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Krackjack – Parle – 28.35gm

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Krackjack – Parle – 28.35gm

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Barcode:
8901719135217(EAN / EAN-13)

Quantity: 28.35gm

Brands: Parle

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits and crackers, Biscuits

Countries where sold: India, United Kingdom

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Health

Nutrition

  • icon

    Nutri-Score unknown

    Missing nutrition facts
    ⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.

    Missing nutrition facts: Proteins

    Could you add the information needed to compute the Nutri-Score?
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Biscuits and crackers
    Energy 2046.576 kJ
    (489 kcal)     		1,963.181 kj (468 kcal) (+4%)
    Fat 19.9 g 20.036 g (-1%)
    Saturated fat 9.4 g 8.305 g (+13%)
    Cholesterol 0 g 15.96 mg (-100%)
    Carbohydrates 70.5 g 62.653 g (+13%)
    Sugars 19.6 g 20.879 g (-6%)
    Fiber ? 3.612 g
    Proteins ? 7.395 g
    Salt 0.9275 g 0.88 g (+5%)
    Sodium 0.371 g 0.352 g (+5%)
    Fruits‚ vegetables‚ legumes ~ 0 % 0.744 % (-100%)

    • Nutrition facts (Detailed data)

      Nutrition facts As sold
      for 100 g / 100 ml       		As sold for 100 g (packaging) As sold for 100 g (estimate)
      Energy 2046.576 kJ
      (489 kcal)       		2046.576 kJ
      (489 kcal)       		?
      Fat 19.9 g 19.9 g ?
      Saturated fat 9.4 g 9.4 g ?
      Cholesterol 0 g 0 g ?
      Carbohydrates 70.5 g 70.5 g ?
      Sugars 19.6 g 19.6 g ?
      Fiber ? ? ?
      Proteins ? ? ?
      Salt 0.9275 g 0.9275 g ?
      Sodium 0.371 g 0.371 g ?
      Fruits‚ vegetables‚ legumes ~ 0 % ? ~ 0 %

Ingredients

  • icon

    31 ingredients

    REFINED WHEAT FLOUR (MAIDA), REFINED OILS (PALM AND PALMOLEIN), SUGAR (17%), RAISING AGENTS [ 503 (ii), 500 (ii),341 (i) ], INVERT SUGAR SYRUP, IODISED SALT (0.9%), YEAST, ACIDITY REGULATORS [ 270, 296 ], FLOUR TREATMENT AGENTS [223, 1101 (ii), 1100(i) ], EMULSIFIER OF VEGETABLE ORIGIN [DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ] CONTAINS ADDED FLAVOURS (ARTIFICIAL FLAVOURING SUBSTANCES - VANILLA, BUTTER).
    Allergens: Gluten, Milk

    • Ingredient information

      • Refined wheat flour: 40.1% (estimate)

      • — Refined wheat flour: 40.1% (estimate)

      • Oil: 28.6% (estimate)

      • — Palm oil: 18.5% (estimate)

      • — Palm olein: 10.0% (estimate)

      • Sugar: 17.0%

      • Raising agent: 7.6% (estimate)

      • — 503: 3.9% (estimate)

      • —— Ii: 3.9% (estimate)

      • — 500: < 2% (estimate)

      • —— Ii: < 2% (estimate)

      • — 341: < 2% (estimate)

      • —— I: < 2% (estimate)

      • Invert sugar syrup: 3.8% (estimate)

      • Iodised salt: 0.9%

      • Yeast: < 2% (estimate)

      • Acidity regulator: < 2% (estimate)

      • — 270: < 2% (estimate)

      • — 296: < 2% (estimate)

      • Flour treatment agent: < 2% (estimate)

      • — 223: < 2% (estimate)

      • — 1101: < 2% (estimate)

      • —— Ii: < 2% (estimate)

      • — 1100: < 2% (estimate)

      • —— I: < 2% (estimate)

      • Emulsifier-of-vegetable: < 2% (estimate)

      • — Diacetyltartaric-and-fatty-acid-esters-of-glycerol: < 2% (estimate)

      • Flavouring: < 2% (estimate)

      • — Artificial flavouring: < 2% (estimate)

      • — Vanilla flavouring: < 2% (estimate)

      • — Butter flavouring: < 2% (estimate)

  • icon

    Contains added sugars (20%)

    Added sugars: Sugar, Invert sugar syrup
    Quantity of added sugars: 20%
    Search for products in the same category without added sugars: Biscuits
    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.

Food processing

Additives

  • E1100 - Alpha-Amylase

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Source: Wikipedia

  • E1101 - Protease

    Protease: A protease -also called a peptidase or proteinase- is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds. Proteases have evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. Proteases can be found in Animalia, Plantae, Fungi, Bacteria, Archaea and viruses.
    Source: Wikipedia

  • E223 - Sodium metabisulphite

    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    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

  • 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

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    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.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil, Palm olein
  • icon

    Vegan status unknown

    Unrecognized ingredients: Ii, Ii, I, 270, 296, 223, Ii, I, Diacetyltartaric-and-fatty-acid-esters-of-glycerol

    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: Ii, Ii, I, 270, 296, 223, Ii, I, Diacetyltartaric-and-fatty-acid-esters-of-glycerol

    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!

    en: REFINED WHEAT FLOUR (MAIDA), OILS (PALM, PALMOLEIN), SUGAR 17%, RAISING AGENTS (503 (ii), 500 (ii), 341 (i)), INVERT SUGAR SYRUP, IODISED SALT 0.9%, YEAST, ACIDITY REGULATORS (270, 296), FLOUR TREATMENT AGENTS (223, 1101 (ii), 1100 (i)), EMULSIFIER OF VEGETABLE (DIACETYLTARTARIC and FATTY ACID ESTERS OF GLYCEROL), CONTAINS ADDED FLAVOURS (ARTIFICIAL FLAVOURING SUBSTANCES, VANILLA, BUTTER)
    1. REFINED WHEAT FLOUR -> en:refined-wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 17 – percent_estimate: 40.15 – percent_max: 63.3
      1. MAIDA -> en:refined-wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 17 – percent_estimate: 40.15 – percent_max: 63.3
    2. OILS -> en:oil – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 17 – percent_estimate: 28.575 – percent_max: 40.15
      1. PALM -> en:palm-oil – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_food_code: 16129 – percent_min: 8.5 – percent_estimate: 18.5375 – percent_max: 40.15
      2. PALMOLEIN -> en:palm-olein – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_food_code: 16129 – percent_min: 0 – percent_estimate: 10.0375 – percent_max: 20.075
    3. SUGAR -> en:sugar – vegan: maybe – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 17 – percent: 17 – percent_max: 17
    4. RAISING AGENTS -> en:raising-agent – percent_min: 0.9 – percent_estimate: 7.5875 – percent_max: 17
      1. 503 -> en:503 – percent_min: 0.3 – percent_estimate: 3.94375 – percent_max: 17
        1. ii -> en:ii – percent_min: 0.3 – percent_estimate: 3.94375 – percent_max: 17
      2. 500 -> en:500 – percent_min: 0 – percent_estimate: 1.821875 – percent_max: 8.5
        1. ii -> en:ii – percent_min: 0 – percent_estimate: 1.821875 – percent_max: 8.5
      3. 341 -> en:341 – percent_min: 0 – percent_estimate: 1.821875 – percent_max: 5.66666666666667
        1. i -> en:i – percent_min: 0 – percent_estimate: 1.821875 – percent_max: 5.66666666666667
    5. INVERT SUGAR SYRUP -> en:invert-sugar-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0.9 – percent_estimate: 3.79375 – percent_max: 17
    6. IODISED SALT -> en:iodised-salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0.9 – percent: 0.9 – percent_max: 0.9
    7. YEAST -> en:yeast – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_estimate: 0.45 – percent_max: 0.9
    8. ACIDITY REGULATORS -> en:acidity-regulator – percent_min: 0 – percent_estimate: 0.45 – percent_max: 0.9
      1. 270 -> en:270 – percent_min: 0 – percent_estimate: 0.225 – percent_max: 0.9
      2. 296 -> en:296 – percent_min: 0 – percent_estimate: 0.225 – percent_max: 0.45
    9. FLOUR TREATMENT AGENTS -> en:flour-treatment-agent – percent_min: 0 – percent_estimate: 0.45 – percent_max: 0.9
      1. 223 -> en:223 – percent_min: 0 – percent_estimate: 0.225 – percent_max: 0.9
      2. 1101 -> en:1101 – percent_min: 0 – percent_estimate: 0.1125 – percent_max: 0.45
        1. ii -> en:ii – percent_min: 0 – percent_estimate: 0.1125 – percent_max: 0.45
      3. 1100 -> en:1100 – percent_min: 0 – percent_estimate: 0.1125 – percent_max: 0.3
        1. i -> en:i – percent_min: 0 – percent_estimate: 0.1125 – percent_max: 0.3
    10. EMULSIFIER OF VEGETABLE -> en:emulsifier-of-vegetable – percent_min: 0 – percent_estimate: 0.321874999999991 – percent_max: 0.9
      1. DIACETYLTARTARIC and FATTY ACID ESTERS OF GLYCEROL -> en:diacetyltartaric-and-fatty-acid-esters-of-glycerol – percent_min: 0 – percent_estimate: 0.321874999999991 – percent_max: 0.9
    11. CONTAINS ADDED FLAVOURS -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.321874999999991 – percent_max: 0.9
      1. ARTIFICIAL FLAVOURING SUBSTANCES -> en:artificial-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.160937499999996 – percent_max: 0.9
      2. VANILLA -> en:vanilla-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.0804687499999979 – percent_max: 0.45
      3. BUTTER -> en:butter-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.0804687499999979 – percent_max: 0.3

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Data sources

Product added on by smoothie-app
Last edit of product page on by new-nutrition-bot.
Product page also edited by roboto-app, scanbot, unknown-tester, vicky1234.

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