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LOOK-O-LOOK CRAZY SCHOCK MIX

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LOOK-O-LOOK CRAZY SCHOCK MIX

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Barcode: 8713600279616 (EAN / EAN-13)

Brands: Look-O-Look

Categories: Snacks, Sweet snacks, Confectioneries, Chewing gum

Countries where sold: Germany

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Health

Ingredients

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    125 ingredients

    : Zucker, Glukosesirup, Kaumasse, Stabilisatoren sirup, Glycerin), Säuerungsmittel (Apfelsäure, Citronensäure, Milchsäure), Aromen, Emulgator (Sojalecithin), Kohlendioxid, Kokosfett, Verdickungsmittel (Gummi arabicum), smittel (Carnaubawachs), Säureregulator (Natriumhydrogencarbonat), Antioxidationsmittel (E321), Farbstoffe (Echtes Karmin, Betenrot). lo żucia, lizak o smaku truskawkowym ze strzelającym proszkiem - Składniki: cukier, syrop glukozowy, baza gumowa, stabilizatory (sorbitole, glicerol), kwasy (kwas y, kwas cytrynowy, kwas mlekowy), aromaty, emulgator (lecytyny (z soi)), dwutlenek węgla, tłuszcz kokosowy, substancja zagęszczająca (guma arabska), substancja jąca (wosk camauba), regulator kwasowości (węglany sodu), przeciwutleniacz (E321), barwniki (karmin, betanina). =rellenos de líquido ácido, caramelo sabor fresa y caramelo con chasquido - Ingredientes: azúcar, jarabe de glucosa, goma base, estabilizantes (jarabe de sorbitol, a), acidulantes (ácido málico, ácido cítrico, ácido láctico), aromas, emulgente (lecitina de soja), dióxido de carbono, grasa de coco, espesante (goma arábiga), agente de miento (cera carnauba), corrector de acidez (carbonato ácido de sodio), antioxidante (E321), colorantes (carmín, rojo de remolacha). cukroviniek-Zloženie: cukor, glukózový sirup, gumová báza, stabilizátory (sorbitolový sirup, glycerol), kyseliny (kyselina jablčná, kyselina citrónová, kyselina mliečna), aróm tor (sójový lecitin), oxid uhličitý, kokosový tuk, zahusťovadlo (arabská guma), leštiaca látka (karnaubský vosk), regulátor kyslosti (uhlicitany sodné), antioxidant (E321), (karmin, betanin). stens haltbar bis Ende: siehe Aufdruck Rückseite / Najlepiej spożyć przed końcem: patrz nadruk na odwrocie / Consumir preferentemente antes del fin de ver el reverso del e/Minimálna trvanlivost' do konca: vid zadná strana balenia HRWERTANGABEN PRO/WARTOŚĆ ODŻYWCZA NA/ INFORMACIÓN TRICIONAL POR/VÝŽIVOVÉ ÚDAJE NA 100 g 1386 kJ 326 kcal Energie/wartość energetyczna/ valor energético / Energia Fett/tłuszcz/grasas/Tuky
    Allergens: Soybeans

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: E162 - Beetroot red
    • Additive: E290 - Carbon dioxide
    • Additive: E414 - Acacia gum
    • Additive: E422 - Glycerol
    • Additive: E903 - Carnauba wax
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • 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

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia

  • 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

  • E290 - Carbon dioxide

    Carbon dioxide: Carbon dioxide -chemical formula CO2- is a colorless gas with a density about 60% higher than that of dry air. Carbon dioxide consists of a carbon atom covalently double bonded to two oxygen atoms. It occurs naturally in Earth's atmosphere as a trace gas. The current concentration is about 0.04% -410 ppm- by volume, having risen from pre-industrial levels of 280 ppm. Natural sources include volcanoes, hot springs and geysers, and it is freed from carbonate rocks by dissolution in water and acids. Because carbon dioxide is soluble in water, it occurs naturally in groundwater, rivers and lakes, ice caps, glaciers and seawater. It is present in deposits of petroleum and natural gas. Carbon dioxide is odorless at normally encountered concentrations, however, at high concentrations, it has a sharp and acidic odor.As the source of available carbon in the carbon cycle, atmospheric carbon dioxide is the primary carbon source for life on Earth and its concentration in Earth's pre-industrial atmosphere since late in the Precambrian has been regulated by photosynthetic organisms and geological phenomena. Plants, algae and cyanobacteria use light energy to photosynthesize carbohydrate from carbon dioxide and water, with oxygen produced as a waste product.CO2 is produced by all aerobic organisms when they metabolize carbohydrates and lipids to produce energy by respiration. It is returned to water via the gills of fish and to the air via the lungs of air-breathing land animals, including humans. Carbon dioxide is produced during the processes of decay of organic materials and the fermentation of sugars in bread, beer and wine making. It is produced by combustion of wood and other organic materials and fossil fuels such as coal, peat, petroleum and natural gas. It is an unwanted byproduct in many large scale oxidation processes, for example, in the production of acrylic acid -over 5 million tons/year-.It is a versatile industrial material, used, for example, as an inert gas in welding and fire extinguishers, as a pressurizing gas in air guns and oil recovery, as a chemical feedstock and as a supercritical fluid solvent in decaffeination of coffee and supercritical drying. It is added to drinking water and carbonated beverages including beer and sparkling wine to add effervescence. The frozen solid form of CO2, known as dry ice is used as a refrigerant and as an abrasive in dry-ice blasting. Carbon dioxide is the most significant long-lived greenhouse gas in Earth's atmosphere. Since the Industrial Revolution anthropogenic emissions – primarily from use of fossil fuels and deforestation – have rapidly increased its concentration in the atmosphere, leading to global warming. Carbon dioxide also causes ocean acidification because it dissolves in water to form carbonic acid.
    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

  • 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.

  • 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

  • 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

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • 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

Ingredients analysis

  • icon

    Palm oil content unknown

    Unrecognized ingredients: de:smittel, de:lo-żucia, de:lizak-o-smaku-truskawkowym-ze-strzelającym-proszkiem, de:składniki, de:cukier, de:syrop-glukozowy, de:baza-gumowa, de:stabilizatory, de:sorbitole, de:glicerol, de:kwasy, de:kwas-y, de:kwas-cytrynowy, de:kwas-mlekowy, de:aromaty, de:lecytyny, de:z-soi, de:dwutlenek-węgla, de:tłuszcz-kokosowy, de:substancja-zagęszczająca, de:guma-arabska, de:substancja-jąca, de:wosk-camauba, de:regulator-kwasowości, de:węglany-sodu, de:przeciwutleniacz, de:barwniki, de:karmin, de:betanina, de:rellenos-de-líquido-ácido, de:caramelo-sabor-fresa-y-caramelo-con-chasquido, de:ingredientes, de:azúcar, de:jarabe-de-glucosa, de:goma-base, de:estabilizantes, de:jarabe-de-sorbitol, de:a, de:acidulantes, de:ácido-málico, de:ácido-cítrico, de:ácido-láctico, de:aromas, de:emulgente, de:lecitina-de-soja, de:dióxido-de-carbono, de:grasa-de-coco, de:espesante, de:goma-arábiga, de:agente-de-miento, de:corrector-de-acidez, de:carbonato-ácido-de-sodio, de:antioxidante, de:colorantes, de:carmín, de:rojo-de-remolacha, de:cukroviniek-zloženie, de:cukor, de:glukózový-sirup, de:gumová-báza, de:stabilizátory, de:sorbitolový-sirup, de:kyseliny, de:kyselina-jablčná, de:kyselina-citrónová, de:kyselina-mliečna, de:aróm-tor, de:sójový-lecitin, de:oxid-uhličitý, de:kokosový-tuk, de:zahusťovadlo, de:arabská-guma, de:leštiaca-látka, de:karnaubský-vosk, de:regulátor-kyslosti, de:uhlicitany-sodné, de:karmin, de:stens-haltbar-bis-ende, de:siehe-aufdruck-rückseite, de:najlepiej-spożyć-przed-końcem, de:patrz-nadruk-na-odwrocie, de:consumir-preferentemente-antes-del-fin-de-ver-el-reverso-del-e, de:minimálna-trvanlivost-do-konca, de:vid-zadná-strana-balenia-hrwertangaben-pro, de:wartość-odżywcza-na, de:información-tricional-por, de:výživové-údaje-na-100-g-1386-kj-326-kcal-energie, de:wartość-energetyczna, de:valor-energético, de:energia-fett, de:tłuszcz, de:grasas, de:tuky

    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

    Non-vegan

    Non-vegan ingredients: E120

    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.
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    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

    Non-vegetarian

    Non-vegetarian ingredients: E120

    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.
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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

    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!

    : Zucker, Glukosesirup, Kaumasse, Stabilisatoren, Glycerin, Säuerungsmittel (Apfelsäure, Citronensäure, Milchsäure), Aromen, Emulgator (Sojalecithin), Kohlendioxid, Kokosfett, Verdickungsmittel (Gummi arabicum), smittel (Carnaubawachs), Säureregulator (Natriumhydrogencarbonat), Antioxidationsmittel (e321), Farbstoffe (Echtes Karmin, Betenrot), lo żucia, lizak o smaku truskawkowym ze strzelającym proszkiem, Składniki (cukier), syrop glukozowy, baza gumowa, stabilizatory (sorbitole, glicerol), kwasy (kwas y, kwas cytrynowy, kwas mlekowy), aromaty, emulgator (lecytyny (z soi)), dwutlenek węgla, tłuszcz kokosowy, substancja zagęszczająca (guma arabska), substancja jąca (wosk camauba), regulator kwasowości (węglany sodu), przeciwutleniacz (e321), barwniki (karmin, betanina), =rellenos de líquido ácido, caramelo sabor fresa y caramelo con chasquido, Ingredientes (azúcar), jarabe de glucosa, goma base, estabilizantes (jarabe de sorbitol, a), acidulantes (ácido málico, ácido cítrico, ácido láctico), aromas, emulgente (lecitina de soja), dióxido de carbono, grasa de coco, espesante (goma arábiga), agente de miento (cera carnauba), corrector de acidez (carbonato ácido de sodio), antioxidante (e321), colorantes (carmín, rojo de remolacha), cukroviniek-Zloženie (cukor), glukózový sirup, gumová báza, stabilizátory (sorbitolový sirup, glycerol), kyseliny (kyselina jablčná, kyselina citrónová, kyselina mliečna), aróm tor (sójový lecitin), oxid uhličitý, kokosový tuk, zahusťovadlo (arabská guma), leštiaca látka (karnaubský vosk), regulátor kyslosti (uhlicitany sodné), antioxidant (e321, karmin, betanin), stens haltbar bis Ende (siehe Aufdruck Rückseite, Najlepiej spożyć przed końcem), patrz nadruk na odwrocie, Consumir preferentemente antes del fin de ver el reverso del e, Minimálna trvanlivost' do konca (vid zadná strana balenia HRWERTANGABEN PRO, WARTOŚĆ ODŻYWCZA NA, INFORMACIÓN TRICIONAL POR, VÝŽIVOVÉ ÚDAJE NA 100 g 1386 kJ 326 kcal Energie, wartość energetyczna, valor energético, Energia Fett, tłuszcz, grasas, Tuky)
    1. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.58730158730159 - percent_max: 100
    2. Glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
    3. Kaumasse -> en:gum-base - percent_min: 0 - percent_max: 33.3333333333333
    4. Stabilisatoren -> en:stabiliser - percent_min: 0 - percent_max: 25
    5. Glycerin -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 20
    6. Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 16.6666666666667
      1. Apfelsäure -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      2. Citronensäure -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      3. Milchsäure -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    7. Aromen -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    8. Emulgator -> en:emulsifier - percent_min: 0 - percent_max: 5
      1. Sojalecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 5
    9. Kohlendioxid -> en:e290 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    10. Kokosfett -> en:coconut-fat - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 5
    11. Verdickungsmittel -> en:thickener - percent_min: 0 - percent_max: 5
      1. Gummi arabicum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    12. smittel -> de:smittel - percent_min: 0 - percent_max: 5
      1. Carnaubawachs -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    13. Säureregulator -> en:acidity-regulator - percent_min: 0 - percent_max: 5
      1. Natriumhydrogencarbonat -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. Antioxidationsmittel -> en:antioxidant - percent_min: 0 - percent_max: 5
      1. e321 -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    15. Farbstoffe -> en:colour - percent_min: 0 - percent_max: 5
      1. Echtes Karmin -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5
      2. Betenrot -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    16. lo żucia -> de:lo-żucia - percent_min: 0 - percent_max: 5
    17. lizak o smaku truskawkowym ze strzelającym proszkiem -> de:lizak-o-smaku-truskawkowym-ze-strzelającym-proszkiem - percent_min: 0 - percent_max: 5
    18. Składniki -> de:składniki - percent_min: 0 - percent_max: 5
      1. cukier -> de:cukier - percent_min: 0 - percent_max: 5
    19. syrop glukozowy -> de:syrop-glukozowy - percent_min: 0 - percent_max: 5
    20. baza gumowa -> de:baza-gumowa - percent_min: 0 - percent_max: 5
    21. stabilizatory -> de:stabilizatory - percent_min: 0 - percent_max: 4.76190476190476
      1. sorbitole -> de:sorbitole - percent_min: 0 - percent_max: 4.76190476190476
      2. glicerol -> de:glicerol - percent_min: 0 - percent_max: 2.38095238095238
    22. kwasy -> de:kwasy - percent_min: 0 - percent_max: 4.54545454545455
      1. kwas y -> de:kwas-y - percent_min: 0 - percent_max: 4.54545454545455
      2. kwas cytrynowy -> de:kwas-cytrynowy - percent_min: 0 - percent_max: 2.27272727272727
      3. kwas mlekowy -> de:kwas-mlekowy - percent_min: 0 - percent_max: 1.51515151515152
    23. aromaty -> de:aromaty - percent_min: 0 - percent_max: 4.34782608695652
    24. emulgator -> en:emulsifier - percent_min: 0 - percent_max: 4.16666666666667
      1. lecytyny -> de:lecytyny - percent_min: 0 - percent_max: 4.16666666666667
        1. z soi -> de:z-soi - percent_min: 0 - percent_max: 4.16666666666667
    25. dwutlenek węgla -> de:dwutlenek-węgla - percent_min: 0 - percent_max: 4
    26. tłuszcz kokosowy -> de:tłuszcz-kokosowy - percent_min: 0 - percent_max: 3.84615384615385
    27. substancja zagęszczająca -> de:substancja-zagęszczająca - percent_min: 0 - percent_max: 3.7037037037037
      1. guma arabska -> de:guma-arabska - percent_min: 0 - percent_max: 3.7037037037037
    28. substancja jąca -> de:substancja-jąca - percent_min: 0 - percent_max: 3.57142857142857
      1. wosk camauba -> de:wosk-camauba - percent_min: 0 - percent_max: 3.57142857142857
    29. regulator kwasowości -> de:regulator-kwasowości - percent_min: 0 - percent_max: 3.44827586206897
      1. węglany sodu -> de:węglany-sodu - percent_min: 0 - percent_max: 3.44827586206897
    30. przeciwutleniacz -> de:przeciwutleniacz - percent_min: 0 - percent_max: 3.33333333333333
      1. e321 -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    31. barwniki -> de:barwniki - percent_min: 0 - percent_max: 3.2258064516129
      1. karmin -> de:karmin - percent_min: 0 - percent_max: 3.2258064516129
      2. betanina -> de:betanina - percent_min: 0 - percent_max: 1.61290322580645
    32. =rellenos de líquido ácido -> de:rellenos-de-líquido-ácido - percent_min: 0 - percent_max: 3.125
    33. caramelo sabor fresa y caramelo con chasquido -> de:caramelo-sabor-fresa-y-caramelo-con-chasquido - percent_min: 0 - percent_max: 3.03030303030303
    34. Ingredientes -> de:ingredientes - percent_min: 0 - percent_max: 2.94117647058824
      1. azúcar -> de:azúcar - percent_min: 0 - percent_max: 2.94117647058824
    35. jarabe de glucosa -> de:jarabe-de-glucosa - percent_min: 0 - percent_max: 2.85714285714286
    36. goma base -> de:goma-base - percent_min: 0 - percent_max: 2.77777777777778
    37. estabilizantes -> de:estabilizantes - percent_min: 0 - percent_max: 2.7027027027027
      1. jarabe de sorbitol -> de:jarabe-de-sorbitol - percent_min: 0 - percent_max: 2.7027027027027
      2. a -> de:a - percent_min: 0 - percent_max: 1.35135135135135
    38. acidulantes -> de:acidulantes - percent_min: 0 - percent_max: 2.63157894736842
      1. ácido málico -> de:ácido-málico - percent_min: 0 - percent_max: 2.63157894736842
      2. ácido cítrico -> de:ácido-cítrico - percent_min: 0 - percent_max: 1.31578947368421
      3. ácido láctico -> de:ácido-láctico - percent_min: 0 - percent_max: 0.87719298245614
    39. aromas -> de:aromas - percent_min: 0 - percent_max: 2.63157894736842
    40. emulgente -> de:emulgente - percent_min: 0 - percent_max: 2.5
      1. lecitina de soja -> de:lecitina-de-soja - percent_min: 0 - percent_max: 2.5
    41. dióxido de carbono -> de:dióxido-de-carbono - percent_min: 0 - percent_max: 2.5
    42. grasa de coco -> de:grasa-de-coco - percent_min: 0 - percent_max: 2.38095238095238
    43. espesante -> de:espesante - percent_min: 0 - percent_max: 2.38095238095238
      1. goma arábiga -> de:goma-arábiga - percent_min: 0 - percent_max: 2.38095238095238
    44. agente de miento -> de:agente-de-miento - percent_min: 0 - percent_max: 2.27272727272727
      1. cera carnauba -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
    45. corrector de acidez -> de:corrector-de-acidez - percent_min: 0 - percent_max: 2.27272727272727
      1. carbonato ácido de sodio -> de:carbonato-ácido-de-sodio - percent_min: 0 - percent_max: 2.27272727272727
    46. antioxidante -> de:antioxidante - percent_min: 0 - percent_max: 2.17391304347826
      1. e321 -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17391304347826
    47. colorantes -> de:colorantes - percent_min: 0 - percent_max: 2.17391304347826
      1. carmín -> de:carmín - percent_min: 0 - percent_max: 2.17391304347826
      2. rojo de remolacha -> de:rojo-de-remolacha - percent_min: 0 - percent_max: 1.09347442680776
    48. cukroviniek-Zloženie -> de:cukroviniek-zloženie - percent_min: 0 - percent_max: 2.08333333333333
      1. cukor -> de:cukor - percent_min: 0 - percent_max: 2.08333333333333
    49. glukózový sirup -> de:glukózový-sirup - percent_min: 0 - percent_max: 2.04081632653061
    50. gumová báza -> de:gumová-báza - percent_min: 0 - percent_max: 2.04081632653061
    51. stabilizátory -> de:stabilizátory - percent_min: 0 - percent_max: 2.04081632653061
      1. sorbitolový sirup -> de:sorbitolový-sirup - percent_min: 0 - percent_max: 2.04081632653061
      2. glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.02513227513228
    52. kyseliny -> de:kyseliny - percent_min: 0 - percent_max: 1.92307692307692
      1. kyselina jablčná -> de:kyselina-jablčná - percent_min: 0 - percent_max: 1.92307692307692
      2. kyselina citrónová -> de:kyselina-citrónová - percent_min: 0 - percent_max: 0.961538461538462
      3. kyselina mliečna -> de:kyselina-mliečna - percent_min: 0 - percent_max: 0.641025641025641
    53. aróm tor -> de:aróm-tor - percent_min: 0 - percent_max: 1.92307692307692
      1. sójový lecitin -> de:sójový-lecitin - percent_min: 0 - percent_max: 1.92307692307692
    54. oxid uhličitý -> de:oxid-uhličitý - percent_min: 0 - percent_max: 1.92307692307692
    55. kokosový tuk -> de:kokosový-tuk - percent_min: 0 - percent_max: 1.81818181818182
    56. zahusťovadlo -> de:zahusťovadlo - percent_min: 0 - percent_max: 1.81818181818182
      1. arabská guma -> de:arabská-guma - percent_min: 0 - percent_max: 1.81818181818182
    57. leštiaca látka -> de:leštiaca-látka - percent_min: 0 - percent_max: 1.81818181818182
      1. karnaubský vosk -> de:karnaubský-vosk - percent_min: 0 - percent_max: 1.81818181818182
    58. regulátor kyslosti -> de:regulátor-kyslosti - percent_min: 0 - percent_max: 1.81818181818182
      1. uhlicitany sodné -> de:uhlicitany-sodné - percent_min: 0 - percent_max: 1.81818181818182
    59. antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 1.69491525423729
      1. e321 -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.69491525423729
      2. karmin -> de:karmin - percent_min: 0 - percent_max: 0.847457627118644
      3. betanin -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.564971751412429
    60. stens haltbar bis Ende -> de:stens-haltbar-bis-ende - percent_min: 0 - percent_max: 1.69491525423729
      1. siehe Aufdruck Rückseite -> de:siehe-aufdruck-rückseite - percent_min: 0 - percent_max: 1.69491525423729
      2. Najlepiej spożyć przed końcem -> de:najlepiej-spożyć-przed-końcem - percent_min: 0 - percent_max: 0.848385331143952
    61. patrz nadruk na odwrocie -> de:patrz-nadruk-na-odwrocie - percent_min: 0 - percent_max: 1.69491525423729
    62. Consumir preferentemente antes del fin de ver el reverso del e -> de:consumir-preferentemente-antes-del-fin-de-ver-el-reverso-del-e - percent_min: 0 - percent_max: 1.69491525423729
    63. Minimálna trvanlivost' do konca -> de:minimálna-trvanlivost-do-konca - percent_min: 0 - percent_max: 1.58730158730159
      1. vid zadná strana balenia HRWERTANGABEN PRO -> de:vid-zadná-strana-balenia-hrwertangaben-pro - percent_min: 0 - percent_max: 1.58730158730159
      2. WARTOŚĆ ODŻYWCZA NA -> de:wartość-odżywcza-na - percent_min: 0 - percent_max: 0.793650793650794
      3. INFORMACIÓN TRICIONAL POR -> de:información-tricional-por - percent_min: 0 - percent_max: 0.529100529100529
      4. VÝŽIVOVÉ ÚDAJE NA 100 g 1386 kJ 326 kcal Energie -> de:výživové-údaje-na-100-g-1386-kj-326-kcal-energie - percent_min: 0 - percent_max: 0.396825396825397
      5. wartość energetyczna -> de:wartość-energetyczna - percent_min: 0 - percent_max: 0.317460317460317
      6. valor energético -> de:valor-energético - percent_min: 0 - percent_max: 0.264550264550265
      7. Energia Fett -> de:energia-fett - percent_min: 0 - percent_max: 0.226757369614512
      8. tłuszcz -> de:tłuszcz - percent_min: 0 - percent_max: 0.226757369614512
      9. grasas -> de:grasas - percent_min: 0 - percent_max: 0.226757369614512
      10. Tuky -> de:tuky - percent_min: 0 - percent_max: 0.158730158730159

Nutrition

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    Nutrition facts

    Nutrition facts Compared to: Chewing gum
    Energy +86%
    Fat -100%
    Saturated fat -100%
    Carbohydrates +23%
    Sugars +1,752%
    Fiber
    Proteins -100%
    Salt
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)

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Product added on by kiliweb
Last edit of product page on by frank4711.
Product page also edited by insectproductadd, yuka.sY2b0xO6T85zoF3NwEKvlmhjV9DOhivAHSbVqXS1wM2WIobaaP0r26jzN6g.

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