> en:added-sugar - percent_min: 0 - percent_max: 25
      2. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.5
      3. JARABE DE ALTA FRUCTOSAL -> es:jarabe-de-alta-fructosal - percent_min: 0 - percent_max: 8.33333333333333
      4. PURE DE FRESA -> en:strawberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 6.25
      5. ACIDO CÍTRICO -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      6. PECTINA -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      7. ALGINATO DE SODIO -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      8. GOMA DE ALGARROBO -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
      9. SORBATO DE POTASIO -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      10. CITRATO DE SODIO -> en:sodium-citrate - percent_min: 0 - percent_max: 2.5
      11. SABORIZANTE ARTIFICIAL -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.27272727272727
      12. CARBONATO DE CALCIO -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.08333333333333
      13. COLORANTES -> en:colour - percent_min: 0 - percent_max: 1.92307692307692
        1. CARAMELO CLASE IN -> es:caramelo-clase-in - percent_min: 0 - percent_max: 1.92307692307692
        2. ROJO ALLURA AC -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.961538461538462
        3. AMARILLO OCASO FCF -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.641025641025641
        4. AZUL BRILLANTE FCF -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.480769230769231
    5. GRANILLO SABOR A CHOCOLATE -> es:granillo-sabor-a-chocolate - percent_min: 0 - percent_max: 20
      1. AZUCARES AÑADIDOS -> en:added-sugar - percent_min: 0 - percent_max: 20
        1. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 20
      2. ALMIDÓN -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 10
      3. ACEITE VEGETAL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.66666666666667
      4. COCOA -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 5
      5. LECITINA DE ERASOL -> es:lecitina-de-erasol - percent_min: 0 - percent_max: 4
      6. DEXTRINA -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      7. GOMA LACA -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.85714285714286
      8. GOMA ARÁBIGA -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      9. SABORIZANTE ARTIFICIAL -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.22222222222222
      10. CERA DE CARNAUBA -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    6. COCOA -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 16.6666666666667
    7. LECHE DESCREMADA EN POLVO -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 14.2857142857143
    8. EMULSIFICANTES -> en:emulsifier - percent_min: 0 - percent_max: 12.5
      1. LECITINA DE SOYA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 12.5
      2. ÉSTERES DE PROPILENGLICOL DE ACTOOS GRASOS -> es:esteres-de-propilenglicol-de-actoos-grasos - percent_min: 0 - percent_max: 6.25
      3. MONOESTEARATO DE GLICERILO -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.16666666666667
      4. ESTEAROIL LACTILATO DE SODIO -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.125
      5. POLIGLICEROL DE POLIRRICINOLEATO -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    9. SAL YODADA -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.525
    10. GRENETINA -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.525
    11. SABORIZANTES ARTIFICIALES NATURALES y TUENTICOS AL NATURAL ALMIDÓN -> es:saborizantes-artificiales-naturales-y-tuenticos-al-natural-almidon - percent_min: 0 - percent_max: 0.525
    12. PROTEINA DE SOYA MODIFICADA -> es:proteina-de-soya-modificada - percent_min: 0 - percent_max: 0.525
    13. HEXAMETAFOSFATO DE SODIO -> es:hexametafosfato-de-sodio - percent_min: 0 - percent_max: 0.525
    14. COLORANTE -> en:colour - percent_min: 0 - percent_max: 0.525
    15. CARAMELO CLASE M -> es:caramelo-clase-m - percent_min: 0 - percent_max: 0.525
    16. LECHE -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.525
    17. SOYA -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.525
    18. SULFITOS -> en:sulfite - percent_min: 0 - percent_max: 0.525
    19. NUESES DE ACOLES -> es:nueses-de-acoles - percent_min: 0 - percent_max: 0.525
    20. CACAHUATE y OTROS CEREALES CON GLUTEN -> es:cacahuate-y-otros-cereales-con-gluten - percent_min: 0 - percent_max: 0.525

Nutrition

  • icon

    Bad 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: 1

    • Proteins: 2 / 5 (value: 4.1, rounded value: 4.1)
    • Fiber: 1 / 5 (value: 1.2, rounded value: 1.2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.37109375, rounded value: 0.4)

    Negative points: 26

    • Energy: 5 / 10 (value: 1827, rounded value: 1827)
    • Sugars: 9 / 10 (value: 43.7, rounded value: 43.7)
    • Saturated fat: 10 / 10 (value: 12.1, rounded value: 12.1)
    • Sodium: 2 / 10 (value: 210, rounded value: 210)

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

    Nutritional score: (26 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100g)     		Compared to: Marshmallows
    Energy 1,827 kj
    (435 kcal)     		1,830 kj
    (435 kcal)     		+27%
    Fat 16.7 g 16.7 g +871%
    Saturated fat 12.1 g 12.1 g +1,020%
    Carbohydrates 67 g 67 g -14%
    Sugars 43.7 g 43.7 g -31%
    Fiber 1.2 g 1.2 g +962%
    Proteins 4.1 g 4.1 g +18%
    Salt 0.525 g 0.525 g +530%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.371 % 0.371 %
Serving size: 100g

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Product added on by narugase
Last edit of product page on by narugase.

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