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XTREME fraise - Mentos - 56g

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XTREME fraise - Mentos - 56g

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Barcode: 80931331

Common name: Chewing-gum craquant au cœur fourré fraise

Quantity: 56g

Brands: Mentos

Categories: Snacks, Sweet snacks, Confectioneries, Chewing gum, Sugar-free chewing gum

Labels, certifications, awards: Low or no sugar, Contains a source of phenylalanine, No sugar, Triman

Stores: Casino

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    29 ingredients

    : Édulcorants (isomalt, sorbitol, sirop de maltitol, xylitol, aspartame, acésulfame-K, sucralose), gomme base, acidifiants (acide malique, acide citrique), stabilisant (glycérol), arômes, graisse de noix de coco, maltodextrine, émulsifiant (lecithines (soja)), jus de fraise en poudre (0,21%)*, colorant (carmins), agent d'enrobage (cire de carnauba), antioxydant (E321), épaississant (gomme de cellulose), fécule. Contient une source de phénylalanine.
    Allergens: Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E120 - Cochineal
    • Additive: E322 - Lecithins
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E903 - Carnauba wax
    • Additive: E950 - Acesulfame k
    • Additive: E951 - Aspartame
    • Additive: E953 - Isomalt
    • Additive: E955 - Sucralose
    • Additive: E965 - Maltitol
    • Additive: E967 - Xylitol
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Maltodextrin
    • Ingredient: Sweetener
    • Ingredient: Thickener

    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

  • 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

  • E321 - Butylated hydroxytoluene

    Butylated hydroxytoluene: Butylated hydroxytoluene -BHT-, also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids -e.g. fuel, oil- and other materials where free radicals must be controlled.
    Source: Wikipedia

  • 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.

  • 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

  • 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

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    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

  • E950 - Acesulfame k

    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Source: Wikipedia

  • E951 - Aspartame

    Aspartame: Aspartame -APM- is an artificial non-saccharide sweetener used as a sugar substitute in some foods and beverages. In the European Union, it is codified as E951. Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide. A panel of experts set up by the European Food Safety Authority concluded in 2013 that aspartame is safe for human consumption at current levels of exposure. As of 2018, evidence does not support a long-term benefit for weight loss or in diabetes. Because its breakdown products include phenylalanine, people with the genetic condition phenylketonuria -PKU- must be aware of this as an additional source.It was first sold under the brand name NutraSweet. It was first made in 1965, and the patent expired in 1992. It was initially approved for use in food products by the U.S. Food and Drug Administration -FDA- in 1981. The safety of aspartame has been the subject of several political and medical controversies, United States congressional hearings, and Internet hoaxes.
    Source: Wikipedia

  • E953 - Isomalt

    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Source: Wikipedia

  • E955 - Sucralose

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

  • E965ii - Maltitol syrup

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

  • E967 - Xylitol

    Xylitol: Xylitol is a sugar alcohol used as a sweetener. The name derives from Ancient Greek: ξύλον, xyl[on], "wood" + suffix -itol, used to denote sugar alcohols. Xylitol is categorized as a polyalcohol or sugar alcohol -specifically an alditol-. It has the formula CH2OH-CHOH-3CH2OH. It is a colorless or white solid that is soluble in water. Use of manufactured products containing xylitol may reduce tooth decay.
    Source: Wikipedia

Ingredients analysis

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

    : Édulcorants (isomalt, sorbitol, sirop de maltitol, xylitol, aspartame, acésulfame-K, sucralose), gomme base, acidifiants (acide malique, acide citrique), stabilisant (glycérol), arômes, graisse de noix de coco, maltodextrine, émulsifiant (lecithines de soja), jus de fraise 0.21%, colorant (carmins), agent d'enrobage (cire de carnauba), antioxydant (e321), épaississant (gomme de cellulose), fécule
    1. Édulcorants -> en:sweetener - percent_min: 7.14285714285714 - percent_max: 98.32
      1. isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 1.02040816326531 - percent_max: 98.32
      2. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 49.16
      3. sirop de maltitol -> en:e965ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 32.7733333333333
      4. xylitol -> en:e967 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 24.58
      5. aspartame -> en:e951 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 19.664
      6. acésulfame-K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.3866666666667
      7. sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.0457142857143
    2. gomme base -> en:gum-base - percent_min: 0.21 - percent_max: 49.265
    3. acidifiants -> en:acid - percent_min: 0.21 - percent_max: 32.9133333333333
      1. acide malique -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0.105 - percent_max: 32.9133333333333
      2. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.4566666666667
    4. stabilisant -> en:stabiliser - percent_min: 0.21 - percent_max: 24.7375
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0.21 - percent_max: 24.7375
    5. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0.21 - percent_max: 5
    6. graisse de noix de coco -> en:coconut-fat - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.21 - percent_max: 5
    7. maltodextrine -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0.21 - percent_max: 5
    8. émulsifiant -> en:emulsifier - percent_min: 0.21 - percent_max: 5
      1. lecithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0.21 - percent_max: 5
    9. jus de fraise -> en:strawberry-juice - vegan: yes - vegetarian: yes - percent_min: 0.21 - percent: 0.21 - percent_max: 0.21
    10. colorant -> en:colour - percent_min: 0 - percent_max: 0.21
      1. carmins -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.21
    11. agent d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 0.21
      1. cire de carnauba -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.21
    12. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.21
      1. e321 -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.21
    13. épaississant -> en:thickener - percent_min: 0 - percent_max: 0.21
      1. gomme de cellulose -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.21
    14. fécule -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.21

Nutrition

  • icon

    Sugars in low quantity (0%)

    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.
  • icon

    Salt in low quantity (0.12%)

    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.

  • icon

    Nutrition facts

    Nutrition facts Compared to: Sugar-free chewing gum
    Energy +15%
    Fat +350%
    Saturated fat +577%
    Polyunsaturated fat
    Carbohydrates +7%
    Sugars -100%
    Fiber
    Proteins -100%
    Salt +376%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)

Environment

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Data sources

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