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Xylitol mint candy - Lotte

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Barcode: 8801062332052 (EAN / EAN-13)

Brands: Lotte

Brand owner: LOTTE

Categories: Snacks, Sweet snacks, Confectioneries

Countries where sold: France, United States

Matching with your preferences

Health

Ingredients

16 ingredients

Maltitol syrup, xylitol, d-sorbitol, artificial flavors (milk, peppermint, vanilla, cooling, sweet), vegetable oil(hydrogenated coconut oil), emilsifier (soybean, lecithin, glycerin esters of fatty acid), herb extracts

Allergens: Milk, Soybeans

Food processing

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

Additive: E322 - Lecithins

Additive: E420 - Sorbitol

Additive: E965 - Maltitol

Additive: E967 - Xylitol

Ingredient: Flavouring
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.

→ Learn more about the NOVA classification

Additives

E322 - Lecithins

Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
Source: Wikipedia

E322i - Lecithin

Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
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

E420i - D-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

E570 - Fatty acids

Fatty acid: In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are usually not found per se in organisms, but instead as three main classes of esters: triglycerides, phospholipids, and cholesterol esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and they are important structural components for cells.
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

Palm oil content unknown
Unrecognized ingredients: Cooling, Sweet, Emilsifier, Glycerin-esters-of-fatty-acid
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Non-vegan
Non-vegan ingredients: Milk
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Vegetarian status unknown
Unrecognized ingredients: Cooling, Sweet, Emilsifier, Glycerin-esters-of-fatty-acid
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients

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Maltitol syrup, xylitol, d-sorbitol, artificial flavors (milk, peppermint, vanilla, cooling, sweet), vegetable oil (hydrogenated coconut oil), emilsifier (soybean, lecithin, glycerin esters of fatty acid), herb extracts
Maltitol syrup -> en:e965ii - vegan: yes - vegetarian: yes - percent_min: 14.2857142857143 - percent_max: 100

xylitol -> en:e967 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50

d-sorbitol -> en:e420i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

artificial flavors -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25

milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25

peppermint -> en:peppermint - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

vanilla -> en:vanilla - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

cooling -> en:cooling - percent_min: 0 - percent_max: 6.25

sweet -> en:sweet - percent_min: 0 - percent_max: 5

vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 20

hydrogenated coconut oil -> en:hydrogenated-coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 20

emilsifier -> en:emilsifier - percent_min: 0 - percent_max: 16.6666666666667

soybean -> en:soya-bean - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

lecithin -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333

glycerin esters of fatty acid -> en:glycerin-esters-of-fatty-acid - percent_min: 0 - percent_max: 5.55555555555556

herb extracts -> en:herb-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

Nutrition

Good nutritional quality
⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 0 / 5 (value: 0, rounded value: 0)

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: 2

Energy: 2 / 10 (value: 916, rounded value: 916)

Sugars: 0 / 10 (value: 0, rounded value: 0)

Saturated fat: 0 / 10 (value: 0, rounded value: 0)

Sodium: 0 / 10 (value: 0, rounded value: 0)

The points for proteins are counted because the negative points are less than 11.

Score nutritionnel: 2 (2 - 0)

Nutri-Score: B
→ Learn more about the Nutri-Score

Fat in moderate quantity (4.06%)
What you need to know

A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

Recommendation: Limit the consumption of fat and saturated fat

Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in low quantity (0%)
What you need to know

A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

Recommendation: Limit the consumption of fat and saturated fat

Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts

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.
Source: National Health Service UK (NHS) - Sugar: the facts

Salt in low quantity (0%)
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.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction

Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (4 PIECE \| ABOUT (16 g))	Compared to: Confectioneries
Energy	916 kj (219 kcal)	147 kj (35 kcal)	-48%
Fat	4.06 g	0.65 g	-71%
Saturated fat	0 g	0 g	-100%
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg	-100%
Carbohydrates	75 g	12 g	+10%
Sugars	0 g	0 g	-100%
Fiber	0 g	0 g	-100%
Proteins	0 g	0 g	-100%
Salt	0 g	0 g	-100%
Vitamin A	0 µg	0 µg	-100%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	0 mg	0 mg	-100%
Iron	0 mg	0 mg	-100%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 4 PIECE | ABOUT (16 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients

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Data sources

Product added on May 11, 2018 at 12:05:28 AM CEST by kiliweb
Last edit of product page on April 23, 2020 at 6:02:59 PM CEST by org-database-usda.
Product page also edited by autorotate-bot, openfoodfacts-contributors, teolemon, yuka.Um9jeUNLUVFuK2Rid3NabHB4RE4yOWRyM3FPS1ptV0pLOW9PSWc9PQ.

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Xylitol mint candy - Lotte