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Tiger rolls - m&s - 4

Ambiguous barcode: This product has a Restricted Circulation Number barcode for products within a company. This means that different producers and stores can use the same barcode for different products. ×
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Barcode: 29184248

Quantity: 4

Packaging: en:Cardboard, Film

Brands: m&s

Categories: en:Plant-based foods and beverages, en:Plant-based foods, en:Cereals and potatoes, en:Specific products, en:Products for specific diets, en:Breads, en:Products without gluten, en:Gluten-free breads, en:White breads

Labels, certifications, awards: en:No gluten, en:Vegetarian

Manufacturing or processing places: United Kingdom

Traceability code: SC7410 V1

Stores: Marks and Spencer

Countries where sold: Eilean Mhanainn, An Rìoghachd Aonaichte

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Health

Ingredients

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    34 ingredients

    : Gluten Free Flour (Tapioca Starch, Potato Starch, Rice Flour, Cornflour), Water, Sunflower Oil, Yeast (Yeast, Vitamin D Yeast), Sugar, Bamboo Fibre, Stabiliser: E464, Xanthan Gum, Dried _Egg _White, Humectant: Glycerol, Psyllium Husk Powder, Fermented Maize Starch, Salt, Calcium, Raising Agent ( E450, E500, E509), Flour Treatment Agent: E920, Vitamins (Niacin, Pantothenic Acid, Vitamin B6, Riboflavin, Folic Acid)
    Allergens: en:Eggs

Food processing

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    Ultra processed foods

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

    • Additive: E415
    • Additive: E422
    • Additive: E450
    • Additive: E464
    • Ingredient: Humectant

    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

  • E415

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia (Beurla)

  • E422

    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 (Beurla)

  • E464

    Hypromellose: Hypromellose -INN-, short for hydroxypropyl methylcellulose -HPMC-, is a semisynthetic, inert, viscoelastic polymer used as eye drops, as well as an excipient and controlled-delivery component in oral medicaments, found in a variety of commercial products.As a food additive, hypromellose is an emulsifier, thickening and suspending agent, and an alternative to animal gelatin. Its Codex Alimentarius code -E number- is E464.
    Source: Wikipedia (Beurla)

  • E500

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia (Beurla)

  • E509

    Calcium chloride: Calcium chloride is an inorganic compound, a salt with the chemical formula CaCl2. It is a colorless crystalline solid at room temperature, highly soluble in water. Calcium chloride is commonly encountered as a hydrated solid with generic formula CaCl2-H2O-x, where x = 0, 1, 2, 4, and 6. These compounds are mainly used for de-icing and dust control. Because the anhydrous salt is hygroscopic, it is used as a desiccant.
    Source: Wikipedia (Beurla)

  • E920

    Cysteine: Cysteine -symbol Cys or C; - is a semi-essential proteinogenic amino acid with the formula HO2CCH-NH2-CH2SH. The thiol side chain in cysteine often participates in enzymatic reactions, as a nucleophile. The thiol is susceptible to oxidation to give the disulfide derivative cystine, which serves an important structural role in many proteins. When used as a food additive, it has the E number E920. It is encoded by the codons UGU and UGC. Cysteine has the same structure as serine, but with one of its oxygen atoms replaced by sulfur; replacing it with selenium gives selenocysteine. -Like other natural proteinogenic amino acids cysteine has -L- chirality in the older D/L notation based on homology to D and L glyceraldehyde. In the newer R/S system of designating chirality, based on the atomic numbers of atoms near the asymmetric carbon, cysteine -and selenocysteine- have R chirality, because of the presence of sulfur -resp. selenium- as a second neighbor to the asymmetric carbon. The remaining chiral amino acids, having lighter atoms in that position, have S chirality.-
    Source: Wikipedia (Beurla)

Ingredients analysis

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    en:Vegetarian

    No non-vegetarian ingredients detected

    Unrecognized ingredients: Calcium, Searbhag dhuilleagach
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

    : Flour (Tapioca Starch, Potato Starch, Rice Flour, Cornflour), Water, Sunflower Oil, Yeast (Yeast, Vitamin D Yeast), Sugar, Bamboo Fibre, Stabiliser (e464), Xanthan Gum, _Egg _White, Humectant (Glycerol), Psyllium Husk, Maize Starch, Salt, Calcium, Raising Agent (e450, e500, e509), Flour Treatment Agent (e920), vitamins, Niacin, Pantothenic Acid, Vitamin B6, Riboflavin, Folic Acid
    1. Flour -> en:flour - labels: en:no-gluten - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4.54545454545455 - percent_max: 100
      1. Tapioca Starch -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 1.13636363636364 - percent_max: 100
      2. Potato Starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 50
      3. Rice Flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 33.3333333333333
      4. Cornflour -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 25
    2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. Sunflower Oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 33.3333333333333
    4. Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      1. Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      2. Vitamin D Yeast -> en:vitamin-d-yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    5. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.6
    6. Bamboo Fibre -> en:bamboo-fibre - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.6
    7. Stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 4.6
      1. e464 -> en:e464 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.6
    8. Xanthan Gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.6
    9. _Egg _White -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 4.6
    10. Humectant -> en:humectant - percent_min: 0 - percent_max: 4.6
      1. Glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.6
    11. Psyllium Husk -> en:psyllium - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.6
    12. Maize Starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 4.6
    13. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1
    14. Calcium -> en:calcium - percent_min: 0 - percent_max: 1
    15. Raising Agent -> en:raising-agent - percent_min: 0 - percent_max: 1
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      3. e509 -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
    16. Flour Treatment Agent -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1
      1. e920 -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    17. vitamins -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    18. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    19. Pantothenic Acid -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    20. Vitamin B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    21. Riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1
    22. Folic Acid -> en:folic-acid - percent_min: 0 - percent_max: 1

Nutrition

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    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: 6

    • Proteins: 1 / 5 (value: 2.5, rounded value: 2.5)
    • Fiber: 5 / 5 (value: 7.5, rounded value: 7.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 8

    • Energy: 3 / 10 (value: 1167, rounded value: 1167)
    • Sugars: 1 / 10 (value: 4.6, rounded value: 4.6)
    • Saturated fat: 0 / 10 (value: 0.6, rounded value: 0.6)
    • Sodium: 4 / 10 (value: 400, rounded value: 400)

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

    Nutritional score: (8 - 6)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (69g)     		Compared to: en:Gluten-free breads
    Lùth 1,167 kj
    (278 kcal)     		805 kj
    (192 kcal)     		+9%
    Fat 8.1 g 5.59 g +33%
    Saturated fat 0.6 g 0.414 g -13%
    Carbohydrates 45 g 31.1 g +13%
    Siùcar 4.6 g 3.17 g +40%
    Fiber 7.5 g 5.17 g -2%
    Proteins 2.5 g 1.73 g -44%
    Salann 1 g 0.69 g -4%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 69g

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Data sources

Product added on by allergies-app-chakib
Last edit of product page on by alanm42.
Product page also edited by inf, kiliweb, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvlnVlTofnnQ_mOg3giRWMyNGuPKzwO-NOwNXUAas.

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