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Marzipan - MIGROS - 50 g

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Barcode: 7613312058695 (EAN / EAN-13)

Quantity: 50 g

Brands: MIGROS

Categories: Snacks, Sweet snacks, Confectioneries, Marzipan

Stores: Migros

Countries where sold: Switzerland

Matching with your preferences

Health

Ingredients

22 ingredients

: sucre, AMANDES 30%, cacao en pâte, humectants: sorbitol et E1103, sirop de glucose, beurre de cacao, émulsifiants: E 476 et lécithine de SOJA, agent d'enrobage: E904, colorants: E100, E120, E141, E153, et E160e, arômes, protéine de LAIT (contient LACTOSE), cacao en poudre

Allergens: Milk, Nuts, Soybeans

Food processing

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: E141 - Copper complexes of chlorophylls and chlorophyllins

Additive: E153 - Vegetable carbon

Additive: E160e - Beta-apo-8′-carotenal (c30)

Additive: E322 - Lecithins

Additive: E420 - Sorbitol

Additive: E476 - Polyglycerol polyricinoleate

Additive: E904 - Shellac

Ingredient: Colour

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Glazing agent

Ingredient: Glucose

Ingredient: Glucose syrup

Ingredient: Humectant

Ingredient: Milk proteins
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E100 - Curcumin

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

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

E141 - Copper complexes of chlorophylls and chlorophyllins

E153 - Vegetable carbon

E160e - Beta-apo-8′-carotenal (c30)

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.

E420 - Sorbitol

Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
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

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

Palm oil free

No ingredients containing palm oil detected

Non-vegan

Non-vegan ingredients: E904, E120, Milk proteins

Non-vegetarian

Non-vegetarian ingredients: E904, E120

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
: sucre, AMANDES 30%, cacao en pâte, humectants (sorbitol), e1103, sirop de glucose, beurre de cacao, émulsifiants (e476), lécithine de SOJA, agent d'enrobage (e904), colorants (e100), e120, e141, e153, e160e, arômes, protéine de LAIT, cacao en poudre
sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 30 - percent_max: 70

AMANDES -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 30 - percent: 30 - percent_max: 30

cacao en pâte -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 30

humectants -> en:humectant - percent_min: 0 - percent_max: 20

sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

e1103 -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.3333333333333

sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 10

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 8

émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 6.66666666666667

e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667

lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 5.71428571428571

agent d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 5

e904 -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5

colorants -> en:colour - percent_min: 0 - percent_max: 4.44444444444444

e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.44444444444444

e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 4

e141 -> en:e141 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.63636363636364

e153 -> en:e153 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333

e160e -> en:e160e - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.07692307692308

arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.85714285714286

protéine de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.66666666666667

cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 2.5

Nutrition

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: 30
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 2

Proteins: 3 / 5 (value: 6, rounded value: 6)

Fiber: 2 / 5 (value: 2, rounded value: 2)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 30, rounded value: 30)

Negative points: 19

Energy: 5 / 10 (value: 1960, rounded value: 1960)

Sugars: 10 / 10 (value: 61, rounded value: 61)

Saturated fat: 4 / 10 (value: 4.5, rounded value: 4.5)

Sodium: 0 / 10 (value: 0, rounded value: 0)

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

Nutritional score: (19 - 2)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (19%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (4.5%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in high quantity (61%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in low quantity (0%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Marzipan
Energy	1,960 kj (468 kcal)	+2%
Fat	19 g	-15%
Saturated fat	4.5 g	+26%
Carbohydrates	67 g	+23%
Sugars	61 g	+22%
Fiber	2 g	-43%
Proteins	6 g	-25%
Salt	0 g	-100%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	30 %

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Data sources

Product added on February 8, 2017, 12:31:36 AM CET by openfood-ch-import
Last edit of product page on February 4, 2019, 10:18:50 PM CET by teolemon.
Product page also edited by foodrepo, tacite-mass-editor.

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Marzipan - MIGROS - 50 g