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6 big choc macaroons - MRS Crimbles - 195 g

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6 big choc macaroons - MRS Crimbles - 195 g

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Barcode: 5010822115078 (EAN / EAN-13)

Common name: macaroons

Quantity: 195 g

Packaging: en:Unknown, en:Great taste 2020, en:card-carton

Brands: MRS Crimbles

Categories: en:Snacks, en:Desserts, en:Sweet snacks, en:Biscuits and cakes, en:Pastries, en:Macarons, en:Coconut Macaroons

Labels, certifications, awards: en:No gluten, en:Glouriously Gluten Free

Stores: Asda

Countries where sold: An Rìoghachd Aonaichte

Matching with your preferences

Health

Ingredients

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    14 ingredients

    Beurla: Coconut 27%, sugar, glucose syrup, egg white, potato starch, dextrose, rice flour, palm kernel fat, fat reduced cocoa powder 1.5%, palm fat, stabiliser : sorbitan tristearate, emulsifier : soya lecithin.
    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: E322
    • Additive: E492
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • E322

    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 (Beurla)

  • E322i

    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 (Beurla)

  • E492

    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    Source: Wikipedia (Beurla)

Ingredients analysis

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    en:Palm oil

    Ingredients that contain palm oil: en:Palm kernel fat, en:Palm fat
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

    en: Coconut 27%, sugar, glucose syrup, egg white, potato starch, dextrose, rice flour, palm kernel fat, fat reduced cocoa powder 1.5%, palm fat, stabiliser (sorbitan tristearate), emulsifier (soya lecithin)
    1. Coconut -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 27 - percent: 27 - percent_max: 27
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 6.63636363636364 - percent_max: 27
    3. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.6 - percent_max: 27
    4. egg white -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 2.11111111111111 - percent_max: 23.125
    5. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 1.5 - percent_max: 18.8
    6. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.5 - percent_max: 15.6881313131313
    7. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 1.5 - percent_max: 12.250505050505
    8. palm kernel fat -> en:palm-kernel-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 1.5 - percent_max: 9.95875420875421
    9. fat reduced cocoa powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 1.5 - percent: 1.5 - percent_max: 1.5
    10. palm fat -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0 - percent_max: 1.5
    11. stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 1.5
      1. sorbitan tristearate -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.5
    12. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 1.5
      1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.5

Nutrition

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    Bad 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: 27

    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: 27, rounded value: 27)

    Negative points: 28

    • Energy: 5 / 10 (value: 1874, rounded value: 1874)
    • Sugars: 8 / 10 (value: 39.6, rounded value: 39.6)
    • Saturated fat: 10 / 10 (value: 20.3, rounded value: 20.3)
    • Sodium: 5 / 10 (value: 480, rounded value: 480)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (28 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Macarons
    Lùth 1,874 kj
    (448 kcal)     		+4%
    Fat 22.9 g +20%
    Saturated fat 20.3 g +159%
    Carbohydrates 53.7 g -
    Siùcar 39.6 g -19%
    Fiber ?
    Proteins 3.7 g -52%
    Salann 1.2 g +632%
    Alcol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 27 %

Environment

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Data sources

Product added on by kiliweb
Last edit of product page on by nrager.
Product page also edited by annelotte, ecoscore-impact-estimator, foodless, halal-app-chakib, openfoodfacts-contributors, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlkJhXIv98ijNEzvigmvU-PukdMH3fvQj5arWYqo.

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