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huevo de pascua - Alteza - 22g
huevo de pascua - Alteza - 22g
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Barcode: 7790380059509 (EAN / EAN-13)
Quantity: 22g
Packaging: Plastic
Brands: Alteza
Categories: Snacks, Sweet snacks, Confectioneries, Candies
Labels, certifications, awards: es:Mantenes en lugares frescos y seco
Origin of ingredients: Argentina
Manufacturing or processing places: Argentina
Traceability code: 300146.R01.01
Countries where sold: Argentina
Matching with your preferences
Health
Ingredients
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45 ingredients
: Ingnienes: Baño de Repostería (82%): azúcar, aceite vegal hidrogenado, leche descremada en polvo, caca en polvo, sal, emulsionante: lecitina de soja, ron artificial a vainillina y leche condensada. Caraelos confitados con sabor a manzana, ananá, raa y tutti frutti (18%): azúcar, jarabe de glucosa, Celvegetal hidrogenado, fécula de maíz, colorantes: Rubrillante, azorrubina, Tartrazina (INS: 102) y mailo ocaso, estabilizante: goma arábiga, acidulante: cide citrico y málico, gelificante: gelatina, nulionantes: mono y diglicéridos de ácidos grasos, ptiljumectante: omatizantes: aroma artificial a manzana, ananá. ranja y tutti fruti. CONTIENE LECHE, SULFITOS, DPIVADO DE SOJA. PUEDE CONTENER MANI, AMENDRAS, AVELLANAS. talco, glaceante: vaselina, an lugar frescOK seco (20°Cv609LUR UMIR PREFERENTEMENIE ANTLSAllergens: Milk, Sulphur dioxide and sulphitesTraces: Milk, Nuts, Soybeans, Sulphur dioxide and sulphites, es:puede-contener-mani
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: E102 - Tartrazine
- Additive: E122 - Azorubine
- Additive: E322 - Lecithins
- Additive: E414 - Acacia gum
- Additive: E428 - Gelatine
- Additive: E471 - Mono- and diglycerides of fatty acids
- Additive: E905 - Synthetic wax
- Ingredient: Colour
- Ingredient: Emulsifier
- Ingredient: Gelling agent
- Ingredient: Glucose
- Ingredient: Glucose syrup
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.
Additives
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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
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E122 - Azorubine
Azorubine: Azorubine is an azo dye produced as a disodium salt. In its dry form, the product appears red to maroon. It is mainly used in foods which are heat-treated after fermentation. It has E number E122.Source: Wikipedia
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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.
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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.
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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
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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.
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E905 - Synthetic wax
Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.Source: Wikipedia
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E905b - Petroleum jelly
Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.Source: Wikipedia
Ingredients analysis
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May contain palm oil
Ingredients that may contain palm oil: E471
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Non-vegan
Non-vegan ingredients: Skimmed milk powder, E428Some ingredients could not be recognized.
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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!
-
Non-vegetarian
Non-vegetarian ingredients: E428Some 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!
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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!
: Ingnienes (Baño de Repostería 82%), azúcar, aceite vegal hidrogenado, leche descremada en polvo, caca en polvo, sal, emulsionante (lecitina de soja), ron artificial a vainillina y leche condensada, Caraelos confitados con sabor a manzana, ananá, raa y tutti frutti 18% (azúcar), jarabe de glucosa, Celvegetal hidrogenado, fécula de maíz, colorantes (Rubrillante), azorrubina, Tartrazina (e102), mailo ocaso, estabilizante (goma arábiga), acidulante (cide citrico y málico), gelificante (gelatina), nulionantes (mono- y diglicéridos de ácidos grasos), ptiljumectante (omatizantes), aroma artificial a manzana, ananá, ranja y tutti fruti, DPIVADO DE SOJA, PUEDE CONTENER MANI, AMENDRAS, AVELLANAS, talco, glaceante (vaselina), an lugar frescOK seco, 20°Cv609LUR UMIR PREFERENTEMENIE ANTLS- Ingnienes -> es:ingnienes
- Baño de Repostería -> es:bano-de-reposteria - percent: 82
- azúcar -> en:sugar - vegan: yes - vegetarian: yes
- aceite vegal hidrogenado -> es:aceite-vegal-hidrogenado
- leche descremada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes
- caca en polvo -> es:caca-en-polvo
- sal -> en:salt - vegan: yes - vegetarian: yes
- emulsionante -> en:emulsifier
- lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes
- ron artificial a vainillina y leche condensada -> es:ron-artificial-a-vainillina-y-leche-condensada
- Caraelos confitados con sabor a manzana -> es:caraelos-confitados-con-sabor-a-manzana
- ananá -> en:pineapple - vegan: yes - vegetarian: yes
- raa y tutti frutti -> es:raa-y-tutti-frutti - percent: 18
- azúcar -> en:sugar - vegan: yes - vegetarian: yes
- jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes
- Celvegetal hidrogenado -> es:celvegetal-hidrogenado
- fécula de maíz -> en:corn-starch - vegan: yes - vegetarian: yes
- colorantes -> en:colour
- Rubrillante -> es:rubrillante
- azorrubina -> en:e122 - vegan: yes - vegetarian: yes
- Tartrazina -> en:e102 - vegan: yes - vegetarian: yes
- e102 -> en:e102 - vegan: yes - vegetarian: yes
- mailo ocaso -> es:mailo-ocaso
- estabilizante -> en:stabiliser
- goma arábiga -> en:e414 - vegan: yes - vegetarian: yes
- acidulante -> en:acid
- cide citrico y málico -> es:cide-citrico-y-malico
- gelificante -> en:gelling-agent
- gelatina -> en:e428 - vegan: no - vegetarian: no
- nulionantes -> es:nulionantes
- mono- y diglicéridos de ácidos grasos -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
- ptiljumectante -> es:ptiljumectante
- omatizantes -> es:omatizantes
- aroma artificial a manzana -> es:aroma-artificial-a-manzana
- ananá -> en:pineapple - vegan: yes - vegetarian: yes
- ranja y tutti fruti -> es:ranja-y-tutti-fruti
- DPIVADO DE SOJA -> es:dpivado-de-soja
- PUEDE CONTENER MANI -> en:peanut - vegan: yes - vegetarian: yes
- AMENDRAS -> es:amendras
- AVELLANAS -> en:hazelnut - vegan: yes - vegetarian: yes
- talco -> en:e553b - vegan: yes - vegetarian: yes
- glaceante -> es:glaceante
- vaselina -> en:e905b - vegan: yes - vegetarian: yes
- an lugar frescOK seco -> es:an-lugar-frescok-seco
- 20°Cv609LUR UMIR PREFERENTEMENIE ANTLS -> es:20-cv609lur-umir-preferentemenie-antls
Nutrition
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Missing data to compute the Nutri-Score
Missing nutrition facts
⚠️ The nutrition facts of the product must be specified in order to compute the Nutri-Score.Could you add the information needed to compute the Nutri-Score? Add nutrition facts
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Nutrition facts
Nutrition facts As sold
per servingCompared to: Candies Fat 5.3 g Saturated fat ? Carbohydrates 15 g Sugars ? Fiber ? Proteins 0.7 g Salt 0.023 g Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.098 %
Environment
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Eco-Score C - Moderate environmental impact
⚠️ Select a country in order to include the full impact of transportation.The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: B (Score: 62/100)
Category: Candies, all types
Category: Candies, all types
- PEF environmental score: 0.41 (the lower the score, the lower the impact)
- including impact on climate change: 1.73 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Origins of ingredients with a high impact
Malus: -3
Environmental policy: -3
Transportation: 0
Origin of the product and/or its ingredients % of ingredients Impact Argentina High
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Packaging with a medium impact
Malus: -10
Shape Material Recycling Impact Unknown Plastic High ⚠️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).⚠️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: C (Score: 49/100)
Product: huevo de pascua - Alteza - 22g
Life cycle analysis score: 62
Sum of bonuses and maluses: -13
Final score: 49/100
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Carbon footprint
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Equal to driving 0.9 km in a petrol car
173 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Candies, all types (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Packaging with a medium impact
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Packaging parts
(Plastic)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Plastic
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Transportation
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Origins of ingredients
Origins of ingredients with a high impact
Origin of the product and/or its ingredients % of ingredients Impact Argentina High
Data sources
Product added on by openfoodfacts-contributors
Last edit of product page on by packbot.
Product page also edited by off.909d087b-c0d5-476d-b46b-51b6aa39a55d, teolemon.