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famous names signature collection - 185 g

famous names signature collection - Product - en

famous names signature collection - 185 g

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Barcode: 5055037002737 (EAN / EAN-13)

Quantity: 185 g

Packaging: en:Plastic, en:Cardboard

Brands: famous names

Categories: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Chocolate candies, en:Bonbons, en:Liqueur bonbons

Labels, certifications, awards: en:Vegetarian, en:Contains alcohol, en:Contains milk

Countries where sold: An Rìoghachd Aonaichte

Matching with your preferences

Health

Ingredients

24 ingredients

: Sugar, Cocoa mass, invert sugar syrup, maltodextrin, cocoa butter, Irish Cream Liqueur (milk) (5.8%), HARVEYS® BRISTOL CREAM® Shery (3.2%), COINTREAUO (2.2%), COURVOISIER® VS Cognac (2.2%), TEACHER'S® Blended Scotch Whisky (2.2%), water, emulsifiers: polyglycerol polyricinoleate, soya lecithin; alcohol, humectant: invertase; flavouring, acidity regulator: sodium hydroxide. Dark chocolate contains: cocoa solids 58% minimum. Allergy Advice: For allergens, see ingredients in bold. Also, may contain peanuts, nuts and egg. Suitable for vegetarians. Keep cool and dry.

Allergens: en:Milk, en:Soybeans

Traces: en:Eggs, en:Nuts, en:Peanuts

Food processing

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

Additive: E322

Additive: E476

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Humectant

Ingredient: Invert sugar

Ingredient: Maltodextrin
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

E1103

Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
Source: Wikipedia (Beurla)

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)

E476

Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
Source: Wikipedia (Beurla)

E524

Sodium hydroxide: Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na+ and hydroxide anions OH−. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·nH2O. The monohydrate NaOH·H2O crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students.Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.
Source: Wikipedia (Beurla)

Ingredients analysis

en:Palm oil content unknown
Unrecognized ingredients: en:irish-cream-liqueur, en:harveys-bristol-cream-shery, en:cointreauo, en:courvoisier-vs-cognac, en:teacher-s-blended-scotch-whisky, en:also, en:keep-cool-and-dry
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en:Vegan status unknown
Unrecognized ingredients: en:irish-cream-liqueur, en:harveys-bristol-cream-shery, en:cointreauo, en:courvoisier-vs-cognac, en:teacher-s-blended-scotch-whisky, en:also, en:keep-cool-and-dry
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en:Vegetarian
No non-vegetarian ingredients detected

Unrecognized ingredients: en:irish-cream-liqueur, en:harveys-bristol-cream-shery, en:cointreauo, en:courvoisier-vs-cognac, en:teacher-s-blended-scotch-whisky, en:also, en:keep-cool-and-dry
Some ingredients could not be recognized.
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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
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!
: Sugar, Cocoa mass, invert sugar syrup, maltodextrin, cocoa butter, Irish Cream Liqueur, HARVEYS® BRISTOL CREAM® Shery 3.2%, COINTREAUO 2.2%, COURVOISIER® VS Cognac 2.2%, TEACHER'S® Blended Scotch Whisky 2.2%, water, emulsifiers (polyglycerol polyricinoleate), soya lecithin, alcohol, humectant (invertase), flavouring, acidity regulator (sodium hydroxide, Dark chocolate contains), cocoa solids 58%, Also, Keep cool and dry
Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

Cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030

invert sugar syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes

cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030

Irish Cream Liqueur -> en:irish-cream-liqueur

HARVEYS® BRISTOL CREAM® Shery -> en:harveys-bristol-cream-shery - percent: 3.2

COINTREAUO -> en:cointreauo - percent: 2.2

COURVOISIER® VS Cognac -> en:courvoisier-vs-cognac - percent: 2.2

TEACHER'S® Blended Scotch Whisky -> en:teacher-s-blended-scotch-whisky - percent: 2.2

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

emulsifiers -> en:emulsifier

polyglycerol polyricinoleate -> en:e476 - vegan: yes - vegetarian: yes

soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

alcohol -> en:alcohol - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014

humectant -> en:humectant

invertase -> en:e1103 - vegan: yes - vegetarian: yes

flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe

acidity regulator -> en:acidity-regulator

sodium hydroxide -> en:e524 - vegan: yes - vegetarian: yes

Dark chocolate contains -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074

cocoa solids -> en:cocoa-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 58

Also -> en:also

Keep cool and dry -> en:keep-cool-and-dry

Nutrition

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: 0
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: 0, rounded value: 0)

Negative points: 24

Energy: 5 / 10 (value: 1903, rounded value: 1903)

Sugars: 9 / 10 (value: 44, rounded value: 44)

Saturated fat: 10 / 10 (value: 13, rounded value: 13)

Sodium: 0 / 10 (value: 8, rounded value: 8)

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

Nutritional score: (24 - 0)

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

Nutrient levels
- Fat in high quantity (22%)
  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 high quantity (13%)
  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
- Siùcar in high quantity (44%)
  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
- Salann in low quantity (0.02%)
  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 (100g)	Compared to: en:Bonbons
Lùth	1,903 kj (453 kcal)	1,900 kj (453 kcal)	-12%
Fat	22 g	22 g	-26%
Saturated fat	13 g	13 g	-25%
Carbohydrates	51 g	51 g	-6%
Siùcar	44 g	44 g	-6%
Fiber	?	?
Proteins	3.7 g	3.7 g	-36%
Salann	0.02 g	0.02 g	-90%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 100g

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a medium impact

Packaging parts

(Cardboard)
(Plastic)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Paper or cardboard
Plastic
Total

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Data sources

Product added on 26mh dhen Dùbhlachd 2021 13:25:43 CET by openfoodfacts-contributors
Last edit of product page on 6mh dhen Ògmhios 2023 07:36:22 CEST by danis1597.
Product page also edited by ecoscore-impact-estimator, moon-rabbit, off.2bfb100b-0fdc-49e7-a896-5be2dc2675b2, packbot.

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famous names signature collection - 185 g

famous names signature collection - 185 g

Matching with your preferences

Health

Ingredients

24 ingredients

Food processing

Ultra processed foods

Additives

E1103

E322

E322i

E476

E524

Ingredients analysis

en:Palm oil content unknown

We need your help!

en:Vegan status unknown

We need your help!

en:Vegetarian

We need your help!

Details of the analysis of the ingredients

We need your help!

Nutrition

Bad nutritional quality

Nutrient levels

Fat in high quantity (22%)

Saturated fat in high quantity (13%)

Siùcar in high quantity (44%)

Salann in low quantity (0.02%)

Nutrition facts

Environment

Eco-Score not computed - Unknown environmental impact

Packaging

Packaging with a medium impact

Packaging parts

Packaging materials

Transportation

Origins of ingredients

Report a problem

Incomplete or incorrect information?

Data sources