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marzipan handmade Santa Claus - olo - 65 g

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marzipan handmade Santa Claus - olo - 65 g

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Barcode: 7618100007190 (EAN / EAN-13)

Quantity: 65 g

Brands: Olo

Labels, certifications, awards: Made in Swiss

Countries where sold: Switzerland

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Health

Ingredients

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    14 ingredients

    : sucre, amandes 35%, humectants (sorbitol et E1103), sirop de glucose, colorants (E120, E153 et E 160e), agent d'enrobage (E904), arôme, protéine de lait.
    Allergens: 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: E120 - Cochineal
    • Additive: E153 - Vegetable carbon
    • Additive: E160e - Beta-apo-8′-carotenal (c30)
    • Additive: E420 - Sorbitol
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • 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:

    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

  • 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

  • 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

  • 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

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    Non-vegan

    Non-vegan ingredients: E120, E904, Milk proteins
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

    : sucre, amandes 35%, humectants (sorbitol, e1103), sirop de glucose, colorants (e120, e153, e160e), agent d'enrobage (e904), arôme, protéine de lait
    1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 35 - percent_max: 65
    2. amandes -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 35 - percent: 35 - percent_max: 35
    3. humectants -> en:humectant - percent_min: 0 - percent_max: 30
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 30
      2. e1103 -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15
    4. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 15
    5. colorants -> en:colour - percent_min: 0 - percent_max: 10
      1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 10
      2. e153 -> en:e153 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      3. e160e -> en:e160e - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    6. agent d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 7.5
      1. e904 -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 7.5
    7. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    8. protéine de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,910 kj
    (457 kcal)
    Fat 18 g
    Saturated fat 1.5 g
    Carbohydrates 67 g
    Sugars 61 g
    Fiber 3 g
    Proteins 6 g
    Salt 0 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 35 %

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Data sources

Product added on by openfood-ch-import
Last edit of product page on by roboto-app.

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