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Bonbon - Fini

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Barcode: 8410525180804 (EAN / EAN-13)

Brands: Fini

Categories: Snacks, Sweet snacks, Confectioneries, Candies, Bonbons de chocolat, Cacao et dérivés, Confiseries, Confiseries chocolatées, Snacks sucrés

Countries where sold: France, Spain

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Health

Ingredients

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    32 ingredients

    French: Azúcar, jarabe de glucosa, agua, jarabe de glucosa y fructosa, gelatina, humectante (E420, E422), almidón, acidulante (E270, E296, E330), correctores de acidez (E325, E331, E350), gelificante (pectina), grasa vegetal (palma), aromas, zumo de fruta a base de concentrado (mezcla de frutas), emulgente (E471), concentrados (cártamo, zanahoria, grosella negra), sal, colorantes

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: E325 - Sodium lactate
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E471 - Mono- and diglycerides of fatty acids

    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

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    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

  • E325 - Sodium lactate

    Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia

  • 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

  • E350 - Sodium malates

    Sodium malate: Sodium malate is a compound with formula Na2-C2H4O-COO-2-. It is the sodium salt of malic acid. As a food additive, it has the E number E350.
    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

  • 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

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia

Ingredients analysis

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    Vegan status unknown

    Unrecognized ingredients: fr:azucar, fr:jarabe-de-glucosa, fr:agua, fr:jarabe-de-glucosa-y-fructosa, fr:gelatina, fr:humectante, fr:almidon, fr:acidulante, fr:correctores-de-acidez, fr:gelificante, fr:pectina, fr:palma, fr:aromas, fr:zumo-de-fruta-a-base-de-concentrado, fr:mezcla-de-frutas, fr:emulgente, fr:concentrados, fr:cartamo, fr:zanahoria, fr:grosella-negra, Sal tree, fr:colorantes

    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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: fr:azucar, fr:jarabe-de-glucosa, fr:agua, fr:jarabe-de-glucosa-y-fructosa, fr:gelatina, fr:humectante, fr:almidon, fr:acidulante, fr:correctores-de-acidez, fr:gelificante, fr:pectina, fr:palma, fr:aromas, fr:zumo-de-fruta-a-base-de-concentrado, fr:mezcla-de-frutas, fr:emulgente, fr:concentrados, fr:cartamo, fr:zanahoria, fr:grosella-negra, Sal tree, fr:colorantes

    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!

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

    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!

    Azúcar, jarabe de glucosa, agua, jarabe de glucosa y fructosa, gelatina, humectante (e420, e422), almidón, acidulante (e270, e296, e330), correctores de acidez (e325, e331, e350), gelificante (pectina), grasa (palma), aromas, zumo de fruta a base de concentrado (mezcla de frutas), emulgente (e471), concentrados (cártamo, zanahoria, grosella negra), sal, colorantes
    1. Azúcar -> fr:azucar - percent_min: 5.88235294117647 - percent_max: 100
    2. jarabe de glucosa -> fr:jarabe-de-glucosa - percent_min: 0 - percent_max: 50
    3. agua -> fr:agua - percent_min: 0 - percent_max: 33.3333333333333
    4. jarabe de glucosa y fructosa -> fr:jarabe-de-glucosa-y-fructosa - percent_min: 0 - percent_max: 25
    5. gelatina -> fr:gelatina - percent_min: 0 - percent_max: 20
    6. humectante -> fr:humectante - percent_min: 0 - percent_max: 16.6666666666667
      1. e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      2. e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
    7. almidón -> fr:almidon - percent_min: 0 - percent_max: 14.2857142857143
    8. acidulante -> fr:acidulante - percent_min: 0 - percent_max: 12.5
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      2. e296 -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      3. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    9. correctores de acidez -> fr:correctores-de-acidez - percent_min: 0 - percent_max: 11.1111111111111
      1. e325 -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      2. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      3. e350 -> en:e350 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    10. gelificante -> fr:gelificante - percent_min: 0 - percent_max: 10
      1. pectina -> fr:pectina - percent_min: 0 - percent_max: 10
    11. grasa -> fr:grasa - labels: en:vegan - vegan: en:yes - vegetarian: en:yes - percent_min: 0 - percent_max: 9.09090909090909
      1. palma -> fr:palma - percent_min: 0 - percent_max: 9.09090909090909
    12. aromas -> fr:aromas - percent_min: 0 - percent_max: 8.33333333333333
    13. zumo de fruta a base de concentrado -> fr:zumo-de-fruta-a-base-de-concentrado - percent_min: 0 - percent_max: 7.69230769230769
      1. mezcla de frutas -> fr:mezcla-de-frutas - percent_min: 0 - percent_max: 7.69230769230769
    14. emulgente -> fr:emulgente - percent_min: 0 - percent_max: 7.14285714285714
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.14285714285714
    15. concentrados -> fr:concentrados - percent_min: 0 - percent_max: 6.66666666666667
      1. cártamo -> fr:cartamo - percent_min: 0 - percent_max: 6.66666666666667
      2. zanahoria -> fr:zanahoria - percent_min: 0 - percent_max: 3.33333333333333
      3. grosella negra -> fr:grosella-negra - percent_min: 0 - percent_max: 2.22222222222222
    16. sal -> en:sal-tree - percent_min: 0 - percent_max: 6.25
    17. colorantes -> fr:colorantes - percent_min: 0 - percent_max: 5.88235294117647

Nutrition

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    Poor nutritional quality

    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ 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: 0

    • Proteins: 2 / 5 (value: 3.7, rounded value: 3.7)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 14

    • Energy: 4 / 10 (value: 1477, rounded value: 1477)
    • Sugars: 10 / 10 (value: 69, rounded value: 69)
    • Saturated fat: 0 / 10 (value: 0.1, rounded value: 0.1)
    • 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.

    Score nutritionnel: 14 (14 - 0)

    Nutri-Score: D

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    Sugars in high quantity (69%)

    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.
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    Salt in low quantity (0.2%)

    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.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (500g)     		Compared to: Bonbons-de-chocolat
    Energy 1,477 kj
    (353 kcal)     		7,380 kj
    (1760 kcal)     		-27%
    Fat 0.2 g 1 g -99%
    Saturated fat 0.1 g 0.5 g -99%
    Carbohydrates 85 g 425 g +40%
    Sugars 69 g 345 g +31%
    Fiber ? ?
    Proteins 3.7 g 18.5 g -25%
    Salt 0.2 g 1 g +36%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 500g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by elcoco, halal-app-chakib, musarana, vegan-app-chakib, yuka.B4tLJ-apFuYsR_fyjZ8V1gGGN9ndBPtDNGYsog, yuka.KbZ8DtKzR8p9F_qDztJr3j27PsXaGuB-Ekwvog, yuka.YUtBT01hUTgvcU1EdmNjR3hBUDUwZGR5NTRPWVVWK21PYmNPSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkIXXsb7hBWZOzPvkmms3ImvPKX0Ost046OlCqs, yuka.sY2b0xO6T85zoF3NwEKvln5lT_bRpjfGNC7koBSLw82-C8a5Pt1VuKHeOKs.

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