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Delicje Szampańskie o smaku jagodowym - Mondelez - 147 g

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Delicje Szampańskie o smaku jagodowym - Mondelez - 147 g

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Barcode: 7622300436438 (EAN / EAN-13)

Quantity: 147 g

Brands: Mondelez

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits, Chocolate biscuits, Filled biscuits, Jaffa cakes

Countries where sold: Poland

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Health

Ingredients

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    36 ingredients

    : syrop glukozowo-fruktozowy, cukier, czekolada 15% [cukier, miazga kakaowa, tłuszcz kakaowy, tłuszcze roślinne (tłuszcz palmowy, tłuszcz shea), emulgatory (lecytyny sojowe, E476), aromat], mąka pszenna, jaja, woda, skrobia ziemniaczana, substancja utrzymująca wilgoć (glicerol), olej rzepakowy, substancja żelująca (pektyny), regulatory kwasowości (kwas jabłkowy, kwas cytrynowy, cytryniany sodu), barwniki (E120, węgiel roślinny, karoteny), aromaty, sól, substancja spulchniająca (węglany amonu), emulgator (E471).
    Allergens: Eggs, Gluten, Soybeans
    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: E120 - Cochineal
    • Additive: E153 - Vegetable carbon
    • Additive: E160a - Carotene
    • Additive: E422 - Glycerol
    • Additive: E440 - Pectins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • 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

  • 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

  • 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

  • E296 - Malic acid

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia

  • 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

  • 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

  • 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

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm fat
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

    : syrop glukozowo-fruktozowy, cukier, czekolada 15% (cukier, miazga kakaowa, tłuszcz kakaowy, tłuszcze roślinne (tłuszcz palmowy, tłuszcz shea), emulgatory (lecytyny sojowe, e476), aromat), mąka _pszenna_, _jaja_, woda, skrobia ziemniaczana, substancja utrzymująca wilgoć (glicerol), olej rzepakowy, substancja żelująca (pektyny), regulatory kwasowości (kwas jabłkowy, kwas cytrynowy, cytryniany sodu), barwniki (e120, węgiel roślinny, karoteny), aromaty, sól, substancja spulchniająca (węglany amonu), emulgator (e471)
    1. syrop glukozowo-fruktozowy -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 15 - percent_max: 70
    2. cukier -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 15 - percent_max: 42.5
    3. czekolada -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 15 - percent: 15 - percent_max: 15
      1. cukier -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.5 - percent_max: 15
      2. miazga kakaowa -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 7.5
      3. tłuszcz kakaowy -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 5
      4. tłuszcze roślinne -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.75
        1. tłuszcz palmowy -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0 - percent_max: 3.75
        2. tłuszcz shea -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.875
      5. emulgatory -> en:emulsifier - percent_min: 0 - percent_max: 3
        1. lecytyny sojowe -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3
        2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      6. aromat -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
    4. mąka _pszenna_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 15
    5. _jaja_ -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 15
    6. woda -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 15
    7. skrobia ziemniaczana -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 14
    8. substancja utrzymująca wilgoć -> en:humectant - percent_min: 0 - percent_max: 11.6666666666667
      1. glicerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.6666666666667
    9. olej rzepakowy -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 10
    10. substancja żelująca -> en:gelling-agent - percent_min: 0 - percent_max: 8.75
      1. pektyny -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.75
    11. regulatory kwasowości -> en:acidity-regulator - percent_min: 0 - percent_max: 7.77777777777778
      1. kwas jabłkowy -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.77777777777778
      2. kwas cytrynowy -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.88888888888889
      3. cytryniany sodu -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.59259259259259
    12. barwniki -> en:colour - percent_min: 0 - percent_max: 7
      1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 7
      2. węgiel roślinny -> en:e153 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
      3. karoteny -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.33333333333333
    13. aromaty -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    14. sól -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2
    15. substancja spulchniająca -> en:raising-agent - percent_min: 0 - percent_max: 0.2
      1. węglany amonu -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    16. emulgator -> en:emulsifier - percent_min: 0 - percent_max: 0.2
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.2

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: 1

    • Proteins: 1 / 5 (value: 3.2, rounded value: 3.2)
    • Fiber: 1 / 5 (value: 1.7, rounded value: 1.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.21484375, rounded value: 0.2)

    Negative points: 17

    • Energy: 4 / 10 (value: 1523, rounded value: 1523)
    • Sugars: 10 / 10 (value: 51, rounded value: 51)
    • Saturated fat: 3 / 10 (value: 3.3, rounded value: 3.3)
    • Sodium: 0 / 10 (value: 80, rounded value: 80)

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

    Nutritional score: (17 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Jaffa cakes
    Energy 1,523 kj
    (361 kcal)     		-4%
    Fat 7 g -27%
    Saturated fat 3.3 g -38%
    Carbohydrates 70 g +2%
    Sugars 51 g +1%
    Fiber 1.7 g -23%
    Proteins 3.2 g -11%
    Salt 0.2 g -0%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.215 %

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Data sources

Product added on by sashabrava
Last edit of product page on by roboto-app.
Product page also edited by arc2, averment, ecoscore-impact-estimator, kiliweb, odinh, openfoodfacts-contributors, sierigh, yuka.sY2b0xO6T85zoF3NwEKvlkVOf9n4gw3vaBXTtXCG2POTI8GwbdNLwK_7Oqs.

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