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Mieszko Pralines Marcepanki Original -

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Mieszko Pralines Marcepanki Original -

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Barcode: 5900353644614 (EAN / EAN-13)

Packaging: en:card-box, en:mixed plastic film-wrapper

Labels, certifications, awards: en:Pure cocoa butter

Countries where sold: An Rìoghachd Aonaichte

Matching with your preferences

Health

Ingredients

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    47 ingredients

    : Cukier, czekolada (25%) [cukier, miazga kakaowa, tłuszcz roślinny (palmowy, shea, sal, z ziarna mango) w zmiennych proporcjach, tłuszcz kakaowy, tłuszcz mleczny, emulgatory: lecytyny (z soi) i E 476; aromat), marcepan (11%) (migdały, cukier, woda, syrop cukru inwertowanego), laktoza, białka mleka, syrop glukozowy, percepan (ziarna pestki moreli, cukier, woda, syrop cukru inwertowanego, skrobia ziemniaczana), tłuszcz roślinny (palmowy, shea), miazga orzeszków arachidowych, mleko odtłuszczone w proszku, mleko pełne w proszku, alkohol etylowy, emulgator: lecytyny (z so), aromaty, substancja utrzymująca wilgoć: inwertaza. Czekolada - masa kakaowa minimum 41%. Czekolada oprócz tłuszczu kakaowego zawiera tłuszcze roślinne. Produkt może zawierać inne orzechy, pszenicę, jęczmień, jaja.
    Allergens: en:Milk, en:Nuts
    Traces: en:Eggs, en:Gluten, en:Milk, en:Nuts

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: E476
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Invert sugar
    • Ingredient: Lactose
    • Ingredient: Milk proteins

    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

  • 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)

  • E1510

    Ethanol: Ethanol, also called alcohol, ethyl alcohol, grain alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula C2H5OH. Its formula can be also written as CH3−CH2−OH or C2H5−OH -an ethyl group linked to a hydroxyl group-, and is often abbreviated as EtOH. Ethanol is a volatile, flammable, colorless liquid with a slight characteristic odor. It is a psychoactive substance and is the principal type of alcohol found in alcoholic drinks. Ethanol is naturally produced by the fermentation of sugars by yeasts or via petrochemical processes, and is most commonly consumed as a popular recreational drug. It also has medical applications as an antiseptic and disinfectant. The compound is widely used as a chemical solvent, either for scientific chemical testing or in synthesis of other organic compounds, and is a vital substance used across many different kinds of manufacturing industries. Ethanol is also used as a clean-burning fuel source.
    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)

  • 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)

Ingredients analysis

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    en:Palm oil

    Ingredients that contain palm oil: en:Palm fat, en:Palm fat
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    en:Non-vegan

    Non-vegan ingredients: en:Milkfat, en:Lactose, en:Milk proteins, en:Skimmed milk powder, en:Whole milk powder, en:Egg

    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

    en:Vegetarian status unknown

    Unrecognized ingredients: pl:z-ziarna-mango, en:Marzipan, en:Persipan, pl:z-so, pl:czekolada-oprócz-tłuszczu-kakaowego-zawiera-tłuszcze-roślinne

    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!

    : Cukier, czekolada 25%, cukier, miazga kakaowa, tłuszcz roślinny palmowy, tłuszcz roślinny shea, sal, z ziarna mango, tłuszcz kakaowy, tłuszcz mleczny, emulgatory (lecytyny (z soi)), e476, aromat, marcepan 11% (migdały, cukier, woda, syrop cukru inwertowanego), laktoza, białka mleka, syrop glukozowy, percepan (moreli, cukier, woda, syrop cukru inwertowanego, skrobia ziemniaczana), tłuszcz roślinny palmowy, tłuszcz roślinny shea, orzeszków arachidowych, mleko odtłuszczone w proszku, mleko pełne w proszku, alkohol etylowy, emulgator (lecytyny (z so)), aromaty, substancja utrzymująca wilgoć (inwertaza, Czekolada), masa kakaowa 41%, Czekolada oprócz tłuszczu kakaowego zawiera tłuszcze roślinne, pszenicę, jęczmień, jaja
    1. Cukier -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    2. czekolada -> en:chocolate - vegan: maybe - vegetarian: yes - percent: 25
    3. cukier -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    4. miazga kakaowa -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    5. tłuszcz roślinny palmowy -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129
    6. tłuszcz roślinny shea -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no
    7. sal -> en:sal-tree - vegan: yes - vegetarian: yes
    8. z ziarna mango -> pl:z-ziarna-mango
    9. tłuszcz kakaowy -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    10. tłuszcz mleczny -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe
    11. emulgatory -> en:emulsifier
      1. lecytyny -> en:e322 - vegan: maybe - vegetarian: maybe
        1. z soi -> en:soya - vegan: yes - vegetarian: yes
    12. e476 -> en:e476 - vegan: yes - vegetarian: yes
    13. aromat -> en:flavouring - vegan: maybe - vegetarian: maybe
    14. marcepan -> en:marzipan - percent: 11
      1. migdały -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041
      2. cukier -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. woda -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      4. syrop cukru inwertowanego -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes
    15. laktoza -> en:lactose - vegan: no - vegetarian: yes
    16. białka mleka -> en:milk-proteins - vegan: no - vegetarian: yes
    17. syrop glukozowy -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    18. percepan -> en:persipan
      1. moreli -> en:apricot - vegan: yes - vegetarian: yes - ciqual_food_code: 13000
      2. cukier -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. woda -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      4. syrop cukru inwertowanego -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes
      5. skrobia ziemniaczana -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    19. tłuszcz roślinny palmowy -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129
    20. tłuszcz roślinny shea -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no
    21. orzeszków arachidowych -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001
    22. mleko odtłuszczone w proszku -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    23. mleko pełne w proszku -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    24. alkohol etylowy -> en:e1510 - vegan: yes - vegetarian: yes
    25. emulgator -> en:emulsifier
      1. lecytyny -> en:e322 - vegan: maybe - vegetarian: maybe
        1. z so -> pl:z-so
    26. aromaty -> en:flavouring - vegan: maybe - vegetarian: maybe
    27. substancja utrzymująca wilgoć -> en:humectant
      1. inwertaza -> en:e1103 - vegan: yes - vegetarian: yes
      2. Czekolada -> en:chocolate - vegan: maybe - vegetarian: yes
    28. masa kakaowa -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent: 41
    29. Czekolada oprócz tłuszczu kakaowego zawiera tłuszcze roślinne -> pl:czekolada-oprócz-tłuszczu-kakaowego-zawiera-tłuszcze-roślinne
    30. pszenicę -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    31. jęczmień -> en:barley - vegan: yes - vegetarian: yes
    32. jaja -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Lùth 1,925 kj
    (460 kcal)
    Fat 19 g
    Saturated fat 9.8 g
    Carbohydrates 67 g
    Siùcar 56 g
    Fiber ?
    Proteins 6.1 g
    Salann 0.21 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.006 %

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Data sources

Product added on by tacinte
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by inf, kiliweb, openfoodfacts-contributors, swipe-studio, vaporous, yuka.sY2b0xO6T85zoF3NwEKvlhx6dd-GuTTZETDgplSK6NKpd7XPUPV2v6GkNas.

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